Ingredients
Scale
For the Cake
- 13.25 ounce box white cake mix
- 1 cup whole milk
- ½ cup unsalted butter melted and slightly cooled
- 4 egg whites
For the Milky Filling
- 12 ounces can evaporated milk
- 14 ounces sweetened condensed milk
- ¼ cup half and half
For the Cake Topping
- 2 cups heavy whipping cream
- ⅓ cup powdered sugar
- 1 teaspoon pure vanilla extract
- fresh strawberries sliced, for garnish
Instructions
For the Cake
- Preheat your oven to 350°F. Prepare a 9×13-inch baking dish with cooking spray.
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In a large mixing bowl, combine (1) 13.25-ounce box of white cake mix, 1 cup of whole milk, ½ cup (1 stick) of melted unsalted butter, and 4 egg whites. Mix with a hand or stand mixer for 2 minutes until smooth and well combined.
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Pour the batter into your prepared baking dish and bake according to the box directions-about 20-30 minutes, or until a cake tester or toothpick inserted in the center comes out clean.
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Let the cake cool for 15 minutes (it should still be warm, not hot).
For the Cake Filling
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While the cake is slightly cooling, whisk together (1) 12-ounce can of evaporated milk, (1) 14-ounce can of sweetened condensed milk, and ¼ cup of half and half in a medium bowl or large measuring cup until thoroughly combined.
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Using a skewer, fork, or the handle of a wooden spoon, poke holes all over the cake-go deep so the milk mixture soaks in well. Slowly pour the tres leches mixture over the entire surface of the cake. It’ll look like a lot, but the cake will soak it up!
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Cover the cake and refrigerate it for at least 4 hours, or overnight if you have time. The longer it chills, the better the texture and flavor will be.
For the Cake Topping
- Right before serving, use a hand or stand mixer to whip 2 cups of heavy whipping cream, ⅓ cup of powdered sugar, and 1 teaspoon of pure vanilla extract until stiff peaks form.
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Spread the whipped cream evenly over the chilled cake. Top with fresh sliced strawberries just before serving.