Introduction

Oh, the magic of Tres Leches! Does anything say “comfort” and “celebration” quite like that milky, spongy, creamy goodness? I remember the first time I tried a homemade Tres Leches cake. It was a revelation – so moist, so rich, and utterly delicious. But sometimes, making a whole cake can feel a bit… daunting, right? Well, get ready to have your mind blown, because today, we’re making Tres Leches Dessert Cups. These little gems are just as divine as the classic, but they’re ridiculously easy and perfect for sharing (or not sharing, I won’t tell!).

Why You’ll Love This Recipe

Fast: Seriously, once the cake is baked, the assembly is a breeze!
Easy: We’re using a boxed cake mix to keep things super simple.
Giftable: Pop them in cute little jars or boxes, and you’ve got an instant, impressive gift!
Crowd-pleasing: Who doesn’t love a sweet, creamy, milky treat? Everyone will be asking for seconds.

Ingredients

Alright, let’s gather our goodies. This recipe is designed to be fuss-free, so we’re keeping the ingredient list short and sweet.

For the White Cake:

1 (1) boxed white cake mix: Yep, we’re starting with a shortcut! Use your favorite brand.
Ingredients to prepare the cake mix (usually eggs, oil, and water): Just follow the box instructions!

For the Three Milk Mixture:

14 oz (397 g) sweetened condensed milk: This is what gives our Tres Leches that amazing sweetness and richness.
12 oz (340 g) evaporated milk: This adds a lovely creaminess without being too heavy.
½ cup (118 ml) whole milk: To round out the milky goodness. You can use 2% in a pinch, but whole milk gives the best texture.
1 tsp (1 tsp) vanilla extract: A little flavor boost that makes all the difference!

For the Whipped Cream:

2 cups (473 ml) heavy cream: Make sure it’s nice and cold for the best whipping results.
¼ cup (30 g) powdered sugar: For a touch of sweetness in our topping.
1 tsp (1 tsp) vanilla extract: Because vanilla makes everything better!

How to Make It

Ready to whip up some magic? Let’s get started!

Bake Your Cake: First things first, prepare your white cake according to the package directions. Bake it in a rectangular pan or your preferred baking dish. Once it’s baked and has cooled just enough to handle (still a little warm is perfect!), cut it into small, bite-sized cubes. Think about the size you’d want in a dessert cup – not too big, not too small.
Mix the Milks: While your cake is cooling a bit, grab a separate bowl. Whisk together the sweetened condensed milk, evaporated milk, whole milk, and that lovely vanilla extract. Give it a good whisk until everything is smoothly combined. This is the magical potion that will transform our cake!
Assemble Your Cups: Now for the fun part! Grab your individual dessert cups, small jars, or even a nice serving dish. Arrange the cake cubes inside. Don’t pack them too tightly; we want some space for all that delicious milk mixture to seep in.
Pour the Magic: Carefully pour the Three Milk Mixture evenly over the cake cubes. You want to make sure every piece of cake gets a good soak. Don’t be shy! This is what makes Tres Leches so incredibly moist.
Chill Out: Once they’re all soaked and lovely, cover your dessert cups or dish. Now, pop them into the refrigerator. You’ll want to let them chill for at least 4 hours, but I highly recommend leaving them overnight. The longer they sit, the more time the cake has to soak up all that delicious milky goodness, resulting in an even more incredible texture.
Whip Up the Topping: Just before you’re ready to serve, it’s time for the fluffy crown! In a clean bowl (seriously, make sure it’s clean and dry for best whipping results!), pour in your cold heavy cream, powdered sugar, and vanilla extract. Whip it all up using an electric mixer until you get lovely, stiff peaks. You know, when you lift the beater, the cream stands up tall and proud.
Serve with Style: Spoon or pipe that gorgeous whipped cream on top of your chilled Tres Leches. You can add a sprinkle of cinnamon, some fresh berries, or a maraschino cherry for extra flair. Then, dive in and enjoy your incredibly easy and delicious Tres Leches Dessert Cups!

Substitutions & Additions

Feeling a little creative? Here are some ways you can make these Tres Leches Dessert Cups your own!

Cake Flavor: While white cake is classic for Tres Leches, a yellow cake mix would also be delicious!
Milk Mixture Twist: Add a tablespoon of rum or a pinch of cinnamon to the milk mixture for an extra layer of flavor.
Topping Variations: Instead of plain whipped cream, you could swirl in some dulce de leche or a bit of fruit puree for a different flavor profile.
Garnishes Galore: Get fancy with toasted coconut flakes, chopped nuts, fresh fruit like strawberries or mangoes, or even a dusting of cocoa powder.

Tips for Success

A few little pointers to make your Tres Leches experience even smoother:

Cold Cream is Key: Make sure your heavy cream and the bowl you’re whipping it in are nice and cold. This helps the cream whip up faster and hold its shape.
Don’t Overbake: Keep an eye on your cake while it’s baking. You don’t want it to be too dry, as it needs to absorb that milky mixture.
Soaking Time Matters: Patience is a virtue here! The longer the cake sits in the milk mixture, the more deliciously tender and moist it will become.
Prep Ahead Power: You can bake the cake and prepare the milk mixture a day in advance. Just keep them separate and assemble the cups a few hours before serving. This is a great make-ahead dessert for parties!

How to Store It

Got leftovers? Lucky you! Store your Tres Leches Dessert Cups in an airtight container or cover your serving dish tightly with plastic wrap. They’ll stay wonderfully moist and delicious in the refrigerator for about 3-4 days. The texture might soften a bit over time, but they’ll still be tasty!

FAQs

Can I make this in a large dish instead of individual cups?

Absolutely! You can pour the milk mixture over the cubed cake in one large baking dish and then serve it by the scoop. Just make sure to slice the cake into cubes before soaking.

Is it really okay to use boxed cake mix?

Yes, indeed! Boxed cake mix is a fantastic shortcut that makes this recipe accessible and quick for everyone. It bakes up beautifully and soaks up the milk mixture perfectly.

How do I know if the whipped cream is stiff enough?

When you lift your beaters out of the cream, the cream should hold its shape and form little peaks that don’t slump over. If it’s still looking a bit soft, keep whipping for a little longer.

Can I make the whipped cream topping ahead of time?

While you can make it ahead, whipped cream is best when freshly made. It tends to soften over time, especially in the fridge. It’s super quick to whip up, so I recommend doing it right before you serve.

Easy Tres Leches Dessert Cups

Ridiculously easy and perfect for sharing, these Tres Leches Dessert Cups are just as divine as the classic but much simpler to make, using a boxed cake mix and a rich three-milk soak.

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Prep Time 20

Cook Time 30

Equipment

Baking pan Rectangular pan or preferred baking dish
bowls Separate bowls for milk mixture and whipped cream
Whisk For mixing the milk ingredients
Electric mixer For whipping cream
Individual dessert cups Or small jars or a serving dish

Ingredients

For the White Cake

1 boxed white cake mix Use your favorite brand.
Ingredients to prepare the cake mix Just follow the box instructions! (usually eggs, oil, and water)

For the Three Milk Mixture

14 oz sweetened condensed milk 397 g
12 oz evaporated milk 340 g
0.5 cup whole milk 118 ml. You can use 2% in a pinch, but whole milk gives the best texture.
1 tsp vanilla extract

For the Whipped Cream

2 cups heavy cream 473 ml. Make sure it's nice and cold for the best whipping results.
0.25 cup powdered sugar 30 g
1 tsp vanilla extract

Instructions

Prepare and bake the white cake according to package directions in a rectangular pan or your preferred baking dish.
Once the cake is slightly cooled, cut it into small, bite-sized cubes.
In a separate bowl, whisk together the sweetened condensed milk, evaporated milk, whole milk, and vanilla extract until smoothly combined.
Arrange the cake cubes in individual dessert cups, small jars, or a serving dish.
Pour the milk mixture evenly over the cake cubes, ensuring each piece is soaked.
Cover the dessert cups or dish and refrigerate for at least 4 hours, or preferably overnight.
Just before serving, whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Spoon or pipe the whipped cream onto the chilled Tres Leches. Garnish as desired (e.g., cinnamon, berries).

Notes

For best results, ensure your heavy cream and whipping bowl are very cold. Patience during the chilling phase is key to a perfectly moist dessert.