Tres Leches Cake is a sponge cake soaked in three different kinds of milk and topped with whipped cream.
This Irresistibly moist cake is a specialty of Mexico and many Latin American Countries. No Cinco de Mayo celebration is complete with out this cake.
Sharing the easy eggless version of this classic Tres Leches Cake.
What is Tres Leches Cake?
Tres Leches Cake translates to Three Milk Cake. Light and fluffy sponge cake is poked with wholes and soaked with three different kinds of milk (evaporated milk, sweetened condensed milk and heavy cream).
After resting in the refrigerator for few hours, this cake soaks up all the milks and just melts in your mouth. It may sound heavy, but this homemade version is surprisingly light with the right amount of sweetness.
To make the eggless tres leches cake, I used my eggless vanilla sponge cake recipe. This vanilla cake worked so well when soaked in the milks.
You will love this Tres Leches Cakes
- sounds fancy but very easy to make
- is also eggless
- a great make ahead cake
- a perfect dessert for any kind of celebration
Ingredients for the Eggless Sponge Cake:
The 3 milks needed are –
Step By Step Instructions:
Preheat the oven to 350F / 180 C. Grease an 7 by 11 rectangular pan ( 8 or 9 inch round cake pan) with oil and set aside.
1 – In a large bowl add yogurt and beat the yogurt with a whisk to remove any lumps. Add baking soda and mix it well. Set a side for 5-7 minutes, not more than that.
2 – In a large bowl add oil and sugar and whisk for two minutes.
3 – After five minutes, you will see small bubbles in the yogurt mixture. Add the yogurt mixture and vanilla extract to the sugar mixture and mix well.
4 – Sieve the flour and baking powder and set aside.
5 – Now add the sieved flour in two batches and fold in gently to remove any lumps. Do not over mix.
6 – Transfer the batter to the prepared baking dish.
7 – Bake the cake for 30 -35 minutes until the tooth pick inserted comes out clean. Mine was done by 30 minutes. The time may vary depending on the oven and size of the pan.
Let the cake cool for 10 minutes, not more than that.
8 – While the cake is cooling lets make the milk – Combine heavy cream, evaporated milk and sweetened condensed milk in a glass jug. The milk should be lightly sweet, not overly sweet. Taste the milk and adjust the condensed milk according to your taste.
9 & 10 – With a fork prick all over the cake and gently pour half of the milk. Move the pan so it covers all the edges and the top. Wait for 10 minutes and pour rest of the milk.
11 – Cover and refrigerate for atleast 12 hours or overnight. While the cake is resting in the refrigerator lets make the whipped cream.
12 – To a cold bowl add whipping cream, vanilla extract and sugar.
13 & 14 – With a hand blender whisk for 3-4 minutes till you get stiff peaks. Chill the cream for atleast two hours.
15 & 16 -After two hours remove the cake and spread the whipped cream. I used a fork to make neat lines on the cream. Cover the cake and place it back in the refrgirator for atleast 8 hours.
17 & 18 -Serve the cake garnished with crushed pistachio and sliced strawberry.
Cake stays fresh for 3 days!
Pro Tips –
- Don’t be afraid to use all the milk, the cake will soak it up.
- When you prick the cake, do not prick all the way down, just half way.
- Let the cake soak all the milks for atleast 10 hours before serving.
FAQ’s –
I just used homemade yogurt which was made with 2 % milk. Use 2 % or full fat yogurt ( not skim). Just make sure the yogurt is not sour.
Yes, non flavored plain store bought yogurt can be used.
I have not tried, so cannot say if it will work.
Few more Cake Recipes-
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Please Note: I slightly increased the 3 milks quantity from the original measurements.
Equipment
- Oven
Ingredients
Cake Ingredients –
- 1 ½ cup All Purpose Flour
- ¾ cup sugar
- 1 cup plain yogurt ( not sour)
- ½ cup vegetable oil
- ½ tsp baking soda
- 1 ¼ tsp baking powder
- 1 tsp vanilla extract
3 Milk Ingredients –
- 2 cups evaporated milk
- 1 cup heavy whipping cream
- 1 cup sweetened condensed milk see the note 1
Whipped Cream
- ¾ cup heavy whipping cream
- 1 ½ tbsp sugar
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 350F / 180 C. Grease an 7 by 11 rectangular pan ( 8 or 9 inch round cake pan) with oil and set aside.
Cake –
- In a large bowl add yogurt and beat the yogurt with a whisk to remove any lumps. Add baking soda and mix it well. Set a side for 5-7 minutes, not more than that.
- In a large bowl add oil and sugar and whisk for two minutes.
- After five minutes, you will see small bubbles in the yogurt mixture. Add the yogurt mixture and vanilla extract to the sugar mixture and mix well.
- Sieve the flour and baking powder and add the sieved flour in two batches and fold in gently to remove any lumps. Do not over mix.
- Transfer the batter to the prepared baking dish. Bake the cake for 30 -35 minutes until the tooth pick inserted comes out clean. Mine was done by 30 minutes. The time may vary depending on the oven and size of the pan.
- Let the cake cool for 10 minutes, not more than that.
3 Milk –
- While the cake is cooling – combine heavy cream, evaporated milk and sweetened condensed milk in a glass jug. The milk should be lightly sweet, not overly sweet. Taste the milk and adjust the condensed milk according to your taste.
Soaking –
- With a fork prick all over the cake and gently pour half of the milk. Move the pan so it covers all the edges and the top. Wait for 10 minutes and pour rest of the milk.
- Cover and refrigerate for atleast 10 to 12 hours or overnight.
Whipped Cream –
- While the cake is resting in the refrigerator, to a cold bowl add whipping cream, vanilla extract and sugar.
- With a hand blender whisk for 3-4 minutes till you get stiff peaks. Chill the cream for atleast two hour.
Topping the cake with whipped cream –
- After two hours, spread the whipped cream on the cake. I used a fork to make lines on the cream. Cover the cake and place it back in the refrigerator for atleast 8 hours.
- Serve the cake garnished with crushed pistachio and sliced strawberry.
- Cake stays fresh for 3 days!
Janaki
Hi there! I am hoping to make this cake but i am wondering if i make it the day before it’s going to be served, will the cake get super soggy due to the milk soaking?
Thank you!
Madhavi
Generally Tres Leches Cake is made a day in advance for the cake to soak up all the milks. You can definitely make it a day in advance. Keep it refrigerated till you are ready to serve.
Panna
Hi, can this be made gluten free? Thanks
Madhavi
Sorry….I have not tried with gluten free flour.
Khlood
thank you that was so delicious, nobody believed it was eggless
Madhavi
Thanks Khlood. So glad you all liked it.
NickiB
This was delicious! I have a child with an egg allergy, so thank you for this eggless recipe.
I substituted the AP flour for a cup-for-cup gluten free substitute since half of my family has celiac disease, and it turned out great.
This recipe is a keeper for sure!
Madhavi
Thank you Nicki. I am so glad your family enjoyed it. So good to know that it worked with the gluten free flour too.
Swathi
Can this cake be transferred to a cake stand considering there is the soaked milk at the bottom of the pan? If so at what step?
Madhavi
You need a stand where the sides are covered so the milk doesn’t spill. If you can place the cake stand in the refrigerator, transfer the cake to the pan after the cake cools slightly. Then add the milks and place it in the refrigerator.
Suma
Looks so delicious
Madhavi
Thank you! Hope you get to try it sometime.
Cake lover
Thanks going to try for my dads birthday
Madhavi
Hope your dad enjoys it!
Kundana
Amazing recipe
Madhavi
Thank you!
Sam
Hi, did you use caster sugar or granulated sugar? X
Madhavi
Granulated Sugar!
Sam
Caster sugar or granulated sugar?
Madhavi
Granulated Sugar
Sujatha
Wow yummy
Madhavi
thank you!