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Concha Tres Leches Cake

I’m giving the traditional tres leches cake by adding conchas! My concha tres leches cake is the ultimate pastel to serve for Valentine’s Day. Made with a box cake this tres leches cake comes together in a snap.
Author Vianney Rodriguez


  • 1 box white cake mix
  • 1 1/4 cups water
  • 1 tablespoon vegetable oil
  • 2 teaspoons vanilla
  • 4 eggs
  • 6 conchas
  • 1 can 14 oz sweetened condensed milk
  • 1 cup evaporated milk
  • 1 cup heavy cream
  • Whipped topping


  1. For cake: Pre-Heat oven to 350°F Liberally spray a 9×13 pan with nonstick cooking spray.
  2. Dice three conchas into small bite-sized pieces set aside. Carefully slice off the tops of the remaining three conchas, you want to slice as closely as you can to the sweet topping so that you can easily crumble the sliced tops, set aside.
  3. In a large bowl, beat cake mix, water, oil, vanilla, and eggs with until well blended. Scraping down sides as needed. Pour batter into pan. Gently push the diced conchas into the batter, until the conchas are evenly dist4rubyrted throughout the cake batter, set remaining pieces aside.
  4. Bake as directed on box for a 13×9-inch pan.
  5. Remove from the oven. Allow to rest for 5 minutes. While the cake is still warm, poke holes in every 1/2 inch with a knife or fork.
  6. Carefully pour milks evenly over top of the cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Top with whipped topping and garnish crumbled concha tops.