This Tres Leches Layered Cake is everything you love about a classic strawberry tres leches cake, taken up a notch. Made with a doctored boxed cake mix, this 3 milk cake delivers three soft layers soaked in rich tres leches syrup and finished with whipped cream and fresh berries.
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This layered tres leches cake is perfect for celebrations, holidays, and gatherings where you want a dessert that feels special but is still easy to make.
The combination of fluffy cake layers, whipped cream frosting, and fresh strawberries makes this strawberry tres leches cake both light and satisfying, with the classic richness you expect from a traditional 3 milk cake.
Traditionally, tres leches cake is baked as a single layer in a 9x13 pan, but this layered version adds extra flavor, moisture, and visual appeal. The result is a perfectly balanced cake that's creamy, sweet, and irresistibly moist in every bite.
If you love fun, crowd-pleasing cakes, be sure to check out Southern Banana Pudding Cake, Easy Rainbow Unicorn Cake, and Easter Confetti Cake.
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💛 Why You'll Love This Recipe
- Easy to make: This Tres Leches Layered Cake uses a boxed cake mix and stabilized whipped cream frosting, making it approachable for any skill level.
- Looks impressive: With very little effort, it'll look AMAZING and is perfect for Cinco de Mayo or taco-themed parties with some Nacho Cupcakes.
- Ultra moist: Thanks to the three-milk syrup soaking every layer and fresh strawberries throughout, this Tres Leches Layered Cake is incredibly soft, moist, and flavorful.
🛒 Ingredients
Yellow cake mix: Use only the dry mix from the box. Do not prepare it according to package directions.
We use cake mix for everything from Cake Mix Peanut Butter Cookies to Jiffy Cornbread With Cake Mix, and even fancier desserts like this cake and our Chocolate Pistachio Bundt Cake. The convenience, consistency, and great flavor are all reasons we like to keep a box on hand.
Oil: Vegetable oil keeps the cake moist. Butter can be used, but it may make the cake denser.
Heavy cream: Forms the base of the whipped cream frosting, which is traditional for tres leches cake.
Vanilla pudding mix: Stabilizes the whipped cream frosting so it's easier to spread and pipe.
Tres leches syrup: Made with evaporated milk, sweetened condensed milk, and heavy cream or regular milk to soak the cake layers.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Cake mix: Yellow cake mix works best, but white cake mix can be used for a lighter flavor without changing texture.
Fruit swap: Strawberries are classic, but sliced peaches, mango, or mixed berries work beautifully between the layers.
Cinnamon: The cinnamon is optional but adds warmth. You can also sprinkle it only on the outside for decoration.
💰 Budget-Friendly Tips
Use cake mix on sale: Stock up when boxed cake mixes are discounted. This recipe relies on the dry mix only.
Milk flexibility: Using regular milk instead of heavy cream in the syrup keeps costs down without sacrificing moisture.
Seasonal fruit: Buy strawberries when they're in season or on sale, or use frozen berries (thawed and drained) between layers.
Skip extra décor: The cake is stunning on its own. Simple strawberries and cinnamon look elegant without added cost.
🥄 Instructions for Tres Leches Layered Cake
Prepare the cake layers
Step 1: Preheat your oven to 350 degrees F.
Step 2: Cut some parchment paper into circles that can fit at the bottom of your 8-inch cake pans. Spray cake pans with non-stick cooking spray and lay the parchment circles inside. Spray again with cooking spray and set aside.
Step 3: In an extra-large mixing bowl, add the cake mix, flour, sugar, salt, and boxed vanilla pudding mix (Image 1). Add in the cinnamon if using.
Step 4: Whisk together until well blended (Image 2).
Step 5: In another mixing bowl, add the eggs, sour cream, oil, water, and vanilla (Image 3).
Step 6: Blend together until smooth (Image 4).
Step 7: Add your wet ingredients to the dry ones (Image 5).
Step 8: Mix until well combined and no flour streaks remain (Image 6).
Step 9: Divide the batter evenly between your three cake pans and spread the batter to level it out nicely (Image 7).
Step 10: Bake in the oven at 350 degrees F for 25-30 minutes or until a toothpick can be inserted into the center and come out clean (Image 8).
Step 11: Once the cakes have finished baking allow them to cool in the cake pans for about 10 minutes before flipping over onto a cooling rack while warm, poke the tops with a toothpick several times.
Tres Leches Syrup
Step 12: Prepare the syrup by mixing all of the ingredients together in a bowl with a whisk until smooth (Image 9). Reserve 1 cup of the liquid in a small bowl.
Step 13: Spoon the syrup onto the cakes and use the back of the spoon to press the liquid into the cake as you go along (Image 10). You will need to repeat the syrup over the top of the cakes a few times to get them nice and moist.
Whipped Cream Frosting
Step 14: Combine the vanilla pudding mix with your reserved Tres Leches syrup. Whisk together until well blended and allow to sit for a few minutes to set.
Step 15: In a large mixing bowl, add the heavy whipping cream with 1 teaspoon of vanilla extract (Image 11).
Step 16: Beat just until stiff peaks form (Image 12).
Step 17: Add in the pudding mixture (Image 13).
Step 18: Continue to beat for about 15-20 seconds until the mixture has been fully incorporated (Image 14). You should still have stiff peaks forming.
Assembly
Step 19: Place some frosting into a pastry bag or Ziploc baggie with a corner snipped off.
Step 20: Frost the tops of two of the cakes with frosting and add some sliced strawberries on top (Image 15).
Step 21: Apply another thin layer of frosting over the top of the berries (Image 16).
Keep unused frosting covered in the refrigerator to maintain stability while decorating. If needed, a short chill in the freezer for about half the time can also help firm it up quickly.
Step 22: Stack the cakes and then chill the cake in the fridge for 30 minutes to set (Image 17).
Step 23: Frost the outside of the cake as desired and garnish with fresh strawberries and fruits. Sprinkle with cinnamon along the sides if desired (Image 18).
Slice, serve, and enjoy!
👩🏻🍳 Expert Tips
- Level for even layers: Trim cake tops if needed, then spoon the tres leches syrup over the layers, avoiding oversaturation.
- Chill to control frosting: If the frosting gets soft, chill the cake briefly and refrigerate the frosting for 10-15 minutes to make spreading easier.
- Use simple tools: A large frosting spatula, butter knife, or even a clean ruler works well for smoothing the sides.
- Finish with cinnamon: Lightly dust cinnamon up the sides to hide imperfections and add a polished look.
❄️ Storage and Make Ahead
Storage: Store the assembled Tres Leches Layered Cake covered in the refrigerator for up to 4 days. Tres leches cake must be refrigerated.
Make Ahead: Bake the cake layers and soak with syrup up to 24 hours ahead. Assemble and frost the day of serving for best texture and presentation.
🥗 Side Dishes or Pairing Ideas
This layered tres leches cake pairs well with Tex-Mex favorites like Easy Salsa Rice or Leftover Turkey Enchiladas for themed gatherings. It also fits right in alongside Thanksgiving Tamales or Mississippi Pot Roast Tacos for festive meals.
- Easy Salsa RiceRecipe $2.43 / Serving $0.41
- Leftover Turkey EnchiladasRecipe $6.86 / Serving $1.72
- Thanksgiving TamalesRecipe $15.87 / Serving $1.32
- Mississippi Pot Roast TacosRecipe $31.94 / Serving $3.19
❓ Tres Leches Layered Cake FAQs
Tres leches cake is often served at celebrations like birthdays, weddings, and holidays, but it's also enjoyed as a delightful dessert for any occasion.
Common toppings and garnishes include whipped cream, fresh fruit, cinnamon, and a sprinkle of cocoa or cinnamon powder.
Yes, you can make tres leches cake in advance. In fact, it often tastes better after it has had time to absorb the milk mixture. Refrigerate it until serving.
What makes Tres Leches cake special is that it's soaked in three types of milk: evaporated milk, condensed milk, and heavy cream. This gives it a rich, creamy texture that makes it a delicious treat.
It's not recommended to leave Tres Leches cake out overnight as it contains dairy products in the syrup and frosting. These ingredients can spoil if left at room temperature for too long, increasing the risk of foodborne illness. It's best to store Tres Leches cake in the refrigerator to keep it fresh and safe to eat for longer.
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🐝 If you tried this Tres Leches Layered Cake, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Tres Leches Layered Cake
Equipment
- (3) 8 inch cake pans
Ingredients
Cake
- 1 box (15.25 ounces) yellow cake mix - ($1.00)
- 1 cup all-purpose flour - ($0.13)
- 1 cup granulated sugar - ($0.36)
- 1 teaspoon salt - ($0.01)
- 1 box (3.4 ounces) instant vanilla pudding mix - ($0.98)
- ½ teaspoon ground cinnamon, optional - ($0.04)
- 4 large eggs - ($0.60)
- 1 cup sour cream - ($1.00)
- ½ cup vegetable oil - ($0.35)
- 1 cup milk - ($0.20)
- 1 teaspoon vanilla extract - ($0.03)
Tres Leches Syrup
- 1 can (12 ounces) evaporated milk - ($1.26)
- 1 can (14 ounces) sweetened condensed milk - ($1.86)
- 1 cup heavy whipping cream or milk - ($1.49)
- 1 splash vanilla extract - ($0.01)
Frosting
- 1 small box (3.4 ounces) instant vanilla pudding mix - ($0.98)
- 1 cup reserved tres leches syrup
- 1 quart heavy whipping cream - ($5.67)
- 1 teaspoon vanilla extract - ($0.03)
Assembly
- 1 pound fresh strawberries, sliced - ($2.24)
Instructions
- Prep pans. Preheat the oven to 350°F. Line three 8-inch round cake pans with parchment circles, spray with nonstick cooking spray, and set aside.
- Mix dry. In a very large bowl, whisk together the cake mix, all-purpose flour, granulated sugar, salt, instant pudding mix, and cinnamon if using.
- Mix wet. In a separate bowl, whisk together the eggs, sour cream, vegetable oil, milk, and vanilla extract.
- Combine. Add the wet ingredients to the dry ingredients and mix until smooth and no flour streaks remain.
- Bake. Divide the batter evenly between prepared pans and smooth the tops. Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean.
- Cool and soak. Let cakes cool in pans for 10 minutes. Turn out onto wire racks while warm, poke the tops with a toothpick, and spoon tres leches syrup over each layer.
- Make syrup. Whisk together the evaporated milk, sweetened condensed milk, heavy whipping cream, and vanilla extract. Reserve 1 cup for the frosting. Spoon remaining syrup over the cakes in stages, allowing it to absorb fully.
- Make frosting. Whisk the instant pudding mix with the reserved syrup and let sit briefly to thicken. In a separate bowl, beat the heavy whipping cream with vanilla extract until stiff peaks form. Gently beat in the pudding mixture just until incorporated.
- Assemble. Frost the tops of two cake layers, add sliced strawberries, and spread a thin layer of frosting over the fruit. Stack layers and chill the cake for 30 minutes to set.
- Finish. Frost the outside of the cake as desired and garnish with fresh strawberries. Slice and serve.
Notes
- Level layers. Trim cake tops if needed for even stacking.
- Soaking method. Add syrup gradually and allow absorption to prevent instability.
- Frosting control. Chill frosting or cake for 10 to 15 minutes if it becomes too soft to work with.
- Decorating tip. Lightly dust cinnamon along the sides to hide imperfections.
- Storage. Keep refrigerated due to dairy content and serve chilled or slightly cool.
Nutritional Information
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Sarah Watson says
Hi! Would this recipe work well if I substituted the yellow cake mix for strawberry?
Nicole Durham says
swapping out the cake mix for a same size cake mix of any other flavor will not affect the end results. (gluten free cake mix may change the results) but strawberry cake sounds like a delicious idea!
Lay says
I have to make this cake for a pickup in two days. How long should I let the liquid sit on the cake before icing it? I plan to bake one day, put the liquid on the next day & decorate it, then have it picked up the day after.
Nicole says
I have made it from start to finish in one day, and it did just fine, but there was a lot of fridge and freezer chilling between steps. I recommend using a support rod in the center just in case (since it sounds like you'll be selling the cake, it would alleviate some of the stress from cake transport). The liquid should rest on the cake layers for about 10 minutes, but as the cake ages and rests, it will continue to absorb the liquid and moisten. I would recommend baking the cake and adding the liquid in the same day and then decorating it the following day.