This post may contain affiliate links. Read my disclosure policy.
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 :).
It came out great Ty for sharing this recipe. I’m wondering if I can do everything chocolate.
Do you mean pouring chocolate ganache over the cake?
I mean chocolate cake. Ty
That is actually a really great idea!! I will put it on my to-do list. I did a quick google search and yes it has been done. You’re brilliant Liz! 🙂
I was excited to make this recipe because I’ve never made a tres leches cake before, just ate a few times. However, I am very disappointed with the results. The cake is NOT moist like a tres leches cake should be. I think because the Russian “biskvit” is too dense, the 3-milk syrup doesn’t penetrate the layers and the cake is just dry. I followed the recipe exactly, and I’m very disappointed with how it turned out – such a waste of time, money, and ingredients!
Hi Marina, this cake is normally supposed to be very moist. The base of the cake in this recipe is not a biskvit. Did you try biskvit with it? I haven’t tried it with biskvit. Did you use the full amounts of syrup? I’ve actually had comments about the opposite – that the cake is too moist for some taste buds.
Great recipe! Easy to follow instructions and photos. I added a couple of ingredients, but it as awesome!
I’m so glad you enjoyed it! 🙂
This recipe is perfect but is there a way to add cream cheese to the frosting?
yes! This is the one I’d go with if I were to add cream cheese 🙂 https://natashaskitchen.com/2012/06/29/cupcake-frosting-recipe/
Hi Natasha,
I have never tried this cake before so I have no idea how soft or moist it is. However I have been wondering how possible would it be to cut each layer in half and have a 4 layer cake… do you recommend or this is not the cake to do that? Thanks for the tips 🙂
I haven’t tried it that way, but I think it could work. Hopefully it won’t get too heavy on the bottom for the cream since the cream is very light being whipped cream.
This recipe came out great! I adjusted the syrup to my own sweetness and halved the sugar, and the cake maintained its spongy and light texture. It soaked the milk syrup right up. SO simple to follow as per your instruction too. Thank you!
Thank you for the great review and great job on improvising :).
i have made this cake multiple times and it has always been a succes, i have a question though,could you stack this cake?
Good news!! 🙂 Yes! https://natashaskitchen.com/2014/08/15/layered-tres-leches-cake-recipe/
GREAT RECIPE!
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 actually put corn syrup and substitutes powdered sugar for granulated sugar in my fronting as to stabilize it. With this, I could even pipe decorations on the cake and it held up in the 70+ degree weather we have been having.
Making a large one this weekend for a fiesta my friend is having for 40+ guests. Hopefully it will turn out as good and the previous ones!
Thank you so much for sharing your tips! Someone else had asked if it freezes well and I wasn’t sure since I hadn’t tried freezing. Thanks again!!
Aaren – Do you recall the amounts of corn syrup and powdered sugar you used for your frosting?
If I want to top this cake with chocolate ganache? Can I do so? In your recipe for chocolate ganache can i use a chocolate bar instead of chocolate chips ? If so how much ?
It’s not ideal to top this with ganache because the whipped cream is pretty light in consistency and the ganache might be too heavy for it – it would also be difficult to cut with whipped cream underneath. If you try a chocolate bar, you’ll have to break it or shave it into pieces no larger than chocolate chips for it to melt properly. Use the same amount by weight.
Awesome cake!!
Hi there,
Can I freeze the cake before I put the cream and syrup on.
I have 5 parties I need to make it for and I am afraid I will not have time to do it before each party. It would be nice to have the cake ready and just put the syrup and decorations on before each party. Thank you
Hi Luda, to be honest I haven’t tried freezing this cake before, so you’ll have to experiment. I don’t see why it wouldn’t work. It’s a sponge cake similar to biskvit and biskvit does freeze well.
Ótima receita , muito gostoso, aqui no Brasil, são Paulo, fiquei com agua na boca
I had to use Google translate to figure out your comment, but I’m glad this makes you salivate ;). Thanks Vilma!
I love this cake! LOVE IT!! I made it for my MIL’s birthday yesterday and it was an incredible hit! The cake is so very moist and has just the right amount of sweetness to hit the spot. On behalf of my family, thank you for another incredible, inspiring, and delicious recipe! Wishing you and your family all the best! Thank you, Natasha.
You’re so sweet Gemma :-). I’m so happy you all loved the cake! Thank you for sharing that with me!
I did it, I did it… I was always scared to make this cake.. but with your photos and easy recipe I did it.. It was wonderful to make and they ate it all up in less than a hour… It’s posted on my blog spoonwither.blogspot.com.. Thank you Natasha for such wonderful recipes.. You have contented my heart with love Janice
Hi Janice! I just checked it out and it looks just perfect! Well done!! 🙂
Made this cake last night and it was wonderful! Everyone loved it.
I’m so glad you all enjoyed it 🙂
I love tres leche cake but after attempting to make your previous recipe of it and failing miserably,I was hesitant to try this one. I finally made it this weekend and it’s beyond perfect!! Thank you for such a great recipe!
I’m curious why the previous one failed since it’s basically the same recipe. Any ideas? Anyways, I’m so glad you loved it! 🙂
This sounds delicious, I wanted to make it today, but don’t have any evaporated milk in the house. Is there anything that could be substituted for evaporated milk? To be honest, I have never used evaporated milk in my life, and I have been baking a lot.
Thanks in advance for the advise.
-Maria
To be honest, this is the only recipe I’ve used evaporated milk for. lol. I only but it for this. You can replace it with regular milk and that would be ok 🙂
Hi Natasha, first of all this cake looks amazing. Can’t wait to try it! My only question is would you recommend making this cake a day before a party or the same day? Just don’t know if it will be too moist the following day or not.
This cake doesn’t really turn soggy so it works either way. 🙂
Hello! This cake looks great! I would like to know though, is it very moist and soft? I am forever searching for a cake that is delicious and not too sweet to be paired with strawberries
It is definitely a very moist and soft cake once the three milk syrup is on and the frosting isn’t overly sweet so it pairs really well with sweet-tart strawberries 🙂
Hi Natasha, I made this cake for the first time for Christmas and let me tell you it was a hit. I brought it over to my in laws and was hoping it would be enough cuz everyone was getting seconds even the kids (which never happens, usually parents have to finish up after the kids lol). My husband is begging me to bake it again. At first though my cream was a little too liquidy but then I placed it in the fridge to cool it and then beat it for another couple minutes and it came out perfect. Thank you so much for such a simple and delicious recipe!
I’m so happy to hear that you enjoyed it! Thank you for such an awesome review! 🙂 Whipping cream can be finicky and easy to over or under-beat. I’m glad you were able to rescue it 🙂
I was thinking to add rum to the tres leche part. How much rum is appropriate for this cake?
To be honest, I haven’t tried Rum in this cake and haven’t ever seen anyone add it so I’m not sure how it would affect the flavor of the cake with all the dairy in there….?