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.
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.