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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 :).
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??
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.
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
I would appreciate that, thank you!
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!
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.
Would like to make this for my friends elopement. Would 3 layers work? Thanks!
Hi Melissa! Because of the milk syrup, I would not recommend stacking this cake more than 2 layers.
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!
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.
Hi
i want to make this cake for a party how far in advance can you make it
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.
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…
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
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?
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.
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.
That’s just awesome! Thank you for sharing your wonderful review, Christie!
One question: How do I stop the cake from shrinking so much? It comes out fluffy and within a minute it shrinks up.
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.
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.
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.
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!
Hi Jamie! Yes, you can pipe this whipped cream. I hope you love the recipe!
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!!
Hi Sandy! That’s wonderful to hear. Thank you for sharing.
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?
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.
three leches cake it was delicious made it today thank you for the recipe Helen
You’re welcome, Helen. Glad you enjoyed this cake!
Hi Natasha!
Can this cake be made without an electric mixer??
Regards
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.
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?
I’m so happy you’re enjoying my recipes, Shannel! I don’t have a recipe for that yet, I only have this Chocolate cake recipe which is eggless. I hope this helps! Happy birthday to your daughter!
How far in advance can I make this cake ? For it to still be good
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.
Hi! Natasha can I make chocolate tresleches with this recipe. If you can help in adding the cocoa powder in the recipe
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!
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
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.
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!
Hi Rachel! I hope you love this recipe. Let us know how it turns out. 🙂
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?
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.
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!
Yay, it’s successful! Thanks for sharing, we appreciate the feedback.
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!
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.