Tres Leches Cake

Savor the richness of our Low-Carb, Sugar-Free Tres Leches Cake, made with our Classic Yellow Cake Mix. This twist on a traditional and simple Mexican dessert features a moist texture soaked in a blend of three milk substitutes. Each slice is infused with a creamy custard made from milk, heavy cream, egg yolks, and evaporated milk. Enjoy the decadence without compromising your dietary goals. 

What you need: 

For the Cake:
  • Classic Yellow Cake Mix
  • 3 eggs
  • 8 tbsp unsalted butter, melted 
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon

    For the Milk Mixture/Custard:

    • 1/2 cup milk
    • 1/2 cup heavy cream
    • 1/2 cup evaporated milk, we used fat free
    • 1/4 cup allulose, optional*
    Prepare the Cake:
    1. Preheat the oven to 325°F. 
    2. In a mixing bowl, combine the Classic Yellow Cake Mix with cinnamon, melted butter, milk, eggs and vanilla until well blended.
    3. Grease a bundt pan with spray or butter. Alternatively, use an 8x8 or 7x11 baking pan.
    4. Pour the batter into the prepared pan.
    5. Bake for 50 minutes or until a toothpick inserted comes out clean.
    6. While the cake is baking prepare the milk mixture. 

    Prepare the Milk Mixture/Custard:

    1. Separate 3 egg yolks and whisk until smooth.
    2. In a saucepan, gently heat the milk and heavy cream. Avoid boiling. If you prefer a sweeter dessert, stir in the allulose at this point.
    3. Temper the egg yolks by gradually whisking them into the heated milk mixture. Keep whisking continuously to prevent the eggs from curdling.
    4. Return the mixture to low heat, stirring constantly, again ensuring it does not reach a boil.
    5. Mix in the evaporated milk and set aside at room temperature until ready to pour over cake.

    Assemble the Cake:

    1. Once the cake is baked, remove from the oven and let it cool in the pan for 15 minutes.
    2. Use a skewer to poke holes all over the cake.
    3. Gradually pour the milk mixture over the cake, ensuring it seeps into the holes.
    4. Allow the cake to absorb the milk mixture completely, about 20 minutes, before transferring it to the refrigerator.
    5. Chill the cake for at least 2 hours.
    6. To serve, invert the cake onto a plate, dust with cinnamon, and enjoy!