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Hibiscus Tres Leches

A hibiscus tres leches cake is made by infusing milk with hibiscus, honey and cherry juice. Warmed and blended until smooth, hibiscus infuses the milk to create a delightfully tangy, sweet milk that gives this tres leches cake a delightful flavor.
Author Vianney Rodriguez


  • Ingredients
  • Infused hibiscus milk:
  • 1 tablespoon dried hibiscus flowers
  • 1 1/2 cups water
  • 1/4 cup tart cherry juice
  • 1 tablespoon honey
  • 1 1/2 cups milk
  • 1 box white cake mix
  • 1 1/4 cups water
  • 1 tablespoon vegetable oil
  • 2 teaspoons vanilla
  • 4 eggs
  • 1 can 14 oz sweetened condensed milk
  • 1 cup evaporated milk
  • 1 cup hibiscus infused milk recipe above
  • Whipped topping
  • Hibiscus sugar


  1. Instructions
  2. Infused hibiscus milk: In a small saucepan bring water to boil. Once the water boils remove from heat, add the hibiscus flowers and allow to steep for 10 minutes.
  3. Strain hibiscus tea then place in blender along with cherry juice, honey and milk. Blend, until mixture is creamy and frothy.
  4. For cake: Pre-Heat oven to 350°F Liberally spray a 9×13 pan with nonstick cooking spray.
  5. In large bowl, beat cake mix, water, oil, vanilla and eggs with until well blended. Scraping down sides as needed. Pour batter into pan.
  6. Bake as directed on box for 13×9-inch pan.
  7. Remove from oven. Allow to rest for 5 minutes. While cake is still warm, poke holes in every 1/2 inch with knife or fork.
  8. Carefully pour milks evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Top with whipped topping and garnish with hibiscus sugar.