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This tres leches cake is my homage to the orange creamsicle — that dreamy combo of citrus and vanilla I grew up loving every summer. I turned these classic summer flavors into a tres leches cake!
What Is Tres Leches Cake?
Tres leches cake, or “three milks cake,” is a sponge cake soaked in a blend of evaporated milk, sweetened condensed milk, and heavy cream. It’s known for its ultra-moist texture and delicate crumb. It’s usually topped with loads of whipped cream and served chilled.
Why Orange Creamsicle?
The combination of orange and vanilla, aka classic creamsicle, is one of my favorite summer flavors! And since tres leches cakes are served chilled and are super refreshing -it’s the perfect summer dessert! The bright citrus notes balance the rich, milky soak, while vanilla adds that creamy, nostalgic warmth. It’s a match made for sunny days, backyard BBQs, and anytime you want dessert to feel fun and familiar.
The Secret to Natural Orange Flavor: Oleo Saccharum
To get the most natural and aromatic orange flavor, I made an oleo saccharum — a trick from old-school punch recipes where sugar is massaged into orange peels to draw out their fragrant oils. The orange oleo saccrum infuses the milk soak with bright, natural citrus flavor without a single drop of artificial extract! Bonus: it keeps the milk from curdling too!
You can make oleo saccrum with any citrus fruit like lemons, limes, and grapefruits as well!
A Vanilla-Infused Milk Soak
To complete the creamsicle vibe, I add a splash of clear vanilla extract to the milk mixture. I picked up this trick during my time on Masterchef! Christgima Tosi uses this hack to get that classic funfetti vanilla flavor in her birthday cakes! This gives the tres leches cake that nostalgic and comforting vibe and really creates that creamsicle flavor.
A Simple Shortcut for Tres Leches Cake
For the cake base, I start with a boxed mix but, I give it a serious upgrade. By adding extra eggs, using milk instead of water, and swapping oil for butter, you get a richer, more decadent sponge that holds up beautifully to the generous soak. It’s tender, buttery, and soaks up every drop of the orange-vanilla milk mixture!
This orange creamsicle tres leches cake is make-ahead friendly, easy to serve chilled, and guaranteed to be the highlight of any picnic, party, or potluck. My neighbors actually stopped me in the middle of the road to tell me how much they loved this cake after I had dropped it off at their houses!
Final Thoughts
If you love tres leches cake, this orange creamsicle version is a must-try. With its fresh citrus notes, creamy vanilla soak, and ultra-moist texture, it’s a refreshing take on a classic that’s sure to bring sunshine to any table.
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Orange Creamsicle Tres Leches
- Total Time: 50 minutes + overnight
- Yield: one 9x13 cake 1x
Description
This orange creamsicle tres leches cake blends bright citrus and creamy vanilla in a moist, nostalgic twist on the classic three milks cake. Perfect for summer!
Ingredients
Tres Leches Milk Mixture
- 1/2 cup sugar
- Peel of 3 oranges
- 1 cup whole milk
- 1 cup heavy cream
- One 14 oz can evaporated milk
- 1 1/4 cup sweetened condensed milk
- 1 tsp clear vanilla extract
Cake
- one 15.25 oz box yellow cake mix
- 4 eggs
- 1 cup milk
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 tsp clear vanilla extract
- 1/2 tsp kosher salt
Whipped Cream
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 2 tsp clear vanilla extract
Instructions
First make the oleo sacchrum. In a small container, add sugar and orange peels. Use the back of a spatula or a muddler to mash the peels into the sugar for 1-2 minutes or until the sugar starts to look wet. Cover and let it sit for 4-5 hours, mixing often. When it’s done, the sugar should be slightly translucent and syrupy. Transfer the oleo sacchrum to a large mixing bowl and add the milk, heavy cream, evaporated milk, sweetened condensed milk, and clear vanilla extract. Stir well, making sure all the sugar is dissolved. Strain the mixture into a large measuring cup and refrigerate.
Preheat the oven to 350°F and lightly grease a 9×13 cake pan with cooking spray or butter. Set aside.
In a large mixing bowl, add cake mix, eggs, milk, melted butter, clear vanilla extract and kosher salt. Whisk until you have a smooth batter and pour into the prepared baking pan. Bake for 23-25 minutes or until a toothpick inserted in the center comes out clean. Cool the cake for 30 minutes. Use a fork to poke holes all the way to the bottom of the cake every 1-2 inches across the entire surface. Stir the milk mixture and then pour it over the cake. Let the cake rest for 10-15 minutes so that the cake soaks up all the milk. Cover the pan with plastic wrap and place in the fridge for 1-2 hours.
To make the whipped cream, add whipped cream, powdered sugar, and clear vanilla extract to a large mixing bowl. Whisk for 4 to 5 minutes, or until you have semi-stiff peaks. Spoon the whipped cream onto the chilled cake and spread into an even layer. Top with orange slices and chill until ready to serve.
Notes
I used Duncan Hines Yellow Cake mix
- Prep Time: 15
- Cook Time: 35
- Category: dessert
