Tres Leches Cake Cups made with NILLA Wafers

Latin tradition meets all-American flavor with a triple-soaked cake made from NILLA Wafers. Whipped cream, fresh strawberries, salted caramel drizzle, and crunchy crumble made with NILLA Wafers combine to create the perfect parfait for any operation looking to tap into global taste trends.



12 servings, 10 oz. each

  • NILLA Cake

  • 16½ oz. French Vanilla Cake Mix
  • 3 eggs
  • 8 oz. water
  • 2¾ oz. vegetable oil
  • 4¼ oz. NILLA Wafers, processed to fine crumbs

  • Streusel

  • 4 oz. butter, softened
  • 3½ oz. NILLA Wafers, processed to fine crumbs
  • 3¼ oz. all-purpose flour
  • 2¼ oz. granulated sugar
  • 1¾ oz. brown sugar
  • ¼ tsp. ground cinnamon

  • NILLA Soak

  • 16¾ oz. milk
  • 14 oz. sweetened condensed milk
  • 12 oz. evaporated milk
  • 4¼ oz. NILLA Wafers
  • Assembly
  • 3 cups prepared whipped cream
  • 1½ cups diced fresh strawberries
  • ¾ cup caramel sauce

Nutrition per serving

Calories780 Total fat40 gSaturated fat19 gTrans fat1 gCholesterol130 mgSodium580 mgCarbohydrate98 gDietary fiber1 gAdded sugars55 gProtein11 gVitamin A35 %DVVitamin C15 %DVVitamin D10 %DVCalcium25 %DVIron15 %DVPotassium8 %DV
NILLA Cake:  

Line 13x 9-inch cake pan with parchment paper. Spray with cooking spray. Beat ingredients with electric mixer fitted with paddle attachment on medium speed 2 min. or until well blended. Pour into prepared pan.

Bake in 350°F standard oven 25 to 30 min. or until wooden pick inserted in center comes out clean. Remove from oven and cool completely in pan on wire rack. Set aside.


Line sheet pan with parchment paper. Combine ingredients with electric mixer on low speed to desired crumb size. Spread mixture onto pan.

Bake in a 350°F oven 12 to 15 min. or until golden brown. Remove from oven and cool completely on pan. Set aside.

NILLA Soak:  

Blend ingredients in blender until smooth. Refrigerate until ready to use.


For each serving, cut out a 3-oz. circle of NILLA Cake and place in serving glass. Top with 3-3/4 oz. NILLA Soak and let stand until absorbed. Garnish with 1/4 cup whipped cream, 2 Tbsp. strawberries, 2 Tbsp. caramel sauce and 1 Tbsp. Streusel.



For best quality, assemble each dessert to order.

Keep remaining cake and streusel for other uses i.e. cake balls, to top muffins and quick bread, etc.

© Mondelēz International group