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Chocolate Tres Leches Cake

Alice Gless Recipe shared by:
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I agonized whether to share this or not because it needs to be perfected. After watching several videos and reading, some warned about using all the milk mixture. Some seem to like it oozing and dripping milk. Mine didn't all soak in, and I'd do it a little differently another time but a family member was crazy about it, sogginess and all.

  • Hands-On Time:1 Hour
  • Total Time: 23 Hours
  • Servings: 18-24
  • Rating:


  • 1 box Duncan Hines Dark Chocolate Fudge (a really nice-flavored chocolate mix)
  • 3 tablespoons custard powder (wanted a fluffy cake tending to the dry side to soak up all the milk and didn't want to use corn starch) (optional)
  • 1 tablespoon plus a tiny bit more espresso powder (didn't seem to do a thing - optional)
  • 1-1/3 cups milk (didn't seem to make a difference over water as instructed on the box)
  • 3 large eggs (I used 2 whole eggs and 2 whites left over, do it often to use things up)
  • 3 tablespoons butter
  • 1/4 cup Crisco oil
  • 1 teaspoon vanilla (optional)
  • Have ready for later but do not bake in cake 1 can sweetened condensed milk, one large can evaporated milk and 1/2 cup whipping cream

Baking Instructions

  1. Pour mix into large mixing bowl
  2. Add the custard powder, espresso or other dry ingredients, if desired
  3. Stir in for a minute or so
  4. Add the other ingredients except for eggs and mix for a minute or two, scraping bowl as necessary.
  5. With mixer on low, slip in eggs one at a time, mix in well before adding next (probably can add everything at once with a cake mix and stand mixer or good hand mixer).
  6. Mix on medium high for about 6 minutes (or follow what it says on the box to the letter)
  7. Pour and smoothe in greased and floured 9X13 baking pan
  8. Tap on countertop a few times to release air bubbles
  9. Bake at about 325F until it passes the toothpick/skewer test.
  10. Remove from oven.
  11. Cool on rack for 30 minutes.
  12. Using a fork (i used large 2-tined) prick cake well all over surface down to the bottom, maybe 1/2 inch apart.
  13. Whisk in a clean bowl the condensed milk, evaporated milk and whipping cream.
  14. Pour about 1/3 all over cake, wait 5 or more minutes for it to soak in.
  15. Pour another 1/3 and wait for most of that to be absorbed, 5 or 10 minutes.
  16. Pour the final third, cover with plastic wrap and store in fridge at least 12 hours for all the milk to soak in.
  17. Having never made one before, I couldn't tell if it was going to work or not. As it turned out, half of the above would have been plenty for me, but some must like it dripping with milk.
  18. Some whipped/pudding or combo topping is best for this cake because it has to be kept in the fridge but I tried the Penuche (posted in frostings).
  19. The flavors tasted nice even if I would do it a little differently another time.

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something different

something different

When making a upside down pineapple cake add the juice instead of water it is wonderful

Easy Moist Cake Layers

Easy Moist Cake Layers

The way I ensure that my cake layers will be moist and never dry, is to invert the layer(s) on a serving plate or foil covered board while still quite warm and then wrap the top and sides of the layer(s) with plastic wrap. This seals in all the steam that would have otherwise escaped resulting in a very moist, but not soggy cake. Everyone always comments on how moist and delicious my cakes are and they are very surprised when they find out I use cake mixes (Duncan Hines of course)! Refrigerate the layers while still warm. This will help the layers firm up a bit. When completely cooled, the layers will be easy to frost and decorate. Let layers sit covered at room temp for 20 minutes or so before frosting. If your work area is humid, let the layers sit a little longer so the condensation will form on the plastic wrap and not on the cake itself. Remove plastic wrap and frost and decorate as desired.

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