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.
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.
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!
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.
Averie @ Averie Cooks 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!
Mary @ The Kitchen Paper says
Definitely do a DIY post! Your photography is always beautiful – and this cake sounds phenomenal, too!
Aikko @ Bake Happy says
Amazing! This is just pure awesome! I made tres leches inspired cupcakes once but instead of drenching it in milk, I drenched it in yakult and it tasted great! 🙂 http://bakehappy.blogspot.com/2012/07/malted-yakult-cupcakes.html
Sylvie @ Gourmande in the Kitchen says
The blue grey looks great, yes please show us!
Miriam @ Overtime Cook says
Naomi, this looks amazing! And I am absolutely loving the look of your photography backdrop! I definitely need to try this…cake and backdrop!
Somedays I wish, I could learn baking from you! And oh please please do the DIY.
Laura (Tutti Dolci) says
Gorgeous cake, I’d love to see a DIY post!
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 🙂
Regina @ SpecialtyCakeCreations says
I have to join in with the other commenters: this cake looks amazing! And as always stunning photography.
I am eager to learn any little snippet about how you create your incredible pictures, so a DIY would be great!
You never cease to amaze me with your baking and photography talents!! Beautiful 🙂
Katrina @ Warm Vanilla Sugar says
This is so pretty! Tres Leches is such a fabulous cake – and you took it to the next level!
Gina @ Running to the Kitchen says
Yes to the DIY post! I did one in the summer about distressed wood boards but would love to see your method since I still have some wood leftover from that project.
Caroline @ chocolate & carrots says
I love the different backgrounds and the cake looks great!
Melissa from the Blue House says
OH MY GOSH that looks delicious. And I’m trying to not eat sugar til my birthday (2/7) and these pictures are killing me! WHY OH WHY did I have to look? 😉
yes! love your tips on making boards!
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!!
Beautiful cake and yes! I would absolutely love a tutorial on that back board! Just finished making some boards from your previous tutorial and I love them.
Brandon @ Kitchen Konfidence says
Yes!!! DIY post!!
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.
the height on that baby!can we also have a tutorial on that cake?
Erika @ The Hopeless Housewife says
This looks so fantastic!
Culinaire Amoula says
Un très joli gateau!! Bravo:
Cassie | Bake Your Day says
I love the idea of a layered tres leches cake. This is gorgeous, Naomi!
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!
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.
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.
Julie @ Table for Two says
you make everything look SO gorgeous and perfectly put together. tres leches in 7 layers would be the death of me!
Kevin (Closet Cooking) says
That looks so light, fluffy, cream and good!
all I want in life is this cake. Not just one slice, the whole dang thing. IT’S GORGEOUS!!!
Naomi, that is SOOOO lovely!
Jenny Flake says
Naomi, your photography is so incredible, I love coming over to see what you are baking! xoxo
Rosie @ Sweetapolita says
Amazing, Naomi! Completely stunning. xo
Whitney @ The Newlywed Chefs says
Naomi, this is simply beautiful! Can’t wait to see more of your outstanding creations.
Shanna@ pineapple and coconut 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!
Jen @ Savory Simple says
Kim d. says
A DIY would be great.
Lola @dressupwithlola.com 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
Cookin Canuck says
Absolutely stunning…the cake, the photos, the backgrounds. And yes, I’d be very interested in a DIY to make the backgrounds.
Heather Christo says
Naomi- this cake is just gorgeous!! I will be dreaming about it tonight!
Marian (Sweetopia) says
So beautiful, Naomi! I can imagine it must taste heavenly too!
The cake is called “Tres LecheS” with an “s” (plural form) on the end since you use three types of milks. Otherwise, lovely photos.
Memoria-Thank you! Yes, I totally missed that!!
The Bearfoot Baker 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!! =)
*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!!
Allison T says
I have made Tres Leche Cake before but would have never thought of making it into layer cake! Wonderful idea!
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.
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!