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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 :).
Would other fruits be ok in addition to the strawberries?
Blueberry and raspberries would also work great 🙂
Hello, I’m planning to make the layered tres leches cake and was wondering if it will be OK to make it let’s say tomorrow finish it and everything and eat it next day for a celebration?
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.
Made this cake twice and it was so delicious. Everyone loves it and I keep getting requests to make it! But I was wondering, If I wanted to make sheet version, do I have to do anything different with recipe?
I’m so glad you enjoyed it, Lillie! 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.
My mom and daughters made this for my birthday, per my request, followed directions exactly…. and it was WONDERFUL! It will likely become a staple birthday cake in our family.
I’m happy to hear the cake is such a hit! Thanks for sharing your wonderful review Laura!
I am making the cake now for desert tomorrow- can I put the icing etc on the cake tonight or is it best if I just leave the cakes in the fridge and complete the decoration tomorrow? Thx
Hi Karen, it will work either way. The frosting will probably look it’s very best if you frost the same day you are serving but I have done it both ways.
Hi Natasha! I made the sheet cake version of this cake before and it was always delicious. I have a question, if I doubled this recipe for a round cake to make the cake higher, would I need to bake 4 separate layers or can I bake 2 layers with more batter in each pan?
Hi Alena, I think making it any higher than 2 layers is risky because the cake is so heavy with the milks syrup. I don’t think the bottom 2 layers of frosting would withstand the weight.
That’s a good point, thanks!
You’re welcome Alena!
I stacked 3 layers of this cake for the bottom tier of a 2-tier wedding cake. The lowest layer ended up slightly compressed and leaked some milk after sitting overnight, so I think stacking 4 layers would cause problems.
Baking thicker layers might be tricky, too, because the edges of the cake could get dry before the middle is baked. If you need 4 layers I would suggest making 2 tiers with 2 layers in each tier. The posts and platform that support the upper tier will take the pressure off the lower layers. When I made my brother’s wedding cake I was able to buy inexpensive cake tier supports at Michaels, and I am sure many other craft stores have them also.
When my daughter said she wanted a tres leches cake for her birthday, I thought, “how on earth can I make it look good?!” Natasha to the rescue. I am an experienced baker and even so, am so pleased and impressed with your recipe. I think you have the only layer cake version on the Internet. It’s stunning and tastes like heaven. Thank you!
You’re welcome Lorelei! I’m glad to hear how much you enjoy the recipe. Thanks for sharing your excellent review!
I might just be being picky, but I am just a bit confused with the ingredients and the method. You state in the ingredients ⅔ of a 12 oz can evaporated milk and ⅔ of a 14 oz can sweetened condensed milk.
In the “Prep the 3-milk syrup”: you say stir together ⅔ of the evaporated milk, ⅔ of the sweetened condensed milk and ¼ cup heavy whipping cream.
At first glance it means to me that I use 2/3 of the 2/3 of evaporated milk and 2/3 of the 2/3 sweetened condensed milk. I know this is not what you mean. The recipe would read better by saying: In a large measuring cup with a pouring lip, stir together the evaporated milk, the sweetened condensed milk and ¼ cup heavy whipping cream,
since these presumably have been measured out prior to commencing.
It just sounded odd when I was reading the recipe.
However, that being said, it sounds like a really nice moist cake that I look forward to making, using
⅔ of a 12 oz can evaporated milk (which could have been written 8 oz or 1 cup) and ⅔ of a 14 oz can sweetened condensed milk (which could have been written as 9 1/3 oz. or 1 cup plus 1 teaspoon.)
¼ cup heavy whipping cream
Hi Jeanette, you are right, that could definitely have been written more clearly. I updated the recipe. Thank you for pointing that out! 🙂
Natasha, are you going to update this page with the above measurements (cups rather than 2/3 of something)?
Hi Robin, I clarified to eliminate any confusion. 🙂
It was pretty easy to read. Easy to make. Thank you for taking the time to share it and to answer dumb questions.
I was wondering if I could bake the cake and have both layers soak overnight in the milk mixture and then frost and decorate the next day? Or will soaking make it too soggy and might break apart when layering?
Hi Bettina, It would be difficult to stack the cakes after they are soaked. I think that is risky.
Hi, Natasha I’m looking to make this cake for my son birthday , and was wondering if 2 9×13 round cake would be enough for 35 people , and if it is how much butter i will need .
thanks for your recipe I’m looking forward to taste it !!!!
Hi Vanessa, Can you clarify your question – do you mean 2 (9×13) rectangular cakes? I have the 9×13 rectangular version of this cake here. Hope that helps!
I don’t have 9 inch pans. . Was hoping to make as a 10 inch instead. Would that be fine? If so, do you recommend using the same amount of batter or doubling the recipe? If doubling how much batter should he in each pan? I have only one 10 inch pan.. also would it be the same anount of milk mixture and whipped cream? thank you!
Hi Tanya, I think you could keep the recipe the same and use a 10″ pan. The cake will just be slightly shorter and you may need to reduce the bake time a little bit since the cake will be shorter and wider, it will bake faster.
It was my mum’s birthday just a week ago, and I made this cake! It turned out so delicious!! I have made other tres Leches cakes before, but this was by far the best. Only mistake I made was over whipping the heavy cream, but that’s for next time 🙂 thanks so much Natasha!
You’re welcome! I’m glad to hear the recipe was such a success. Thanks for sharing your great review!
This cake was so easy to make and sooooo amazingly moist, love it, I forgot to put in the sugar , but it turn out great and with the syrup I never missed the sugar, thank you, great recipe
You’re welcome Ness! I’m glad to hear the recipe was a success. Thanks for sharing!
Hi Natasha,
Thank you so much for this wonderful recipe. I made this day before yesterday for a friend’s Christmas party and it was a hit. Everyone loved it so much that they were going for second serving. Now my friends are asking me to make it again for the New Year celebration. I have shared the picture of the cake on Pinterest and on Instagram and have tagged you. Hope you will get a chance to have a look. Thank you again. This recipe is definitely a keeper. 🙂
Hello Saumya! You’re welcome! I’m glad to hear the recipe is such a HIT! Thanks for sharing your great review and I look forward to seeing the photos you’ve shared as well!
I’ve made this 3x and it comes out perfect every time. I like to make it around this time of year and sub in eggnog instead of the cream in the syrup. I’m in Denver and it works just fine, no adjustments seem to be needed. Thank you!
You’re welcome Michael! I’m glad to hear how much you enjoy the recipe. Thanks for sharing your fantastic review!
I just wanted to say that I have never made a cake before and I made this for my father-in-law’s birthday last weekend and it was awesome! Thanks for the recipe!
You’re welcome Amy! I’m glad to hear the recipe is a success! Thanks for sharing your fantastic review!
Can i make the cake the night before and let it sit in the fridge? I am wondering what would be best and i have heard letting the tres leches cake sit overnight helps to make it really moist and have the cake absorb all of the liquid.
Hi Grace, it isn’t necessary to let it sit overnight for it to be optimally moist. I’ve had this sit in the fridge overnight before and it worked fine 🙂
Hey Natasha I just finished making this cake (2pm) and we won’t be eating it till tomorrow evening (7pm). Will it be ok to sit that long?
Hi Lily, yes that would work well, just be sure to refrigerate until ready to enjoy.
Hello Natasha,
What a wonderful recipe! Thank you so very much. I was wondering if I can double the recipe to make a bigger 2 layered cake? Maybe two 9×13 pans or two 12 inch circle pans? Thank you for your guidance.
Hi Betty, I think it might be a little heavy to make 2 full cakes and place them on top of each other. I have the same recipe for a single layer 9×13 cake pan here but I’m thinking that putting 2 large heavy cake layers together might smush the frosting in the center. It might be safer to make 1 1/2 times the recipe for a 2-layer 9×13 cake.
Beautiful! This is a family favorite. I’ve never made mine layered, but I will try it. It is so pretty.
I hope you love this recipe! Please let me know what you think Analida!
I made this cake for a friends birthday and everyone raved about this cake. I have to make it again.
That’s great! I’m happy to hear how much everyone loves the recipe! Thanks for sharing your great review Daisey!
Would I be able to make a naked tiered cake using this cake? Or is it too moist?
Hi Ellie, this particular cake would not be good for more than 2 layers. It becomes pretty heavy with all the syrup.
Thank you for the wonderful recipe, Natasha!
I made this cake in 3 layers for my brother’s wedding and it held up (but I do think that 3 layers is the absolute maximum).
The lowest layer was slightly compressed and there was a little leakage around the bottom edges after sitting overnight, but the cake looked and tasted magical, and everyone loved it!
Thank you for sharing that! You are brave to do 3 layers! Way to go!! 🙂