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

4.71 from 17 votes

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

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

Prep Time15

Cook Time40

Cooling and milk soaking time2

Total Time2 55

Course: Dessert

Cuisine: Mexican

Keyword: eggless cake, Tres Leches Cake

Servings:

Calories: 619kcal

Author: Srividhya G

Ingredients

For the Sponge Cake

1.5 cup All-purpose flour
3 tbsp Corn starch
1 cup Yogurt
¾ cup Granulated sugar
½ tsp Baking soda
1.25 tsp Baking powder
⅛ tsp Salt
½ cup Vegetable oil
1.5 tsp Vanilla essence

For the Milk Mixture

¼ cup Whole milk
14 oz Condensed milk one 14 oz can
½ cup Evaporated milk

For the Frosting

¾ cup Heavy whipping cream
2 tbsp Sugar - 2 tbsps
1 tsp Custard powder - 1 tsp

For decoration

20 Maraschino Cherry - 15 to 20 cut into halves.

Instructions

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 absorb all the milk mixture.

Frosting Preparation

Add ¾ cup of milk and sugar 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.

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.

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