EASY TRES LECHES CAKE | Jehan Can Cook | Easy Cake Recipe

cake flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose flour is more budget-friendly.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream is lower in calories, and whipped topping is often cheaper.

Preheat the oven and grease a 13 by 9 pan.

In a bowl, combine the box of white or yellow cake mix with one box of instant vanilla pudding.

Add oil, eggs, and water according to the quantities recommended on the back of the cake box and mix well.

Pour the cake batter into the greased pan and spread it out into an even layer.

Bake in the oven for about 35 minutes or until golden brown.

While the cake is baking, mix together heavy cream, evaporated milk, and sweetened condensed milk in a container.

Add a dash of vanilla extract to the milk mixture and mix until combined.

Once the cake is out of the oven, allow it to cool for a few minutes.

Using a fork, prick the surface of the cake all across to help it absorb the milk mixture.

Pour the milk mixture over the cake evenly, allowing it to soak in.

Cover the cake and refrigerate for at least 6 hours, preferably overnight.

Prepare the topping by cutting strawberries into bite-sized pieces.

In a bowl, add cold heavy whipping cream and powdered sugar to sweeten it.

Use a hand mixer to whip the cream until it thickens and forms stiff peaks, being careful not to over mix.

Once the cake has soaked, spread the whipped cream evenly over the top.

Top the whipped cream with strawberries and optionally a pinch of cinnamon or blueberries.

Serve the cake directly from the pan, ensuring to keep it refrigerated.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens