This rich and creamy Tres Leches Cake is a classic Latin American dessert made with three kinds of milk for an ultra-moist, tender cake. It’s an easy recipe you can make at home for celebrations, holidays, or anytime you want a sweet treat. It’s finished with cinnamon, chocolate shavings, and fresh berries.

Tres Leches Cake is Spanish for “3 milk” cake. It has three kinds of milk: evaporated milk, sweetened condensed milk, and a little bit of heavy cream. This cake recipe is the perfect make-ahead dessert and it’s even better than the one at your favorite mexican restaurant. The cake base itself is chiffon. It’s spongy and light, which is perfect for absorbing the moisture from all three milks, making it to die for!

Ingredients for a Tres Leches Cake

A tres leches cake is essentially a poke cake, just like our popular lemon jello cake. You’re going to need basic cake-making ingredients, the 3 milks, and then ingredients to make the whipped cream on top and whatever garnishes you might want to add. Here is everything you will need:

For the Cake:

• Flour: Just regular all-purpose flour is all you need
• Baking Powder: acts as a leavening agent to give the cake rise and fluffiness
• Salt: enhances all the flavors
• Eggs: You’ll separate the eggs and add the egg yolks and egg whites separately into the batter
• Sugar: just regular white granulated sugar
• Whole Milk: helps bind all the ingredients together
• Vanilla: adds flavor

Leches

• Evaporated Milk: can be found in the grocery store on the baking aisle
• Sweetened Condensed Milk: can be found on the baking aisle
• Heavy Cream: Whole milk also works if you don’t have cream

For the Icing:

• Heavy Whipping Cream: the base for the whipped cream
• Sugar: adds sweetness
• Vanilla Extract: adds flavor

Decoration:

• Strawberries: sliced thin
• Cinnamon: just a little sprinkle over the top adds a great pop of flavor and warmth
• Shaved Chocolate: see the section below for instructions on how to shave chocolate

The measurements for each ingredient can be found in the recipe card down below. Keep scrolling for all the details.

Making This Recipe

This recipe might seem a little over

If you’re looking for an easy carrot cake recipe that turns out perfectly moist every single time, this is the one to bookmark. It’s simple, classic, and made with a smart shortcut that makes the whole process faster and completely foolproof.

I have always hated carrot cake. It’s the texture- walnuts, pineapple, big shreds of carrots, raisins… listen, this isn’t a salad, it’s a cake! So, I made a really fantastic homemade layered carrot cake that’s beautiful and delicious. And then my friend Cassie told me about hers (from Barbara Ryan) and it has a secret ingredient so immediately I had to try it.

This is my new favorite cake to whip up for a Sunday night or when company is coming to dinner. No layers necessary and the secret ingredient makes this hands down as moist as a banana cake with less work than any cake I’ve ever made!

Why Baby Food Makes This Cake Work

Using carrot baby food might sound a little surprising, but it’s actually the secret to the incredibly moist texture in this cake.

Carrot baby food is made from finely pureed carrots, which means it blends seamlessly into the batter. Instead of noticeable carrot shreds, you get all the natural moisture, sweetness, and flavor of carrots without changing the texture of the cake.

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If you’re searching for the best carrot cake recipe, you’re in the right place. This is the carrot cake I come back to every single time! It’s perfectly moist, deeply spiced, and layered with rich cream cheese frosting.

No raisins, no nuts, no weird add-ins trying to steal the spotlight. Just classic carrot cake flavor done really, really well.

I only had carrot cake for the first time a few years ago. My good friend, Melissa Brandley was in town for the Sundance Film Festival and we went out to dinner for a good ol’ catch up on all things in life. We laughed until our sides hurt, cried together right there in the restaurant and had the most delicious carrot cake.  That carrot cake inspired me to create this recipe, my Favorite Carrot Cake.

I’m not a fan of carrot cakes that are full of all sorts of ingredients like orange peel, candied ginger, walnuts, pecans, and raisins. At that point it gets too busy and almost doesn’t even seem like a cake anymore. I want fresh, moist and flavorful, and I want it to taste like a carrot cake.

Why This is the Best Carrot Cake Recipe

This really is the best carrot cake recipe because it keeps things simple and lets the cake shine. It’s incredibly moist, perfectly spiced, and made without raisins, nuts (optional), or distractions. The carrots melt right into the batter, the crumb stays soft for days.

The Secret to a Perfectly Moist Carrot Cake

St. Patrick’s Day always calls for a little green, and this lime Jello poke cake is such a fun and festive way to celebrate! Soft white cake gets infused with bright lime Jello for a beautiful green cake, then topped with a creamy whipped cream cheese frosting.

It’s light, refreshing, and so simple to make—perfect for parties, potlucks, or just a sweet treat at home with your family.

We love jello poke cakes in our house! From our mega popular lemon jello cake to the classic strawberry jello cake, I’ve been looking for the perfect opportunity to try a lime jello cake and St. Patrick’s Day seemed like the perfect time to try it! An easy St. Patrick’s Day dessert is just what every busy mom needs!

Ingredients for a Shamrock Poke Cake

For the Cake

• White Cake Mix: Provides a light, fluffy, neutral base that lets the lime Jello flavor and green color shine. White mix also absorbs the Jello beautifully when poked.
• Eggs: Bind the ingredients together, add structure, and give richness to the cake.
• Vegetable Oil: Keeps the cake moist and tender while helping it stay soft after chilling.
• Water: Used to make the cake mix and to create the Jell-O.
• Green Food Dye: Don’t use regular! Gel works 100x better.
• Lime Jell-O: Infuses the cake with tart, citrusy flavor and a vibrant green color while adding a fun, moist texture.

For the Frosting

• Heavy Whipping Cream: Whipped to stiff peaks, it gives the frosting a fluffy, light texture.
• Cream Cheese: Adds tangy richness and stability to the frosting, balancing the sweetness of the Jello and powdered sugar.
• Powdered Sugar: Sweetens the frosting and helps achieve a smooth, spreadable consistency.
• Salt: A pinch enhances all the flavors, keeping the frosting from tasting overly sweet.
• Vanilla Extract: Brings warmth and depth, softening the sharp citrus notes of the lime.
• Garnishes: Add sprinkles, lime zest, candy, etc. if desired.

How to Make a Poke Cake

1. Make the Box Cake: Make the cake batter according to the instructions on the box and pour into a 7×11-inch baking dish. Add a few squeezes of green food coloring and mix it into the batter and then bake.
2. Prepare the Jello: Let the cake cool for 15 minutes and make the jello in the meantime. Follow the directions for making the jello using the hot and cold water method.
3. Poke and Pour: Once the c

Chocolate and cherries just belong together, don’t they? I’ve always believed there’s something incredibly romantic about that combo—rich chocolate, bright cherries, a little burst of tart sweetness—and this chocolate cherry cake brings it all together with almost no effort.

My grandma looooved cherry cordials. I remember having them at her house one Christmas and instantly, the moment I bit into them I knew… these are not for me…haha!

Nowadays my taste buds have grown up quite a bit and I can see how much cherries and chocolate belong together!

Because this cake stays unbelievably moist (thank you, cherry pie filling!), it’s a total crowd-pleaser for Valentine’s Day, birthdays, anniversaries, or honestly any night you want something that feels a little special without getting too fussy. Trust me—one bite and you’ll know why this cake keeps disappearing around here.

Why You’ll Love This Easy Chocolate Cherry Cake

If you’re a chocolate lover, this cake is about to become a new favorite. A boxed chocolate cake mix and canned cherry pie filling come together for a rich, ultra-moist chocolate cherry cake that tastes way more homemade than it is—without the extra effort.

• Easy and Impressive: Because the base starts with a cake mix, the batter comes together in minutes. Mix, bake, cool—done. It’s the kind of dessert that feels special without adding stress to your day.
• Extra Chocolatey: The frosting doubles down on the chocolate with both melted chocolate and cocoa powder for deep, fudgy flavor—no dry or overly sweet frosting here.
• Generously Frosted: The recipe makes enough frosting for a thick, dreamy layer (the way I like it!), but you can use less and stash the rest in the fridge for another dessert if you want.
• Pretty Finishing Touches: Add a sprinkle of chocolate chips or a few extra cherries on top for color and texture—it makes each slice look irresistible.

Slice into squares and serve—no one has to know how easy it was.

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