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Tres Leches Cake (Milky Cake

This tres leches cake is one of my all-time favorites. Made with layers of cake filled with sweetened condensed milk and topped with a soft vanilla cream cheese frosting, this tres leches recipe will quickly become one of your favorites too!

Tres leches cake topped with raspberries being sliced and served.

Tres Leches

If you’ve ever made tres leches before, you’ll notice this recipe is slightly different. Traditionally, tres leches cake layers are soaked in milk after they are baked, then stacked and drizzled with more milk.

With this take on tres leches, you don’t need to worry about pouring extra milk on top of the cake. The milk is baked right into the layers—and they are every bit as moist as traditional tres leches, minus all the fuss.

Why is this Milk Cake Called Milky Girl?  

The name of the milk cake, Milky Girl, has a little bit of a story behind it. In Germany, where this cake originated, the condensed milk can label has a girl on it and the name of the condensed milk is “Milky Girl”. Since the cake layers are based on condensed milk, the cake was named after the name of the condensed milik brand. 

All that being said, you can use any kind of condensed milk you have on hand for this milk cake—it doesn’t have to be Milky Girl.

Milk cake iced and topped with raspberries. The cake is on a white stand with a red velvet tablecloth and plates and spoons in the foreground.

Cream Cheese Frosting

This cake comes out extra tender thanks to a combination of the condensed milk cake layers and the cream cheese frosting that is in between each layer. The frosting is absorbed into the cake which makes it all the better! 

This soft, creamy, and fluffy cream cheese frosting has a hint of vanilla which makes it all the better! Plus, you only need four simple ingredients to (literally) whip up this frosting. It’s well worth the effort!

Cream Cheese Frosting with Fruit

Between the cake and the cream cheese frosting, this dessert comes out pretty sweet. To give more of a balance I like to add tart raspberries on top of the cake. Plus, it just looks so pretty on top of that cream cheese frosting.

I usually put halved raspberries between each layer as well, but this time I only had enough for the top. I highly recommend trying it in between each layer – it’s fantastic with the cream cheese frosting! 

A slice of cake with cream cheese frosting in between each layer, and raspberries on top of the cake.

How to Make This Tres Leches Cake

*For detailed recipe instructions see the recipe card bottom of the post. 

  • Grab your ingredients for the cake layers.

Ingredients for the tres leches cake layers.

  • Preheat oven to 350F with the baking rack in the middle. Line a jelly roll baking sheet with parchment paper and set aside.
  • Prepare the condensed milk cake batter.

Visual step by step directions for making tres leches cake batter.

  • Pour out the cake batter into 9-inch circles on parchment paper and bake.

Step by step pictures on how to lay out the tres leches cake batter for baking into even layers.

  • Once baked remove from parchment paper and bake the remaining cake batter. You should have 7 tres leches cake layers in total.

Tres leches cake on a parchment paper, and peeling off the parchment paper to cool.

How to Make Vanilla Cream Cheese Frosting:

  • Gather your ingredients.

Ingredients needed for the vanilla cream cheese frosting.

  • Add all the ingredients to a mixing bowl except for the whipping cream and whip until smooth.
  • Add the whipping cream and mix until the cream is fluffy.

Step by step pictures on how to make the perfect vanilla cream cheese frosting.

How to Assemble the Tres Leches Cake:

  • Put a dab of frosting on your serving board/platter. Place the first cake layer on top and press to adhere.
  • Spread 1/5 of frosting into an even layer, place the second layer and do the same.
  • Repeat until all the frosting and tres leches cake layers are used up.
  • Adding about 1/4 of halved raspberries to each layer would be great, but it is optional.

Step by step instructions showing how to assemble a layered tres leches cake.

  • Use about 2/3 of a cup of the reserved frosting to cover the sides and top of the cake.
  • Put a thicker layer around the sides, but a very thin layer on top.

Tres leches cake covered with cream cheese frosting.

To decorate the cake:

  • Fit a pastry bag or a sand Ziplocploc bag with a star tip (#35 Ateco) and fill it with the reserved 1/3 cup frosting.

Piping pipes for icing a tres leches cake.

  • Add shredded coconut along the sides of the cake, and about ½ inches of the top of the edge of cake.
  • Pipe stars all around the edge of the cake.

Woman decorating the side and top of a tres leches cake with shredded coconut and icing.

  • Put a layer of raspberries, open side up all inside the piped edge. Fill each opening with raspberry sauce or strained jam.

Step by step instructions on how to decorate the top of a tres leches cake with raspberries.

  • Cover the cake and refrigerate overnight, for the cake layers to soften.

Tres leches cake with raspberries on top covered in a glass dome as it soaks overnight.

To Serve the Tres Leches Cake:

  • Dip a knife in hot water, wipe and cut the cake in wedges.

Try these additional dessert recipes:

 

A slice of tres leches cake topped with raspberries being served. A stack of plates with spoons and a sprig of rosemary in background.

Tres Leches Cake (Milky Girl Cake)

Milky Girl Cake | Let the Baking Begin!
4.9 from 28 votes

This Milky Girl Cake is the tres leches cake you've been looking for! This condensed milk recipe is a milk cake with a soft cream cheese frosting. 

Author: Marina | Let the Baking Begin
Course: Dessert
Cuisine: Russian
Keyword: milky girl cake
Calories: 577 kcal
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 12 servings

Ingredients

Ingredients for Vanilla Cream Cheese Frosting

Also:

  • cups raspberries for the top of the cake
  • cups raspberries , halved (to put between layers of the cake (optional))
  • ½ cup shredded unsweetened coconut
  • 4 Tbsp jam strained

Instructions

  1. Preheat oven to 350°F with the baking rack in the middle. Line a jelly roll baking sheet with parchment paper and set aside.

How to make the Condensed Milk Cake Layers for Milky Girl Cake:

  1. Add 1 can condensed milk to a bowl. In a separate bowl stir together 1 cup flour and 1 tbsp baking powder. Add 2 eggs to the condensed milk and stir until smooth. Add flour mixture and stir until smooth again.

  2. Draw a 9-inch circle on the parchment paper. If using the jelly roll pan you can probably fit to circles. Flip the parchment upside down. Pour ⅓ cup batter int he middle of the circle and spread into a thin layer, trying to stay within the drawn circle. Bake for about 5 minutes, or until the middle is baked through. It helps if someone can help you hold the parchment in place while you spread the batter around.
  3. Remove from parchment paper as soon as you get the cake out of the oven, scrape off any stuck bits of cake. Reuse the parchment paper to bake the remaining batter in the above manner. You should have 7 cake layers total.

How to Make the Vanilla Cream Cheese Frosting:

  1. Add 2/3 cup powdered sugar, 16 oz cream cheese and 2 tsp vanilla to a bowl and whip until smooth and no chunks of cream cheese are visible; stop several times to scrape the bottom of the bowl.

  2. Add 3 cups heavy whipping cream and continue whipping until the whipped cream is fully incorporated and the cream is fluffy.

  3. Reserve 1 cup of frosting until later (for decorating).

To assemble the Milky Girl Cake:

  1. Put a dab of frosting on your serving board/platter. Place the first cake layer on top and press to adhere. Spread ⅕ of frosting into an even layer, place the second layer and do the same. Repeat until all frosting and cake are used up. Adding about ¼ of halved raspberries to each layer would be great, but it is optional.
  2. Use about ⅔ of a cup of the reserved frosting to cover the sides and top of the cake. Put a thicker layer around the sides, but a very thin layer on top.

To decorate:

  1. Fit a pastry bag or a sandwich Ziploc bag with a star tip (#35 Ateco) and fill it with the reserved ⅓ cup frosting.

  2. While holding the cake in one hand (or on a raised surface such as cake stand), fill the other palm of your hand with unsweetened shredded coconut and press it against the sides of the cake. Have something to catch the coconut shreds when they fall back down, like a baking sheet or a large plate. Go all around, covering the sides and around ½ inch of the top edge of the cake with coconut. Pipe stars all around the edge of the cake with the prepared piping bag.
  3. Put a layer of raspberries, open side up all inside the piped edge. Fill each opening with raspberry sauce or strained jam.
  4. Cover the cake and refrigerate overnight, for the cake layers to soften.
Nutrition Facts
Tres Leches Cake (Milky Girl Cake)
Amount Per Serving
Calories 577 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 25g156%
Cholesterol 161mg54%
Sodium 201mg9%
Potassium 412mg12%
Carbohydrates 45g15%
Fiber 2g8%
Sugar 30g33%
Protein 8g16%
Vitamin A 1520IU30%
Vitamin C 9.7mg12%
Calcium 228mg23%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Mariya

    This cake is amazing! Ive been baking for over 15 years. This is one of my favorite cake recipes. Simple ingredients, fast and easy to make, can be done in any shape or size. I’ve done double batch 6-7in to make slim tall cake for bdays and short big rectangle cake to cut up into single serve squares. Fully assembled and single serve good wrapped it taste the same after 2 months in the freezer. Thank you for the recipe Marina!

    · Reply
  • Dessertlover

    I usually don’t leave reviews, but this cake was super easy to make once I finished making the first few layers I got the hang of it and the rest was easy.
    Delicious and simple ingredients. Thank you for the recipe

    · Reply
  • Guest

    Hello) thank you for sharing your delicious recipes.
    I’ve made this cake for my hubby’s birthday and followed everything by the recipe and we decided that’s it’s delicious but has a bit too much of the cream cheese flavor, so the next time I made it I added 8 oz or mascarpone and 8 oz of cream cheese, instead of 16oz of cream cheese. It turned out amazing. And I got lots of compliments about the cake on the party that I brought it too.
    Maybe this info will be helpful to someone 🙂

    · Reply
  • Oksana

    How many days in advance can I make the layers of the cake ?

    · Reply
    • Several days. Just make sure to separate them with plastic wrap or wax paper so you can separate them when needed. Also, make sure to keep them wrapped.

      · Reply
  • Belinda

    How long can I keep the frosting for?

    · Reply
    • The frosting should not be made ahead of time. It should be made right before assembling the cake. The cake should keep well for up to 4 days.

      · Reply
  • William

    My Daughter-in-law is from Russia, and she makes these types of cake. She made a Chocolate Milk Girl Cake and it was fabulous…. Wanting to try her snickers cake next…. Keep up the great work…

    · Reply
  • Michaelle Trottier

    Followed this recipe exactly and this came out perfect. Love this cake! I will definitely be making it again and again. It was a hit for my daughters birthday cake. I used strawberries, since that is what looked best at the market that day. Great instructions and very easy.

    · Reply
  • Lora

    This cake is delicious. No doubt. The frosting is going in my list of best frostings. But the recipe did not produce 7 layers. I got 5 layers, carefully measuring a 1/3 cup of batter each time. A lot of effort for little cake. Thanks for the frosting recipe tho.

    · Reply
  • Angie

    Does the coconut coating on the outside of this cake make it taste pretty strongly of coconut? My family doesn’t like coconut but I would really like to try out the cake.

    · Reply
  • Ashley

    Love love love this recipe! I combined it with your chocolate version and alternated the layers It was awesome!

    · Reply
  • Emna

    Dear Marina,
    The recipe is amazing! I loved it so much. This being said, the frosting was not as thick as the one you show in the picture which caused the Cale to almost fall from both sides, though I stuck to the same measurements you mentioned. For Whipping cream I used liquid cream semi-thick. Despite the not so well montage, the taste is incredible .. and is close to a cake I cherished so much in Vienna .. Many thanks

    · Reply
  • Julia

    Oh my, this cake is AMAZING! I’m not a big fan of sweets but this cake I could eat all day everyday! Will definitely making it again and again! Thank you for sharing this awesome recipe.

    · Reply
  • Ash

    Hi there! Thank you for sharing this great recipes! I baked it for myself birthday. Love it so much! Thanks again!

    · Reply
  • Yasmine

    Hi there, this looks amazing! Do you think I can just make the cake as a whole cake rather than layers? Would it still rise enough just all of the batter in a cake pan?

    Thanks!

    · Reply
    • Hi Yasmine,
      I wouldn’t bake it as one layer as I think the cake would be too dense and not rise as much as it should. If you do try it, I would whip the eggs for good 10 minutes before carefully folding the rest of the ingredients in.

      Let me know if you do try it, how it went:)

      · Reply
  • Amina

    This was by far THE BEST cake I’ve made yet! Chocolate cakes are my specialty so when someone requested anything but chocolate I was thrown off. I knew it had to be something unique and not just the traditional white cake and that’s when I found this! And let me just say, Oh. My. Goodness! The ultimate!

    · Reply
  • Maria

    i love love love this cake!! will be making it again for christmas 🙂 am i able to make the layers a day ahead and assemble everything the next day?

    · Reply
  • Olga

    I made this cake for my mother’s in-law birthday and everybody loved it so much. Marina, thank you very much for such a wonderful recipe!

    · Reply
  • Ninfa

    bien gusta si feliz

    · Reply
  • Sherry

    Yes, Sruthi, fresh coconut can be used in place of processed for cakes. That is the traditional way coconut cakes are made here in the southern part of the United States.
    You need to poke a hole in the coconut (we use a hammer and a nail) and place over a glass to drain the coconut milk. Then bake it at about 325 degrees until it cracks open and you can split it into large pieces. You then peel the skin off the pieces and grate the flesh. You may want to spread it out to dry out a little before using it on the outside of the cake so the moisture doesn’t soften your frosting, I hope this helps.

    · Reply
  • Snowflakes

    I made this for my birthday and everyone just loved it. It was moist, not too sweet and just plain delicious

    · Reply
  • Celestine Marshall

    What can I use besides coconut in the milky girl cake recipe???

    · Reply
    • You can use finely chopped nuts, or crushed cookies or dry one cake layer in the oven and crumble it up to cover the sides of the cake.

      · Reply
  • LaDonna

    I made this again yesterday but I made it pineapple!!! I made it with pineapple preserves in the jelly isle , I poured the jar into a bowl, cut fresh pineapple really fine mixed that with the preserve and let that sit at room temp for several hours to let the flavors mend together then I used several paper towels in a bowl and poured the mixture in the paper towel bowl to get rid of some of the juices and then made the cake per recipe:-) it was good!! I can’t wait to try the chocolate one you have like this I still haven’t!!!

    · Reply
    • LaDonna

      One more thing can I make an awesome sugestion? I have no idea how or what it takes to change or make websites but it would be so so awesome if maybe you could add a thing onto the comments that would allow people posting to add a pic of their cakes ?? That would be so fun to see everyone’s cakes!!! 🙂

      · Reply
      • Thank you for your suggestion LaDonna, it’s a very good one! I did think about doing this when re-designing my website, but unfortunately adding more pictures to each webpage would slow down the page load time and I bet you guys would hate that 🙁 So, I opted for just not doing that.
        Fortunately though, you CAN add pictures to my wall on Facebook or tag me in your pix on Instagram, so that I can see your stuff (which I absolutely love, by the way)! So I know it’s not too helpful, but at least something.

        · Reply
        • LaDonna

          Oh man I dident even think of seeing if you had a Facebook lol awesome that’ll do I will definitely post their 🙂

          · Reply
    • That’s a great idea! I bet you can even not drain the juice off and it will be absorbed by the cake and help with making it more moist and flavorful! thank you for sharing!

      · Reply
      • LaDonna

        It definitely makes it more flavorful, I didn’t drain the juice off when I made it strawberry but it oozed out the sides of the cake but it still made it Delish lol

        · Reply
        • Oh, I see why you drained it next time haha! I guess if you want to, you can try adding a little cornstarch and cooking it for a minute to make it thicker so it doesn’t ooze out. I love adding strawberries to cakes!

          · Reply
          • LaDonna

            You have all the best ideas lol I never thought of cornstarch!!

  • LaDonna

    Last time I made it with strawberry, I used the frozen strawberries in the juice I pulverized them with my hand blender then I chopped fresh strawberries really fine and mixed them in then I poured them into a bowl with a bunch of paper towels so some of the juice could strain out or it would get too soggy (would still be amazing!)

    I made this again yesterday but I made it pineapple!!! I made it with pineapple preserves in the jelly isle , I poured the jar into a bowl, cut fresh pineapple really fine mixed that with the preserve and let that sit at room temp for several hours to let the flavors mend together then I used several paper towels in a bowl and poured the mixture in the paper towel bowl to get rid of some of the juices and then made the cake per recipe:-) it was good!! I can’t wait to try the chocolate one you have like this I still haven’t!!!

    · Reply
    • These are all great ideas, thank you for sharing with me!

      Another trick that I have kind of came up with to add flavor to unflavored cakes is to use a couple tablespoons of flavored jell-o powder to the frosting to give it additional flavor. I have tried that several times and it worked well too.

      · Reply
      • LaDonna

        Oh wow that’s an awesome sugestion I’ll have to find a flavor and try that! I love trying new things 🙂

        · Reply
  • Hursula

    I love this cake. I was wondering if strawberries instead of raspberries can be used in between and on top.
    Thanks

    · Reply
  • Sharon

    Marina,
    How long will this cake keep in the fridge? Also do you know if slices can be frozen??? Delicious cake, super easy to make but way too much for my small family!

    · Reply
    • Hi Sharon,
      I haven’t frozen this cake myself, so can not tell you how it will work 🙁 If you do freeze it and it works, would you let me know?

      · Reply
      • Sharon

        For those wondering you can freeze this cake. I cut into thin serving size slices and wrapped well in waxed paper. Then I wrapped slices in aluminum foil. I took a slice out and let it thaw in refrigerator,served with warm raspberry sauce. Still SO GOOD! Not sure how long this will stay good in freezer but I don’t have to worry about…I think it will all be gone in a week or two LOL. This recipe is wonderful!!!

        · Reply
  • Sharon

    I made this cake today. We’re having it tomorrow night for Christmas Eve dinner. It’s the prettiest cake I’ve ever made. The frosting is delicious. I used warmed raspberry preserves on the layers then the frosting. fresh raspberries on top and coconut all around. Can’t wait till tomorrow nigh…I mean I really can’t wait.

    · Reply
  • Sruthi

    Hi marina..,
    Is it fine to use fresh coconut?
    Merry Christmas..

    · Reply
    • Hi Sruthi,
      I’ve never used fresh coconut, but I think as long as you’re able to grate it and you like the flavor of it, it should be ok.

      · Reply
      • Sruthi

        Thank you for your time to reply merina.. I am from kerala, India and here fresh coconut is more easily and cheaply available than the processed or canned ones. I have seen many recipes that use processed versions of coconut.. So was confused whether i could use fresh or not.. Thanks for your help..
        Have a great Xmas n new year..

        · Reply
        • Sherry

          Yes, Sruthi, fresh coconut can be used in place of processed for cakes. That is the traditional way coconut cakes are made here in the southern part of the United States.
          You need to poke a hole in the coconut (we use a hammer and a nail) and place over a glass to drain the coconut milk. Then bake it at about 325 degrees until it cracks open and you can split it into large pieces. You then peel the skin off the pieces and grate the flesh. You may want to spread it out to dry out a little before using it on the outside of the cake so the moisture doesn’t soften your frosting, I hope this helps.

          · Reply
          • That’s a great piece of advice! I would never know to even start using a fresh coconut. Thanks Sherry!

  • Di

    Hi Marina!
    Thank you for this awesome cake recipe! I made it many times already 🙂 One question though: i want to bake the cake layers couple days in advance..do i store them in the fridge or room temp is fine?

    · Reply
    • Hi Di,
      Thank you for positive feedback!
      You can make it ahead of time and store it at room temperature tightly wrapped in plastic wrap or a ziplock.

      · Reply
  • Tzivia

    Wow looks really way good marina and might I add sooooooo very tantalizing and super scrumptious on my to bake after Passover list lmao with the jam do I have to heat it first and then strain and what kinda jam do u recommend luv srsly do u give online baking cake decorating classes heard you’re noted for your cakes

    · Reply
  • LaDonna

    Can I make this all chocolate some how? I made it the regular way it was amazing but now someone wants me to make a chocolate one.

    · Reply
    • If you love chocolate, you’ll like this chocolate version of this cake, with dry plums and walnuts (believe me, it works). I guess if you wanted to make the cream chocolate as well, you could add 1/4 cup of cocoa powder to the cream, but I would advise you to try it as it’s posted first, and then next time try it with chocolate and decide which one you like better.

      · Reply
      • LaDonnali

        Thank you so much!!! I will defiantly try both chocolate ones. The original one was absolutely amazing! Everyone raved about it. I made it for my sisters birthday and everyone love it!!

        · Reply
        • Oh that’s great! Did you layer raspberries in between layers or not?

          · Reply
          • LaDonna

            To be honest I used strawberries because my family dose not care for razz berries much. I bought frozen sweetened strawberries then I pureaied them and cut fresh strawberries and mixed it together and used that between the layers then put fresh slides strawberries on top. It was really good.

          • Woa! That sounds amazing! Thanks for sharing!

          • LaDonna

            Thank you it was great. I’ll let you know at the end of next month how the chocolate ones go and let you know if I change anything 🙂 have a beautiful week!!

  • Denise

    Marina, this is a very beautiful cake. I’m so glad to have found your recipe, and I can’t wait to try it out. Thank you, and I’ll be checking back for more of your great recipes! ) Even though I haven’t made it yet, I am going to give it 5 stars because it is very easy to understand and absolutely beautiful. 🙂

    · Reply
  • Tina

    I dont like coconut, is there a substitute I can use to make this cake? Thank you! 🙂

    · Reply
    • The coconut is just a way to decorate the sides and it doesn’t add much flavor to the cake. You can use cake/cookie crumbs, nuts or any other sweet crumbly mixture to decorate the sides if you want.

      · Reply
  • Nataliya

    CAKE IS THE BEST. Thank you for the recipe .

    · Reply
  • Alexys

    Just wondering if this cake can be baked in lesser bigger layers? Or in one layer possibly? Thanks in advance

    · Reply
    • I’m not sure what you mean by “lesser bigger layers”, would you clarify?

      I probably wouldn’t bake this as a single layer because coming out of the oven the layers are not soft, so they need to be softened by the cream. If you baked it as a single layer, it would probably be too thick to absorb the cream.

      · Reply
  • I’ve been trying to slow down on baking since the holidays are at its end, but I can’t stop thinking about this cake! It looks so incredible! I will be making is soon very excited to try it!

    · Reply
    • I’m having hard time stopping all the baking madness after the holidays as well lol. Let me know how you like it once you try it Dina!

      · Reply
  • Veronica

    Very yummy cake!! I made this for a Christmas dinner and also a few for my neighbors. It was a big hit! 🙂

    · Reply
  • Nadia

    I tried making this cake recently and it the baked layers kept sticking no matter what I did. Had to throw everything away. :(((

    · Reply
    • Hi Nadia, I’m so sorry it didn’t work for you. It is imperative to use parchment paper for this cake, and not foil or the wax paper (which might look like parchment paper, but it is not).

      If you use parchment, it will unpeeled as clean as you see it on the pictures in the post.

      When you just take the cake out of the oven it is soft, but as it cools it hardens and it makes it even easier to remove it off parchment.

      Hope this will help if you try it again!

      · Reply
  • Mila

    Beautiful cake! I’m working on it right now, thinking how I should decorated. I was woundering where did you buy that Rasberry Dessert Sauce? Also, thank you for posting amazing recipes for us.

    · Reply
    • I bought mine at Cash and Carry, but any kind of strained jam would work 🙂
      and you’re welcome Milochka! Thank you for visiting and using my recipes!

      · Reply
  • Lucy

    Hi girl
    Great job on this cake!!!
    Like always everything is mouth watering , what
    You bake or cook!!!
    I would love taking lessons
    From you if that was possible!!!
    I would like to know could I bake the layers
    And the next day put it together with the
    Cream? Also if I would make it two days
    Before Christmas would it still be ok?
    Thank you

    · Reply
    • Hi Lucy!

      Thank you for all the compliments! I love to eat great food so I make sure that only the best makes it to the website 😉

      You can bake the layers a couple days in advance, but I would probably layer them with wax paper or something like that or they might stick together. Also, keep them covered with shrink wrap or a ziplock bag so they don’t dry out.

      I think for best flavor, I would assemble it one day ahead because the cake absorbs all the cream and then it will be just solid cake. Do layer yours with raspberries, it gives it a really nice balance in flavor 🙂

      Good luck in your baking 🙂

      Merry Christmas!

      Marina

      · Reply
  • Olya

    Hi, I am very excited to try out this beautiful looking cake! I just have a question. I see you covered your cake with a bowl. Can I just cover it with plastic wrap?

    · Reply
    • I had no cake cover, so I used a salad bowl that was big enough to not touch the cake, because I didn’t want to mess anything up.

      If you use plastic wrap, just stick a couple of toothpicks around where the piped border is, so the plastic wrap doesn’t touch the frosting.

      · Reply
  • YELENA

    Marinochka ti prosto umnichka……zolotie ruchki

    · Reply
  • Alla

    Удивляешь каждый раз, умничка. А фотографии нет слов

    · Reply

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