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

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 70 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 :).

natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • 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

  • 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

  • Yazmin
    September 18, 2018

    How can I make this into chocolate sponge cake? Reply

    • Natashas Kitchen
      September 18, 2018

      Hi Yazmin! You are the second person to ask this today!! That sounds like such a great idea I will have to test it out. I would add unsweetened cocoa to it but other adjustments would have to be made to make it perfect. If you experiment I’d love to hear your results Reply

  • Aimee
    September 18, 2018

    I’d love to adapt this and make a chocolate version. Do you this you could make it into a chocolate pound cake? How would I do that? Reply

    • Natashas Kitchen
      September 18, 2018

      Hi Aimee! That is actually a really great idea!! I did a quick google search and yes it has been done. I haven’t tried it yet I will have to put it on my to do list. Thanks for the idea! Reply

  • Priya
    July 30, 2018

    Hey Natasha !!
    Baked this cake for our girls foodie night. It turned out to be a hit .. love to bake it again !! Thank you !! Reply

    • Natashas Kitchen
      July 30, 2018

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

  • Tiffiny White
    July 7, 2018

    I am planning to make this next weekend for my father-in-law’s birthday. I wanted to try adding Brandy in with the frosting and/or filling. Do you think that it would taste well? If so how much do you think I should put in, thanks! Reply

    • Natasha
      July 7, 2018

      HI Tiffiny, that is very sweet of you to make that for him. I haven’t tried with brandy but I have come across versions that add 2 Tbsp Brandy to the soaking milks syrup. Reply

  • Paige
    July 6, 2018

    Can I make 2 days ahead Reply

    • Natashas Kitchen
      July 6, 2018

      Hi Paige! I’m copying the same response here 🙂 I think it would be best to bake the day before. It would still taste great even if you made it Friday since this is a sponge cake and absorbs liquid well without turning soggy but for best results, I’d make it Saturday to serve on Sunday if possible. Reply

  • Paige
    July 6, 2018

    I’m making this for my daughters birthday. Its Friday and her birthday celebration is Sunday. Could I make the whole cake then refrigerate till Sunday or do you suggest just making the cake and wrapping and leaving at room temp till I can finish Sunday. I would love to add the tres leche to soak up today but would I just add to the 1 bottom layer or go ahead and add the frosting and strawberry and soak the top layer… then decorate top sunday. Reply

    • Natashas Kitchen
      July 6, 2018

      Hi Paige! I think it would be best to bake the day before. It would still taste great even if you made it Friday since this is a sponge cake and absorbs liquid well without turning soggy but for best results, I’d make it Saturday to serve on Sunday if possible. Happy birthday to your daughter! Reply

  • Lindsay
    July 6, 2018

    Do you think peaches would work in this recipe instead of strawberries? Reply

    • Natashas Kitchen
      July 6, 2018

      Hi Lindsay, 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. Hope this helps! Reply

  • Rebecca
    July 3, 2018

    I doubled the recipe and made in two 11″ x 15″ sheet cake pans so I would have a bigger cake as we had guests coming over. It wasn’t as pretty, but it was delicious – everyone loved it! Reply

    • Natashas Kitchen
      July 3, 2018

      That’s so awesome! I’m happy to hear doubling it works fine! Thank you for sharing that with us! Reply

  • Stephanie Israel
    June 28, 2018

    Natasha can i do this recipe in 2 8×3 cake pans Reply

    • Natasha
      June 28, 2018

      Hi Stephanie, I haven’t tried it that way but I suspect it would work – you will probably need to bake a little longer since your cakes will be taller. Also, keep in mind if the cake layers are taller and heavier, it may be more likely to squeeze out the frosting between the layers as this is an already fairly heavy cake with the syrup. Reply

  • Elizabeth
    June 27, 2018

    This is very delicious cake. Now I want to Super size it. Do you think if I double the recipe would I get a single layer 14x14v2 cake? Maybe triple the recipe. Thanks you for sharing your recipes. Reply

    • Natashas Kitchen
      June 27, 2018

      We doubled the recipe for a 9×13 pan so tripling it may work to accomplish a taller cake, otherwise your cake won’t be as tall. If you experiment, let me know how you liked the recipe. 🙂 Reply

  • jen
    June 27, 2018

    Would other fruits be ok in addition to the strawberries? Reply

  • Ana Puente
    June 16, 2018

    Hello, I’m planning to make the layered tres leches cake and was wondering if it will be OK to make it let’s say tomorrow finish it and everything and eat it next day for a celebration? Reply

    • Natashas Kitchen
      June 16, 2018

      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

  • Lillie
    June 7, 2018

    Made this cake twice and it was so delicious. Everyone loves it and I keep getting requests to make it! But I was wondering, If I wanted to make sheet version, do I have to do anything different with recipe? Reply

    • Natashas Kitchen
      June 7, 2018

      I’m so glad you enjoyed it, Lillie! 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

  • 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

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