This eggless caramel tres leches cake brings together airy sponge cake, rich caramel milk syrup, and fresh whipped cream to create a delicious cake soaked in layers of sweet goodness.
It’s one of those good recipes that turns an ordinary day into the perfect dessert moment and truly belongs on every dessert lover’s list.
Caramel Tres Leches Cake
Caramel tres leches cake is a cozy twist on the classic, making it a popular choice for holiday baking and as a fall dessert.
While our chocolate, vanilla, rose, mango, and strawberry versions are loved year-round, this rich caramel flavor shines especially during cooler months.
Soft, moist, and full of sweet depth, this poke cake is the kind of chilled dessert that still brings comfort with every bite—ideal for special occasions like, a cozy dinner party, or just to satisfy a sweet tooth.
Ingredients
Eggless Sponge Cake
- ¾ cup (180 ml) milk
- 1 tsp vinegar or lemon juice
- ½ cup (100 g) sugar
- ¼ cup (60 ml) oil
- 1 tsp vanilla extract
- 1½ cups (180 g) all-purpose flour
- 1 tbsp cornflour (cornstarch)
- 1 tsp baking powder
- ½ tsp baking soda
- A pinch of salt
Caramel Milk Soak
- 1/3 cup (105 g) sweetened condensed milk
- 1/3 cup (80 g) heavy cream or evaporated milk
- 1/3 cup (80 g) full-fat milk
- 2 tbsp caramel sauce (homemade or store-bought)
For the Whipped Cream Topping
- 1 cup chilled whipping cream
Ingredient Notes
- Cornflour: This helps lighten the sponge and gives a tender crumb, especially important for milk-soaked cakes.
- Caramel sauce: I used my homemade version. From one batch, I added 2 tablespoons to the milk soak and used the rest for spreading on top of the whipped cream. You can also use store-bought dulce de leche or caramel.
Step-by-Step Instructions
Preheat your oven to 180°C (360°F) and line your cake tin with parchment paper or grease it well to prevent sticking.
In a small bowl, mix milk with vinegar or lemon juice and set it aside for a few minutes to curdle. This creates a homemade buttermilk.
In a large mixing bowl, whisk together oil, sugar, and vanilla extract until well combined (image 1).
Add the prepared buttermilk to the oil-sugar mixture and whisk again until the mixture looks smooth and uniform (image 2).
In a separate bowl, sift together flour, cornflour, baking powder, baking soda, and a pinch of salt.
Add the dry ingredients in batches to the wet mixture. Gently fold using a spatula until the batter is smooth and lump-free. Avoid overmixing (image 3).
Pour the batter into your greased and lined cake tin and bake in the preheated oven for 25 to 30 mins or until a toothpick inserted in the center comes out clean (image 4).
Once the cake is baked, let it cool in the tin for 15–20 minutes. It should be warm but not hot before soaking.
Prepare the tres leches milk mixture by combining caramel sauce, milk, and cream in a bowl. Mix until smooth and fully dissolved (images 5 and 6).
Use a fork or skewer to poke holes all over the warm cake, reaching deep so the milk mixture can absorb well (image 7).
Slowly pour the caramel milk mixture over the cake in batches, allowing time for the liquid to soak in before adding more (image 8).
Cover and refrigerate the cake for at least 4–6 hours, or ideally overnight, to let it soak completely. This results in a soft cake that melts in your mouth with every bite.
The next day, top with whipped cream (images 9 and 10).
And an extra drizzle of caramel on top (image 11).
Draw vertical lines on top using whipped cream and, using a toothpick, swipe across to create a web pattern (image 12).
Chill again for a minimum of 1 hour before serving this eggless caramel tres leches cake.
Storage Instructions:
- Refrigeration: Store the caramel tres leches cake in an airtight container or cover with plastic wrap and keep it in the refrigerator to maintain its moist cake texture. Since it's a milk-soaked cake, it must be kept chilled at all times.
- Shelf Life: Best consumed within 3 to 4 days for optimal freshness and texture.
- Serving Tip: If refrigerated overnight, let the cake sit at room temperature for about 10–15 minutes before serving for the best flavor.
- Freezing (Not Recommended): Due to the high moisture content from the milk soak, this cake doesn't freeze well and can become soggy when thawed.
Baker’s Tips
- Preheating your oven and lining the cake tin with parchment paper may sound basic, but they make a big difference in how your cake bakes and releases. Don’t skip it!
- Once the milk is poured over, the cake becomes very soft and delicate. Transferring it can be tricky, especially for beginners. A springform pan is ideal because you can release the sides without disturbing the cake’s structure. Alternatively, use a deep, sturdy baking dish that doubles as a serving tray.
- Let the cake cool completely before pouring the milk mixture on top. If it’s warm, it might break apart or turn gummy.
- Don’t pour all the milk at once. Reserve around 300 ml of the milk mixture, then pour the rest slowly over the cake. Let it absorb gradually. If the sponge looks like it can handle more, add the remaining milk later. This helps prevent a soggy mess.
- Once soaked, the cake must be refrigerated for a few hours (or overnight). This helps the milk fully absorb and lets the flavors deepen. A chilled milk cake always tastes better.
- If you’re using a firmer cake base like a butter cake, let it sit at room temperature for 20–30 minutes before serving. Cold butter cakes can feel dense due to refrigeration.
Related Recipes
- Eggless Tres Leches Cake
- Chocolate Tres Leches Cake without Eggs
- Eggless Strawberry Tres Leches Cake
Wish to Join US for the love of BAKING? Subscribe to our newsletter and Youtube channel. Follow along on Facebook, Instagram, and Pinterest for all the latest updates!
Eggless Caramel Tres Leches Cake
Ingredients
For the Eggless Cake
- 3/4 cup (180ml) Milk Lukewarm
- 1 tsp Vinegar or Lemon juice
- 1/2 cup (100 gms) Sugar
- 1/4 cup (60 ml) Oil
- 1/2 cups (180 gms) All Purpose Flour/Maida
- 1 tbsp Cornflour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
For Tres Leches Milk
- 1/3 cup (105 gms) Sweetened Condensed Milk
- 1/3 cup (80 gms) Heavy Cream
- 1/3 cup (80 gms) Full fat Milk
- 2 tbsp Caramel Sauce
Topping
- 1 cup Whipping Cream
- Caramel Sauce for topping
Instructions
- Preheat your oven to 180°C (360°F) and line your cake tin with parchment paper or grease it well to prevent sticking.
- In a small bowl, mix milk with vinegar or lemon juice and set it aside for a few minutes to curdle. This creates a homemade buttermilk.
- In a large mixing bowl, whisk together oil, sugar, and vanilla extract until well combined.
- Add the prepared buttermilk to the oil-sugar mixture and whisk again until the mixture looks smooth and uniform.
- In a separate bowl, sift together flour, cornflour, baking powder, baking soda, and a pinch of salt.
- Add the dry ingredients in batches to the wet mixture. Gently fold using a spatula until the batter is smooth and lump-free. Avoid overmixing.
- Pour the batter into your greased and lined cake tin and bake in the preheated oven for 25 to 30 mins or until a toothpick inserted in the center comes out clean.
- Once the cake is baked, let it cool in the tin for 15–20 minutes. It should be warm but not hot before soaking.
- Prepare the tres leches milk mixture by combining milk, cream, condensed milk, and caramel sauce in a bowl. Mix until smooth and fully dissolved.
- Use a fork or skewer to poke holes all over the warm cake, reaching deep so the milk mixture can absorb well.
- Slowly pour the caramel milk mixture over the cake in batches, allowing time for the liquid to soak in before adding more.
- Cover and refrigerate the cake for at least 4–6 hours, or ideally overnight, to let it soak completely. This results in a soft cake that melts in your mouth with every bite.
- Before serving, top with whipped cream.And an extra drizzle of caramel on top Draw vertical lines on top using whipped cream and, using a toothpick, swipe across to create a web pattern
- Chill again for another 1 hour and serve the cake chilled.
Notes
- I’m using homemade caramel sauce here for the best flavor, but store-bought caramel sauce or dulce de leche works great too.
- Use a springform pan or a deep, sturdy baking dish that can double as a serving tray. The cake becomes very soft after soaking, so easily releasing without disturbing its structure is important.
- After frosting and drizzling the cake, don’t skip the final chilling step — this helps everything set and slice cleanly.
- Always refrigerate this cake in an airtight container or cover it well with plastic wrap. Since it's soaked in milk, it must be kept chilled at all times to prevent spoilage.
- Best enjoyed within 3 to 4 days for ideal freshness, texture, and flavor.
Leave a Reply