Eggless Caramel Tres Leches Cake

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.

Eggless Caramel Tres Leches Cake

Ingredients

For the Eggless Cake

For Tres Leches Milk

Topping

Instructions

Notes

Nutrition