Eggless Vanilla Tres Leches Cake

 Tres Leches ( Three milk ) cake, is a light airy sponge cake drenched in milk, condensed milk and heavy cream.  

Its a cake that will get you compliments every time it is served, for any occasion, be it for birthdays, anniversaries or any other. It is a sure hit with kids and adults alike.
The cake is completely soaked in rich sweetened milks so that every bite is decadently moist. The soft custardy texture of the cake is balanced with a lightly sweetened whipped cream frosting for a luxurious mouth feel.
I love to serve this cake any time of the year, but specially during the holidays.

The flavors for this cake can be played around with. You can add flavorings of choice in the milk. Some choices of flavors that I like are cardamom, rose, pumpkin spice and chai.  If you would like to try an eggless chocolate tres leches cake follow my decadent and delicious recipe for that cake here (click).

This eggless recipe calls for very simple ingredients, that will be easily available in your kitchen.
This recipe is a must try. You will fall in love with this cake for sure.


1. Follow the recipe <click here> for the basic vanilla sponge cake we need for this recipe

2. Pour the milk onto a slightly warm cake for better absorption of the milk.

3. You can increase the quantity of the pouring milk by about 1/2 - 1 cup if you prefer. I find the proportion in the recipe best for my taste.

4. Always keep the cake refrigerated.

5. For better clean cut edges, refrigerating the cake after icing is a must.

6. Serve the cake with some extra milk poured with the slice.

: 8 x 8 sized cake cut into pieces
Prep Time: 10 minutes
Set Time: 2-3 hours or overnight in refrigerator


Wet Ingredients / Milks for soaking the cake

  • 1 cup evaporated milk ( If you dont have evaporated milk, use regular full fat milk )

  • 1/2 cup sweetened condensed milk

  • 1/2 cup heavy whipping cream or any cream

Ingredients for the icing / mousse

  • 1 - 1 1/2 cups of heavy whipping cream

  • 2 tbsp powdered sugar

  • For decoration / topping I used fresh strawberries, fresh basil leaves and maraschino cherries


1. Line a 8 x 8 cake pan with cling foil and place slightly warm prepared sponge cake in the pan. ( For the sponge cake recipe follow this link: <Vanilla Sponge Cake Recipe Click Here>

2. Prick holes using a fork in the cake.

3. Prepare the milk for soaking the cake by mixing all the 3 types of milks together.

4. Pour the entire prepared milk gradually onto the sponge cake and let it sit in the fridge covered for minimum 2-3 hours. This ensures the cake absorbs all the milk.

5. After the cake has absorbed all the milk, take it out from the pan and peel off the cling foil we had placed in the pan.

6. Now prepare the whipped cream frosting by whipping the cream along with sugar till it has reached soft peaks as shown below.

7. Apply the prepared frosting on to the cake in a nice thick layer and let it sit in the refrigerator for a minimum of 2 hours.

8. After the icing is set, cut the edges off from the cake for a nice clean look and cut into small pieces or as you prefer.

9. Serve this moist delicious cake chilled with some more of the prepared milk.  Enjoy!