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Layered Tres Leches Cake Recipe

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

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Layered Tres Leches Cake is everything you love about the classic tres leches cake but it’s stunning as a layered 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

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

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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 Layered Tres Leches 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

4.88 from 100 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
Keyword: Layered Tres Leches Cake
Cuisine: American, Mexican
Course: Dessert
Servings: 8 -12

Ingredients

For the Cake Layers:

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 :).

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Nive
    March 5, 2021

    Question: The layered tres leches recipe and the single layer recipe of yours has the same quantity of ingredients? is that right or am I missing something?

    Reply

    • Natashas Kitchen
      March 5, 2021

      Hi Nive, that’s right. 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.

      Reply

  • Kristine Rutledge
    February 10, 2021

    Hi Natasha,

    This cake is a big family favorite! We have recently moved to a higher altitude and I am having trouble with the cake sinking in the middle. Do you have an idea of what to adjust in the recipe for high elevation?

    Reply

    • Natashas Kitchen
      February 10, 2021

      Hi Kristine, you may check out this article on High-Altitude Baking for some tips.

      Reply

  • yolanda torres
    February 8, 2021

    Natasha I love all your recipes, they simple and easy to make. Thanks.

    Reply

    • Natasha's Kitchen
      February 8, 2021

      Thank you so much, I’m happy to hear that!

      Reply

  • Beth
    January 17, 2021

    This is a new family favorite! I’ve even tried substituting with a 1:1 GF flour b/c my daughter has celiac and it came out perfectly! Now she is requesting it for her birthday cake. Thank you for sharing!!

    Reply

    • Natashas Kitchen
      January 18, 2021

      That is the best when kids love what we moms make. That’s so great! Happy Birthday to your daughter!

      Reply

  • Dannya
    January 16, 2021

    I have two questions before I try this recipe! If I were to do this on a cardboard cake board do you think it would get soggy? And could I keep the recipe the exact same but put it into 3 6” pans instead of 2 9” pans?

    Reply

    • Natashas Kitchen
      January 16, 2021

      Hi Dannya, there is access liquid that may come out making the board soggy. I would recommend maybe covering it with foil. I haven’t tested this in 6″ pans to advise. If you do the experiment I would love to know how you like that.

      Reply

  • Migdalia Gomez
    January 12, 2021

    Hi, Natasha. I live all your recipes. I made this cake except that instead of 3 leches, I used brandy to moisten the cake. It cake out delicious 😋 . Would love to add the picture but can’t attach it.

    Reply

    • Natasha's Kitchen
      January 12, 2021

      So great to hear that you loved this recipe! Feel free to share the photos on our Facebook page or group to inspire others too!

      Reply

  • GURKIRAT KOUR BRAR
    December 10, 2020

    Hello Natasha,

    Can I make cake one day before and then add whipping cream next day. Will it be same delicious.

    Reply

    • Natasha's Kitchen
      December 11, 2020

      Hello there, 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. That process will work too.

      Reply

  • Nanette
    December 6, 2020

    This is a great recipe! Always a hit every time! I love all your recipes. Your site is my go to for recipes.
    If I wanted to use 6 in. round pans should I half the recipe and use 3 eggs?

    Reply

    • Natasha's Kitchen
      December 6, 2020

      Thank you, Nanette. I saw that someone else commented this “I made a test cake with half recipe. I used a 6″ round pan and it worked just fine. I used canned peaches and it went gone in 10 minutes!😅 the cake were baked in 18 minutes, 350F. The cake top went dark brown almost about to be getting burned if I continue baking. I applied toothpick test and they seemed cooked.” I hope that helps and I recommend checking the comments section below the recipe for more tips.

      Reply

  • Rukhsana
    November 29, 2020

    Hi Natasha

    I am super keen to try this but was just wondering if I can half the recipe (including 3 milk) for 2 6 inch pans please?

    Reply

    • Natasha's Kitchen
      November 30, 2020

      Hi Rukhsana, I saw that someone else commented this “I made a test cake with half recipe. I used a 6″ round pan and it worked just fine. I used canned peaches and it went gone in 10 minutes!😅 the cake were baked in 18 minutes, 350F. The cake top went dark brown almost about to be getting burned if I continue baking. I applied toothpick test and they seemed cooked.” I hope that helps and I recommend checking the comments section below the recipe for more tips.

      Reply

  • Karol
    November 28, 2020

    Couldn’t make it as pretty but it tasted so yummy. It also didn’t last longer than 3 days because of the berries molding

    Reply

    • Natashas Kitchen
      November 28, 2020

      I’m happy you enjoyed it, Karol!

      Reply

  • Shalz
    November 27, 2020

    Hi Natasha….. I love all your recipes. I have a list (of course your recipes) and I’m determined to complete that list. Love love love creme brulee. Tomorrow I’m going to try layered tres leches cake recipe for a friend and I’m not sure how to store the cake until next days dinner which is when it will be served.
    How to store the cake ? If I finish layering the cake and frosting at once and then keep it in the fridge tonight- how do I cover it ? With what I mean ?
    Or soak the layers separately overnight and frost the next morning ?
    In both scenarios I do not know how to cover the cake 🙈 for storage and what materials or containers to use.
    Thank you so much for your videos and recipes. They are sooo yum and you are sooo beautiful

    Reply

    • Natashas Kitchen
      November 28, 2020

      Hi Shalz, I’m so glad you enjoeyd our recipes! We like to use our cake dome or saran wrap to cover the cake. you can put the syrups on today and then cover and refrigerate overnight before adding frosting the next day. I have kept it covered and refrigerated overnight with great results, but I would suggest adding the berries before serving.

      Reply

  • S.nz
    November 22, 2020

    Hi.
    What if i use a normal sponge cake,will that work?

    Reply

    • Natasha
      November 22, 2020

      Hi, I haven’t tested this with normal sponge cake but that sounds like it would work since you are essentially making a sponge cake with tres leches.

      Reply

  • Ankitha
    November 16, 2020

    Loved this cake. Baked it yesterday with a twist though. I made a pistachio flavored sponge and pista infused milk mixture. The cake turned out awesome.. your recipes are amazing .. just one doubt though, do we have to serve each slice of the layered tre leches with milk syrup or just soaking the sponges prior to layering is sufficient?

    Reply

    • Natasha's Kitchen
      November 17, 2020

      That sounds awesome! I have not tried that flavor yet but I can try that in the future. It should be sufficient as it is already moist on its own but you can also do that and add more syrup if you want it to be super moist! Please let us know how it goes if you try that!

      Reply

  • Shalini
    November 15, 2020

    Hi Natasha,
    I made this cake for my husband’s birthday and it was a hit.
    He loved it. I always follow your recipes .Small request ,could you share a death by chocolate cake recipe?

    Reply

  • Griz
    November 3, 2020

    This recipe looks delish, and will be making it in a couple of days for hubby’s Bday. Since its only 3 of us, will the cake hold for a couple of days in the fridge (specially the frosting)?

    Reply

    • Natasha's Kitchen
      November 3, 2020

      Sounds like a great plan. Happy Birthday in advance, 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 but I think it would be best to bake the day before.

      Reply

      • Griz
        November 4, 2020

        Hi Natasha. Thanks for your quick reply. My question was really around how long would the cake last in the fridge after serving it (Bday day). My concern is mostly with the the frosting. Thanks again. Can’t wait to make this!!

        Reply

        • Natasha
          November 5, 2020

          Hi Griz, We have enjoyed the cake for a couple of days after assembling it. I wouldn’t go past 2 or 3 days.

          Reply

  • A
    October 29, 2020

    I’m so excited to try this recipe! It looks so beautiful and delicious! I am planning to write a message on top of the cake, do you have any suggestions on what icing I can use? Thanks in advance!

    Reply

    • Natasha
      October 29, 2020

      Hi, I don’t really have a favorite but you could use the pre-made gels or frostings that are made for writing. Whipped cream would be too light for piping a message.

      Reply

  • Sam
    October 28, 2020

    This looks great! Can I make and assemble the day before? Or will it get too soggy?

    Reply

    • Natasha's Kitchen
      October 28, 2020

      Hello Sam, you can surely make this ahead. 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

  • Najmeh
    September 25, 2020

    I made the sheet cake, cannot thank you enough, it was amazing, I have a question cause I am going to make the layered one today, if I do 4 layers, will it be difficult to frost? As the cake is too soft, I am going to make it for my friend’s birthday and I want the cake to be taller.

    Reply

    • Natashas Kitchen
      September 25, 2020

      Hi Najmeh, since this is a softer cake I worry 4 layers may not be as stable BUT, several of our readers have made a few layers of this and it worked fine. Here is what one of our readers wrote. “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” I hope this helps.

      Reply

  • Venisse
    September 9, 2020

    Hi Natasha,

    Is it ok to substitute the APF with cake flour on this recipe?

    And, will canned peaches work with the Tres Leches Cake as garnish?

    Thanks in advance,
    Venisse

    Reply

    • Natasha's Kitchen
      September 9, 2020

      Hi Venisse, 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

      • Venisse
        September 12, 2020

        I’m targetting to do this as Birthday Cake for our Grandmother who’s turning 91y.o so I made a test cake with half recipe. I used a 6″ round pan and it worked just fine. I used canned peaches and it went gone in 10 minutes!😅

        Thanks for the recipe Natasha!😊

        Reply

        • Venisse
          September 12, 2020

          Oh btw, the cake were baked in 18 minutes, 350F. The cake top went dark brown almost about to be getting burned if I continue baking. I applied toothpick test and they seemed cooked.

          Reply

        • Natasha's Kitchen
          September 13, 2020

          You are most welcome! I’m glad the test cake was great, thanks for sharing that with us and Happy Birthday in advance to your grandmother.

          Reply

  • Victoria
    September 7, 2020

    We always order tres leches cake from a famous bakery in my hometown. Lately they have lines down the block and we haven’t had the time to wait so I figured I’d try to make one myself.
    I doubled the recipe, did three 9×13 layers and put fresh strawberry slices and vanilla pudding in between the layers. It turned out amazing and was gone in minutes. Great recipe!

    Reply

    • Natasha's Kitchen
      September 7, 2020

      That is just wonderful! Thank you so much for sharing your great comments with us, Victoria. You can now make your very own Tres Leches at home at any time!

      Reply

  • Chasteen
    August 25, 2020

    Have you ever made this vegan? I’ was asked to make a vegan tres leches and was wondering how to go about it?

    Reply

    • Natashas Kitchen
      August 25, 2020

      Hi Chasteen, I have not tried this as a vegan option to advise. I imagine you will make this with almond flour but this cake does have a good amount of dairy. If you happy to experiment, I would love to know how you like that!

      Reply

  • Pauline
    August 20, 2020

    Hi Natasha! Can I make the cake layers in advance? Like a night before?

    Reply

    • Natashas Kitchen
      August 21, 2020

      Hi Pauline! That should work! Do not presoak them however or they will turn soggy.

      Reply

  • Falguni
    August 11, 2020

    I just want to say I love your tres leches cake recipe!!! On Mother’s Day, I made the sheet pan recipe and on Father’s Day, I made the layered. I used your strawberry syrup recipe as a filling along with the whipped cream and it was a HUGE HIT!

    I am going to use the double the sheet pan recipe so I can make a large layered tres leches since the regular one disappears in seconds with my family!

    I just love how your recipe isn’t overly sweet and just the most perfect consistency!

    Reply

    • Natasha's Kitchen
      August 12, 2020

      Your comments are so awesome! Thank you so much for sharing your good experience with us. I’m so happy to know that you and your family enjoyed this recipe.

      Reply

  • Asma
    July 29, 2020

    Hi Natasha, thank you for posting amazing recipes, we are a big fan of your spaghetti and meatball, and sponge cake recipes. I have a question regarding making this cake in a sheet pan. Can I bake this in a cookie sheet pan and cut it into half for layers?

    Reply

  • Cat
    July 22, 2020

    Hi Natasha! Just wondering if this is really correct?

    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

    Because in your single layer the evaporated milk was more than the condensed milk. When i followed this it was sweeter than the single layer one.

    Reply

    • Natasha
      July 24, 2020

      Hi Cat, the measurements are correct. I used a little less here because it’s a layered cake and I worried that the weight would be too much.

      Reply

  • Jessica
    July 19, 2020

    Hi, Natasha! May I use this cake base for a Tiramisu cake? I find that it absorbs so much liquid and holds really well when I followed your Tres Leches recipe. I wonder if this can be used for Tiramisu. Many thanks!

    Reply

    • Natasha's Kitchen
      July 20, 2020

      Hi Jessica, I haven’t tried that yet to advise but you might have to experiment. If you give it a try please let us know how it goes.

      Reply

  • Jesse
    July 18, 2020

    This is fantastic recipe: my wife loves layered Tres Leches for special occasions from our local bakery, but they were out of commission at her birthday, so I did this has a homemade treat instead: totally awesome! Bad, admittedly, for the bakery: this is so much better.
    One odd question: the recipe uses ⅔ of a can of condenses and evapourated milk, so there’s a bit left afterwards. Other that wickedly sweet creamy coffee for a few days, what’s your best recommendation for cleaning up the leftover ⅓ cans?

    Reply

    • Natasha
      July 20, 2020

      Hi Jesse, we often use the leftover condensed milk to make coffee creamer afterward, or drizzle over toast. It’s such a yummy leftover to have! Just make sure to store in a different container besides the tin can it comes in. I’m so glad you love the Tres Leches recipe!

      Reply

  • Arathy Kushalappa
    July 12, 2020

    Hey Natasha! Firstly, I concur with someone else who’d posted here, this is honestly one of the ONLY recipes online for a layered tres leches and I already have my cake baked as a tester for an order I got. Was wondering how this would pair with a Swiss meringue buttercream frosting on the outside as the cake requires some added decorations that would need the stability of a buttercream frosting esp since this would also need to be transported.

    I’m SOOOO excited to try this.

    Reply

    • Natashas Kitchen
      July 13, 2020

      Hi Arathy, I have not tested this with Swiss meringue buttercream but I bet it could work. If you experiment please let me know how you like that.

      Reply

  • Taisa
    July 10, 2020

    Can keep this frosted cake in the fridge overnight?

    By the way, your recipe is amazing.

    Reply

    • Natasha
      July 10, 2020

      Hi Taisa, I have kept it covered and refrigerated overnight with great results, but I would suggest adding the berries before serving.

      Reply

  • Jessi
    July 8, 2020

    I LOVE this recipe! I made the 9×13 the day of my wedding and everyone loved it! My husband’s family is Mexican, and they always get a tres leches cake from the supermercado down the street for celebrations. I’m starting a home bakery and have tried a few recipes, but always come back to this one! I make a few slights changes (add some vanilla do the whipped cream, add some cinnamon to the syrup, etc), and baked in 2 – 8″ pans with the Wilton bake strips. I wish i could post a picture! Not only does the 8″ pan give me the perfect size layer for the recipe, but the bake strips keep a crust from forming on the sides of the cake, so no trimming! I also hang my cakes upside down while cooling (hang the pans on two short glasses on wire racks, like i do with any chiffon so it won’t sink as much in the center). After about 15-20 minutes the cakes comes out easily and there is zero crust on the bottom also (no crust equals SUPER absorbent spongy deliciousness!). I soaked them overnight and frosted the next day for my nephew’s birthday. EVERYONE raved about the cake, even my nephew, who is quite deadpan, which made me happy! I am going to try to adapt this to make a chocolate version. Thank you for a wonderful recipe! Also, you are adorable, and I love every recipe I have tried (the whole family raved about your crispy chicken sandwiches I made last week)!!

    Reply

    • Natasha's Kitchen
      July 8, 2020

      I love your very detailed and awesome comment! Thank you so much for sharing that with us, I am so glad to hear that everyone enjoyed the tres leches!

      Reply

  • Fanny
    July 5, 2020

    Hi natasha
    Can i make tres leches cake in 2 pans 6 inche each one.

    Reply

    • Natasha's Kitchen
      July 6, 2020

      Hi Fanny, I haven’t tried but here is a really great resource on how to adapt baking recipes going from the 9″ to the 6″. You may need to do some adaptation.

      Reply

  • Felicity
    July 5, 2020

    Hie Natasha. I totally love your recipes. I want to try this recipe for my son s birthday coming up soon. How can i turn it into a lively birthday cake.

    Reply

    • Natasha's Kitchen
      July 5, 2020

      Thank you so much and thank sounds like a good plan. You can use this recipe exactly as it is and just change the design and frosting.

      Reply

  • Stephanie
    June 23, 2020

    Can I make a single layer tres leches cake in one 9 in round or square pan?

    Reply

  • Ava
    June 16, 2020

    i was just wondering what size cake pans you happened to use?

    Reply

    • Natasha's Kitchen
      June 17, 2020

      I used two 9″ round cake pans

      Reply

  • Francesca Rochelle
    June 13, 2020

    I made this cake for my Grandma’s birthday and everyone loved it! The texture, sweetness, and overall flavor of the cake was perfect! It definitely exceeded my expectations. Thank you for this beautifully made recipe!

    Reply

    • Natasha's Kitchen
      June 14, 2020

      Love it! Thanks for your excellent review, I appreciate you sharing that with us.

      Reply

  • Suzanna
    June 9, 2020

    Hi Natasha, I know this is an old post but I made this a few times and my husband and mum both love it.
    A quick q. Do you think can make the biskvit layers on a friday and soak and frost on Sunday? Was gng make it for baby’s 1st Bday.
    Thanks
    Suzanna

    Reply

    • Natashas Kitchen
      June 10, 2020

      Hi Suzanna, that should work! Be sure to store them properly.

      Reply

  • Romi
    June 9, 2020

    Hey Natasha,
    Your cake recipes never fail. I made this cake, and it was a instant hit 😊. I altered only 1 ingredient, reduced the sugar in the cake batter to half. Loads of love for sharing this amazing cake recipe 💕

    Warm regards,
    Romi

    Reply

    • Natasha's Kitchen
      June 9, 2020

      Nice, thanks for sharing that with us! I’m so glad you loved it and reducing the sugar worked.

      Reply

  • Mia
    June 7, 2020

    As a person of Latinx descent, I take Tres Leches very seriously, and this recipe turned out fantastic and authentic! Most others I’ve tried, from bakeries and store-bought are usually way too dry or way too sweet (or somehow both…), but this one was perfectly moist and just the right level of sweetness. I added a little bit of cinnamon to the milk and on top for garnish and I put chopped strawberries, kiwi and canned peaches in between the layers – they turned out great!

    Reply

    • Natasha's Kitchen
      June 7, 2020

      Love it! Thanks for sharing that with us and for leaving great feedback. I am so glad you enjoyed the cake.

      Reply

  • Christopher Evans
    June 5, 2020

    I always make Bundt cakes but I had to try this layer cake and it turned out delicious and beautiful.

    I love Natasha’s energy; she can always put a smile on my face when her video comes through my Facebook feed.

    Reply

    • Natashas Kitchen
      June 5, 2020

      You’re so nice! Thank you for that great feedback Christopher!

      Reply

  • Jessica
    May 31, 2020

    Hi Natasha so can I substitute the heavy whipping cream for the syrup with milk

    Reply

    • Natasha
      June 1, 2020

      Hi Jessica, the heavy cream helps keep the syrup from getting watery. You might use a little less if substituting with milk and whole milk would be better than 1%. If you have half and half, that would work here as well.

      Reply

  • Amrita De Noronha
    May 21, 2020

    I tried your recipe for my son’s
    birthday and the cake was a super hit. Thanks Natasha.
    I had always wanted to try out a Tres Leche cake.

    Reply

    • Natashas Kitchen
      May 21, 2020

      That’s so awesome! Happy birthday to your son!

      Reply

  • Ais
    May 19, 2020

    Dear Natasha, Can i half this recipe to make in two 6 inch pans instead?

    Reply

    • Natashas Kitchen
      May 19, 2020

      Hi Ais, I haven’t tried but here is a really great resource on how to adapt baking recipes going from the 9″ to the 6″. You may need to do some adaptation.

      Reply

  • Hana
    May 13, 2020

    I usually make another Tres Leches recipe in the traditional 9×13 pan format but have always wanted to dress it up for a special occasion.

    Tried this today for my brother’s birthday and it turned out beautifully. My cake came out a bit crooked but was probably the way I placed the batter in the pans/my oven being uneven but I straightened the edges out and used cream to even out any unevenness.

    I also added some gelatine to the whipped cream as I live in a warm climate and whipped cream deflates quickly.

    The taste was excellent and the presentation breathtaking.

    Natasha your recipes are easy, fool proof and delicious!

    Reply

    • Natasha's Kitchen
      May 14, 2020

      Love it! So great to know that you liked the end result. Happy birthday to your brother and enjoy the good food!

      Reply

  • Sue
    May 13, 2020

    Hi! I was wondering if this cake would still taste good if i left the strawberries out? I am making it for a friend who does not like fruit. Thank you!

    Reply

    • Natasha's Kitchen
      May 13, 2020

      Hello Sue, I haven’t tried that version yet but I imagine that should be alright if your friend doesn’t like fruits but it’s awesome with it!

      Reply

  • Fanny
    May 11, 2020

    Hi Natascha
    I am wonder if The tres lechescake can i leave each layer with milk syrup in the fridge all night next day put it together. I want to make this cake for tomorrow is my aunt birthday

    Reply

    • Natasha
      May 12, 2020

      Hi Fanny you can put the syrups on today and then cover and refrigerate overnight before adding frosting the next day.

      Reply

  • anya
    May 11, 2020

    Hi Natasha, the cake came out delicious! thank you for a great recipe.
    One question – When my cakes were in the oven they rose a lot and were pretty tall. When I took them out to cool they deflated a quiet a lot. Is that suppose to happen?

    Reply

    • Natashas Kitchen
      May 11, 2020

      Hi Anya, 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!

      Reply

  • Li
    May 11, 2020

    Hi Natasha,
    I only have an 8inch cake pans. Can I bake all the batter in a pan and slice it half to make 2 layers?

    Reply

    • Natashas Kitchen
      May 11, 2020

      Hi Li, 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

  • Zoe
    May 4, 2020

    Would the cake still work out if I made it only one layer?

    Reply

    • Natashas Kitchen
      May 4, 2020

      Hi Zoe, we have a recipe for that! You can make this recipe here for a one layer cake.

      Reply

  • Claudine
    May 2, 2020

    Hi Natasha, I would like to ask what kind of heavy cream I can use with frosting because every time I make, it always gets melt easily after I put it in the ref. I tried your banana bread and it turns out good, been my fav.
    Thank you.

    Reply

    • Natashas Kitchen
      May 2, 2020

      Hi Claudine, the best would be heavy whipping cream. We often use Darigold heavy whipping cream from Costco.

      Reply

    • Debbie
      May 2, 2020

      I add 2 Tablespoons of nonfat dry milk powder to the 2 1/2 cups of whipping cream when beating it. The powdered milk stabilizes the whipped cream so well that it can keep its shape for several hours at room temperature.

      Reply

      • Barb
        June 19, 2020

        Hi Natasha !
        I loved your tres leches cake recipe so much that now I will be making this layered one for my brother birthday.
        Quick question: I want to make the cake tonight and just decorate tomorrow , if I make the cakes today and Soak them overnight should I refrigerate them with the frosting already in the middle or let the cakes soak overnight separately ? Thanks !

        Reply

        • Natashas Kitchen
          June 19, 2020

          Hi Barb, you can put the syrups on today and then cover and refrigerate overnight before adding frosting the next day.

          Reply

          • Lisa
            June 20, 2020

            I have the same question. What is the best way to soak/store them overnight? Should they be on two separate plates covered in plastic, then flipped onto the cake stand the next day? Thanks!

          • Natasha
            June 20, 2020

            Hi Lisa, with the layered cake, it would be better to soak and assemble right away. It will be very difficult to try to transfer the cake layer later without breaking it.

  • Yazmin jimenez
    May 1, 2020

    Love this cake recipe but for some reason my cakes always sink in the middle can anyone help me by telling me why that happens I would love to fix the problem.

    Reply

  • Mon
    May 1, 2020

    Hi Natasha,

    What would be the measurements if I want to try it first with a 4 inch diameter cake having 2 layers? Thank youuu

    Reply

    • Natasha
      May 1, 2020

      Hi, I haven’t tested it that way so you will have to estimate based on the height of your pans.

      Reply

  • Londyn
    April 23, 2020

    Hey Natasha! I have a question.
    First, I want to make this cake the night before, but it might not get eaten until almost a full day after. How long can the cake be refrigerated before consumption, so it doesn’t get soggy?

    Reply

    • Natashas Kitchen
      April 23, 2020

      Hi Londyn, 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

  • Enkh
    April 23, 2020

    Hi Natasha,
    I made this cake for husband’s birthday! It tastes so so good. I used 2x 8 inch cake pan and increased bake time by 5 min. I love Tres Leches cake. My hubby who does not like cakes and sweets, ate a big slice!! He says cake was so tasty yet not so sweet.

    In fact I love your recipes. I do sometimes adjust as per my liking such as less cheese, less salt/sugar etc. But they are still good. I already tried your meatloaf, Asian beef and broccoli, baked donut (filling was seabuckthorn jam I made), breakfast burrito, beef plov and past salad. All are tried and approved by 2 picky kids and husband.
    You are awesome.

    Reply

    • Natasha's Kitchen
      April 23, 2020

      Thank you so much for sharing your experience making this recipe. So happy that you and your husband loved this and I hope you love every recipe that you try!

      Reply

  • Kaiza
    April 8, 2020

    Do you know of any adjustments I should make for high elevation?

    Reply

  • sandra
    April 2, 2020

    super good recepie! made it yesterday for my husband’s birthday, he loved it!!!
    even my daughter who only likes chocolate cake loved it!!! super easy to make.

    Reply

    • Natashas Kitchen
      April 2, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Nabe
    April 2, 2020

    Hi, can you please add this recipe in metrics?

    Reply

    • Natashas Kitchen
      April 2, 2020

      Hi Nabe, We are currently working on adding metric measurements to all of our recipes but it is taking some time as we have to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.

      Reply

  • Emily
    March 26, 2020

    Hi Natasha! I was wondering if I could make this cake with just the heavy whipping cream and the condensed milk? I don’t have evaporated milk right now and was wondering what measurements I would use if I were to use just condensed milk and heavy whipping cream for the syrup.

    Reply

    • Natashas Kitchen
      March 27, 2020

      Hi Emily, To be honest, this is the only recipe I’ve used evaporated milk for. lol. I only buy it for this. You can replace it with regular milk and that would be ok.

      Reply

  • Margarita Grokholsky
    March 17, 2020

    How can I make this into a single layered cake? Do i cut all ingredients in half?

    Reply

    • Natashas Kitchen
      March 17, 2020

      Hi Margarita, we actually have a single layer Tres Leches cake here. I hope you enjoy this recipe.

      Reply

      • Margarita Grokholsky
        March 17, 2020

        Thank you for getting back to me so quickly! Oh yes, that was actually the first cake I looked at. It looks and sounds delicious it’s just a tad too big for us. 2 adults and 2 kiddos. I was thinking to make a one layer 9″ or 10″ cake for my husband in a few days.

        Reply

  • Eve
    January 23, 2020

    Hi! Is it possible to make it a 3 layer? Or is it too risky?

    Reply

    • Natashas Kitchen
      January 24, 2020

      Hi Eve, 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

  • Heather Calfee
    January 11, 2020

    how can I make this keto?

    Reply

    • Natashas Kitchen
      January 11, 2020

      Hi Heather, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe.

      Reply

  • Agnieszka
    December 30, 2019

    Hi Natasha!
    I absolutely love all your cakes. I’ve made quite a few and they’ve always been a success. I wondered if you would have any recommendations for substituting some of the ingredients in syrup for Kahlua to sort of have a “White Russian” tres leches? Thank you!

    Reply

    • Natashas Kitchen
      December 30, 2019

      Hi! I have not tested that to advise. I imagine you could add it to the syrup. If you experiment, let me know how you liked the recipe

      Reply

  • Galya
    December 8, 2019

    Absolutely LOVED this recipe! I had to make a few changes but overall it came out great! First, I was having oven issues and overcooked both layers. I was afraid it would be too dry so I made it into 4 layers (cutting both into 2). Second, my grocery store did not have strawberries and I had only 2 hours to make it, so I made this strawberry sauce and added a small amount in between layers. I was afraid of making it too moist so I was very conservative with the strawberries, but I should of put more! With the leftover sauce I used it as a topping. The strawberry sauce added a sweet & sour taste (I add extra lemon juice to it) and my guests absolutely loved it!

    Reply

    • Natashas Kitchen
      December 9, 2019

      I’m so glad everyone enjoyed it, Galya!

      Reply

      • Gabrielle
        March 9, 2020

        Hello, do you have any advice on adjusting baking times for two 8 in pans instead of 9? Or would it be about the same?

        Reply

        • Natashas Kitchen
          March 10, 2020

          Hi Gabrielle, The timing should be pretty similar, I would check the batter closer to the end to be sure it is not getting to dark.

          Reply

  • Billie
    December 3, 2019

    Hi Natasha, i want to make this cake for 40 guest .i was thinking of baking in two 12 x 2 round pans,doubling the recipe for each pan . Will that work and what should be the oven temp and cooking time for it.

    Reply

    • Natashas Kitchen
      December 3, 2019

      Hi Billie, We doubled the recipe for a 9×13 pan so I’m not sure it will fit in a 12×2 doubled. If you experiment, let me know how you liked the recipe

      Reply

  • Kamryn Michel
    October 19, 2019

    THANK YOU! This is one of my go to recipes for birthdays and big get togethers. I combine this recipe with a homemade strawberry whip cream. I have doubled this recipe into a 4 layer cake to feed 60. Not a single complaint. So yummy!

    Reply

    • Natashas Kitchen
      October 19, 2019

      That’s just awesome!! Thank you for sharing your wonderful review and for sharing that with us, Kamryn!

      Reply

      • Galina
        November 5, 2019

        I love this cake! I’m making it for my sons birthday on Saturday. Do I need to do anything special for 3 layers to avoid it falling? Thank you!

        Reply

        • Natashas Kitchen
          November 5, 2019

          Hi Galina, Several of our readers have made a few layers of this and it worked fine. Here is what one of our readers wrote. “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” I hope this helps.

          Reply

    • Mati
      December 21, 2019

      Hi,
      When you say Butter and flour two 9″ round cake pans. Is it side and bottom or just the bottom? In other recipes you have parchment paper instead of the butter. Which one goes better for this cake?

      Reply

      • Natasha
        December 21, 2019

        I butter and flour the sides and bottoms which works best.

        Reply

  • Kelley
    October 18, 2019

    Hi Natasha,

    Would it be ok to use a 10 inch round cake pan instead of a 9 inch for two layers? If so, what do you suggest as the bake time? Thank you!

    Reply

    • Natashas Kitchen
      October 18, 2019

      Hi Kelley, 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

  • Judee
    July 8, 2019

    Can I freeze the whole cake after the milks have been added and frosted with whipped cream?

    Reply

    • Natasha
      July 8, 2019

      Hi Judee, I honestly haven’t tried freezing the finished cake so I can’t speak to that. If anyone else has tried, please let us know.

      Reply

  • Irina
    June 30, 2019

    This cake is just perfect! I was worried it would be too soggy from so much syrup or too sweet. But it wasnt! It was a-m-a-z-i-n-g! Thank you! I added it to my go-to collection :)))

    Reply

    • Natashas Kitchen
      June 30, 2019

      I’m so happy to hear that! Thank you for sharing your great review, Irina!

      Reply

  • Irina
    June 26, 2019

    Can i bake the layers in advance and keep them refrigerated wrapped in plastic? And then next night pour milk mixture and let them soak and then frost in the morning? Do i need to rewhip frosting if frosting in the morning? Thanks!!!!!!

    Reply

    • Natasha
      June 26, 2019

      Hi Irina, that will work the way you are describing but I would whip the cream fresh before putting it on the cake. Also, once the milks are on the cake, I would suggest covering it somehow before refrigerating because it has dairy which should be refrigerated if not eaten the same day and also so your cake doesn’t take on any refrigerator smells.

      Reply

      • Angela Olvera
        May 9, 2020

        How long does the milk need to soak in the cake before I put the whip frosting on it? Because I wanted to make the layers one night then the next day put the milk and whipped frosting and use for the same day but does milk have to sit for a while before frosted?

        Reply

        • Natasha
          May 11, 2020

          Hi Angela, I have frosted the top as quick as 20 minutes after letting the milks soak into the cake. Once the liquid is absorbed, it’s ok to frost. You can also add the milks the night before and cover and refrigerate then add frosting the next day.

          Reply

  • Tina V
    June 16, 2019

    Just made this cake today as the recipe states and it was a hit! The cake was moist and not overly sweet. This one will be a keeper

    Reply

    • Natashas Kitchen
      June 17, 2019

      Sounds like you have a new favorite Tina! Thank you for sharing that awesome feedback with me!

      Reply

  • Tanya
    June 7, 2019

    Hi Natasha, can this recipe be made into cupcakes?

    Reply

    • Natashas Kitchen
      June 7, 2019

      Hi Tanya, Honestly, that’s a great question but I have not tested that! I hope you find what this reader here wrote is helpful “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

  • jackie
    May 4, 2019

    Hi Natasha~
    Looking for your expertise – could this recipe be used as written for cupcakes? What changes or things would you watch for? They wouldn’t be layered but the stronger sponge may make it more suitable for a cupcake than the sheet pan recipe.
    For a graduation party I’m thinking cupcakes would present better (and be easier?) instead of 2-3 cakes to serve the number needed. And I could decorate them a few ways to represent school colors – blueberries on some and lemon curd under the frosting on others?…..

    Reply

    • Natashas Kitchen
      May 4, 2019

      Hi Jackie! Honestly, that’s a great question but I have not tested that! I hope you find what this reader here wrote is helpful “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

      • jackie
        May 4, 2019

        Thank you! I hadn’t seen that comment! – I’m baking a test batch this coming weekend and I’ll let you know! This way I can try out other cupcake flavors too, and serve all in a cupcake stand!
        What is the “proper” level for cupcake batter? – 1/2 or 3/4 full??

        Reply

        • Natashas Kitchen
          May 4, 2019

          Hi Jackie, 2/3 to 3/4 is about how we fill them.

          Reply

  • Brenda Staple
    March 6, 2019

    Hello. I want to make this cake for Sunday dinner. How do you keep the strawberries from bleeding if I make it ahead of time? Thank you!

    Reply

    • Natashas Kitchen
      March 6, 2019

      Hi Brenda! Are you using fresh strawberries? Fresh strawberries should bleed that much. If you experiment, let me know how you liked the recipe

      Reply

  • Karen Luse
    February 4, 2019

    This looks amazing. I’ve make Ree’s tres leches before and it was always great.

    Would it be less messy to put the cake layers back into the cake pans to soak up the syrup, or am I over-thinking it?

    Reply

    • Natashas Kitchen
      February 4, 2019

      Hi Karen, our cake layers absorbed that syrup just fine on our serving platter. 🙂

      Reply

    • Tracy
      December 21, 2019

      Hi Natasha! I just watched your tres Leche cake video on Instagram and I saw a comment that you had a 2 layer tres leche cake recipe on your website, so here I am! Can I make this entire cake ahead of time? (Cake, soak, icing, covered, refrigerate) Thank you!

      Reply

      • Natashas Kitchen
        December 21, 2019

        Hi Tracy, 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

        • Tracy
          December 22, 2019

          Thank you so much!!! I just bought all of the ingredients and excited to make for my mamas birthday!

          Reply

          • Natasha
            December 22, 2019

            That’s so great! Happy Birthday to your Mama! I hope you both love the Tres Leches Cake.

  • Alice Woodward
    January 9, 2019

    Hi Natasha,
    I would like to make this for a pot luck, but am concerned about possible food allergies. Would it be okay to make this without the strawberries?

    Reply

    • Natashas Kitchen
      January 9, 2019

      Blueberry and raspberries would also work great 🙂

      Reply

  • Liza
    December 28, 2018

    Is it okay to put food coloring to color the cake? Also, how many layers at most can i make this without destroying how it looks on the outside? This was a request for a gender reveal cake by a friend. Thank you.

    Reply

    • Natashas Kitchen
      December 28, 2018

      Hi Liza, I don’t see why not! Regarding layering, here is what one of our readers wrote “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.” I hope this helps.

      Reply

  • Ashley McDonough
    December 26, 2018

    I made this for Christmas this year. I was worried that it would be soggy but it was perfect. The recipe was spot on and I didn’t run into any issues. I baked it the night before and it held up perfectly. I will be making this again for sure.

    Reply

    • Natashas Kitchen
      December 26, 2018

      That’s so great, Ashley! Thank you for that wonderful review!

      Reply

    • Alicia
      May 31, 2019

      Hi, this recipe looks great but I was wondering if it would be possible if maybe doubled up on batter to make it into a 2 layer 9×13 (for a friends party) and If the party were to start around 8 pm would it be safe to make it the night before and it be ok or should I make the day of to ensure freshness?

      Reply

      • Natasha
        May 31, 2019

        Hi Alicia, I worry that a 2-layer 9×13 would be very very heavy and might compress the frosting in the center too much since it is a fairly light whipped cream. This 2-layer round cake is the bravest I got. Here is the recipe for a single layer 9×13 tres leches cake if that helps.

        Reply

    • gel
      April 15, 2020

      Hi natasha! Can I use unsweetened Almond milk instead of the whole
      milk? Thank you

      Reply

      • Natashas Kitchen
        April 15, 2020

        Hi Angel, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.

        Reply

  • Ilona
    December 21, 2018

    Hi Natasha! I have a question – can I substitute evaporated milk for regular or anything else?! Don’t have it on hand now ☹️

    Reply

    • Natashas Kitchen
      December 21, 2018

      Hi Ilona, You can replace it with regular milk and that would be ok

      Reply

  • Jeff
    November 20, 2018

    Last week my 17-year old daughter and I were in Guatemala on a mission trip, and a round layered version of this was served at a birthday celebration. We both agreed it was ABSOLUTELY the best cake we’d ever tasted! It was topped, by quarters, w/ thin sliced apples, peaches, and grapes, w/ the last quarter being chocolate shavings. We’ll be trying your recipe for Thanksgiving.

    Reply

    • Natashas Kitchen
      November 20, 2018

      That’s so great Jeff! Thank you for sharing this with me! I hope you love this recipe!!

      Reply

    • Jess
      March 29, 2019

      Hey! Just wanted to let you know that in the recipe it calls for the 1 1/2 tsp baking powder but in the instructions it only has you add 1/2 tsp to the flour mixture. Probably a typo but makes it a little confusing. Thanks for the tips on stacking, I’m making a tres leches for a bday party and wasn’t sure how to make it a layered cake. Happy Baking!

      Reply

      • Natashas Kitchen
        March 29, 2019

        Hi Jess, I just reviewed the recipe & step one states “whisk together 1 cup flour, 1 1/2 tsp baking powder and 1/4 tsp salt. Set aside.” I hope that helps

        Reply

  • Judee
    November 14, 2018

    Can I put chocolate ganache on top (like a drip cake) plus fill the top with fruits? Or will it be too heavy? The last time I made a layered Tres Leches cake, after soaking and frosting and putting it in the fridge, my cake cracked, right in the middle. I don’t know what went wrong. Maybe too much liquid? Or layers were too heavy? How do I avoid this?

    Reply

    • Natashas Kitchen
      November 14, 2018

      I have tried that before with soft drip edges and it was a great combination but I believe the ganache tried to steal the show from the cake! It also added some sweetness. Presentation wise it was perfect! I’m wondering if it was too heavy. Did it look like a dry crack? It should have with that much moisture!

      Reply

      • Cassie
        November 19, 2018

        Regarding the three milk mixture, it says 8 oz evap milk, 9 oz condensed milk, and 1/4 cup cream. I noticed that 9 oz is more than 2/3 of a 14 oz can of condensed milk. Should I go with the measurements in oz or just measure 2/3 of a can of condensed milk?😁

        Reply

        • Natasha
          November 19, 2018

          Hi Cassie, It doesn’t have to be ultra precise in this recipe. This is how I arrived at 9oz – so if the 14 oz can was divided into 3, it would be 4.6 times 2 would be 9.333 oz which is rounded down to 9 oz or 2/4 of the can. The measurement of the can is by weight, not volume, which can be confusing. I hope that clarifies (and doesn’t confuse the situation more). lol 🙂

          Reply

          • Cassie
            November 19, 2018

            Thanks! I made them. It was a hit! The pictures helped a lot.😁

          • Natashas Kitchen
            November 19, 2018

            You’re so welcome!! I’m happy you enjoyed that!

  • MARINA
    October 24, 2018

    This cake is the best one I have ever tasted! Sure beats store bought cakes. I was wondering if you could tell me why my cake deflated after it was out of the oven cooling??

    Reply

    • Natashas Kitchen
      October 24, 2018

      Hi Marina! 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!

      Reply

  • Wendy
    October 14, 2018

    Natasha, do you think it’s possible to create a 6-inch double tiered tres leche cake and stack it on top of another cake? I’m wondering if the milk makes it too dense to sit on top of another cake or if the liquid would soak through the cake board. Any tips would be appreciated!

    Reply

    • Natashas Kitchen
      October 14, 2018

      Hi Wendy! Several of our readers have made a few layers of this and it worked fine. Here is what one of our readers wrote. “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” I hope this helps.

      Reply

  • Top Reviewer
    October 8, 2018

    AHHHHH! SO AMAZING! This cake was just right for me; it wasn’t too sweet or too bland, it was PERFECT!

    Reply

    • Natashas Kitchen
      October 8, 2018

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

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