Layered Tres Leches Cake Recipe

The famous moist Tres Leches Cake is now a two-layered cake perfect for any special occasion! @natashaskitchen

Have you tried the tres leches cake? This is one of my favorite cakes. A.ma.zing. It’s super moist, not too sweet and incredibly satisfying. We usually make it as a single layer sheet cake but I’ve had so many questions about turning this into a layered tres leches cake that I couldn’t resist.

It worked out beautifully and would make an excellent special occasion cake. I took this cake to my sisters house and brought the cake platter home clean :). Kids seem to really love this cake too. I hope you enjoy it!

The famous moist Tres Leches Cake is now a two-layered cake perfect for any special occasion! @natashaskitchen

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Ingredients for Layered Tres Leches Cake:

1 cup all-purpose flour *measured correctly
1 and 1/2 tsp baking powder
1/4 tsp salt
5 whole large eggs, separated
1 cup sugar, divided into 3/4 and 1/4 cups
1 tsp vanilla extract
1/3 cup 2% or whole milk

Layered Tres Leches Cake

Syrup:

8 oz (about 2/3 of a 12 oz can) evaporated milk
9 oz (about 2/3 of a 14 oz can) sweetened condensed milk
1/4 cup heavy whipping cream

Frosting & Decor:

2 1/2 cups heavy whipping cream
2 1/2 tbsp granulated sugar
1 lb fresh strawberries

Layered Tres Leches Cake-6

How to Make Tres Leches Cake Layers:

Preheat Oven to 350˚F. Butter and flour two 9″ round cake pans

Layered Tres Leches Cake-2

1. Set up 3 mixing bowls: 1 medium and 2 large bowls. In the medium bowl, whisk together 1 cup flour, 1 1/2 tsp baking powder and 1/4 tsp salt. Set aside.

Layered Tres Leches Cake-3

2. Separate eggs into the other two large bowls. Egg yolks into one and egg whites into the other. Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow (approx 2 min). Stir in 1/3 cup milk and 1 tsp vanilla extract.

Layered Tres Leches Cake-13

3. Pour flour mixture over your egg yolk mixture and beat on low speed with the mixer until just combined.

Layered Tres Leches Cake-12

4. With a clean, dry whisk, beat egg whites on high speed until soft peaks form (1 minute). With the mixer on, pour in remaining 1/4 cup sugar and beat on high speed until egg whites are stiff but not dry (1 minute).

Layered Tres Leches Cake-14

Layered Tres Leches Cake-4

5. Gently fold egg whites into the yolk/flour mixture until just combined. Divide evenly between two cake pans and bake at 350˚F for 30 minutes or until a toothpick comes out clean. Turn cake onto a wire rack and allow to cool to room temp.

Layered Tres Leches Cake-15

Layered Tres Leches Cake-16

6. When cakes have cooled, trim the edges with a serrated knife to even out the edges.

Layered Tres Leches Cake-5

Prep the 3-milk syrup:

1. In a large measuring cup with a pouring lip, stir together the evaporated milk, sweetened condensed milk and 1/4 cup heavy whipping cream.

Layered Tres Leches Cake-7

Assembling the Cake:

1. Place one of the layers, flat side down, on a cake platter. Using a fork, poke the top all around, going all the way to the edges and poke through the depth of the cake. Use a spoon to pour on half of the 3-milk syrup. Let cake stand and absorb the syrup while you beat the frosting (see instructions below).

Layered Tres Leches Cake-17

2 Generously frost the top of your first layer, then arrange sliced strawberries over the top of your frosting.

Layered Tres Leches Cake-18

3. Your next cake layer will be placed with the flat side up; so before putting it over the strawberries, use a fork to poke the flat surface all around, going to the edges. Now place your poked cake top over the strawberries.

Layered Tres Leches Cake-9

4. Spoon the remaining half of the 3-milk syrup evenly over your top layer. Let cake stand 10-15 minutes for the syrup to soak in for easier frosting.

Layered Tres Leches Cake-19

5. Frost the top and sides of the cake and smooth out frosting with a cake spatula. I decorated the top with halved strawberries, placed at an angle around the top border of the cake. It was simple and just perfect.

How to Make the Frosting

1. For best results with whipping cream, freeze your mixing bowl and egg beaters or whisk attachment for 15 minutes. Make sure your whipping cream is very cold.
2. Beat 2 1/2 cups heavy whipping cream and 2 1/2 Tbsp sugar on high speed until thick and spreadable (about 1 1/2 to 2 minutes). Don’t overbeat or it will turn buttery. Refrigerate Tres Leches cake until ready to use.

Layered Tres Leches Cake-8

Layered Tres Leches Cake-The famous moist Tres Leches Cake is now a two-layered cake perfect for any special occasion! @natashaskitchen

Recipe Originally adapted from Ree Drummond’s tres leches sheet cake. Ree is an amazing, genuine and hilarious blogger; definitely one of my role models. If you haven’t yet discovered her, you’re missing out big!

Layered Tres Leches Cake

4.83 from 63 votes
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
The famous moist Tres Leches Cake is now a two-layered cake perfect for any special occasion! @natashaskitchen
Have you tried the tres leches cake? This is one of my favorite cakes. It's super moist, not too sweet and incredibly satisfying. We usually make it as a single layer sheet cake but I've had so many questions about turning this into a layered cake that I couldn't resist. It worked out beautifully and would make an excellent special occasion cake. Kids seem to really love this cake too.
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $15-$20
Servings: 8 -12

Ingredients

For the Cake Layers:

  • 1 cup all-purpose flour
  • 1 and 1/2 tsp baking powder
  • 1/4 tsp salt
  • 5 whole large eggs separated
  • 1 cup sugar divided into 3/4 and 1/4 cups
  • 1 tsp vanilla extract
  • 1/3 cup 2% or whole milk

For the Syrup:

  • 8 oz about 2/3 of a 12 oz can evaporated milk
  • 9 oz about 2/3 of a 14 oz can sweetened condensed milk
  • 1/4 cup heavy whipping cream

Frosting & Decor:

  • 2 1/2 cups heavy whipping cream
  • 2 1/2 tbsp granulated sugar
  • 1 lb fresh strawberries

Instructions

How to Make the Cake Layers: Preheat Oven to 350F. Butter and flour two 9" round cake pans

  1. Set up 3 mixing bowls: 1 medium and 2 large bowls. In the medium bowl, whisk together 1 cup flour, 1 1/2 tsp baking powder and 1/4 tsp salt. Set aside.
  2. Separate eggs into the other two large bowls. Egg yolks into one and egg whites into the other. Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow (approx 2 min). Stir in 1/3 cup milk and 1 tsp vanilla extract.
  3. Pour flour mixture over your egg yolk mixture and beat on low speed with the mixer until just combined.
  4. With a clean, dry whisk, beat egg whites on high speed until soft peaks form (1 minute). With the mixer on, pour in remaining 1/4 cup sugar and beat on high speed until egg whites are stiff but not dry (1 minute).
  5. Gently fold egg whites into the yolk/flour mixture until just combined. Divide evenly between two cake pans and bake at 350˚F for 30 minutes or until a toothpick comes out clean. Turn cake onto a wire rack and allow to cool to room temp.
  6. When cakes have cooled, trim the edges with a serrated knife to even out the edges.

Prep the 3-milk syrup:

  1. In a large measuring cup with a pouring lip, stir together the evaporated milk, the sweetened condensed milk and 1/4 cup heavy whipping cream.

Assembling the Cake:

  1. Place one of the layers, flat side down, on a cake platter. Using a fork, poke the top all around, going all the way to the edges and poke through the depth of the cake. Use a spoon to pour on half of the 3-milk syrup. Let cake stand and absorb the syrup while you beat the frosting (see instructions below).
  2. Generously frost the top of your first layer, then arrange sliced strawberries over the top of your frosting.
  3. Your next cake layer will be placed with the flat side up; so before putting it over the strawberries, use a fork to poke the flat surface all around, going to the edges. Now place your poked cake top over the strawberries.
  4. Spoon the remaining half of the 3-milk syrup evenly over your top layer. Let cake stand 10-15 minutes for the syrup to soak in for easier frosting.
  5. Frost the top and sides of the cake and smooth out frosting with a cake spatula. I decorated the top with halved strawberries, placed at an angle around the top border of the cake. It was simple and just perfect.

How to Make the Frosting

  1. For best results with whipping cream, freeze your mixing bowl and egg beaters or whisk attachment for 15 minutes. Make sure your whipping cream is very cold.
  2. Beat 2 1/2 cups heavy whipping cream and 2 1/2 Tbsp sugar on high speed until thick and spreadable (about 1 1/2 to 2 minutes). Don't overbeat or it will turn buttery. Refrigerate until ready to use.

Final Final Picmonkey Hashtag bannerThe famous moist Tres Leches Cake is now a two-layered cake perfect for any special occasion! @natashaskitchen

Y’all have to try this one soon. It’s really really tasty! Have an awesome weekend, friends :).

Read comments/reviewsAdd comment/review

  • Laura
    March 18, 2018

    My mom and daughters made this for my birthday, per my request, followed directions exactly…. and it was WONDERFUL! It will likely become a staple birthday cake in our family. Reply

    • Natasha's Kitchen
      March 19, 2018

      I’m happy to hear the cake is such a hit! Thanks for sharing your wonderful review Laura! Reply

  • Karen
    March 2, 2018

    I am making the cake now for desert tomorrow- can I put the icing etc on the cake tonight or is it best if I just leave the cakes in the fridge and complete the decoration tomorrow? Thx Reply

    • Natasha
      natashaskitchen
      March 2, 2018

      Hi Karen, it will work either way. The frosting will probably look it’s very best if you frost the same day you are serving but I have done it both ways. Reply

  • Alena
    February 28, 2018

    Hi Natasha! I made the sheet cake version of this cake before and it was always delicious. I have a question, if I doubled this recipe for a round cake to make the cake higher, would I need to bake 4 separate layers or can I bake 2 layers with more batter in each pan? Reply

    • Natasha
      natashaskitchen
      February 28, 2018

      Hi Alena, I think making it any higher than 2 layers is risky because the cake is so heavy with the milks syrup. I don’t think the bottom 2 layers of frosting would withstand the weight. Reply

      • Alena
        February 28, 2018

        That’s a good point, thanks! Reply

        • Natasha's Kitchen
          February 28, 2018

          You’re welcome Alena! Reply

    • Debbie
      February 28, 2018

      I stacked 3 layers of this cake for the bottom tier of a 2-tier wedding cake. The lowest layer ended up slightly compressed and leaked some milk after sitting overnight, so I think stacking 4 layers would cause problems.
      Baking thicker layers might be tricky, too, because the edges of the cake could get dry before the middle is baked. If you need 4 layers I would suggest making 2 tiers with 2 layers in each tier. The posts and platform that support the upper tier will take the pressure off the lower layers. When I made my brother’s wedding cake I was able to buy inexpensive cake tier supports at Michaels, and I am sure many other craft stores have them also. Reply

  • Lorelei Bachman
    February 25, 2018

    When my daughter said she wanted a tres leches cake for her birthday, I thought, “how on earth can I make it look good?!” Natasha to the rescue. I am an experienced baker and even so, am so pleased and impressed with your recipe. I think you have the only layer cake version on the Internet. It’s stunning and tastes like heaven. Thank you! Reply

    • Natasha's Kitchen
      February 26, 2018

      You’re welcome Lorelei! I’m glad to hear how much you enjoy the recipe. Thanks for sharing your excellent review! Reply

  • Jeanette Paisley
    February 17, 2018

    I might just be being picky, but I am just a bit confused with the ingredients and the method. You state in the ingredients ⅔ of a 12 oz can evaporated milk and ⅔ of a 14 oz can sweetened condensed milk.
    In the “Prep the 3-milk syrup”: you say stir together ⅔ of the evaporated milk, ⅔ of the sweetened condensed milk and ¼ cup heavy whipping cream.

    At first glance it means to me that I use 2/3 of the 2/3 of evaporated milk and 2/3 of the 2/3 sweetened condensed milk. I know this is not what you mean. The recipe would read better by saying: In a large measuring cup with a pouring lip, stir together the evaporated milk, the sweetened condensed milk and ¼ cup heavy whipping cream,
    since these presumably have been measured out prior to commencing.

    It just sounded odd when I was reading the recipe.

    However, that being said, it sounds like a really nice moist cake that I look forward to making, using
    ⅔ of a 12 oz can evaporated milk (which could have been written 8 oz or 1 cup) and ⅔ of a 14 oz can sweetened condensed milk (which could have been written as 9 1/3 oz. or 1 cup plus 1 teaspoon.)
    ¼ cup heavy whipping cream Reply

    • Natasha
      natashaskitchen
      February 17, 2018

      Hi Jeanette, you are right, that could definitely have been written more clearly. I updated the recipe. Thank you for pointing that out! 🙂 Reply

    • Robin
      February 18, 2018

      Natasha, are you going to update this page with the above measurements (cups rather than 2/3 of something)? Reply

      • Natasha
        natashaskitchen
        February 18, 2018

        Hi Robin, I clarified to eliminate any confusion. 🙂 Reply

        • Braden
          February 24, 2018

          It was pretty easy to read. Easy to make. Thank you for taking the time to share it and to answer dumb questions. Reply

  • Vanessa
    February 8, 2018

    Hi, Natasha I’m looking to make this cake for my son birthday , and was wondering if 2 9×13 round cake would be enough for 35 people , and if it is how much butter i will need .
    thanks for your recipe I’m looking forward to taste it !!!! Reply

    • Natasha
      natashaskitchen
      February 9, 2018

      Hi Vanessa, Can you clarify your question – do you mean 2 (9×13) rectangular cakes? I have the 9×13 rectangular version of this cake here. Hope that helps! Reply

  • Tanya
    January 26, 2018

    I don’t have 9 inch pans. . Was hoping to make as a 10 inch instead. Would that be fine? If so, do you recommend using the same amount of batter or doubling the recipe? If doubling how much batter should he in each pan? I have only one 10 inch pan.. also would it be the same anount of milk mixture and whipped cream? thank you! Reply

    • Natasha
      natashaskitchen
      January 26, 2018

      Hi Tanya, I think you could keep the recipe the same and use a 10″ pan. The cake will just be slightly shorter and you may need to reduce the bake time a little bit since the cake will be shorter and wider, it will bake faster. Reply

  • Aarushi
    January 17, 2018

    It was my mum’s birthday just a week ago, and I made this cake! It turned out so delicious!! I have made other tres Leches cakes before, but this was by far the best. Only mistake I made was over whipping the heavy cream, but that’s for next time 🙂 thanks so much Natasha! Reply

    • Natasha's Kitchen
      January 17, 2018

      You’re welcome! I’m glad to hear the recipe was such a success. Thanks for sharing your great review! Reply

  • Ness
    January 5, 2018

    This cake was so easy to make and sooooo amazingly moist, love it, I forgot to put in the sugar , but it turn out great and with the syrup I never missed the sugar, thank you, great recipe Reply

    • Natasha's Kitchen
      January 5, 2018

      You’re welcome Ness! I’m glad to hear the recipe was a success. Thanks for sharing! Reply

  • Saumya
    December 26, 2017

    Hi Natasha,

    Thank you so much for this wonderful recipe. I made this day before yesterday for a friend’s Christmas party and it was a hit. Everyone loved it so much that they were going for second serving. Now my friends are asking me to make it again for the New Year celebration. I have shared the picture of the cake on Pinterest and on Instagram and have tagged you. Hope you will get a chance to have a look. Thank you again. This recipe is definitely a keeper. 🙂 Reply

    • Natasha's Kitchen
      December 26, 2017

      Hello Saumya! You’re welcome! I’m glad to hear the recipe is such a HIT! Thanks for sharing your great review and I look forward to seeing the photos you’ve shared as well! Reply

  • Michael
    December 25, 2017

    I’ve made this 3x and it comes out perfect every time. I like to make it around this time of year and sub in eggnog instead of the cream in the syrup. I’m in Denver and it works just fine, no adjustments seem to be needed. Thank you! Reply

    • Natasha's Kitchen
      December 26, 2017

      You’re welcome Michael! I’m glad to hear how much you enjoy the recipe. Thanks for sharing your fantastic review! Reply

  • Amy
    December 7, 2017

    I just wanted to say that I have never made a cake before and I made this for my father-in-law’s birthday last weekend and it was awesome! Thanks for the recipe! Reply

    • Natasha's Kitchen
      December 7, 2017

      You’re welcome Amy! I’m glad to hear the recipe is a success! Thanks for sharing your fantastic review! Reply

  • Grace
    November 15, 2017

    Can i make the cake the night before and let it sit in the fridge? I am wondering what would be best and i have heard letting the tres leches cake sit overnight helps to make it really moist and have the cake absorb all of the liquid. Reply

    • Natasha
      natashaskitchen
      November 15, 2017

      Hi Grace, it isn’t necessary to let it sit overnight for it to be optimally moist. I’ve had this sit in the fridge overnight before and it worked fine 🙂 Reply

    • November 21, 2017

      Hey Natasha I just finished making this cake (2pm) and we won’t be eating it till tomorrow evening (7pm). Will it be ok to sit that long? Reply

      • Natasha
        natashaskitchen
        November 21, 2017

        Hi Lily, yes that would work well, just be sure to refrigerate until ready to enjoy. Reply

  • Betty Nguyen
    November 13, 2017

    Hello Natasha,
    What a wonderful recipe! Thank you so very much. I was wondering if I can double the recipe to make a bigger 2 layered cake? Maybe two 9×13 pans or two 12 inch circle pans? Thank you for your guidance. Reply

    • Natasha
      natashaskitchen
      November 14, 2017

      Hi Betty, I think it might be a little heavy to make 2 full cakes and place them on top of each other. I have the same recipe for a single layer 9×13 cake pan here but I’m thinking that putting 2 large heavy cake layers together might smush the frosting in the center. It might be safer to make 1 1/2 times the recipe for a 2-layer 9×13 cake. Reply

  • November 2, 2017

    Beautiful! This is a family favorite. I’ve never made mine layered, but I will try it. It is so pretty. Reply

    • Natasha's Kitchen
      November 2, 2017

      I hope you love this recipe! Please let me know what you think Analida! Reply

  • Daisey Smallwood
    September 28, 2017

    I made this cake for a friends birthday and everyone raved about this cake. I have to make it again. Reply

    • Natasha's Kitchen
      September 28, 2017

      That’s great! I’m happy to hear how much everyone loves the recipe! Thanks for sharing your great review Daisey! Reply

  • Ellie
    September 27, 2017

    Would I be able to make a naked tiered cake using this cake? Or is it too moist? Reply

    • Natasha
      natashaskitchen
      September 27, 2017

      Hi Ellie, this particular cake would not be good for more than 2 layers. It becomes pretty heavy with all the syrup. Reply

      • Debbie
        October 14, 2017

        Thank you for the wonderful recipe, Natasha!
        I made this cake in 3 layers for my brother’s wedding and it held up (but I do think that 3 layers is the absolute maximum).
        The lowest layer was slightly compressed and there was a little leakage around the bottom edges after sitting overnight, but the cake looked and tasted magical, and everyone loved it! Reply

        • Natasha
          natashaskitchen
          October 14, 2017

          Thank you for sharing that! You are brave to do 3 layers! Way to go!! 🙂 Reply

  • Enza
    September 26, 2017

    Thankyou for an amazing recipe i made this for my mother in laws birthday and she loved it! I didn’t have evaporated milk instead i used light coconut milk and shredded moist coconut on the side of the cake. Next time I will add more syrup y goodness! Yum! Reply

    • Natasha's Kitchen
      September 26, 2017

      You’re welcome Enza! I’m glad everyone loves the recipe as much as I do! Thanks for sharing your great review! Reply

  • Kristina
    September 15, 2017

    Hello Natasha! I wanted to make this cake for my mother in laws birthday. The last time I made a tres leche cake, the whipped cream had contact with the milk, which left a weird after taste but this didn’t have a weird after taste till about 2-3 days after I’m assuomjng. How many days is the cake good for after milk gets mixed into the whipped cream? Is it supposed to effect the taste at all? Maybe it just happened to be on that piece of cake?

    Please let me know if you have any tips. Her birthday is on the 19th and I work that day. I would definitely love to have it ready the day before but hoping it wont effect anything..

    Thank you for your help? Reply

    • Natasha
      natashaskitchen
      September 16, 2017

      HI Kristina, I have never had that happen where there is a weird taste after it touches the milk mixture. I wonder if maybe the cake was left in the refrigerator uncovered and took on some other food odor which made it taste weird? I’m not sure, I’ve just never experienced that before and since both are “milk” products, I don’t see how they could affect each other by touching. Reply

  • Cay
    September 6, 2017

    Hi Natasha
    Thankyou for this wonderful recipe. Have made it 3 times in the past and has turned out great everytime. Was hoping to bake it again for a birthday this weekend for 30 people. Is there anyway i could double this recipe to make it a 4 layered cake? Will the delicate layers hold the weight of 4 layers or collapse?
    Thankyou in advance Reply

    • Natasha
      natashaskitchen
      September 6, 2017

      Hi Cay, I would be concerned that the frosting on the bottom layers would get squished. I think it was brave enough to make a 2-layer with this cake considering how heavy the layers can be. Reply

  • Kathy
    August 30, 2017

    Fantastic cake, absolutely delicious! I made the cake one day and the next day I assembled everything about 5 hours before serving. I had one problem, the sides were perfectly flat and smooth when I put it together but when I went to cut I noticed the center bulged out slightly making it less smooth. I was very careful to not over frost the center or over strawberry. Any ideas? I would definitely make it again. Thanks for your always great recipes, they never disappoint. Reply

    • Natasha
      natashaskitchen
      August 30, 2017

      Hi Kathy, If you want the perfectly flat top, you can either trim the top for a straight edge, or invert the layer so the bottom is facing up for a straight top. I hope that helps! 🙂 Reply

  • Anna
    August 24, 2017

    Can I purreed frozen strawberries and use that instead ? Reply

    • Natasha
      natashaskitchen
      August 24, 2017

      Hi Anna, yes that should work ok but keep in mind, the cake may not last as long refrigerated using frozen. Reply

  • Amanda
    August 17, 2017

    Hi!
    I attempted this cake tonight. All looked fine when I took it out of the oven. I let it cool and soon after it shrank from the 8 inch pan I used to just over 6 inches. What could I have done wrong? It’s not supposed to shrink that much is it? Reply

    • Natasha
      natashaskitchen
      August 17, 2017

      Hi Amanda, I baked this in a 9″ pan so I wonder since you were using a smaller pan, if you needed to bake a little longer. If everything else was the same, that may be why. Reply

      • Kim
        August 18, 2017

        I’ve made this cake twice (the first in a 9×13 and then in a Wilton Hello Kitty pan) and both times it really shrank up. It was the first time I’ve made a sponge cake and so I thought that’s just what they do. After it soaked up the milks it was a little bit better, and after frosting it looked like normal size. But yeah, it shrinks up a lot for me as well as it cools. Reply

        • Amanda
          August 18, 2017

          Thank god it’s not just me!!! Reply

      • Marcia
        September 17, 2017

        Since I have been baking for 67 years, I am guessing her oven was a little too hot or she baked the layers a little too long. Reply

  • Amanda
    August 14, 2017

    Made this for a work potluck on Friday…it was my first time trying Tres leches cake….and WOW! This is my new favorite cake! It was incredible! My co-workers devoured it and I had to print out multiple recipes ( you will have a new fan base following your recipes now😊). One co-worker said it was better than the famous Mexican bakery in our city! I ended up making 2 more cakes over the weekend for my household and neighbors. Delicious, beautiful cake! Reply

    • Natasha's Kitchen
      August 14, 2017

      WOW, I’m so happy to hear how much you and everyone else loves this recipe! Thanks for spreading the love and sharing your excellent review Amanda! Reply

  • August 3, 2017

    Natasha, you have never disappointed and I am so glad to find this layered tres leches recipe! I trust you enough not to do a trial run and just make it for the grooms cake tomorrow but my quesion is, do you think it would work as a 4 layer cake? I’d make 2 batches, instead of doubling, I’m just not sure if it would crumble with the weight of 4 layers.
    Thank you so much!! Reply

    • Natasha
      natashaskitchen
      August 3, 2017

      Hi Dayna, I think making it a 2-layer cake is already pretty brave considering how moist and heavy the cake is so I don’t think a 4-layer would work. I would be concerned about the bottom layers squishing the frosting out. Thank you for that lovely compliment though! 🙂 Reply

      • August 3, 2017

        I was afraid you’d say that but I really appreciate your response. I have a feeling you saved me from a disaster 😊 Reply

        • Natasha's Kitchen
          August 4, 2017

          No problem Dayna!:) Reply

  • Lauren
    June 28, 2017

    Hello I have a question.

    Can you use buttercream with this cake? Reply

    • Natasha
      natashaskitchen
      June 29, 2017

      Hi Lauren, I think a lighter whipped cream works better since the cake is pretty rich. It should work to use a buttercream if you prefer it. Reply

  • Natalia
    June 23, 2017

    Natasha, can I substitute baking powder with baking soda and vinegar/lemon juice? Reply

    • Natasha
      natashaskitchen
      June 24, 2017

      Hi Natalia, I haven’t tested that so I can’t say how it would work. Keep in mind that baking soda is about 4x stronger than baking powder. Reply

  • June 20, 2017

    Hello! I made Ree’s recipe and am delighted that you’ve successfully made this into a layer cake! I never thought it would work with whipping cream. Do you think the berries help to support the 2nd layer, or could this work with only whipped cream in between layers? Reply

    • Natasha
      natashaskitchen
      June 20, 2017

      Hi Kim! I’ve had so many questions about making it a layered cake over the years that I knew I had to experiment and I was surprised it works so well. The berries don’t really support the cake – it would work without them. I just like the pop of berry flavor inside 🙂 Reply

  • Sandi
    June 18, 2017

    I made this cake today for Father’s Day and despite all of the detailed instructions I managed to botch my first attempt. After putting the cakes in the oven I found a bowl of the flour mixture on my counter! I was somehow just baking eggs and sugar 🙁

    Ok … clean out the baking pans and start again. On my second attempt I remembered to add the flour mixture and was wondering why the batter was so thick and gummy … well I forgot the milk and vanilla. No problem, I added them in and mixed well until smooth, then folded in the egg whites.

    After that, smooth sailing! I really found it hard to believe that the cakes could soak up all of the milk syrup, but no problem at all.

    The cake turned out so light and delicious, and was a big hit! Thanks so much for the wonderful recipe! Reply

    • Natasha's Kitchen
      June 19, 2017

      I’m glad to hear it was a success Sandi! You’re welcome and thank YOU for following and sharing your great review! Reply

  • Eleonor
    June 15, 2017

    Hi, could this cake be done a day prior or will it be too soggy? We have a Mexican theme party tomorrow night and was trying to get ahead. Maybe bake cake tonight and then soak/assemble tomorrow mid morning?
    Thanks again Reply

    • Natasha
      natashaskitchen
      June 15, 2017

      So sorry I missed your question earlier! That should work fine. I would bake the cake the day before, cover and keep at room temperature overnight then assemble the next day. Reply

    • Jeremy
      July 3, 2017

      Hey, I know this is the best recipe EVER so thank you Natasha first of all. I have baked the cake and pre-made my frosting EVERY time the night before and it was WONDERFUL each time. I bake the cake, soak my bottom layer, frost and add strawberries to the top of first layer, add 2nd layer and soak. I let it soak overnight and keep the extra frosting in the fridge until the next day to finish assembly. Never had an issue and ended only in smiles. Thanks again and good luck! Reply

  • Ash
    June 2, 2017

    Hi Natasha,

    Thanks for the recipe. I followed it to a T and the cake came out perfect! Reply

    • Natasha's Kitchen
      June 2, 2017

      My pleasure Ash! Thanks for sharing your wonderful review! Reply

  • Nancy KV
    June 1, 2017

    Hi Natasha – Thanks for the layered tres leches recipe! I was really nervous because I’ve never layered this cake, but your recipe and suggestions in the comments were great. I substituted gluten free baking mix instead of flour, and it still turned out perfect! Thank you! Reply

    • Natasha's Kitchen
      June 1, 2017

      You’re welcome Nancy! I’m happy to hear you enjoy the recipe! Thanks for sharing your wonderful review 🙂 Reply

  • Linda Farrell
    April 29, 2017

    Hi Natasha, is there any chance of you putting UK measurements up as we don’t recognise or understand US cups here. Thanks, Linda Reply

    • Natasha
      natashaskitchen
      April 29, 2017

      Linda, I will keep that in mind next time I make the cake since I have to re-measure all the ingredients. Reply

  • Merry Straub
    April 29, 2017

    Could I substitute raspberries for strawberries? Reply

    • Natasha
      natashaskitchen
      April 29, 2017

      Yes! Absolutely 🙂 That would be great 🙂 Reply

  • Anna
    April 13, 2017

    Am I able to make the layers the day before and then add the syrup and cream the next day? Thank you! Reply

    • Natasha
      natashaskitchen
      April 14, 2017

      Yes that would work fine 🙂 Reply

  • Lynn Roth
    April 7, 2017

    I’m going to make for a birthday next week. I was thinking about making it “quatro leches” by drizzling some dulce de leche syrup on the cake – or maybe drizzling a little on each plate before plopping a piece down. Alternatively, I could put some on each layer before the whipped cream….Thoughts? Reply

    • Natasha
      natashaskitchen
      April 7, 2017

      Mmmm that sounds good – I don’t think you could go wrong with either option 🙂 Reply

  • Nina
    March 31, 2017

    Hi Natasha, I would love to make this cake tomorrow…Could it work with two 8 inch pans?
    Thank you! Reply

    • Natasha
      natashaskitchen
      March 31, 2017

      Hi Nina, I have not tested it in 8 inch pans, so I’m not sure if it would overflow the pan. I think you could make it work if you have taller walls on your cake pans. You would also want to bake a little longer since the cake layers would be taller. Reply

      • Nina
        April 1, 2017

        Hi Natasha, I took a risk and the cake came out fabulous in two 8 ” cake pans!!! I used 80% of the cake batter.. and the rest I made cupcakes, it took just 20 minutes to bake and the cakes came out super moist and just perfect, Thank you again! 😀☺ Reply

        • Natasha's Kitchen
          April 1, 2017

          That’s great to hear Nina! 🙂 My pleasure! Reply

  • Narmeen Chowdhury
    March 25, 2017

    Hello Natasha,
    I was wondering if the heavy whipping cream needs to be cold when making the syrup as well? or should it be at room temperature then? Reply

    • Natasha
      natashaskitchen
      March 25, 2017

      Hi Narmeen, for the syrup you could have it either way. I just prefer to keep dairy products refrigerated for food safety. I hope you love the cake! Reply

  • Adry
    March 22, 2017

    Hi Natasha!

    Trying to make a 6-inch Birthday cake for my husband. Any way you have the measurements for that? Reply

    • Natasha
      natashaskitchen
      March 22, 2017

      Hi Adry, I think this cake would overflow a 6″ cake pan, unless you made it a 3-layer but then it might be too heavy for the light frosting. I haven’t tried scaling down the recipe. I’m guessing for a 6″ cake, you would want to make about 2/3 of the recipe. Reply

  • Caitlin
    March 20, 2017

    I’m going to use your recipe for my twin daughters’ first birthday party. Thanks for sharing! Have you ever made this a three layer cake? I’m somewhat experienced as a baker so can 1.5x the recipe but am wondering if the moist nature of the cake layers makes a three layer unstable. Reply

    • Natasha
      natashaskitchen
      March 20, 2017

      Hi Caitlin, Happy Birthday and blessings to your twins!! I haven’t tried it as a 3 layer cake. I think it would be too heavy to put it in 1 large pan and cut it into thirds. I think the best way to achieve that is to divide the batter into three cake pans and bake the 3 pans at the same time. You would have to cut down the baking time since the cakes will be thinner. Multiplying the recipe by 1 1/2 might create too heavy of a cake with the weight of the milk syrup.  Reply

      • Caitlin
        March 20, 2017

        Thanks so much! I’ll just stick to two layers, then! Reply

        • Natasha's Kitchen
          March 20, 2017

          My pleasure Caitlin 🙂 Reply

  • kristina popkov
    March 14, 2017

    Oh my holly goodness!! Made this cake last weekend turned out soooo good and its so easy to make… and my husband (he’s extremely peaky in sweets) told me to remember it and make it again and again!!:) Thank you so much for recipe..going to try another one this weekend and very excited! Reply

    • Natasha's Kitchen
      March 14, 2017

      You’re welcome Kristina! Love to hear the recipe is “picky eater” approved! Thanks for sharing 🙂 Reply

  • Kiki
    March 14, 2017

    This look amazing! I was actually looking for a strawberry cake when I found your strawberry layered cake. I was planning on making that one for a friend’s birthday this weekend, but then I clicked around and found this tres leches and I cannot say no to tres leches! Really looking forward to making it! Reply

    • Natasha's Kitchen
      March 14, 2017

      It is SO GOOD! Let me know what you think when you decide to make it please! 🙂 Reply

      • Kiki
        March 17, 2017

        Hi Natasha, hopefully you can answer this for me: what do I do if my oven can only fit one cake pan at a time? Is it OK to make the batter all together and just bake in batches? Reply

        • Natasha
          natashaskitchen
          March 17, 2017

          Hi Kiki, I haven’t tried that so I’m not sure how it would affect the cake’s rising if it sits out for awhile. I wish I had a better answer for you! Reply

  • Robin
    March 11, 2017

    can I use fresh raspberries instead of strawberries? Reply

    • Natasha
      natashaskitchen
      March 11, 2017

      Hi Robin, yes absolutely! 🙂 Reply

  • janette
    March 9, 2017

    thanks for the recipe, i’m going to use this for my school project hope you don’t mind! Reply

    • Natasha
      natashaskitchen
      March 9, 2017

      no problem! 🙂 Reply

  • Olga
    February 15, 2017

    when making this cake, is it best to make day of serving it or the day before? Reply

    • Natasha
      natashaskitchen
      February 15, 2017

      I think it looks the prettiest the same day. It’s so moist that you don’t have to wait until the next day for it to be ready. It can be enjoyed the same day it’s made 🙂 Reply

  • Katrina
    February 7, 2017

    Natasha, this is the perfect recipe for Tres Leche. I made this for my husband’s birthday last year, and it was a hit! I asked him, “what dessert would you like for your birthday this year?” He replied, “the same as last year.” Thank you for your efforts, and wisdom. Reply

    • Natasha's Kitchen
      February 7, 2017

      You’re welcome Katrina!! That’s so great to hear! Thank you for sharing your awesome review!! 🙂 Reply

  • Marina
    February 2, 2017

    Thank you Natasha for this recipe! I made this cake about a dozen times now. My husband loves it and doesn’t want to try anything else.

    P.S. I am not a baker at all! Reply

    • Natasha's Kitchen
      February 3, 2017

      You’re welcome Marina!! That’s so great to hear! Thank you for sharing 🙂 Reply

  • Nan
    February 1, 2017

    Hi,

    This looks perfect! I have made Ree Drummond’s Tres leches cake before and always make the cake the previous day but frost it on the day that we cut it.

    I would love to make a layer cake for a birthday. Can it be frosted the previous day? Don’t want to take on too much work on the day of the party. Reply

    • Natasha
      natashaskitchen
      February 2, 2017

      Hi Nan, I have made this the night before and it does work, just make sure your strawberries are fresh, also cover and refrigerate until serving and you should be good 🙂 Reply

  • Lena
    January 27, 2017

    This cake is so so good!! Since strawberries are pretty spendy in Washington during the winter months, I decided to use thawed frozen strawberries and raspberries. Also I realize I didn’t have any evaporated milk, so I just left it out of the ingredients. The cake was still GREAT! The sauce just got a little thicker, but still was able to soak into the cake layers, and the strawberries still added their tangy contrast (:
    Thank you Natasha for all your hard work, recording these recipies! Reply

    • Natasha's Kitchen
      January 28, 2017

      You’re welcome Lena! I am glad to hear it turned out so well! 🙂 Reply

  • Lorena
    January 26, 2017

    Great recipe, Thanks! Reply

    • Natasha's Kitchen
      January 26, 2017

      You’re welcome Lorena! I am so glad you enjoyed the recipe! 🙂 Reply

  • Soni920
    January 18, 2017

    Lovely recipe and a beautiful cake! I’ve seen Lee Drummonds recipe and I remember she used the entire can of the evaporated milk as well as the condensed milk. But your recipe calls for 2/3 of each. Is it so the extra liquid doesn’t leak out? Or to cut the sweetness? Reply

    • Natasha
      natashaskitchen
      January 18, 2017

      Hi, it ‘s more to keep it from being too wet. I’ve tested it with more and there just always seems to be leftover syrup. Reply

      • Soni920
        January 18, 2017

        Thank you for the reply. I am going to try it this weekend so your suggestion really helps! Keep up the good work! Reply

        • Natasha's Kitchen
          January 18, 2017

          Thank you so much! Reply

  • Laura O'Beirne
    January 3, 2017

    I’ve made this several times now and it is one of my favorite cakes to make! Reply

    • Natasha's Kitchen
      January 3, 2017

      Awesome! I am so glad to hear that Laura! Reply

  • Elba
    December 29, 2016

    Hi, I’ve been using your recipe for a while now and just love it! I’m Mexican and tres leches is the go-to cake and this recipe is just too good!
    I do have a question: Have you tried making this with a cream cheese frosting? I would love to try it with a cream cheese frosting. Reply

    • Natasha
      natashaskitchen
      December 29, 2016

      Hi Elba, I haven’t tried it with a cream cheese frosting only because I like the contrast of a really light and simple frosting with the more flavorful juicy cake 🙂 Reply

  • Mariya
    December 23, 2016

    Hi, I only have the extra large eggs they sell at Costco. Would I just use 4 instead of 5? Reply

    • Natasha
      natashaskitchen
      December 23, 2016

      I haven’t tested that substitution and I hesitate to guess without trying it since baking is so much of a science. I imagine that would work though. It’s what I would do! Reply

  • Ivania O.
    December 7, 2016

    Hi. Can cake flour be used instead of all purpose flour? Reply

    • Natasha
      natashaskitchen
      December 7, 2016

      Hi Ivania, I haven’t tested it but the cake might be too soft with cake flour – it holds a substantial amount of syrup so that would be my only concern about using cake flour. Reply

      • Ivania
        December 7, 2016

        Thank you for the quick response!!!! I will be making this cake for my friend’s birthday in two weeks (she loves tres leches). Will definitely let you know how it goes ☺️️ Reply

      • Ivania O.
        December 18, 2016

        I made this cake today and it was a huge hit!!! Thank you for the great recipe ❤ Reply

        • Natasha's Kitchen
          December 19, 2016

          I am glad you loved it! Thank you 🙂 Reply

  • Kayla
    December 7, 2016

    Will it change it much if I subsitue the heavy whipping cream for 1/4 cup of whole milk for the syrup? Reply

    • Natasha
      natashaskitchen
      December 7, 2016

      Hi Kayla, the syrup will be a little thinner but it will still work fine 🙂 Reply

      • Kayla
        December 7, 2016

        Thank you! Also do you let the cakes completely cool down before putting the syrup on top of them? Reply

        • Natasha
          natashaskitchen
          December 7, 2016

          Yes, definitely. Enjoy! 🙂 Reply

  • Ksenia
    November 30, 2016

    I made this for my son’s birthday last year. He loved it and requested it again for this year, so I am making it this weekend 🙂 Yum!!! Reply

    • Natasha
      natashaskitchen
      November 30, 2016

      Ksenia, I’m all smiles hearing that 😬. Happy birthday to your son and thank you for the great review! Reply

  • November 29, 2016

    WOW!
    step by step, the cake taste amazing!
    Thank you!!
    It was so easy!
    😀 Reply

    • Natasha
      natashaskitchen
      November 30, 2016

      I’m so glad you liked it!! 🙂 Reply

  • Mrs.A
    November 16, 2016

    Does this cake have to be filled with fresh fruit? or could it be spread with a jam? instead i’m thinking strawberry jam would that taste ok or wired? let me know what you think? Reply

    • Natasha
      natashaskitchen
      November 16, 2016

      I think it would work with a layer of strawberry jam on the cake before adding the frosting. Sounds yummy! Reply

  • Neri
    November 14, 2016

    Can the tres leeches cake be made with fruits other than strawberries? Reply

    • Natasha
      natashaskitchen
      November 14, 2016

      Neri, fruit such as raspberries, blackBerries, or blueberries would work great for substitution. I imagine kiwi would also taste great. Reply

  • MrsC
    October 30, 2016

    Hello,

    I can’t wait to make this next weekend for my husbands birthday! I have never made a Tres Leche before. The ingredients listed are for each cake pan right?

    Thank you 🙂 Reply

    • Natasha
      natashaskitchen
      October 30, 2016

      Hi, the ingredients listed make a 2-layer 9″ cake. You divide the batter evenly between 2 cake pans 🙂 Reply

      • Mrs C
        November 5, 2016

        Thank you. What does it mean “Turn cake onto a wire rack and allow to cool to room temp” Is it just place it on a wire rack for cooling or turn it over? – Sorry I am a newbie at this. Reply

        • Mrs C
          November 5, 2016

          Nevermind. I see your pictures. Sorry *Blush* Reply

          • Natasha
            natashaskitchen
            November 5, 2016

            No worries at all 😁.

  • Inna
    October 28, 2016

    So you recommend making it on the day of or on the day before? Reply

    • Natasha
      natashaskitchen
      October 28, 2016

      Hi Inna, I prefer it the same day its made because the fruit tastes freshest. If you opt to make it the day before, it will still work but I would decorate the top with fruit the day you are serving it. Reply

  • Ann Ching
    October 19, 2016

    Hi Natasha!

    I have been eyeing this recipe for awhile now and am planning to make it tomorrow for me and my partner’s anniversary. For the sugar, would it be okay for me to use caster sugar instead of granulated sugar?

    Many thanks! Also, you make the best baking tutorials! I love that you have pictures to go along with each step.

    xx Reply

    • Natasha
      natashaskitchen
      October 19, 2016

      Hi Ann, I haven’t tried it with caster sugar so I’m not certain how it would affect the outcome. I assume it would be ok, but again, I haven’t tested it to say for sure. Reply

  • Zoe
    August 26, 2016

    Can I use only one cake pan, or will there be too much batter? Reply

    • Natasha
      natashaskitchen
      August 26, 2016

      HI Zoe, It would overflow the cake pan. If you are looking to make a single layer 9×13 tres leches cake, try my original tres leches cake 🙂 Reply

  • Vineela
    August 22, 2016

    Hi Natasha,

    Have you tried using your 4 ingredient sponge cake for making this recipe ……. Reply

    • Natasha
      natashaskitchen
      August 22, 2016

      Hi Vineela, I haven’t tried it. I think it would be too wet with my sponge cake. My sponge cake holds moisture well but with that much liquid, it would just be wet since it’s much more porous than this tres leches cake base. I think alot of the liquid would just pool on the platter. Reply

    • Katya N
      October 28, 2016

      Hey Natasha, I have a quick question. I’m going to be having guests this Sunday (the 30th) around 2 pm. I want to assemble this cake and put the cut strawberries on top of the cake tomorrow (Saturday) early in the morning onto the cake. Will the strawberries look bad by Sunday 2pm If I assemble the cake tomorrow morning around 8 am? Reply

      • Natasha
        natashaskitchen
        October 29, 2016

        Hi Katya, I would highly recommend adding the strawberries the same day you are serving. Strawberries tend to look wilted, particularly after they are sliced. You could do it with another berry that isn’t sliced or leave the strawberries whole (dip the ends in chocolate or drizzling them with chocolate would look nice). Reply

  • Zowie
    August 16, 2016

    Love this recipe! Made it with cake flour and it turned out great as well! Reply

    • Natasha
      natashaskitchen
      August 16, 2016

      Thank you Zowie for the nice review, I’m glad you liked it 😀. Reply

  • Tzivia
    August 7, 2016

    Hiya good afternoon Natasha darlin yo this cake was a really very big hit doled out quite a few slices to my gr8 aunt Shirley in honor of her 95 bday bless her usually we buy her a cake but we didn’t get around to it so I took the bull by the horns and decided to just go for it and it’s also a very big hit with me and the rest of my family thanx tons gurl u and ur recipes totally rock happy blessed Sunday Reply

    • Natasha
      natashaskitchen
      August 7, 2016

      I’m so happy to hear that and Happy birthday to you great aunt Shirley! 🙂 Reply

      • August 16, 2016

        Awwww thanx tons may aunt Shirley have many more beautiful bdays gotta make it for her next bday and also end of summer treat thanx always darlin Reply

  • Tzivia
    August 6, 2016

    Hello good evening Natasha darlin yo this cake came out really way yummm and tantalizingly delish gave half to my gr8 aunt Shirley usually we buy a cake for her but this year we didn’t get around to it just @ well she had been requesting a strawberry cake for ages now and I figured lemme try it out and wow I was totally amazed had a piece this morning after breakfast with a cuppa hazelnut joe and it’s totally a gr8 combo together thanx lots Natasha gurl I will definitely be making this cake again all of your recipes take the cake lmao Reply

    • Natasha
      natashaskitchen
      August 7, 2016

      Tzivia, I’m so happy to hear that 😁. Looks like you might have a new favorite! Reply

  • Tzivia
    August 2, 2016

    Mmmmm yummmm delish have not had a tres leches cake in like a really very long time gurl however Natasha I’m wondering if this cake freezes well or is it best for refrigeration because I’m planning on making it sometime this week either today or tomorrow or Thursday to also give some to my great aunt how many hours should I let it stay in the fridge is it best overnight or @ least for a few hours cuz this is so perfect I have strawberries in the fridge and would love to use em up this cake looks totally awesome Russian version whereas I once tried the latin version with guava it was really good but with strawberries it’s the best also would it work with peaches those two fruits are a gr8 combo gr8 job sweetheart on this yummy delish cake cheers Reply

    • Natasha
      natashaskitchen
      August 2, 2016

      Hi Tzivia, to be honest, I haven’t tried freezing this cake, only refrigerating so I can’t say for sure. I think it would work with peaches but keep in mind that fresh peaches brown so if you want to refrigerate for awhile, you might consider canned peaches. Reply

      • August 3, 2016

        Hiya back Natasha luv ok so I think that I will stick with strawberries then and refirgaration seems to work best with this cake about how long should the cake stay in the fridge for a few hours or overnight again thanx lots you’re the best Reply

        • Natasha
          natashaskitchen
          August 3, 2016

          Hi Tzivia, I’ve had this sit in the fridge overnight before and it worked fine 🙂 Reply

          • Tzivia
            August 4, 2016

            Oh really cool so maybe overnight might be the best results and then I can just divy slices out then to people I wanna give to makes a gr8 gift economical and scrumptiously delis lol

  • Morgan
    July 26, 2016

    Hi Natasha,

    I would love to use your Tres Leche recipe for my husbands Graduation party. Will this recipe work for rectangular sheet cakes? Or are there different measurements? Reply

    • Natasha
      natashaskitchen
      July 26, 2016

      Hi Morgan, it depends on the size of cake you’re making. If you’re doing 9×13, you could probably make this work as a 2-layer rectangular cake but your cake won’t be as tall. If you’re looking to make a large sheet cake, you might consider doubling it for 2 large rimmed baking sheets. Reply

  • Suganya
    July 15, 2016

    Hi Natasha

    I have been trying most of your cake recipes and it’s a super hit especially tres leches cake is super duper hit. Now I’m preparing half sheet tres leches cake for my nephew’s birthday and I wondering if you can provide the proposition for half sheet tres leches cake. Reply

    • Natasha
      natashaskitchen
      July 15, 2016

      Hi Suganya, I’m so glad you love the recipe! I think it would work to just cut all of the ingredients down by 1/2 but I haven’t tested it that way and this recipe is not easy to cut in half or you end up with odd measurements. Reply

      • Suganya
        July 16, 2016

        Thanks for your reply. Sorry I didn’t probably explain my requirement correctly. I wanted to prepare 50 serving tres leches cake and my earlier preparations were only for 12 serving. I really appreciate if you could let me know the propositions if you have. Thank you.😊 Reply

  • Liz E
    June 15, 2016

    I’m planning to do a “test run” making this cake for the first time for 4th of July. I’ll be layering blueberries in the middle, and strawberries on top to make a “Red, White, and Blue” cake. Hoping it turns out wonderfully! Reply

    • Natasha
      natashaskitchen
      June 15, 2016

      That sounds really nice! If you post a picture of it on social media, tag me #natashaskitchen. I would love to see it! 🙂 Reply

      • Liz Espinoza
        July 1, 2016

        I’m making it today! Do you use 2% or whole milk? I have all other ingredients ready, just need to pick up some milk. Reply

        • Natasha
          natashaskitchen
          July 1, 2016

          Liz, I have it listed under the ingredients that you can use either 2% or whole milk. I hope you love it! Reply

  • Rachel
    June 2, 2016

    Hi Natasha
    I made this cake today for my husbands surprise birthday tomorrow lunch so I had to make it while he was at work it is not decorated but covered in frosting but I went to get something out of our back fridge and to my horror the cake is leaking/weeping what should I do I have no time to make another will it still taste ok??? So disappointed Reply

    • Natasha
      natashaskitchen
      June 2, 2016

      Rachel, is it the syrup from the cake or the frosting? If its the syrup, this can normally is very moist, so just wipe the tray with the paper towel. It should still taste great. Reply

      • Rachel
        June 2, 2016

        Ok thanks definitely the syrup not the icing I hope it stops before I have to take it otherwise it’s going to be a biggggg mess hopefully it held up in the fridge overnight 🙏 Reply

  • May 28, 2016

    This cake is so good! My husband approved it 🙂 so soft. I substituted Heavy Cream with Whipping Cream though. Next time I want to try adding some Sour Cream. My mom doest this kind of frosting but adding sour cream for plum cake. Reply

    • Natasha
      natashaskitchen
      May 28, 2016

      Oh I’m so happy to hear that!! Thank you for sharing that with us 🙂 Reply

  • Aly
    May 13, 2016

    Could I make the cake layers two days in advance? Reply

    • Natasha
      natashaskitchen
      May 13, 2016

      Aly, that should work fine. I would keep them covered and in the refrigerator. Let me know how it turns out 😃. Reply

  • Kimberly P
    May 6, 2016

    Hi Natasha,

    I made this cake and it was a smash hit among my family! My 10 year old niece was begging her Mom for a 3rd slice!
    It was truly a slice of heaven! Reply

    • Natasha
      natashaskitchen
      May 6, 2016

      Kimberly, that is the best when kids love what you make. That’s so great! Reply

  • Lana
    May 5, 2016

    Natasha is it ok to decorate cake and let it stay overnight? Reply

    • Natasha
      natashaskitchen
      May 5, 2016

      Yes it will work as long as your berries are pretty fresh and won’t wilt by the next day, but you will want to keep it covered and refrigerated overnight. P.S. Sliced strawberries on top will look dull the next day so you might consider putting them on before serving. Reply

  • Randi
    April 23, 2016

    Good instructions but the cake came out almost like angel food cake when all was done. I would suggest using more custard on the cake unless there was an error on my part. Reply

    • Natasha
      natashaskitchen
      April 23, 2016

      Hi Randi, what do you mean by custard – I don’t have any custard in the recipe. Do you mean the milks mixture? Reply

  • jackie
    April 18, 2016

    I want to make this for my friend’s birthday. She’s a big chocolate fan. Do you think it would be okay if I added a chocolate layer in between? If so, should I poke holes in it and infuse it with the syrup? Thanks. Reply

    • jackie
      April 18, 2016

      Oh, I see that you’ve already answered that question below: no more layers. Too bad 🙁 Reply

      • Natasha
        natashaskitchen
        April 18, 2016

        Yes, to most people, even 2 layers is bold for this cake. Three would overwhelm the frosting on the bottom layer. Reply

        • Jean
          May 29, 2016

          I have had a 3 layer cake from a Mexican bakery. It was 1 layer strawberry and 1 layer dul e de leche filling with whipped cream frosting all over. It was delicious, but too much for me. I make this cake with strawberries/ whipped cream in the middle filling and dulce de leche as the top frosting with Strawberry garnish and whipped cream on the sides. Love it! Reply

          • Natasha
            natashaskitchen
            May 29, 2016

            Thanks for sharing! I’m so glad you liked it 🙂

  • Natasha
    April 14, 2016

    Hey Natasha! Can you make more the two layers without it falling apart? I want to try to make it for my nieces birthday and wanted at least one more layer. Thanks! Reply

    • Natasha
      natashaskitchen
      April 14, 2016

      Since this cake is so heavy, I wouldn’t recommend more than 2 layers. The frosting wouldn’t hold three layers. Reply

  • Nelly
    April 14, 2016

    Hi Natasha! I just wanted to thank you for this blog. As a fellow Russian, I really appreciate all the time and effort you put into making these recipes. I can’t wait to try making this cake for my mom’s birthday! Reply

    • Natasha
      natashaskitchen
      April 14, 2016

      Nelly, thank you for such a thoughtful comment😀. Let me know how it turns out. Reply

      • Nelly
        April 15, 2016

        I will! I just wanted to ask if I can replace the fresh strawberries with frozen strawberries for the filling. Reply

        • Natasha
          natashaskitchen
          April 15, 2016

          Hi Nelly, the frosting is very light and fluffy and frozen strawberries can let off quite a bit of liquid which might change the consistency of the frosting touching the frozen berries. This is why I would hesitate to use frozen. Reply

          • Nelly
            April 15, 2016

            I already made the cake with frozen strawberries, so I guess I will just have to see how it turns out! I must say that this cake was a very easy cake to make and not stressful for me at all. Usually when I make cakes I get stressed out, but this one came out pretty “perfect” I guess. Thank you so much and I am looking forward to trying it tomorrow!

          • Natasha
            natashaskitchen
            April 15, 2016

            I hope the photos help to keep the stress to a minimum. I’m the same way with cakes because they do take time and for me each one is like a science experiment :). Let me know how it works out with frozen strawberries! I hope you love it!

          • Nelly
            April 18, 2016

            I just printed out the recipe and made the cake by reading it, rather than looking at the pictures. I agree that cakes can feel like you are making a science experiment! Well, the cake came out AMAZING! My whole family loved it (except for my older sister who complained that it was too sweet). My mom also really liked it, which I was happy with, since it was her birthday cake! As for the frozen strawberries, I thawed them in a Ziploc bag in a bowl of water for about 10 minutes. Then I sliced them into thin slices and placed them on top of the frosting. The consistency stayed the same and it tasted delicious. I will definitely make this cake more. Thank you SO much for this recipe! If I could, I would rate this recipe 10 stars!

          • Natasha
            natashaskitchen
            April 18, 2016

            Oh awesome!!! I’m so happy to hear that it worked out with frozen strawberries. Thanks for the awesome review!

  • Olga
    March 26, 2016

    Hi Natasha, thank you for sharing your family recipes. I have had this type of cake before and it was good, but I was wondering if there is a way to add cooked sweetened condensed milk to the frosting. Or even switch a frosting from Муравейник cake? Do you think something like that would work? Reply

    • Natasha
      natashaskitchen
      March 26, 2016

      I think it could work with a different frosting. I do like this one because the cake is already pretty sweet being soaked with condensed milk so it’s nice to have a not-so-sweet and lighter whipped cream frosting. Reply

      • Olga
        March 31, 2016

        I will definitely give it a try. I don’t always have dessert, but when I do… 🙂 it has to be very sweet and have some sort of caramel in it. Reply

  • Darina
    March 26, 2016

    Hi Natasha, I started making this cake and while I was mixing the egg whites and sugar mixture it came out runny and bubbly..? Reply

    • Natasha
      natashaskitchen
      March 26, 2016

      Most likely, you under beat the egg whites and sugar. Where the egg whites stiff when you finished? Also, was the mixing bowl and whisk completely clean and dry and free of oil? Those might have prevented the egg whites from whipping properly. Reply

  • Julie
    March 9, 2016

    Thank God for your blog. If it wasn’t for it, my future husband would go hungry. Reply

    • Natasha
      natashaskitchen
      March 9, 2016

      Julie, I’m so happy to hear that my blog is a blessing to you. Thank you so much for sharing that with me 😀 Reply

  • Cristina
    February 27, 2016

    I made the cake today! Umm not sure about the frosting, i beat it 11/2-2mim like the recipe said and it did not clme that think like it looks in the picture! Fingers crossed until tomorrow when i serve it! Hope the frosting won’t go watery or something Reply

    • Natasha
      natashaskitchen
      February 27, 2016

      Cristina, have you used HEAVY whipping cream? Also, what kind of mixer did you use? You really need an electric mixer on high speed to achieve fluffy whipped cream in that amount of time. Finally, it helps if your bowl and egg beater are cold. I freeze them for 10 min before using for optimal whipped cream. It is also important that your bowl is clean and dry. I hope those tips help for next time 😀. Reply

  • Noemi
    February 26, 2016

    Looks delicious! pastel de tres leches is a very traditional cake in Mexico and I had it at our wedding. It was 3 tiers high and had 9 cakes. Everyone loved it! The lady that made our cake was a baker in Mexico and made our cake out of her home. I am def going to try this recipe! Reply

    • Natasha
      natashaskitchen
      February 26, 2016

      Well that sounds like a fantastic wedding cake! I can only imagine how beautiful it was! Reply

  • Andrea M
    February 11, 2016

    HI Natasha I have to make a 6 inch and a 10 inch wedding cake for this month and every time I do use this recipe the cake goes flat. what am I doing wrong? Am I not mixing the egg white peaks with the batter completely Also will the frosting/whipping cream melt? Again its for wedding and I have to deliver it. Reply

    • Natasha
      natashaskitchen
      February 11, 2016

      Hi Andrea, I’ve never had one go flat but I’m happy to help troubleshoot. Did you use the full 1 1/2 tsp baking powder and was your baking powder fresh? The other reason is it maybe you needed to beat the egg whites a little longer – did your egg whites look like mine in the photo? I hope that’s helpful! I’ve never agreed to make a wedding cake – it sounds stressful! I’d love to see a photo of it when you’re done 🙂 Reply

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