Looking for a dessert with moist deliciousness, simple to make, and eggless? Look no further as this Classic Mexican cake recipe will meet and exceed your expectations.
I love Mexican food. Mexican food has become so popular around the world. Most restaurants include them in their menus and some local restaurants serve Mexican food entirely! This was inspired by my other recipe Strawberry Filling For Cupcakes on this site.
I savor the moments I devour a Mexican meal at a local restaurant, take it down with some Spanish tunes, and crown the experience with a moist dessert such as the Tres Leche oh my!
There are times I just want to treat family and friends to a sweet, milky, rich, and exquisite cake. Tres Leche tops the list and they always keep asking for more whenever we have an occasion.
Why This Recipe
This recipe has some relatives such as ras malai cake which is soaked in saffron-flavored milk and condensed milk and is eggless as well.
This Tres Leche Cake is made of a simple cake of your choice soaked in a mixture of evaporated milk, condensed milk, and whipping cream.
The soaked cake is then frosted with a layer of sweetened whipped cream and some fresh strawberries… yummie your mouth must be watering by now...lol
A great time saver would be to bake the cakes a day ahead so that the cake can sufficiently soak in the three milks.
I am already bubbling with excitement to share with you the eggless version of the Tres Leche Cake. If one of your guests is allergic to eggs like a close buddy of mine is, let them not miss out.
Ingredients and Substitutes.
All-purpose flour forms the dough base of the cake.
Yogurt is a fat-rich dairy product that moisturizes the cake without thinning out the cake batter. You can substitute yogurt with sour cream if you don't mind the sour flavor.
Baking powder and baking soda are the leavening agents that make the cake rise.
Salt balances out the other flavors in the recipe.
Sugar sweetens the cake, makes it cake! You can substitute with healthier sweeteners such as stevia powder.
Vanilla extract is my all-time favorite cake flavor responsible for its sweet and almost mild aroma.
Condensed milk is cow’s milk from which water has been removed and sugar has been added. Coconut milk can be used to substitute this, making it vegan!
Evaporated milk is cow’s milk from which water has been removed but has not been sweetened. Although I have not tried, you can replace evaporated milk with almond milk.
Heavy cream, also known as heavy whipping cream, is one of the dairy products rich in fat and rises to the top of milk. You can replace this milk with saffron or cardamom-flavored milk giving it a Rasmalia cake hint.
Whipping cream is whipped and used to frost the Tres Leche.
Strawberries are great for garnishing the cake and adding a tangy and sweet fruity flavor. You can substitute strawberries with any of your favorite berries or fruit such as cherries.
- Mixing bowls
- Electric hand mixer
- Rubber spatula
- Baking tins
For the cake to soak in kinds of milk effectively and effectively, bake the cake ahead of time.
If you decide to bake the same day you intend to serve Tres Leche, you might rush the time required to let the cake absorb the flavors and firm up in the fridge.
Another tip is to poke the holes in just half the cake. Poking the holes all the way down will result in a soggy mess, and the cake will lose its shape too.
Soaking The Cake
1. Once the cake is baked, let it cool in the pan completely. Poke holes with a fork all over the top of the cake, pour in the three milk mixtures all over the cake, and tilt the cake pan to ensure all the milk has been absorbed.
2. Place the soaked cake into the fridge overnight for all the flavors to blend perfectly with the cake and firm up as well.
Frosting The Tres Leche
1. The next morning, prepare the frosting by whipping the cream in a cooled mixing bowl. Whip until the cream forms stiff peaks. Cool the cream for about 2 hours.
2. Get the soaked cake out of the fridge, and frost the cake with cooled whipping cream. Decorate your Tres Leche with as you desire. Sliced strawberries add rich color contrast and fruity flavor to the Mexican cake.
3. Return the Tres Leche Cake to the fridge and let it cool for an hour. Divide the cake into large pieces, serve, and indulge in the milky dessert.
It will take at least 6 hours. Try soaking the cake with the milk overnight to maximize the time factor.
If you want to achieve a more flavorful and rich Tres Leche, let it set overnight in the fridge. You can work on the whipping cream the next morning.
It will last for four days in an airtight container. Soon after that, it will begin to get soggy.
You can also freeze the cake before frosting it. Wrap with a cling film tightly and freeze the cake for about 2 months.
If you tried this Eggless Tres Leche Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below. Thanks for visiting!
Eggless Tres Leche Cake
- Electric hand mixer
- Rubber Spatula
- Baking tins
- 2 cups All-purpose flour
- ¾ cup Sugar
- 1 cup Plain Yorgut
- ½ cup Vegetable Oil
- ½ teaspoon Baking soda
- 1 ¼ cup Baking powder
- 1 ½ teaspoon Vanilla extract
The Three Milks
- 2 cups Evaporated milk
- 1 cup Sweetened condensed milk
- 1 cup Heavy whipping cream
- 1 cup Heavy whipping cream
- 1 teaspoon Vanilla extract
- Preheat your oven to 150 degrees celsius or 350 F.Prepare a rectangular baking dish by greasing it with vegetable fat and lightly flouring.
- Pour yogurt into a small mixing bowl and add thebaking soda, stir and set aside for 7 minutes.
- In a large mixing bowl add sugar and oil and beatuntil thoroughly mixed.
- You will notice some bubbles forming in the yogurtbecause of the leavening action of baking soda. Gently pour the yogurt mixtureinto the sugar and egg mixture.
- In a separate bowl, whisk the flour, baking powder,and salt. In two batches, add the dry ingredients to the wet ingredients and fold gently with a rubber spatula. Mix until all ingredients are fullycombined. Be careful not to over-mix.
- Pour the cake batter into the greased pan. Bake for 30 to 40 minutes until a toothpick comes out clean.
Mixing the three milks
- While the cake is baking, mix the three milks in a jar and set aside. Taste the sweetness of your milk mixture, and adjust the sweetest to your satisfaction, mild sweetness tastes excellent. I believe it would taste delicious if you add a dash of cardamom or saffron.