My salted caramel tres leches cake is one of those desserts that disappears the SECOND it hits the table. It is soft, it is soaked, it is cold and creamy, and there is salted caramel in every single layer. In the cake, in the milk soak, AND drizzled on top. I am not messing around with this one.
The best part? It starts with a box of vanilla cake mix. I make a couple of easy swaps (melted butter instead of oil, milk instead of water) and it tastes like a homemade bakery cake. Then it soaks overnight in a sweet caramel milk mixture, gets piled high with homemade whipped cream, and finishes with one more drizzle of caramel because why not.
This is my go-to when I need a dessert for a crowd. It is made in a 9 by 13 inch pan, it HAS to be made ahead, and it travels perfectly. If you are bringing dessert to Sunday family dinner, a birthday, or any kind of get-together, this is the one. Everyone will be asking you for the recipe, I promise.
P.S. Make this the night before! Tres leches gets better the longer it soaks, so an overnight chill gives you the creamiest, most evenly soaked cake. Just add the whipped cream and caramel right before serving.
Ingredients Needed
- Vanilla cake mix: One box of vanilla cake mix is the base of this whole dessert. It keeps things easy and gives you a light, fluffy sponge that is perfect for soaking up all that milk. You will also need the eggs the box calls for. Trust me, nobody will know it started from a box.
- Melted butter: Swap the oil on the box for the same amount of melted butter. Butter gives the cake a richer flavor and makes it taste so much more homemade. This is the easiest upgrade you can make to any box mix.
- Whole milk: Used two ways in this recipe. Swap it in for the water in the cake mix for a richer, more tender cake, and add it to the milk soak to thin out the canned milks so everything absorbs evenly. Whole milk gives you the best flavor and the creamiest result.
- Salted caramel: The star of the show! You will use it three times: swirled into the cake batter, whisked into the milk mixture, and drizzled over the finished cake, so grab at least 3/4 cup total. The salt balances out all the sweetness from the milks. Store-bought or homemade both work great here.
- Sweetened condensed milk: This is the thick, sweet milk that makes tres leches taste like tres leches. It brings most of the sweetness to the soak and gives the cake that rich, almost custardy texture. Do not mix this up with evaporated milk, they are not the same!
- Evaporated milk: Evaporated milk is milk with some of the water cooked off, so it is creamier than regular milk but NOT sweetened. It adds richness to the soak without making it overly sweet. Together with the condensed milk and whole milk, these are your three milks.
- Heavy cream: For the whipped cream topping. Heavy cream whips up thick and fluffy and holds its shape on top of the cake. Make sure it is very cold so it whips up quickly.
- Powdered sugar: Sweetens the whipped cream and helps it hold its shape. Powdered sugar dissolves right away, so you get a smooth whipped cream with no grittiness. A little goes a long way since the cake underneath is already sweet.
- Pure vanilla extract: A splash in the whipped cream rounds out the flavor and ties everything together. Pure vanilla extract makes a big difference over imitation. It makes the whipped cream taste like it came from a bakery.
Substitutions and Modifications
- Homemade vanilla cake: Want to skip the box? Use your favorite homemade vanilla sponge or sheet cake baked in a 9 by 13 inch pan. A light, airy cake soaks up the milk best.
- Dulce de leche: Swap the salted caramel for dulce de leche for a more classic, milky caramel flavor. Add a pinch of flaky salt on top to keep that salty sweet balance.
- Half and half: Use half and half in place of the whole milk in the soak for an even richer cake.
- Cinnamon: Add a sprinkle of ground cinnamon on top of the whipped cream for a cozy, warm twist.
- Flaky sea salt: Finish the caramel drizzle with a pinch of flaky salt if you really want that salted caramel flavor to POP.
Why You’ll Love This Recipe
- It starts with a box mix: A couple of easy swaps and you have a cake that tastes completely homemade.
- Salted caramel in every layer: In the cake, in the soak, and on top. Every bite is caramel.
- Perfect for making ahead: It actually NEEDS to chill, so you can make it the day before and have one less thing to do.
- Feeds a crowd: One 9 by 13 inch pan is perfect for parties, holidays, and family dinners.
- Cold, creamy, and so refreshing: It is rich without being heavy, which is why people always go back for seconds.
Equipment Needed
- 9 by 13 inch pan: The cake bakes, soaks, and gets served in the same pan, so it needs sides tall enough to hold the milk.
- Mixing bowls: You will need one for the cake batter, one for the milk mixture, and one for the whipped cream.
- Whisk: For whisking the milk mixture and caramel together until completely smooth.
- Stand mixer or hand mixer: For whipping the heavy cream into stiff peaks quickly and evenly.
- Fork or wooden skewer: For poking holes all over the cake so the milk mixture soaks all the way through.
- Silicone spatula: For spreading the whipped cream in an even layer over the top of the cake.
Salted Caramel Tres Leches Cake (Easy Box Mix)
Ingredients
For the cake:
- 1 box vanilla cake mix plus the eggs called for on the box
- Melted butter the same amount as the oil called for on the box
- Whole milk the same amount as the water called for on the box
- ¼ cup salted caramel
For the milk mixture:
- 1 14 oz can sweetened condensed milk
- 1 12 oz can evaporated milk
- ¾ cup whole milk
- ¼ cup salted caramel
For the whipped cream:
- 2 cups heavy cream cold
- ¼ cup powdered sugar
- 1 tsp pure vanilla extract
For the topping:
- ¼ cup salted caramel
- Flaky sea salt optional
Instructions
- Bake the cake: Preheat the oven to the temperature on the box (usually 350°F) and grease a 9 by 13 inch pan. Prepare the cake mix according to the box, swapping melted butter for the oil and whole milk for the water. Pour the batter into the pan, drizzle 1/4 cup salted caramel over the top, and swirl it in gently with a knife. Bake according to the box time for a 9 by 13 inch pan, until a toothpick in the center comes out clean.
- Cool and poke: Let the cake cool in the pan for about 20 minutes, just until it is warm, not hot. Poke holes all over the top with a fork or skewer, about every half inch, all the way to the bottom and into the corners.
- Make the milk mixture: In a large bowl, whisk together the sweetened condensed milk, evaporated milk, whole milk, and 1/4 cup salted caramel until completely smooth with no streaks of caramel left.
- Soak: Pour about a third of the milk mixture slowly over the cake and let it sink in for a few minutes. Repeat with the rest in two more additions, paying extra attention to the edges and corners. Cover and refrigerate for at least 4 hours, or overnight for the best texture.
- Whip the cream: Beat the cold heavy cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form, about 3 to 4 minutes.
- Top and serve: Spread the whipped cream over the chilled cake and drizzle with the remaining 1/4 cup salted caramel. Add a pinch of flaky salt if you love that salty sweet POP. Slice and serve cold. Enjoy!
Storage Instructions
- Counter: Tres leches should not sit out for more than 2 hours. Serve it straight from the fridge and pop it back in as soon as everyone has a slice.
- Fridge: Cover the pan tightly with plastic wrap or a lid and refrigerate for up to 3 days. The cake keeps soaking up the milk, so it stays moist the whole time.
- Freezer: I do not recommend freezing this one. The whipped cream and soaked cake do not thaw well and can get watery.
Tips and Tricks
- Poke LOTS of holes: Do not be shy here. The more holes, the more evenly the milk soaks into every corner of the cake.
- Pour slowly: Add the milk mixture a little at a time and let it soak in before adding more. If you dump it all at once, it pools on top instead of soaking in.
- Do not skip the chill: The cake needs time to absorb all that milk. Overnight is best, love.
- Keep the cream cold: Cold heavy cream (and even a chilled bowl) whips up faster and holds its shape longer.
- Warm the caramel for drizzling: If your caramel is thick from the fridge, warm it for a few seconds so it drizzles smoothly.
- Pair it with a latte: Pair a slice with one of my homemade lattes, like this Honey Vanilla Latte or Toasted Marshmallow Latte, for the ultimate home cafe treat.
Frequently Asked Questions
What does tres leches mean?
Tres leches means “three milks” in Spanish. The cake is soaked in a mixture of sweetened condensed milk, evaporated milk, and whole milk, which is what makes it so moist and creamy.
Can I make tres leches cake ahead of time?
YES, and you should! Tres leches is best when it soaks overnight. Make the cake and soak it the day before, then add the whipped cream and caramel drizzle right before serving.
Will my tres leches cake be soggy?
It should be moist and soaked, but not mushy. A light, fluffy cake like a vanilla box mix soaks up the milk perfectly. Pouring slowly and letting it chill fully helps the milk absorb evenly instead of pooling.
Can I use homemade caramel?
Absolutely. Homemade or store-bought salted caramel both work. Just make sure it is pourable so it swirls into the batter and mixes into the milk smoothly.
Do I have to keep tres leches in the fridge?
Yes. Because it is soaked in milk and topped with whipped cream, it should always be stored in the refrigerator and served cold.
Can I use a different cake mix flavor?
Yes! A yellow or white cake mix works the same way. For a fun twist, try a chocolate cake mix with the salted caramel.
More Recipes You’ll Love
Brown Butter Pumpkin Cupcakes with Salted Caramel: Easy Fall Recipe
The Best Homemade Tres Leches Cake Recipe
Salted Caramel Apple Pie Ice Cream (Easy Homemade Recipe)
If you make this salted caramel tres leches cake, I NEED to see it! Tag me @munchiesbymallory on Instagram and TikTok and leave a comment and rating below. Happy baking, love!
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