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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!
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
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
How to Make Tres Leches Cake Layers:
Preheat Oven to 350˚F. 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, sweetened condensed milk and 1/4 cup heavy whipping cream.
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).
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 Tres Leches cake until ready to use.
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
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
- 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.
- 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.
- Pour flour mixture over your egg yolk mixture and beat on low speed with the mixer until just combined.
- 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).
- 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.
- When cakes have cooled, trim the edges with a serrated knife to even out the edges.
Prep the 3-milk syrup:
- 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:
- 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).
- Generously frost the top of your first layer, then arrange sliced strawberries over the top of your frosting.
- 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.
- 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.
- 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
- 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.
- 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.
Y’all have to try this one soon. It’s really really tasty! Have an awesome weekend, friends :).
Hi! I’ve been watching your tutorials on making cakes but need to buy some round cake pans so when I looked at your recipes I found the size but it just says 9″ and when I’m shopping the labels say 9″ and something (depth) if you could tell me the measurements of your cake pans and the depth it would be really helpful!
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Hi Natasha, I plan on making this for my mom’s birthday cake. Can I use cake flour to make this instead of flour?
Hi Hanah, 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.
Another delicious recipe! I made this for my son’s 15th birthday yesterday and it was delicious!! It tastes even better today. Wonderful recipe, thank you so much for bringing so many delicious dishes to our home!
Hello Katie, that’s awesome! I’m happy to have read your feedback, thanks for sharing that with us. Good to know that the recipe was a hit!
Can this be made using bananas or other fruits? Can’t wait to make this. Thanks in advance.
Hi Janet, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
Hi Janet, I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
I made it with strawberries on the side due to allergies. It worked great. Those that wanted them piled them on the cake. Those that didn’t/couldn’t, left them out. Next time I will cut a variety of fruit and place in bowls for people to choose from. This cake is delicious without the fruit, too.
Incredible!! Nothing beats this cake!! Thank you for sharing!!
You’re welcome, Cristina! I’m so happy you enjoyed it!
This was outstanding, thank you!
Thanks a lot, Luis!
This recipe was excellent! I made this with leas sugar in the cake and less sugar in the frosting and it was divine! I also made these as cupcakes and made the syrup less sweet by reducing the amount of condensed milk and they were very good but I personally liked the cake version. One tip when making cupcakes, fill 1/2 way so that it’s easier to pour the syrup and not overflow. Will definitely be making this soon and many times more! Thank you!
Wow, so happy to know that worked great! Thanks for sharing that with us, that is so helpful.
I’m making this tomorrow, and want some clarification – when you poke holes in the bottoms cake layer, you go all the way through, but not when poking holes in the top layer? Thanks in advance.
Hi Lauren, I poke the second layer the same way as the first one.
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?
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.
Can you make them in advice like just the cake and freeze it
Hi Serenyti, I haven’t tried freezing this recipe but here’s what one of our readers wrote “Made a couple small ones for trial and froze layers of one for an event later in the week. Worked very well and found it to be the best of two as it was the moistest. Also, I learned to follow the instructions completely. If I didn’t let the pans cool out of the oven before the loosened the cakes form the pans, they shrank! From now on, I let them rest until they are room temp” I hope that helps
Hi Natasha!
Absolutely love all your recipes. I have actually used your 4 ingredients sponge with this milk mixture to make tres leches before and it came out great! I need to make a 4 layer cake, will it hold up? Which recipe would you use this or the 4 ingredients sponge? Is the fruit used for structure? Can it be made without the fruit in the layers and still hold up ok?
Hi Rabia! I’m glad you love the recipes. Because of the milk syrup used to soak the cake layers, I worry that it would not hold up very well in a 4 layer cake.
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?
Hi Kristine, you may check out this article on High-Altitude Baking for some tips.
Natasha I love all your recipes, they simple and easy to make. Thanks.
Thank you so much, I’m happy to hear that!
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!!
That is the best when kids love what we moms make. That’s so great! Happy Birthday to your daughter!
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?
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.
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.
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!
Hello Natasha,
Can I make cake one day before and then add whipping cream next day. Will it be same delicious.
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.
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?
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.
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?
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.
Hi I’m planning on making this cake for a family member but I want to make the cake in Wednesday and her birthday isn’t until Thursday. If I make it Wednesday night will if still be good for Thursday afternoon?
Hi Julia, It should work great for the next day! We have enjoyed the cake for a couple of days after assembling it. I wouldn’t go past 2 or 3 days.
Awesome, I’m excited to try the recipe. Thank you!!
You’re welcome! I’m so happy you enjoyed it, Julia!
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
I’m happy you enjoyed it, Karol!
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
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.
Hi.
What if i use a normal sponge cake,will that work?
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.