Go Back Email Link
–+ servings

Eggless Tres Leches Cake Recipe

No ratings yet
This easy eggless tres leches cake recipe is perfectly moist and authentic. The ultimate eggless Mexican milk cake for any celebration!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings: 1
Course: Dessert
Cuisine: International, Mexican
Ingredients Method Notes

Ingredients
  

Cake Ingredients –
  • 1 ½ cup All Purpose Flour
  • ¾ cup sugar
  • 1 cup plain yogurt ( not sour) homemade or store bought
  • 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

Method
 

  1. Preheat the oven to 350°F (180°C). Grease an 8- or 9-inch round cake pan or a 7x11-inch rectangular pan with oil and set aside.
Cake -
  1. Whisk the yogurt in a large bowl until smooth. Stir in the baking soda and let the mixture rest for 5 to 7 minutes.
  2. Combine the oil and sugar in a large bowl and whisk for two minutes.
  3. Add the bubbly yogurt mixture and vanilla extract to the sugar mixture and mix thoroughly.
  4. Sift the flour and baking powder together. Fold the dry ingredients into the batter in two batches until just combined, taking care not to overmix.
  5. Pour the batter into the prepared pan and bake for 28 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow the cake to cool for 10 to 15 minutes.
3 Milk -
  1. Whisk the heavy cream, evaporated milk, and sweetened condensed milk in a glass jug. Adjust the amount of condensed milk to achieve your preferred level of light sweetness.
Soaking -
  1. Prick the surface of the cake all over with a fork and pour half of the milk mixture over the top. Wait 10 minutes, then pour the remaining milk, ensuring the edges are well-saturated.
  2. Cover the cake and refrigerate for 10 to 12 hours or overnight.
Whipped Cream -
  1. Combine the whipping cream, vanilla extract, and sugar in a chilled bowl.
  2. Whisk with a hand blender for 3 to 4 minutes until stiff peaks form, then chill the whipped cream for at least two hours.
Topping the cake with whipped cream -
  1. Spread the whipped cream over the cake and create decorative lines with a fork. Cover and return the cake to the refrigerator for at least 8 hours.
  2. Serve the cake garnished with crushed pistachios and sliced strawberries.
  3. Store the cake for up to 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.