Soft, moist, and rich Mexican special eggless tres leches cake with mango-flavored whipped cream frosting—a simple eggless cake to celebrate any occasion.

Finally, I am posting a cake recipe for this blogging marathon. I am glad that I am sharing our family’s favorite – Tres Leches Cake, of course, the eggless version. :-)

What is Tres Leches-

We all know that this is a famous Mexican cake, and Tres means three, and leches mean Milk. It’s a sponge cake soaked in three milk mixture; Whole milk /heavy cream, condensed milk, and evaporated milk. I did not use any butter for this recipe. It’s a light, spongy cake with the air bubble, and this texture helps to absorb the Milk and make it moist and juicy.

Be it vaandu’s birthday or mine or M’s or our anniversary, if there is a cake, then it is always a Tres Leches cake, and if I bake for any particular occasion, it will always be Tres Leches too. :-) But I didn’t get a chance to post it on my blog until now. :-) Even though I have posted a few cake recipes, this is the first cake recipe with frosting.

I used my basic vanilla sponge cake recipe here but modified the flours a bit. In that recipe, Instead of using APF entirely, I removed 3 tbsps of APF and used corn starch instead.

Homemade Cake Flour Mix:

Cake flour mix provides a nice texture to this cake, and it helps in absorbing the mix. But I did not want to buy a cake mix flour just for this recipe and always follow the trick that I learned from here. To prepare one cupcake flour mix, all you have to do is remove 2 tbsps of APF from 1 cup of APF and add 2 tbsps of cornstarch. Sieve them so that the flours are well combined. For this recipe, as I used 1.5 cups of APF, I removed 3 tbsps and included 3 tbsps of cornstarch. So hence in my ingredient list, you will 1.5 cups minus 3 Tbsps of APF.

Milk Mixtures:

The below measurement yields 2 cups of the milk mixture, but I usually add about 1.5 cups initially, and then if required, I will add the remaining half cup. If you are planning to soak the cake overnight, initially add 1.5 cups and then add the remaining half cup. This time, I soaked the cake for about 1 hour, and I added a little more than 1.5 cups of the milk mixture.

Frosting:

We like the mango flavor, so I used one tsp of mango-flavored custard powder. Instead, you can use fresh mango puree, or you can skip that too.

I think I have written too much. So without any further ado, here is the cake recipe. Enjoy!

Eggless Tres Leches Recipe with Step-wise Pictures-

Ingredients:

For the Sponge Cake:

Maida/All purpose flour – 1.5 cups minus 3 Tbsps
Corn Starch – 3 tbsps
Yogurt – 1 cup
Granulated Sugar – ¾ cup
Baking soda – ½ tsp
Baking powder – 1.25 tsp
Salt – a pinch
Vegetable oil – ½ cup
Vanilla essence – 1.5 tsp

For the Milk Mixture:

Whole Milk – ¼ cup
Condensed Milk – 1 can(14 oz)
Evaporated Milk – ½ cup

For the Frosting:

Heavy Whipping Cream – ¾ cup
Sugar – 2 tbsps
Custard Powder – 1 tsp

For decoration:

Maraschino Cherry – 15 to 20 cut into halves.

Steps:

Sponge Cake Preparation:

Preheat the oven to 350 deg F.
Grease a cake pan and set aside.

Add the yogurt and sugar in a wide bowl and whisk them together. Make sure the sugar is dissolved.
Now add the baking powder, baking soda, and salt. Mix them and let it sit for 5 minutes.
The mixture will be emulsified now. Add the vanilla extract and whisk again.

Now slowly pour the oil and whisk the mixture. This helps in excellent emulsification.
Sieve the APF and corn starch to this wet mix and combine gently.
Make sure there aren’t any lumps. Pour this cake batter into the cake pan and spread it evenly.
Tap it twice, so that the mixture settles. Bake the cake for about 30 to 35 minutes or until when a toothpick inserted in a center comes out clean.

Let it cool for 15 min.

Adding Milk Mixture:

Once the cake has cooled for 15 minutes, transfer the cake to a plate with high edges like below. I inverted the cake and let the bottom part on the top. I didn’t revert it back.

Let it cool again for 10 minutes, meanwhile, prepare the milk mixture.
Add the whole Milk, condensed Milk and evaporated Milk and mix them well.
Now using a fork, pierce the cake all over the top.

Slowly pour the milk mixture on top of the cake.
Let the cake rest for about 1 hour so that the cake absorbs all the milk mixture.

Frosting Preparation:

Add ¾ cup of Milk and sugar in a wide bowl and using hand mixture, whisk it nicely until soft peaks are formed.
At this stage, add the custard powder and whisk again until stiff peaks are formed.

Decorating the Cake:

After 1 hour, spread the prepared frosting on top of the cake and spread it evenly.
Decorate the edges with maraschino cherries and serve.

Recipe Notes:

Using cake flour mix is not mandatory. You can use plain APF too.
I used vegetable oil for this recipe; you can use saffola or canola oil too.
Cooling the cake for at least 20 minutes is important.
Make sure you use a high edge plate, as the milk mixture will run out the sides as you pour it on top.
Custard powder addition is optional, and you can decorate the cake in your preferred way.
You can let the cake soak overnight. In that case, cover the cake with cling wrap and refrigerate.
Make sure you soak the cake for at least 45 minutes to one hour.
Traditionally Maraschino cherries are used for decoration, but you can decorate with any berries.
Whole Milk is preferable, but you can replace it with heavy cream, or if you want the cake to be light add 2% milk instead of whole Milk.
Every oven is different and timing might differ between convection and conventional oven, the rack position, etc. Make sure you bake until when a toothpick inserted in a center comes out clean. For this measure, you might not need to bake beyond 45 minutes.

If you like eggless cakes, then check out my,

📖 Recipe

Sending this recipe to Valli’s Anniversary Mela Event.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75
[inlinkz_linkup id=693907 mode=1]

Comments

AJ says

January 19, 2021 at 1:50 am

I(and my close ones) have made the Victoria Sponge Cake from this recipe atleast a dozen times and it comes out perfectly EVERY SINGLE TIME. It’s my go to cake recipe since the last year now and I’m so glad to have found it!! Thank you Vidya :)

- Srividhya G says
  
  January 19, 2021 at 9:49 pm
  
  Thanks much. :-)
  
Nitya says

January 10, 2021 at 7:41 pm

Can homemade curd be used in place of store bought yoghurt? Thank you.

- Srividhya G says
  
  January 11, 2021 at 10:01 am
  
  Yes, you can very well use it.

« Older Comments

Tres Leches Cake | Eggless Tres Leches Cake with Mango Flavored Whipped Cream Frosting