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a slice of eggless tres leches cake served in a white plate garnished with 3 milk and pistachio and strawberry
Print Recipe
5 from 11 votes

Eggless Tres Leches Cake

Prep Time15 minutes
Cook Time35 minutes
Resting Time10 hours
Course: Dessert
Cuisine: International, Mexican
Servings: 8
Author: Madhavi

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!

Notes

1 - After you mix the milks, taste for sweetness. The mixture should be mildly sweet. You can also adjust the condensed milk to your liking. 
2- To give a Indian touch, add cardamom powder and saffron strands to the milk.