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Eggless Tres Leches cake
4.75 from 4 votes
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  • All Purpose Flour -1 + 1/3 cups
  • Granulated Sugar -3/4 cup
  • Baking Powder-1/2 teaspoon
  • Baking Soda-1 teaspoon
  • Salt-a pinch
  • Milk-3/4 cup
  • Sour cream/ Curd-1/2 cup
  • Oil-1/2 cup
  • Vanilla extract -1 teaspoon
  • Three Milk glaze:
  • Evaporated milk - 3/4 cup
  • Condensed milk - 8 oz
  • Heavy cream - 3 tablespoon
  • Frosting:
  • Heavy cream - 1 cup chill
  • Confectionery sugar - 1/4 cup
  • Vanilla instant pudding mix - 2 tablespoon
  • 1/4 teaspoon Vanilla extract


  • Preheat oven to 355°F or 180°C
  • Take a 7-inch round springform pan and line them with parchment paper and grease with cooking spray or oil
  • In a wide mixing bowl add flour, baking powder, baking soda, sugar and pinch of salt; combine everything well with a whisk or fork
  • Add sour cream, oil, milk and vanilla in the centre, mix just until all the ingredients are incorporated; avoid over mixing
  • Avoid over mixing as it 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 cake to cool completely
  • How to make Three milk glaze:
  • In a glass mug add evaporated milk, condensed milk and heavy cream; mix well
  • Add Milk glaze :
  • Keep the cake back on the 7-inch springform pan
  • Place the sprinfoam pan on a wide plate or 9- inch or big cake pan
  • Use a skewer and make holes all around the cake and pour a generous portion 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 after all the milk get soaked well you might see little portion of milk in 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
  • 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 confectionary sugar, instant vanilla pudding mix and vanilla extract (optional) mix gently until everything is combined well. Our Whipped cream frosting is ready
  • Assemble the cake
  • Take a cake stand and place the springform pan and unmold the pan
  • Transfer the frosting into piping bag and frost according to your preference


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  1. The amount of frosting differs based on the way you frost the cake. If required make one more batch of frosting
  2. 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
  3. The same measurement can be baked in two 6 inch cake pan
  4. 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
  5. You can double the ingredient measurement for a 9-inch cake
  6. 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
  7. You can add some cherries or strawberries on top of the cake
  8. Chocolate writing can be done on the chill cake
  9. I preferred piping my frosting so added pudding mix. You can skip if you prefer simple frosting
  10. Always use chill heavy cream for whipping. Avoid room temperature heavy whipping cream
  11. Add frosting only after the milk glaze is well soaked on the cake
  12. For rich milk, glaze use heavy cream but If preferred you can use whole fat milk like my Tres leches cake
  13. 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
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