Dulce de Leche Tres Leche

A twist on the classic moist, Latin cake.  Infused with three different kinds of milk plus silky Dulce de Leche,  Beautiful, light, sweet and perfect.

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Tres Leche is one of my favorite Latin inspired desserts.  I love a moist cake and you can’t get more moist than this lovely milk soaked, light yet decadent dessert.  Adding the dulce de Leche topping puts it on another level and the dash of cinnamon sprinkled over is literally like the tiny step that speaks volumes.  Incredibly good.

Note Cocowhip. Stock up on Cocowhip. It's your friend for quick desserts □

I make this cake gluten free with the assistance of a good box cake mix.  You can make the cake from scratch, which typically involves whipping egg whites, but I wanted to make this easier and more of an instant gratification dessert.  The box cake mix worked perfectly well so I’m quite pleased with this time saving step (you're welcome ;-).

Watch this quick video for your "how to" inspiration.

I went dairy free with my milk options, but you can use dairy options if you want.  The only non-dairy item I used was the dulce de leche.


The beautiful 3 milk mixture soaked into my cooled cake in under an hour, then I topped with that gorgeously fluffy dulce de Leche mixed with the Cocowhip.  Just thinking back to my first bite.  I want more!

Letting the milks soak in before topping the cake is key

ALL THE. MILKS WHISKED PERFECTLY TOGETHER

This pyrex bowl set has been in my kitchen for more than a decade & still going strong & used weekly.

This 9 x 13 baking pan by NordicWare works perfectly.

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Dulce de Leche Tres Leche 


1 yellow cake mix (I used Pillsbury gluten free first time around) -baked in a 9 x 13 pan according to package directions
1 can sweetened condensed coconut milk (or regular sweetened condensed milk)
1 1/2 cup (12 oz) full fat coconut milk or evaporated milk
1 cup unsweetened coconut milk or almond milk creamer ( or 1 cup cream)
1 teaspoon vanilla (I like vanilla paste)
1 tub Cocowhip (thawed), or non-dairy whipped topping or Tru-Whip
1/2 can Dulce de Leche   (about 7 ounces)
Cinnamon to sprinkle over the cake


Bake the cake in a greased 9 x 13 pan according to the package directions and let cool at least 30 minutes.  


In a large bowl mix the sweetened condensed coconut milk, coconut milk and coconut milk or almond milk creamer together with the teaspoon of vanilla and whisk well.  


Poke holes in the cake.  I used 2 skewers for this.  Pour the milks mixture over the cake.  Cover and refrigerate for about an hour to allow all the milks to soak in.


Make the dulce de leche topping by mixing the tub of Cocowhip with half the can of dulce de leche until thoroughly combined.  Refrigerate until the cake is ready.


Once the milks have soaked into the cake, spread the dulce de leche topping evenly over and sprinkle with cinnamon.  Enjoy.