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White Tres Leches Cake
White Tres Leches Cake
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
310 minutes
Deliciously moist Mexican tres leches layer cake made with white cake mix, topped with creamy buttercream frosting.
Ingredients:
  • cooking spray with flour
  • 1 (18.25 ounce) package white cake mix
  • 1.5 cups all-purpose flour
  • 5 large eggs
  • 0.66666668653488 cup canola oil
  • 1 cup milk
  • 2 (5 ounce) cans evaporated milk
  • 1 (10 ounce) can sweetened condensed milk
  • 6 tablespoons heavy whipping cream
  • 0.125 teaspoon coconut extract
  • 2 cups heavy whipping cream
  • 1 (3.5 ounce) package instant vanilla pudding mix
Instructions:
  • Preheat your oven to a toasty 325°F (165°C).
  • Grease two 9-inch round cake pans generously with cooking spray.
  • Combine white cake mix, flour, eggs, sugar, canola oil, 1 teaspoon vanilla extract, baking powder, and milk in a large bowl until well mixed. Transfer batter to cake pans.
  • Bake until cakes are golden and a toothpick inserted in the center comes out clean, for 40-50 minutes. Allow cakes to cool in the pans for 10 minutes before transferring to racks to finish cooling.
  • Combine evaporated milk, sweetened condensed milk, 6 tablespoons of cream, 1/2 teaspoon of vanilla extract, and a hint of coconut extract in a bowl. Whisk until velvety smooth and then chill the tres leches mixture.
  • Whip 2 cups of cream with instant vanilla pudding mix in a separate bowl using an electric mixer until soft peaks form, about 3 to 5 minutes. Chill the mousse filling in the refrigerator.
  • Using a long serrated knife, gently level the cake tops. Arrange the cakes, leveled side up, on waxed paper. Poke holes all over with a skewer. Slowly drizzle the tres leches mixture over each cake, pouring about 1/2 cup at a time and allowing it to soak in before adding more. Wrap the cake layers in plastic wrap and refrigerate for at least 4 hours, until chilled.
  • Unwrap the cake layer and elegantly transfer it to a serving platter with the flat side facing up. Spread the mousse filling over the cake, then delicately place the second cake layer on top with the flat side facing down. Refrigerate any leftovers for later enjoyment.

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