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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 :).
Hi Natasha,
I made this cake for husband’s birthday! It tastes so so good. I used 2x 8 inch cake pan and increased bake time by 5 min. I love Tres Leches cake. My hubby who does not like cakes and sweets, ate a big slice!! He says cake was so tasty yet not so sweet.
In fact I love your recipes. I do sometimes adjust as per my liking such as less cheese, less salt/sugar etc. But they are still good. I already tried your meatloaf, Asian beef and broccoli, baked donut (filling was seabuckthorn jam I made), breakfast burrito, beef plov and past salad. All are tried and approved by 2 picky kids and husband.
You are awesome.
Thank you so much for sharing your experience making this recipe. So happy that you and your husband loved this and I hope you love every recipe that you try!
Do you know of any adjustments I should make for high elevation?
Hello Kaiza, you may check out this article on High-Altitude Baking for some tips.
super good recepie! made it yesterday for my husband’s birthday, he loved it!!!
even my daughter who only likes chocolate cake loved it!!! super easy to make.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi, can you please add this recipe in metrics?
Hi Nabe, We are currently working on adding metric measurements to all of our recipes but it is taking some time as we have to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.
Hi Natasha! I was wondering if I could make this cake with just the heavy whipping cream and the condensed milk? I don’t have evaporated milk right now and was wondering what measurements I would use if I were to use just condensed milk and heavy whipping cream for the syrup.
Hi Emily, To be honest, this is the only recipe I’ve used evaporated milk for. lol. I only buy it for this. You can replace it with regular milk and that would be ok.
How can I make this into a single layered cake? Do i cut all ingredients in half?
Hi Margarita, we actually have a single layer Tres Leches cake here. I hope you enjoy this recipe.
Thank you for getting back to me so quickly! Oh yes, that was actually the first cake I looked at. It looks and sounds delicious it’s just a tad too big for us. 2 adults and 2 kiddos. I was thinking to make a one layer 9″ or 10″ cake for my husband in a few days.
Hi! Is it possible to make it a 3 layer? Or is it too risky?
Hi Eve, I haven’t tried it as a 3 layer cake. I think it would be too heavy to put it in 1 large pan and cut it into thirds. I think the best way to achieve that is to divide the batter into three cake pans and bake the 3 pans at the same time. You would have to cut down the baking time since the cakes will be thinner. Multiplying the recipe by 1 1/2 might create too heavy of a cake with the weight of the milk syrup.
how can I make this keto?
Hi Heather, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe.
Hi Natasha!
I absolutely love all your cakes. I’ve made quite a few and they’ve always been a success. I wondered if you would have any recommendations for substituting some of the ingredients in syrup for Kahlua to sort of have a “White Russian” tres leches? Thank you!
Hi! I have not tested that to advise. I imagine you could add it to the syrup. If you experiment, let me know how you liked the recipe
Absolutely LOVED this recipe! I had to make a few changes but overall it came out great! First, I was having oven issues and overcooked both layers. I was afraid it would be too dry so I made it into 4 layers (cutting both into 2). Second, my grocery store did not have strawberries and I had only 2 hours to make it, so I made this strawberry sauce and added a small amount in between layers. I was afraid of making it too moist so I was very conservative with the strawberries, but I should of put more! With the leftover sauce I used it as a topping. The strawberry sauce added a sweet & sour taste (I add extra lemon juice to it) and my guests absolutely loved it!
I’m so glad everyone enjoyed it, Galya!
Hello, do you have any advice on adjusting baking times for two 8 in pans instead of 9? Or would it be about the same?
Hi Gabrielle, The timing should be pretty similar, I would check the batter closer to the end to be sure it is not getting to dark.
Hi Natasha, i want to make this cake for 40 guest .i was thinking of baking in two 12 x 2 round pans,doubling the recipe for each pan . Will that work and what should be the oven temp and cooking time for it.
Hi Billie, We doubled the recipe for a 9×13 pan so I’m not sure it will fit in a 12×2 doubled. If you experiment, let me know how you liked the recipe
THANK YOU! This is one of my go to recipes for birthdays and big get togethers. I combine this recipe with a homemade strawberry whip cream. I have doubled this recipe into a 4 layer cake to feed 60. Not a single complaint. So yummy!
That’s just awesome!! Thank you for sharing your wonderful review and for sharing that with us, Kamryn!
I love this cake! I’m making it for my sons birthday on Saturday. Do I need to do anything special for 3 layers to avoid it falling? Thank you!
Hi Galina, Several of our readers have made a few layers of this and it worked fine. Here is what one of our readers wrote. “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” I hope this helps.
Hi,
When you say Butter and flour two 9″ round cake pans. Is it side and bottom or just the bottom? In other recipes you have parchment paper instead of the butter. Which one goes better for this cake?
I butter and flour the sides and bottoms which works best.
Hi Natasha,
Would it be ok to use a 10 inch round cake pan instead of a 9 inch for two layers? If so, what do you suggest as the bake time? Thank you!
Hi Kelley, 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.
Can I freeze the whole cake after the milks have been added and frosted with whipped cream?
Hi Judee, I honestly haven’t tried freezing the finished cake so I can’t speak to that. If anyone else has tried, please let us know.
This cake is just perfect! I was worried it would be too soggy from so much syrup or too sweet. But it wasnt! It was a-m-a-z-i-n-g! Thank you! I added it to my go-to collection :)))
I’m so happy to hear that! Thank you for sharing your great review, Irina!
Can i bake the layers in advance and keep them refrigerated wrapped in plastic? And then next night pour milk mixture and let them soak and then frost in the morning? Do i need to rewhip frosting if frosting in the morning? Thanks!!!!!!
Hi Irina, that will work the way you are describing but I would whip the cream fresh before putting it on the cake. Also, once the milks are on the cake, I would suggest covering it somehow before refrigerating because it has dairy which should be refrigerated if not eaten the same day and also so your cake doesn’t take on any refrigerator smells.
How long does the milk need to soak in the cake before I put the whip frosting on it? Because I wanted to make the layers one night then the next day put the milk and whipped frosting and use for the same day but does milk have to sit for a while before frosted?
Hi Angela, I have frosted the top as quick as 20 minutes after letting the milks soak into the cake. Once the liquid is absorbed, it’s ok to frost. You can also add the milks the night before and cover and refrigerate then add frosting the next day.
Just made this cake today as the recipe states and it was a hit! The cake was moist and not overly sweet. This one will be a keeper
Sounds like you have a new favorite Tina! Thank you for sharing that awesome feedback with me!
Hi Natasha, can this recipe be made into cupcakes?
Hi Tanya, Honestly, that’s a great question but I have not tested that! I hope you find what this reader here wrote is helpful “I took a risk and the cake came out fabulous in two 8 ” cake pans!!! I used 80% of the cake batter.. and the rest I made cupcakes, it took just 20 minutes to bake and the cakes came out super moist and just perfect, Thank you again!”
Hi Natasha~
Looking for your expertise – could this recipe be used as written for cupcakes? What changes or things would you watch for? They wouldn’t be layered but the stronger sponge may make it more suitable for a cupcake than the sheet pan recipe.
For a graduation party I’m thinking cupcakes would present better (and be easier?) instead of 2-3 cakes to serve the number needed. And I could decorate them a few ways to represent school colors – blueberries on some and lemon curd under the frosting on others?…..
Hi Jackie! Honestly, that’s a great question but I have not tested that! I hope you find what this reader here wrote is helpful “I took a risk and the cake came out fabulous in two 8 ” cake pans!!! I used 80% of the cake batter.. and the rest I made cupcakes, it took just 20 minutes to bake and the cakes came out super moist and just perfect, Thank you again!”
Thank you! I hadn’t seen that comment! – I’m baking a test batch this coming weekend and I’ll let you know! This way I can try out other cupcake flavors too, and serve all in a cupcake stand!
What is the “proper” level for cupcake batter? – 1/2 or 3/4 full??
Hi Jackie, 2/3 to 3/4 is about how we fill them.
Hello. I want to make this cake for Sunday dinner. How do you keep the strawberries from bleeding if I make it ahead of time? Thank you!
Hi Brenda! Are you using fresh strawberries? Fresh strawberries should bleed that much. If you experiment, let me know how you liked the recipe