According to the instructions on the box, preheat the oven to 350°F (175°C). Grease a 9

by 13-inch baking dish and then follow the directions to prepare the cake mix, inserting 1

teaspoon of vanilla. Pour the batter into the dish and bake for the time given on the box,

which is usually between 28 and 35 minutes. The cake is done when a toothpick comes

out clean.

Let the cake cool for approximately 15 minutes so that it is still warm but not hot; a cake

that is slightly warm takes in the milk better than one that is completely cold.

Mix the condensed milk, evaporated milk, whole milk or cream, the vanilla and the

cinnamon (if you are using it) in a large bowl or pitcher. Keep mixing until the mixture is

smooth. Using a pitcher with a spout makes pouring a lot easier.

Poke holes all over the cake, approximately every half inch, using a fork or the handle of

a wooden spoon. Make the holes most of the way down but don't go all the way through

to the bottom; these holes act as channels so that the milk can sink deep into the cake.

Spread the milk mixture over the cake in small amounts, allowing it to soak in. Begin at

the edges and then move on to the centre. Although it will seem as though there is a

great deal of liquid, the cake will absorb it while it rests.

Put the pan into the refrigerator and leave it there for at least 4 hours, preferably

overnight. It is the chilling that changes the cake from damp to perfectly moist and fixes

the flavour.

Before serving, mix the cold heavy cream, the powdered sugar and the vanilla together

in a bowl that has been chilled until soft or medium peaks appear; do not beat them too

much or the cream will become grainy.

Use a spatula to cover the cake with the whipped cream, then add the raspberries and

mint on top. Cut the cake into slices and serve it cold.

Avoid omitting the poking since the more holes you make, the more evenly moist the

cake will be.

Pour it slowly, so that the milk doesn't pool at the edges.

If possible, chill it over night since the texture is considerably better the next day.

Use some cold cream and a cold bowl since the cream whips more quickly and retains

its shape.

Add the toppings finally. Since berries release juice, it's best to garnish them just before

serving.

Use a solid pan; both glass and metal can be used, but it is important that the sides are

tall enough to hold the milk.

For coconut tres leches, use coconut milk instead of whole milk and add toasted coconut

on top.

For chocolate tres leches, use a chocolate cake mix and end by adding chocolate

shavings.

For the strawberry tres leches, place some sliced strawberries between the cake and the

cream.

If you want it to have a rum or coffee flavour, stir in 1 to 2 tablespoons of strong coffee

into the milk mixture to give it a more intense taste.

To finish each slice, spread a spoonful of dulce de leche which is similar to caramel.

For the cupcake version, bake them in a muffin tin, put a skewer into each cupcake, and

then pour the milk over the top.

To cover the cake securely and to keep it for up to four days; it must be kept cold until it

is served, since the cake soaked in milk should not be left out for a long time.

It is not advisable to freeze the cake once it has been soaked and topped since this may

affect its texture. If you need to prepare it in advance, then freeze the baked cake without

any added ingredients and soak it after it has been thawed.

You can prepare it in advance by baking and soaking the cake the day before, and then

add the whipped cream and the fruit only just before serving.

If too much liquid is poured all at once, then the cake will have too few holes; it is

necessary to pour it in stages and allow it to absorb.

The milk didn't get to all the areas so make more holes and pour it evenly over the

surface.

A sponge or vanilla butter cake is suitable, but the boxed mix is the fastest choice.

You could do it and the result would maintain its form for a longer period, but cream that

has been whipped fresh tastes better.

It must be very moist and tender, yet not submerged in liquid; when sliced, the cake

should keep its shape.