Tres Leches Cake

This may look like a strawberry shortcake of sorts, but it’s not. No, it has way more depth. It’s a Tres Leche Cake which simply translates to three milk cake. To be exact, it’s a traditional Mexican dessert that starts with a white cake and is then drizzled or covered in a mixture of milk, evaporated and sweetened condensed milk.

Tres Leche Cake via Bakers Royale1

Tres Leche Cake via Bakers Royale

I’ve always been a fan of this cake, no fussy frosting, not overly sweet, very rich but simple in flavor. I’ve had it without strawberries, but I really think the punch of fruit balances out the richness. In fact so much so, I took the original Better Homes and Garden recipe and flipped it from a two layer cake to seven layers. Along with that there’s just something about a highly stacked and multi-layered cake that makes it look so special.

Tres Leche Cake from Bakers Royale1

If you are like me and tend to cut cake layers that end up looking like a 3-year-old’s craft project, by that I mean all lopsided and topsy-turvy, I have good news for you. No more sweating it, click here for my handy and cheap trick to easily cutting even cake layers. And click here for the recipe, since the remainder of this post is over on Better Homes and Garden’s blog, Delish Dish, where I am a contributor.

May I ask you guys a favor? If you would like to Pin either image, please do so from the Delish Dish blog not here, since the recipe resides over there. Thank so much!

Tres Leche Cake by Bakers Royale11

Now onto my second passion: photography.

See the other picture above? Well, I wanted to try something different. I know it’s a little cold for a food shot, but I actually really love it, so I’m throwing it in here. And if you follow me on Instagram then you saw the tease about a “little project” with paint. I’m happy to say the little project resulted as I envisioned. See the blue/grey background in the first two pictures? I easily made it for less than $9. Let me know in the comments section if you are interested in DIY post to making those boards. If there is enough interest, I’ll do one.

Grateful Ad: Below Post BTF 728×90


  1. Avatar for Naomi Robinson says

    I don’t even know where to begin, Naomi. Stunning! The recipe, the ingredients…oh yes! What resolutions? :)

    The photography & styling, the colors, the whole thing is a masterpiece! I would love a slice!

  2. Avatar for Naomi Robinson says

    Cake looks amazing. Would be great to see the DIY post. Just yesterday I was searching tutorial for making a dark background for food photos :)

  3. Avatar for Naomi RobinsonSukaina says

    Loely cake Naomi! And since you’re not selling boards, a tutorial on how to make a similar one would be the next best thing please!!

  4. Avatar for Naomi Robinson says

    Totally interested in DIY background!! I’ve been trying to figure out ways to make more interesting backgrounds. And I am just in love with that 7-layer slice of cake. You are a true cake-shooting genius.

  5. Avatar for Naomi RobinsonArchana says

    Super gorgeous shots! I’m an ardent follower of your blog and you always amaze with your recipes and pictures….and pls post the diy…the board looks so soothing and textured!

  6. Avatar for Naomi RobinsonEla says

    Superb!!! I love the styling, definitely a DIY is in order! By the way, did you pour in the milk combination before or after cutting the cakes? Thank you.

    • Avatar for Naomi Robinson

      Naomi replied: — January 25th, 2013 @ 4:59 pm

      Ela- I brushed the milk mixture on the cake after slicing and then froze it. Make sure before you freeze it, that you line each layer with plastic wrap or the layers will all stick together.

  7. Avatar for Naomi Robinson says

    I LOVE the way these pics came out both of them and would love a DIY post. I think your idea of using drywall is genius and I am always looking for new ideas for backgrounds for my pics as well so you have another vote from me for a DIY post!

  8. Avatar for Naomi RobinsonLola says

    When you say “traditional mexican dessert” i immediately think of friends when monica made rachel a birthday flan, always makes me laugh! I LOVE this though, it looks so incredibly appetising and contains all my fave things, this is torture on my quest to be a little healthier this year x

  9. Avatar for Naomi Robinson says

    The cake is called “Tres LecheS” with an “s” (plural form) on the end since you use three types of milks. Otherwise, lovely photos.

    • Avatar for Naomi Robinson

      Naomi replied: — January 29th, 2013 @ 5:06 am

      Memoria-Thank you! Yes, I totally missed that!!

  10. Avatar for Naomi Robinson says

    This cake looks incredible! I want to make it for a friend’s birthday is coming up. Thank you so much for sharing and please, please do a DIY on the boards! Pretty PLEASE!! =)

  11. Avatar for Naomi RobinsonTeresa says

    *totally* interested in the DIY for the boards used in your first images! Fabulous!!

    Also – this recipe looks divine — I did “pin” it from the bhg website as requested. :)

    Thanks for continuing with these wonderful posts!!

  12. Avatar for Naomi RobinsonAllison T says

    I have made Tres Leche Cake before but would have never thought of making it into layer cake! Wonderful idea!

  13. Avatar for Naomi RobinsonJohn says

    Quite a testament That your Layered Tres Leches cake is STILL active, a year and a half out!! I’m game to attempt crafting this, yet hoping that you fulfilled everyone’s dream of making this into a DIY piece someplace?? Where? or when? Can I find it? Any thoughts about carving up 8 or 10″ square cake layers– so that it would slice and serve easier? Or is that a dumb question from a non-baker who is a risk taker?? Thanks and certainly appreciate your inguinity, savvy and creativeness.

    • Avatar for Naomi Robinson

      John replied: — August 6th, 2014 @ 9:42 am

      Serious bout making this cake for a Texas fajita party 1. How much milk sauce to brush on both sides of cut cake layers that will give great Tres Leches flavor, but not sog the cake? 2. Thinking about assembling cake while guests eat and logistically bring a cooler with the frozen layers, so the gorgeous cake won’t topple over as it gets hot outside!! What do Ya’ll think? Thanks again!