A rich and moist Tres Leches cake with a hint of vanilla and a creamy topping.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated for even baking.
In a large bowl, combine the cake mix, eggs, and water. Mix until smooth.
Mix just until combined to avoid overmixing.
Pour the batter into a greased baking pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Check the cake a few minutes before the end of baking time to prevent overbaking.
While the cake bakes, combine the sweetened condensed milk, evaporated milk, and whole milk in a saucepan. Heat gently while whisking until well blended.
Do not let the mixture boil to preserve its creamy texture.
Remove the cake from the oven and let it cool for 15 minutes. Poke holes all over the cake using a toothpick or fork.
Poke holes evenly to ensure the milk mixture soaks in uniformly.
Slowly pour the milk mixture over the cake, allowing it to seep into the holes. Refrigerate for at least 2 hours or overnight.
Refrigerating overnight enhances the flavor and texture.
Top the cake with whipped cream before serving.
Spread the whipped cream evenly for a smooth finish.
Serve chilled and enjoy your delicious Tres Leches Delight!
Add a sprinkle of cinnamon or fresh fruit for garnish.
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