Eggless Layered Tres Leches Cake

Tres Leches has become our family favorite cake. The name Tres Leches comes from 3 different kinds of milk ( condensed milk, evaporated milk, and cream ) that is soaked into this cake after it bakes, making it moist, rich and flavorful.

Traditionally, Tres Leches cake is made as a single layer sheet cake. If you want to try my recipe for the traditional Tres Leches cake, < Click Here >

This time I wanted to make it into a layered cake. I tried a few different variations to perfect it, and I present to you my perfected recipe for the Tres Leches layered cake. This layered cake worked out beautifully and it turned out to be an excellent special occasion cake.

I made this cake to celebrate my wedding anniversary, which was loved by everyone. It was luscious, not too sweet and incredibly satisfying.

I have kept the design of the cake very simple, yet elegant and decorated it with flowers from my garden.




1. This recipe makes 2 six inch cakes or 1 eight inch cake. If you desire to make a taller cake, double the recipe or make twice.

2. Because it is a layered cake, I have drenched it lightly compared to a traditional Tres Leches cake.
Before serving, you can pour some milk on the slices if desired.

3. You can also use buttercream to frost this cake.

4. Using fresh cut fruits between the layers also gives a great taste and texture.

5. I have used natural flowers for decoration. Make sure you wash and dry them properly before decorating.

Yields 2 six inch cakes or 1 eight inch cake

Cook Time 25-30 minutes

I cup = 250 ml

Dry Ingredients

  • 1 and 1/2 cup Maida ( all purpose flour )

  • 1/2 cup powdered sugar

  • 1 tsp baking powder

  • 1/2 tsp baking soda

Wet Ingredients

  • 3/4 cup whole milk + 1 tbsp vinegar ( add vinegar to room temperature milk )

  • 1/2 cup oil

  • 1/2 cup sweetened condensed milk

  • 2 tsp vanilla essence

Milks for soaking the cake

  •  1/2 cup evaporated milk ( If you dont have evaporated milk, use regular full fat milk )

  •  1/4 cup sweetened condensed milk

  •  1/4 cup heavy whipping cream or any cream

Ingredients for Whipped Cream Frosting

  • 2 cups heavy whipping cream

  • 1/4 cup powdered sugar


  • 2 six inch round cake pans ( or 1 eight inch cake pan )



1. Add a tablespoon of vinegar to room temperature milk and keep it aside till we prepare other ingredients. ( The milk will curdle )

2. In a bowl sift all the dry ingredients

3. Now, in a separate bowl, mix all the wet ingredients required to make our sponge cake, including the prepared milk-vinegar mixture. Mix everything well.

4. Gradually add dry ingredients to the prepared wet ingredients and make a lump free batter. Do not overmix.

5. Pour the batter into 2 six inch pans lined with parchment paper and greased with a little butter.
( If you want to make a taller cake, double the recipe ).

6. Bake for 25-30 mins at 350 F / 180 C on the middle rack of the oven till the toothpick comes out clear.

7. Let the cakes cool completely for minimum one hour. Trim the tops to level the cake.

8.  Now, mix all the 3 types of milk required to soak the cake.

9. Line the cake pans with cling foil and the place the cakes in them. Now, pour the prepared milk, about 6-7 tablespoons in each layer of the cake. Cover and let it sit for minimum 1 hour or overnight in the refrigerator.  

( I placed the cakes overnight in the refrigerator )

9.  By next morning, the cakes will have absorbed all the liquid.

10. Its time to layer and frost the cakes now.
To prepare the whipped cream frosting take chilled heavy whipping cream, add the required amount of powdered sugar into it. Whip till you see soft peaks. Do not overbeat else it will curdle.

11. Apply a layer of whipped cream frosting between each layer and on the outside.

12. I have kept the design of this cake, simple and elegant by frosting it only lightly from outside and decorated with flowers from my garden.