Eggless Tres Leches Cake

Tres leches cake is one of those desserts that feels fancy but is actually pretty simple to make at home. It is a soft sponge cake soaked in three kinds of milk, and it always turns out rich and moist.

This version is completely eggless, so it works for anyone who avoids eggs or just can’t eat them. You won’t miss them at all, since the cake stays soft and soaks up the milk beautifully.

The best part is how the cake changes after it sits in the fridge. It goes from a plain sponge to something creamy and full of flavor once the milk mixture soaks in.

I top mine with lightly sweetened whipped cream and a little cinnamon for a warm finish. It is a great dessert to make ahead, since it needs time to chill anyway.

If you have never made tres leches before, this is a good place to start. Let me walk you through it step by step.

Why You’ll Love It

Moist and Tender – Yogurt and oil give this eggless cake a soft crumb that stays deliciously moist after soaking.

Rich Three-Milk Flavor – Evaporated, condensed, and whole milk create a creamy soak with deep, balanced sweetness.

Light Whipped Topping – Soft whipped cream adds an airy finish that keeps each rich, milky bite feeling fresh.

Perfectly Chilled Texture – Resting overnight lets the cake absorb every drop, creating a tender, custardy texture throughout.

Ingredient List

For the Cake

• 1 1/2 cups All Purpose Flour
• 1 cup Granulated Sugar
• 1 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 3/4 cup Whole Milk
• 1/2 cup Plain Yogurt
• 1/3 cup Vegetable Oil
• 2 tsp Vanilla Extract

For the Milk Soak

• 1 cup Evaporated Milk
• 3/4 cup Sweetened Condensed Milk
• 1/2 cup Whole Milk

For the Topping

• 1 1/2 cups Cold Heavy Cream
• 3 tbsp Powdered Sugar
• 1/2 tsp Ground Cinnamon

Directions

Step 1

Preheat the oven to 350 F. Grease an 8×8 inch pan and line it with parchment paper.

Step 2

In a large bowl, whisk the flour, sugar, baking powder, baking soda and salt.

Step 3

Whisk the milk, yogurt, oil and vanilla together, then fold into the dry ingredients just until smooth.

Step 4

Pour into the pan and bake for 32 to 36 minutes, until a toothpick comes out clean. Cool for 15 minutes.

Step 5

Whisk the evaporated milk, condensed milk and whole milk together. Poke the warm cake all over with a fork and slowly pour the milk mixture over the entire surface.

Step 6

Cover and refrigerate for at least 4 hours, or overnight, so the cake soaks up the milk.

Step 7

Whip the cold heavy cream with the powdered sugar to soft peaks and spread over the chilled cake.

Step 8

Dust with cinnamon, slice and serve cold.

Tips

Measure The Flour Carefully

Fluff the flour in its container, spoon it into your measuring cup, and level the top with a knife. Packing in extra flour can make this eggless cake dense and prevent it from soaking up the milk properly.

For the most reliable texture, weighing the flour to about 180 grams is even better.

Mix The Batter Gently

Whisk the dry ingredients well before adding the milk, yogurt, oil, and vanilla. This spreads the baking powder and baking soda evenly throughout the cake.

Fold the wet and dry ingredients together only until the batter is smooth and no dry flour remains. Overmixing can make the cake firm instead of soft and tender.

Spread The Batter Evenly

After transferring the batter to the lined 8×8 inch pan, gently spread it all the way into the corners. An even layer helps the center and edges finish baking at the same time.

Tap the pan lightly on the counter once or twice to settle large air pockets, but do not press down on the batter.

Try These Next

• Eggless Cinnamon Bread Pudding
• Eggless Classic Italian Tiramisu
• Eggless Classic NY Style Cheesecake
• Eggless French Vanilla Creme Brulee
• Eggless Vanilla Birthday Cake

Questions You Might Have

How long should the eggless tres leches cake soak?

Chill the cake for at least 4 hours so it has enough time to absorb the milk mixture evenly.

For the softest texture and fullest flavor, let it soak overnight in the refrigerator before adding the whipped cream.