Dress up the classic Tres Leches Cake for a special occasion by turning it into a layer cake! This three tiered showstopper features soaked vanilla cake sandwiched with softly whipped cream.
They said it was impossible. They said it couldn't be done. And yet... I did it. I'm totally kidding, I don't know who "they" are and nobody said anything, though I did have some doubts myself. But somehow, magically, I present to you... Layered Tres Leches Cake! Because clearly, since tres leches is a light dessert, it should really be tripled and layered into a skyscraping tower of sugar. You. Are. Welcome.
I'll be the first to admit my experience with tres leches cake has been really minimal. My FIRST exposure was back in my pre-blog, early teen years, where I saw a tres leches box mix in the baking aisle and curiosity got the best of me. Do they even still make those box kits?! I swear it wasn't that long ago but I haven't seen them in stores in awhile. ANYWAY. It wasn't bad but it wasn't great {obviously} and we were just generally confused by this soggy cake we ended up with. So you can see how something like that would give me really zero motivation to try it again!
But then... last year we went to Mexico. And I'm sure you can see where this is going. If there's a place to eat authentic tres leches cake, it's Mexico and oh my gosh we fell in love! We got a quatro leches cake at a restaurant and it was incredibly soft, sweet, and melt-in-your-mouth. So that is what it's supposed to taste like! I'll admit this particular cake is not quite as soft and squishy as the traditional version, but to account for the layering I had to cut back on the soaking liquid a bit. 🙂 I promise it's still really moist {sorry, I hate that word too} and definitely one of the best cakes you've ever had!
Despite the fact that this cake has zero chocolate in it, my family had no qualms about eating it! It's such a rich, indulgent dessert that you really can't complain. The classic combination of vanilla cake and sweet condensed milk is only improved by the fluffy, light whipped cream on top! You might have already guessed it, but this is definitely not a cake for the lactose intolerant. 😉
Try this super fun, layered take on the classic Tres Leches cake and let me know what you think! In case you want to make it in a casserole dish, just half the cake batter but keep the soak mixture the same. Happy baking!
{recipe adapted from Westwynd Farm Inn}
- 3 cups all-purpose flour
- 2 teaspoon baking powder
- 1 cup {2 sticks} unsalted butter, softened
- 2 cups white granulated sugar
- 10 eggs
- 1 teaspoon vanilla extract
- 2 cups whole milk
- 1 12oz can evaporated milk
- 1 14oz can sweetened condensed milk
- 1 pint heavy whipping cream
- 2 tablespoon powdered sugar
- 1 tablespoon powdered milk
- 1 teaspoon vanilla extract
- Preheat oven to 350F, and butter + flour 3 8-inch round pans.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy..
- Add in the eggs, one at a time, until all incorporated. Stir in the vanilla.
- Finally, beat in the flour and baking powder in a bit at a time until a smooth batter forms. Divide the batter between the 3 pans, and bake for 25-30 min, until a toothpick inserted in the center comes out clean.
- Let cakes cool to room temperature, then take out of pans and use a large knife to level out the tops.
- Place the cakes on cooling racks, and place the racks on top of cookie sheets. These will work to pick up any stray soaking liquid that might come out!
- In a medium bowl, whisk together the whole milk, evaporated milk, and sweetened condensed milk. Prick the cakes all over with a fork, and using a ladle or large spoon, pour the milk mixture on each cake a bit at a time. I would pour about 1-2 ladlefuls on, give it a couple of minutes, and then add more. This minimized the spilling and dripping from the cakes! Repeat until all the soak has been used up.
- At this point, place the cakes in the fridge overnight.
- The next day, when ready to assemble, make the whipped cream. In the bowl of a stand mixer fitted with the whisk, beat the heavy cream to soft peaks. Add in the powdered sugar, powdered milk, and vanilla, and beat until stiff.
- Grab one of your cakes, place on a cake stand or platter, and spread ⅓ of the whipped cream on top. Repeat with the other two cakes, and finish the cake with whipped cream on top and berries. Serve immediately and store leftovers in the fridge.
Adina says
It looks so good, I have never had a tres leches cake but I am sure I would like it.
Linda says
Hi, Valentina, I just finished making the layers and they are cooling on the counter. I love how this version is not the usual cake in the 9x13 pan that seems to shrink like a violet and compress. Luckily the covering hides this problem but though I've gotten good reviews I've never liked the looks of the cake. I saw this version and wanted to try a layer version. The layers are lovely and seem to be well shaped and if the cake tastes half as good as it smells baking and cooling...it's a great layer cake for any cake. I have the milk patiently sitting for the soaking. I did try something a little different with the pans. I lined them with foil and sprayed them. I'm going to soak the layers in the pans instead of cooling racks and use the foil to lift them out in the morning to add the lovely whipped cream. I thought that might be a less messy method and easy to stack in the fridge overnight. Thanks for a great idea for Cinco de Mayo as well as a great friend's birthday cake (just happens to be his favorite--isn't that cool?).
valentina says
Hi Linda! Thank you so much for your comment! Great idea on soaking the cake layers inside the pans... you'll have to get back to me and let me know how it worked out. What a fun coincidence that your friend's birthday and cinco the mayo overlap! Let me know how the cake turned out for you! 🙂
Phyllis says
Hi Linda, how do your foil method work out? I'm making this cake later on in the week.
Renad says
Hello Valentina, I've been trying to find the perfect tres leches recipe since forever and I finally DID, and it tastes AMAZING. I just have one question. How do you keep in the fridge overnight? do you wrap them with cling wrap?
valentina says
Hi Renad! Thank you for your sweet comment, I'm glad you enjoyed the cake!! I didn't cover them overnight with plastic wrap or anything, just let them sit on the rack 🙂 They are soaked with milk mixture so no worries about them getting dry or anything!
Juan Carlo says
Just reading your explanation on how the cake tasted and I'm like craving for one right now. Mouth-watering! Hopefully if I tried to imitate your cake recipe it'll also look as fancy as yours. Wish me luck! Thanks for sharing this!
valentina says
Thank you so much for your sweet comment, Juan Carlo! I hope you try your hand at making it, it really is worth the effort! 😉 Happy baking!
Monica says
Hello Valentina 🙂
i want to make this cake for my Birthday Party on saturday (its Mexican Themed)!!!
And now i am wondering if the frosting is good for pipping or if its too soft?
I was wanting to color the frosting and then frost ruffles on the cake.
Please help
valentina says
Hi Monica! I would fill the cake with the whipped cream frosting that I have on this recipe, but for decorating, I would suggest something a little more sturdy 🙂 You can use this cream cheese frosting (https://www.thebakingfairy.net/2017/02/red-velvet-cupcakes-cream-cheese/) or this buttercream frosting (https://www.thebakingfairy.net/2016/11/russian-decorating-tips-101/). Both would be good choices for ruffles and colored frosting!! Good luck! 🙂
Anna says
Where is the baking powder???
valentina says
Hi Anna! Thanks for your comment. I just edited the recipe to clear any confusion, but you will add it in when you add the flour!
Lakshmi Mohandas says
Hey valentina.... Can this recipe be used for tiered cakes as well? ..will the layers hold shape in warm weather or do they need to be refrigerated till they reach the venue?
valentina says
Hi Lakshmi! I am not sure if I would trust this cake to be turned into a layer cake... I think you could use the recipe for the cake layers and the soak, but I would use a true frosting as opposed to the whipped cream. I am afraid that with the weight of the tiers, the whipped cream is too delicate and would ooze out. If you use whipped cream, it would definitely need to be refrigerated as long as possible. If you're okay with swapping for something more sturdy like a frosting, it should last a bit in warm weather (but it's still in danger of melting so be careful)! Hope that helps 🙂
Lakshmi Mohandas says
Thank you so much.
jackie says
Hi Valentina~
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?.....
valentina says
Hi Jackie! I think you could definitely turn this cake into cupcakes! Like you said, they would not be layered but you could definitely bake the batter in cupcake liners, poke all over the tops with a fork, and then add in the soaking liquid. My only concern is that the cupcake liners might get soggy? In which case, I would recommend buying the kind that has foil rather than the ones that are plain paper. You might have to play around with the baking time a bit, but the usual cupcake bakes at 350F for 10-15 min, so that would be a good starting point 🙂 Good luck! Let me know if you try it!!!
Nancy Earley says
Thanks so much for the creative recipe. I made it yesterday for my nieces birthday. I found it easy to make and everyone enjoyed it. She specifically asked for a tres Leches cake with strawberries. So I improvised a little. I also did not include the powdered milk ...didn’t have any and really wasn’t sure of it’s purpose, As far as serving immediately, for me that meant within 2 hr. I assembled at home, drove it over to the party (haha) and placed in refrigerator until cake and candles time!
I wish I could post a pic. I was very pleased with result.
Maria says
Hi,
I’m making this for a wedding and they wanted a 10” or 12” cake. Should I double the recipe? Thanks!
Maria says
Also, would two days in the fridge be a bad idea! Should I freeze them the second day?
Hafsah says
I've made many tres leches cake recipes but never made a layered one! I've been wanting to try making one for a while and came across your recipe--perfect! The sponge is light enough and not overly sweet, which helps combat the sweetness of the condensed milk
Thanks for sharing!
Cheryl says
When you place the cake layers in the refrigerator, do you leave them on the cooling racks? Do you cover them with plastic wrap or foil?
valentina says
Hi Cheryl! I believe I covered the tops with foil but did leave the cakes on the racks.
Cheryl says
Thank you for the prompt reply! Wish me luck, I am baking it this morning!
Sarah says
Hi Valentina
I’m french and my bestfriend who has traveled to colombia would like a tres leche layer cake for her birthday so I would like to know the mold size used here thankk you and wish me luck 🙂
Stacy says
I was SO excited find your recipe. I was tasked with making a tiered baby shower cake and they REALLY wanted tres leches. I was very clear and up front with them that I had never made a tres leches cake AND that stacking I'm sure, was nearly impossible. You gave me hope! After I read your article I felt less intimidated.
The batter was super easy. They baked up nice. I soaked them as directed. I covered them loosely with plastic wrap and put them in the fridge overnight. The next day I stacked them up using a whipped cream frosting and decorated them per their request. I was impressed!
I delivered and waited with anticipation for the review. They said it was beautiful and had good flavor but it was a little dry. I'm not sure it could have had any more milk in it and still been stackable. I WILL use this recipe again but I'll take it out of the oven sooner. I can't think of anything else that would have made it dry.
I wish I could share a picture!
Maria says
Hello
Looking forward to make this cake for Mother’s Day. But quick question do you think I can substitute cake flour for ap?
Thank you!
valentina says
Hi Maria! I personally have not tried it, but my only concern is that the cake flour might make the cake too delicate and it may not hold up to stacking. If you want to use cake flour, it may be a good idea to turn this into a sheet cake instead!
Inez says
Hello! I see that the recipe calls for 10 eggs; that seems like quite a few! Does the cake turn out pretty eggy? I'm hoping to make this soon, so I just wanted to make sure that measurement was right! Thank you!
valentina says
Hi Inez! Yes, the egg amount is correct. It does seem like a lot of eggs, however this type of cake is more dense than your standard fluffy cake so the ratio is a bit different! I don't find the cake to taste eggy, especially when using vanilla extract and with the sweet milk soak mixture 🙂 Also - this cake recipe is doubled to work as a layer cake, so if you were to make it as a flat rectangular cake, you would use half the amount of ingredients (but keep the milk mixture the same). Hope this helps!
Inez Yu says
Great, thank you so much!! Looking forward to tasting it
Tessie says
This recipe looks great. I am making it for an 18 year old girl’s birthday and am concerned about structure and stability. Two questions, should I 1 1/2x recipe for a 10” cake? 2. Could I assemble the night before? Thank you for your help!
valentina says
Hi Tessie! Yes, I would 1.5x the recipe if you want to make it in a 10" pan! I think the layers would be too thin otherwise. And you can absolutely assemble the night before, that is what I did here as well. As long as your whipped cream filling is stabilized with the powdered milk (or gelatin, or pudding mix or some other method to keep it firm) I don't think you will have any issues! I would recommend keeping it in the fridge until close to serving time so it stays nice and solid. Hope this helps 🙂