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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 :).
WOW!
step by step, the cake taste amazing!
Thank you!!
It was so easy!
😀
I’m so glad you liked it!! 🙂
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?
I think it would work with a layer of strawberry jam on the cake before adding the frosting. Sounds yummy!
Can the tres leeches cake be made with fruits other than strawberries?
Neri, fruit such as raspberries, blackBerries, or blueberries would work great for substitution. I imagine kiwi would also taste great.
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 🙂
Hi, the ingredients listed make a 2-layer 9″ cake. You divide the batter evenly between 2 cake pans 🙂
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.
Nevermind. I see your pictures. Sorry *Blush*
No worries at all 😁.
So you recommend making it on the day of or on the day before?
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.
Hi Natasha!
I have been eyeing this recipe for awhile now and am planning to make it tomorrow for me and my partner’s anniversary. For the sugar, would it be okay for me to use caster sugar instead of granulated sugar?
Many thanks! Also, you make the best baking tutorials! I love that you have pictures to go along with each step.
xx
Hi Ann, I haven’t tried it with caster sugar so I’m not certain how it would affect the outcome. I assume it would be ok, but again, I haven’t tested it to say for sure.
Can I use only one cake pan, or will there be too much batter?
HI Zoe, It would overflow the cake pan. If you are looking to make a single layer 9×13 tres leches cake, try my original tres leches cake 🙂
Hi Natasha,
Have you tried using your 4 ingredient sponge cake for making this recipe …….
Hi Vineela, I haven’t tried it. I think it would be too wet with my sponge cake. My sponge cake holds moisture well but with that much liquid, it would just be wet since it’s much more porous than this tres leches cake base. I think alot of the liquid would just pool on the platter.
Hey Natasha, I have a quick question. I’m going to be having guests this Sunday (the 30th) around 2 pm. I want to assemble this cake and put the cut strawberries on top of the cake tomorrow (Saturday) early in the morning onto the cake. Will the strawberries look bad by Sunday 2pm If I assemble the cake tomorrow morning around 8 am?
Hi Katya, I would highly recommend adding the strawberries the same day you are serving. Strawberries tend to look wilted, particularly after they are sliced. You could do it with another berry that isn’t sliced or leave the strawberries whole (dip the ends in chocolate or drizzling them with chocolate would look nice).
Love this recipe! Made it with cake flour and it turned out great as well!
Thank you Zowie for the nice review, I’m glad you liked it 😀.
Hiya good afternoon Natasha darlin yo this cake was a really very big hit doled out quite a few slices to my gr8 aunt Shirley in honor of her 95 bday bless her usually we buy her a cake but we didn’t get around to it so I took the bull by the horns and decided to just go for it and it’s also a very big hit with me and the rest of my family thanx tons gurl u and ur recipes totally rock happy blessed Sunday
I’m so happy to hear that and Happy birthday to you great aunt Shirley! 🙂
Awwww thanx tons may aunt Shirley have many more beautiful bdays gotta make it for her next bday and also end of summer treat thanx always darlin
Hello good evening Natasha darlin yo this cake came out really way yummm and tantalizingly delish gave half to my gr8 aunt Shirley usually we buy a cake for her but this year we didn’t get around to it just @ well she had been requesting a strawberry cake for ages now and I figured lemme try it out and wow I was totally amazed had a piece this morning after breakfast with a cuppa hazelnut joe and it’s totally a gr8 combo together thanx lots Natasha gurl I will definitely be making this cake again all of your recipes take the cake lmao
Tzivia, I’m so happy to hear that 😁. Looks like you might have a new favorite!
Mmmmm yummmm delish have not had a tres leches cake in like a really very long time gurl however Natasha I’m wondering if this cake freezes well or is it best for refrigeration because I’m planning on making it sometime this week either today or tomorrow or Thursday to also give some to my great aunt how many hours should I let it stay in the fridge is it best overnight or @ least for a few hours cuz this is so perfect I have strawberries in the fridge and would love to use em up this cake looks totally awesome Russian version whereas I once tried the latin version with guava it was really good but with strawberries it’s the best also would it work with peaches those two fruits are a gr8 combo gr8 job sweetheart on this yummy delish cake cheers
Hi Tzivia, to be honest, I haven’t tried freezing this cake, only refrigerating so I can’t say for sure. 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.
Hiya back Natasha luv ok so I think that I will stick with strawberries then and refirgaration seems to work best with this cake about how long should the cake stay in the fridge for a few hours or overnight again thanx lots you’re the best
Hi Tzivia, I’ve had this sit in the fridge overnight before and it worked fine 🙂
Oh really cool so maybe overnight might be the best results and then I can just divy slices out then to people I wanna give to makes a gr8 gift economical and scrumptiously delis lol
Hi Natasha,
I would love to use your Tres Leche recipe for my husbands Graduation party. Will this recipe work for rectangular sheet cakes? Or are there different measurements?
Hi Morgan, 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.
Hi Natasha
I have been trying most of your cake recipes and it’s a super hit especially tres leches cake is super duper hit. Now I’m preparing half sheet tres leches cake for my nephew’s birthday and I wondering if you can provide the proposition for half sheet tres leches cake.
Hi Suganya, I’m so glad you love the recipe! I think it would work to just cut all of the ingredients down by 1/2 but I haven’t tested it that way and this recipe is not easy to cut in half or you end up with odd measurements.
Thanks for your reply. Sorry I didn’t probably explain my requirement correctly. I wanted to prepare 50 serving tres leches cake and my earlier preparations were only for 12 serving. I really appreciate if you could let me know the propositions if you have. Thank you.😊
I’m planning to do a “test run” making this cake for the first time for 4th of July. I’ll be layering blueberries in the middle, and strawberries on top to make a “Red, White, and Blue” cake. Hoping it turns out wonderfully!
That sounds really nice! If you post a picture of it on social media, tag me #natashaskitchen. I would love to see it! 🙂
I’m making it today! Do you use 2% or whole milk? I have all other ingredients ready, just need to pick up some milk.
Liz, I have it listed under the ingredients that you can use either 2% or whole milk. I hope you love it!
Hi Natasha
I made this cake today for my husbands surprise birthday tomorrow lunch so I had to make it while he was at work it is not decorated but covered in frosting but I went to get something out of our back fridge and to my horror the cake is leaking/weeping what should I do I have no time to make another will it still taste ok??? So disappointed
Rachel, is it the syrup from the cake or the frosting? If its the syrup, this can normally is very moist, so just wipe the tray with the paper towel. It should still taste great.
Ok thanks definitely the syrup not the icing I hope it stops before I have to take it otherwise it’s going to be a biggggg mess hopefully it held up in the fridge overnight 🙏
This cake is so good! My husband approved it 🙂 so soft. I substituted Heavy Cream with Whipping Cream though. Next time I want to try adding some Sour Cream. My mom doest this kind of frosting but adding sour cream for plum cake.
Oh I’m so happy to hear that!! Thank you for sharing that with us 🙂
Could I make the cake layers two days in advance?
Aly, that should work fine. I would keep them covered and in the refrigerator. Let me know how it turns out 😃.
Hi Natasha,
I made this cake and it was a smash hit among my family! My 10 year old niece was begging her Mom for a 3rd slice!
It was truly a slice of heaven!
Kimberly, that is the best when kids love what you make. That’s so great!
Natasha is it ok to decorate cake and let it stay overnight?
Yes it will work as long as your berries are pretty fresh and won’t wilt by the next day, but you will want to keep it covered and refrigerated overnight. P.S. Sliced strawberries on top will look dull the next day so you might consider putting them on before serving.