- Traditionally Modern Food

Eggless Tres Leches cake

4.60 from 5 votes

Print Pin

Preheat oven to 355°F or 180°C
Take a 7-inch round springform pan and line it with parchment paper and grease with cooking spray or oil
In a wide mixing bowl add flour, baking powder, baking soda, sugar, and a pinch of salt; combine everything well with a whisk or fork
Make a dent in the center and add sour cream, oil, milk, and vanilla extract to the center., mix just until all the ingredients are incorporated; avoid over mixing
Over mixed batter yields a dense cake
Add the batter into the prepared cake pan and tap the pan twice
Bake for 30 - 40 minutes or until a toothpick/skewer inserted comes out clean
Cooldown the cake for 10 minutes and carefully flip the cake on the rack, remove the parchment paper, and allow the cake to cool completely

In a deep glass mug add evaporated milk, condensed milk, and heavy cream; mix well

Keep the cake back on the 7-inch springform pan
Place the springform pan on a wide plate or 9 inch or big cake pan
Use a skewer and make holes all around the cake
While making holes make sure the skewer goes all the down so that the cake gets well soaked in the milk and pour a generous portion of milk glaze on the entire cake
Make sure you add the glaze around the curves and rest it for 10 - 15 minutes till the milk mixture is well absorbed on the cake
Repeat adding the milk glaze in batches
After all the milk get soaked well sometimes you might see a little portion of milk on the plate
Pour it again on the entire cake
Cover the cake with a cling wrap and refrigerate the cake for at least 10 hours or overnight
The next day Milk glaze gets well absorbed in the cake
How to make stiff Whipped cream frosting:
In a wide vessel add chill heavy cream and beat it well on medium speed until you get soft white peaks
Add confectioners' sugar, instant vanilla pudding mix, vanilla extract and mix gently until everything is combined well. Our Whipped cream frosting is ready

Take a cake stand and place the springform pan and unmold the pan
Transfer the frosting into a piping bag and frost according to your preference
You can also melt chocolate and write on top of the frosting. This is a 9-inch Eggless Tres Leches that I made by doubling the recipe.

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

The amount of frosting differs based on the way you frost the cake. If required make one more batch of frosting
If preferred you can make Tres leches cake for a two-layer cake. Make milk glaze for two layers separately after milk glaze is well absorbed add the frosting
The same measurement can be baked in two 6 inch cake pan
I have used a Cheesecake pan so it was easy for Tres leches cake. If you are using a regular cake pan add a layer of cling wrap before adding the milk glaze for easy unmolding of the cake after the glaze
You can double the ingredient measurement for a 9-inch cake
I have used instant vanilla pudding mix hence I added a little vanilla extract but if you are using plain instant pudding mix-use 1 teaspoon of vanilla extract
You can add some cherries or strawberries on top of the cake
Chocolate writing can be done on the chill cake
I preferred piping my frosting so added pudding mix. You can skip if you prefer simple frosting
Always use chill heavy cream for whipping. Avoid room temperature heavy whipping cream
Add frosting only after the milk glaze is well soaked on the cake
For rich milk, glaze use heavy cream but If preferred you can use whole fat milk like my Tres leches cake
Overnight refrigerating is necessary for the milk glaze to well absorb on the cake if you try to frost the cake within a few hours after adding milk glaze cake might drip down the milk while cutting the cake