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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.

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

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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.

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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).

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

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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.

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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

4.95 from 225 votes
Author: Natasha of NatashasKitchen.com
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.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Ingredients 

Servings: 8 -12

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

  • 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.
Course: Dessert
Cuisine: American, Mexican
Keyword: Layered Tres Leches Cake
Skill Level: Medium
Cost to Make: $$
Natasha's Kitchen Cookbook

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 :).

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

4.95 from 225 votes (91 ratings without comment)

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Recipe Rating




Comments

  • Renee Rodgers
    June 16, 2023

    I have never made this cake 🎂 my question is, do you think that if I use White Lily brand flour it will effect the taste or texture??

    Reply

    • NatashasKitchen.com
      June 16, 2023

      Hi Renee! I am not familiar with that flour or what type it is. All-purpose flour is what’s recommended for this recipe, any brand should be fine if it’s all-purpose, also know as plain flour in other countries.

      Reply

      • Renee Rodgers
        June 16, 2023

        Okay, I will try it and let you know😁White Lily is a super fine flour with a unique taste imo and most all Southern Bells won’t use anything else in their kitchens lol

        Reply

        • NatashasKitchen.com
          June 17, 2023

          I would appreciate that, thank you!

          Reply

  • Linda
    June 2, 2023

    Hi Natasha! I will be making this cake the day before serving. I know you have suggested to others to layer the cake and let the milks soak overnight and then frost the next day. But what about the frosting in between the 2 cakes? Will I have trouble lifting the top layer after the milks have soaked overnight and adding frosting in between? Am I overthinking this? Haha. I just want to be prepared. Thanks in advance! All your recipes look delicious!

    Reply

    • NatashasKitchen.com
      June 2, 2023

      Hi Linda! You can fully assemble the cake with the frosting and let it sit over night in the refrigerator that way it won’t be an issue. I make it that way often. I like to add the fruit on the day that it’s being served.

      Reply

  • Melissa
    May 29, 2023

    Would like to make this for my friends elopement. Would 3 layers work? Thanks!

    Reply

    • NatashasKitchen.com
      May 29, 2023

      Hi Melissa! Because of the milk syrup, I would not recommend stacking this cake more than 2 layers.

      Reply

  • Hope
    May 26, 2023

    I have followed your recipe twice now, and our family loves it. The instructions are simple to follow, and every step plays out beautifully. My favorite part is folding in the fluffy meringue to bake an airy and spongy cake, ready to absorb the mixture! It’s a fun recipe to pour love into and is sure to make everyone smile. Thank you!

    Reply

    • NatashasKitchen.com
      May 26, 2023

      Hi Hope! Thank you for the wonderful feedback. I’m so glad you and your family love this cake. it’s one of our favorites.

      Reply

  • Helen Wheeler
    April 12, 2023

    Hi
    i want to make this cake for a party how far in advance can you make it

    Reply

    • NatashasKitchen.com
      April 12, 2023

      Hi Helen! The cake sponge itself can be made and stored in an airtight container or wrapped in plastic for 1-2 days (you can freeze it for longer). This cake is best on the second day after it has had time to rest and the sponge has absorbed the milk syrup. You can add the syrup and refrigerate it then assemble it with frosting and fruit to decorate.

      Reply

  • Maryann
    March 28, 2023

    Hi Natasha! Question: If I wanted to make the cake without the fruit in between the layers, would the cake still hold up? I’m wondering whether the sliced strawberries are optional or whether they are needed to strengthen the cake or keep it from falling over and give a base to the second layer and all that milk.
    I am thinking of leaving out the fruit or replacing the strawberries with a softer fruit like kiwis…

    Reply

    • NatashasKitchen.com
      March 28, 2023

      Hi Maryann! You can change the fruit if you’d like. Kiwi would work great. Also, if you prefer just a sheet of cake with frosting and fruit on top (not in the middle layer) you can also follow this tres leches cake recipe

      Reply

  • Ashley Richards
    March 28, 2023

    I have made this tres leches cake before with your 9×13 recipe and it’s a family favorite! But Is it possible to make this recipe that calls for 9 inch cake pans with 8 inch cake pans?

    Reply

    • Natashas Kitchen
      March 28, 2023

      Hi Ashley! I’m so glad you loved the 9×13 version! 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

  • Christie Somogye
    March 3, 2023

    I have baked this cake at least 5 times now. It has become my husband and daughter’s go to cake for their birthdays. They don’t want anything else now. Thank you!! It’s so light and delicious.

    Reply

    • Natashas Kitchen
      March 3, 2023

      That’s just awesome! Thank you for sharing your wonderful review, Christie!

      Reply

    • Christie Somogye
      March 3, 2023

      One question: How do I stop the cake from shrinking so much? It comes out fluffy and within a minute it shrinks up.

      Reply

      • Natashas Kitchen
        March 4, 2023

        Hi Christie, some shrinking is normal with this cake – it will pull away from the pan some, and that is expected, but if it’s shrinking too much, be sure to get stiff peaks and fold them into the flour, do not over-mix the batter. I hope that helps.

        Reply

        • Kayla
          May 1, 2023

          I made this and it is delicious! But my layer cake leaked everywhere in the fridge! I’m not sure how to stop that from happening.

          Reply

          • NatashasKitchen.com
            May 2, 2023

            Hi Kala! I’m glad you loved the recipe. You may try putting it on a serving plate that has a lifted edge so the milk syrup doesn’t leak out.

  • Jamie
    February 10, 2023

    I’m planning on making this cake for a Valentine’s Day work event but I wanted to decorate it with some fun frosting designs on top. Would this whipped cream frosting work for piping a rope design on top or do you think I’d need a batch of butter cream frosting? Very excited to try it. Thank you!

    Reply

    • NatashasKitchen.com
      February 10, 2023

      Hi Jamie! Yes, you can pipe this whipped cream. I hope you love the recipe!

      Reply

  • Sandy Rowbury
    February 3, 2023

    OUTSTANDING!!!
    If I could give it 10 stars, I would!! Always wanted to try a Tres Leches Cake and this was EXCELLENT! Was worried it would be soggy with pouring on that much liquid but it came out PERFECT! Made it for my daughters birthday party and it’s been requested for my son in laws birthday party coming up in 2 weeks as well!! Thanks so much!!

    Reply

    • NatashasKitchen.com
      February 3, 2023

      Hi Sandy! That’s wonderful to hear. Thank you for sharing.

      Reply

  • Annette
    January 27, 2023

    Hi Natasha -I made the cakes but I don’t need it until tomorrow because I need to pick up fresh strawberries 🍓 🍓 can I do the syrup tomorrow and just refrigerate the cakes for now and will it absorb the syrup a day later?

    Reply

    • NatashasKitchen.com
      January 27, 2023

      Hi Annette! This cake is actually best when the syrup has had time to soak overnight or for a day. You can keep the sponge at room temperature (or refrigerate it) for a couple of days but if you plan on eating it tomorrow, I would add the syrup today and refrigerate it. Then you can add the whipped cream and strawberries before serving. You can also add the whipped cream today if you’d like to save time tomorrow.

      Reply

  • Helen Imperial
    December 31, 2022

    three leches cake it was delicious made it today thank you for the recipe Helen

    Reply

    • Natasha's Kitchen
      January 1, 2023

      You’re welcome, Helen. Glad you enjoyed this cake!

      Reply

  • Phoenix
    December 18, 2022

    Hi Natasha!
    Can this cake be made without an electric mixer??
    Regards

    Reply

    • NatashasKitchen.com
      December 19, 2022

      Hi Phoenix! The batter requires beating the egg whites to stiff peaks so it requires the use of a handheld mixer or a stand-mixer.

      Reply

  • Shannel
    November 21, 2022

    I love your recipes!!! My daughter is asking for a chocolate tres leches cake for her birthday-do you have a chocolate version of this recipe?

    Reply

  • Alina
    September 21, 2022

    How far in advance can I make this cake ? For it to still be good

    Reply

    • Natasha's Kitchen
      September 21, 2022

      Hi Alina, 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

  • Farheen
    September 19, 2022

    Hi! Natasha can I make chocolate tresleches with this recipe. If you can help in adding the cocoa powder in the recipe

    Reply

    • Natasha's Kitchen
      September 19, 2022

      Hi Farheen, that sounds like a good idea but I have not tried that advise. If you do an experiment, please share with us how it goes!

      Reply

    • Jennifer Perdomo
      October 21, 2022

      Hi Natasha,

      I love this recipe! So delicious. But I’m wondering if I’m doing something wrong. Because the cake seems to lose a lot of its height after taking it out of the oven.

      Is there something I can do to correct that?

      Thanks

      Reply

      • NatashasKitchen.com
        October 21, 2022

        Hi Jennifer! Some shrinking is normal with this cake – it will pull away from the pan some and that is expected but if its shrinking to much, be sure to get stiff peaks and fold them into the flour, do not over-mix the batter. I hope that helps.

        Reply

  • Rachel
    September 16, 2022

    Hi Natasha. I tasted Tres Leches more than 15 years ago in a beach resort and I’ve never forgotten it. I’ve looked for a similar cake in many restaurants but never found one quite as good. Notably, they made it using a tropical fruit cocktail (we live in the tropics so strawberries and other berries are almost impossible to come by) and placed the fruit in-between cake layers. Yours is the only Tres Leches recipe that uses layers so I’m going to try this one. Wish me luck!

    Reply

    • NatashasKitchen.com
      September 16, 2022

      Hi Rachel! I hope you love this recipe. Let us know how it turns out. 🙂

      Reply

  • Joan
    September 13, 2022

    Hi Natasha! I’m going to attempt to make this tres leches cake this week and I was planning on baking the cake layers the day before assembling the actual tiers and frosting the cake. Would you recommend soaking the layers in the milk syrup and then wrapping them in plastic wrap and either keeping them on the counter/fridge until the next day or should I keep the layers dry and soak them closer to when I’m about to assemble and frost?

    Reply

    • NatashasKitchen.com
      September 13, 2022

      Hi Joan! You can bake the cake layers and keep them in an airtight container or wrap them well in cling wrap overnight until the next day. The cake is actually best when it’s had some time to rest for the cake layers to have time to soak up all the syrup and the flavor. If you plan on making this ahead and serving it the next day, it would be best just to assemble it and let it rest overnight in the refrigerator. If you add the syrup without assembling I’m worried you won’t be able to assemble a “layered cake” as the cake layers may fall apart when you are trying to lift them and place them on top of each other.

      Reply

  • Yana
    August 30, 2022

    Hey Natasha, my son’s birthday is coming up and I thought I’d practice making cupcakes with this recipe and it worked beautifully! I used cupcake liners but baked them in muffin tins. I got 30 cupcakes out of this batter. I used wilton 1M tip to pipe a rosette and topped with one whole strawberry with a stem. They look beautiful and taste delicious! Thank you for your yummy recipes!

    Reply

    • Natasha's Kitchen
      August 30, 2022

      Yay, it’s successful! Thanks for sharing, we appreciate the feedback.

      Reply

  • Jeanne Collins
    August 29, 2022

    Hi Natasha,
    I substituted whole milk for buttermilk in the cake and will let you know. Also, what’s the difference between the recipes for 8 servings and 12 servings since both call for the same cake pan size? is the 12 a bit thicker? I have to make this for a wedding very soon so would like a nice, beautiful stacked cake. I also substitute the sweetened condensed for the Dulce de Leche Caramel Milk per my customers request and they love it!

    Reply

    • Natasha
      August 31, 2022

      Hi Jeanne, if you are using the recipe adjuster bar, the only thing that changes in the recipe list is the listed ingredients when you are adjusting the serving size and that is just for reference. The instructions won’t adjust and you will have to make adjustments there as needed. What I mean by 8 to 12 is you can serve up to 12 people depending on how thick you make your slices. I hope that helps.

      Reply

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