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–+ servings
Creamy tres leches cake slice with white frosting and pistachio and rose topping.
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Easy Kulfi Tres Leches Cake

Easy Kulfi Tres Leches Cake combines rich malai kulfi flavors with a milk-soaked sponge made from boxed cake mix, topped with fluffy whipped cream. A crowd-pleasing Indian fusion dessert!
Prep Time15 minutes
Cook Time20 minutes
Chill6 hours
Total Time35 minutes
Course: Dessert
Cuisine: Indian Fusion
Servings: 24 pieces
Calories: 177kcal
Author: Aneesha Gupta

Ingredients

For Cake

  • 1 box yellow cake mix + ingredients mentioned on the box replace water with milk
  • ½ teaspoon cardamom powder

Tres Leches Milk

  • 1 can evaporated milk
  • 1 can sweetened condensed milk
  • ½ cup whole milk
  • ½ teaspoon saffron threads
  • ½ teaspoon ground cardamom reduce to ¼ for milder flavor
  • 1 teaspoon rose water optional but highly recommended

Whipped Cream Frosting

  • 1 pint heavy whipping cream
  • 2 tablespoons mascarpone cheese
  • ½ cup granulated sugar
  • 1 teaspoon rose water

Garnish

  • 3-4 tablespoons pistachios sliced
  • 1 tablespoon dried rose petals optional

Instructions

  • Prep: Preheat oven to 350°F. Grease a 9 X13 baking dish with oil or softened butter. Alternatively, use two 8-inch square dishes (your cake will be slightly thinner).
  • Bake the Cake: In a large mixing bowl, combine the cake mix, ingredients listed on the box, and ground cardamom. Replace the water listed on the package with an equal amount of milk. Whisk until the batter is smooth and lump-free. Pour the batter into the prepared baking dish and bake according to the package directions, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool.
    Golden brown baked sponge cake in a square white ceramic baking dish, ready to be soaked for kulfi tres leches
    • Avoid overmixing the batter, as it creates a dense cake that doesn't soak up the liquid evenly.
  • Prepare Kulfi tres leches milk: Pour whole milk, evaporated milk, and sweetened condensed milk into a mixing cup. Add saffron threads, ground cardamom, and rose water. Whisk until completely combined. Refrigerate the mixture until you're ready to soak the cake. Reserve about ½ cup of this milk for serving and keep it aside.
    Hand whisking rich milk mixture infused with cardamom, saffron, and nuts in a glass measuring pitcher.
    • I mix the tres leches milk in a large measuring cup with a spout. It makes it easy to pour the milk evenly over the cake.
  • Soak and Chill the Cake: Once the cake has cooled, use a fork or skewer to poke holes evenly across the surface, reaching the bottom of the cake. Slowly pour the prepared kulfi milk mixture over the cake, covering the entire surface, including the edges. Pour in batches, allowing the milk to soak in before adding more. Cover the baking dish and refrigerate for at least 4 hours, preferably overnight, to allow the cake to absorb the flavored milk.
    Pouring creamy cardamom saffron milk soak over poked sponge cake in a white baking dish to absorb.
  • Make the Whipped Cream Topping: Add the cold heavy whipping cream, mascarpone cheese, sugar, and rose water to a large mixing bowl. Using a hand mixer or stand mixer fitted with a whisk attachment, beat on medium speed until the mixture begins to thicken. Increase the speed and continue whipping until medium-stiff peaks form. Be careful not to overwhip.
    Electric hand mixer beating heavy whipping cream into soft peaks in a clear glass mixing bowl.
    • How to tell when you have medium-stiff peaks: Lift the beaters out of the whipped cream. The peaks should hold their shape with just a slight curl at the tips.
  • Frost the cake: Spread the whipped cream evenly over the chilled cake using an offset spatula.
    Thick layer of freshly whipped cream spread evenly over chilled soaked kulfi tres leches cake.
  • Garnish & Serve: Sprinkle with sliced pistachios and dried rose petals. Keep refrigerated until ready to serve. To serve: Cut into squares and serve chilled. Spoon a little of the reserved kulfi milk around each serving. If serving it later, loosely cover the cake and refrigerate it until ready.
    Assembled kulfi tres leches cake garnished with slivered green pistachios and crushed dried pink rose petals.

Video

Notes

  • Use milk instead of water in the cake mix. This simple change gives the sponge a richer flavor and complements the kulfi milk.
  • Blooming saffron. Bloom it in cold milk, rather than my usual recommendation of warm milk, to keep the cake from turning yellow.
  • Use a deep baking dish. The cake needs enough room for the generous amount of three-milk mixture. Use a deep baking dish.
  • Pour the milk slowly. Adding it gradually helps the sponge absorb the liquid more evenly.
  • Don't rush the chilling time. The cake needs several hours to soak up the milk. I prefer overnight refrigeration, especially when I'm making it for a party.
  • Keep the cream and whisks cold. Cold heavy cream and cold whisks whip faster and hold their shape better. Mascarpone adds a little extra stability, so don't skip it.
  • Add the cream and garnish closer to serving. The cream stays fluffy, the pistachios stay crunchier, and the rose petals look prettier when added just before serving.
  • Serve chilled. Just like classic tres leches, this cake is best enjoyed cold.
 
Note: The nutrition facts below are my estimates based on a 2-inch slice. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 177kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 24mg | Sodium: 165mg | Potassium: 48mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 321IU | Vitamin C: 0.2mg | Calcium: 68mg | Iron: 1mg