Don't just say it, bake it.™

The Baker's Club

Learn More >>

Join Now Product Locator

Welcome back, !

Log Out Settings Product Locator
Join Now

Please log in with your username and password.

Make it easy to share with your Facebook or Twitter friends.

Enter Duncan Hines Baker's Club Welcome to Duncan Hines Baker's Club Baker's Club Join Baker's Club Logout Baker's Club Settings


Duncan Hines® Duncan Hines®


Explore Our World

Start with a quick search for a particular flavor…or special occasion…or even your favorite color.
(Frequently Asked Questions)


Find Inspiration

We’ll gather some tasty suggestions that match your cravings, revealing ways to make your day delicious!


Bake a Memory

The fun has just begun—now you can use your creativity and Duncan Hines® products to bake something delectable, original, and truly you!

« Search Cakes Another Cakes Recipe »


Chocolate Tres Leches Cake

Alice Gless Recipe shared by:
| Follow this Baker

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.

Baker's Club Snapshots

Did You Make This Recipe?

Share if you loved this recipe as is, or if you added your own twist.

Add Your Photo of this Recipe




Susbstitute whole milk for all of the water in Duncan Hines cake mixes. It makes a richer more moist cake.

Greasing Cookie Sheets

Greasing Cookie Sheets

Only grease your cookie sheets if the recipe clearly calls for you to do so. Cool and wipe sheets clean with a paper towel between batches if necessary.

Keep Exploring

Back to Top