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

EgglessTresLeches

Finally, I am posting a cake recipe for this blogging marathon. I am glad that I am sharing our family favorite – Tres Leches Cake, of course, the eggless version. :-) 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 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 few cake recipes, this is the first cake recipe with frosting. 

EgglessTresLeches

I used my basic vanilla sponge cake recipe here but modified the procedure a bit. In that recipe, I added curd, sugar, and APF together and then leavening agents. Then I let the leavening agents do their magic. There wasn’t any problem with that recipe, but what I learnt and understood was, the texture will be great if I let the leavening agents do their magic first before adding APF and that’s what I did for this recipe. :-)

Eggless Tres Leches

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 learnt from here. To prepare 1 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 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 for 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. 

    EgglessTresLeches

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

Ingredients:

For the Sponge Cake:

  • Maida/All purpose flour – 1.5 cups minus 3 Tbsps
  • Corn Starch – 3 tbsps
  • Yogurt – 1 cup
  • Granulated Sugar – 3/4 cup
  • Baking soda – 1/2 tsp
  • Baking powder – 1.25 tsp
  • Salt – a pinch
  • Vegetable oil – 1/2 cup 
  • Vanilla essence – 1.5 tsp

For the Milk Mixture:

  • Whole Milk – 1/4 cup
  • Condensed milk – 1 can(14 oz)
  • Evaporated milk – 1/2 cup

For the Frosting:

  • Heavy Whipping Cream – 3/4 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 absorb all the milk mixture.

Frosting Preparation:

  • Add 3/4 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.

Eggless Tres Leches Cake

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 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.

Eggless Tres Leches

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
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Total Time
2 hr 30 min
Total Time
2 hr 30 min
For the Sponge Cake
  1. Maida/All purpose flour - 1.5 cups minus 3 Tbsps
  2. Corn Starch - 3 tbsps
  3. Yogurt - 1 cup
  4. Granulated Sugar - 3/4 cup
  5. Baking soda - 1/2 tsp
  6. Baking powder - 1.25 tsp
  7. Salt - a pinch
  8. Vegetable oil - 1/2 cup
  9. Vanilla essence - 1.5 tsp
For the Milk Mixture
  1. Whole Milk - 1/4 cup
  2. Condensed milk - 1 can(14 oz)
  3. Evaporated milk - 1/2 cup
For the Frosting
  1. Heavy Whipping Cream - 3/4 cup
  2. Sugar - 2 tbsps
  3. Custard Powder - 1 tsp
For decoration
  1. Maraschino Cherry - 15 to 20 cut into halves.
Sponge Cake Preparation
  1. Preheat the oven to 350 deg F.
  2. Grease a cake pan and set aside.
  3. Add the yogurt and sugar in a wide bowl and whisk them together. Make sure the sugar is dissolved.
  4. Now add the baking powder, baking soda, and salt. Mix them and let it sit for 5 minutes.
  5. The mixture will be emulsified now. Add the vanilla extract and whisk again.
  6. Now slowly pour the oil and whisk the mixture. This helps in excellent emulsification.
  7. Sieve the APF and corn starch to this wet mix and combine gently.
  8. Make sure there aren't any lumps. Pour this cake batter into the cake pan and spread it evenly.
  9. 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.
  10. Let it cool for 15 min.
Adding Milk Mixture
  1. 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.
  2. Let it cool again for 10 minutes, meanwhile, prepare the milk mixture.
  3. Add the whole milk, condensed milk and evaporated milk and mix them well.
  4. Now using a fork, pierce the cake all over the top.
  5. Slowly pour the milk mixture on top of the cake.
  6. Let the cake rest for about 1 hour so that the cake absorb all the milk mixture.
Frosting Preparation
  1. Add 3/4 cup of milk and sugar and using hand mixture, whisk it nicely until soft peaks are formed.
  2. At this stage, add the custard powder and whisk again until stiff peaks are formed.
Decorating the Cake
  1. After 1 hour, spread the prepared frosting on top of the cake and spread it evenly.
  2. Decorate the edges with maraschino cherries and serve.
Notes
  1. Using cake flour mix is not mandatory. You can use plain APF too.
  2. I used vegetable oil for this recipe; you can use saffola or canola oil too.
  3. Cooling the cake for at least 20 minutes is important.
  4. Make sure you use high edge plate, as the milk mixture will run out the sides as you pour it on top.
  5. Custard powder addition is optional, and you can decorate the cake in your preferred way.
  6. You can let the cake soak overnight. In that case, cover the cake with cling wrap and refridgerate.
  7. Make sure you soak the cake for at least 45 minutes to one hour.
  8. Traditionally Maraschino cherries are used for decoration, but you can decorate with any berries.
  9. 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.
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/
 Sending this recipe to Valli’s Anniversary Mela Event.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75

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22 thoughts on “Tres Leches Cake | Eggless Tres Leches Cake with Mango Flavored Whipped Cream Frosting

  1. OMG Vidhya, that is such a sinful cake. I wish my husband was not averse to milk — I would have made this cake for every possible occasion. One of my absolute favorites but alas I can’t make it at home often :-(

  2. Srivalli Jetti

    Thats a beautifully done cake Srividhya, I have been wanting to bake this cake for so long!..did the milk mix not get absorbed completely?..

  3. Omg, how gorgeous and catchy this cake looks. Beautiful presentation and neat frosting Vidhya, wish i get a super huge slice of this ultimate cake rite from u. Well done yaar..

  4. Sowmya:)

    Wow! That looks fantastic! Love the cake and the Mango frosting…..am not too good with cakes and so slightly scared to even bookmark this. But I so want a slice of it now!

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