Moist, spongy, and perfectly soft, this Eggless Tres Leches Cake is perfect for all occasions. This iconic cake has a velvety texture that literally melts in your mouth.
Sieve together the dry ingredients - flour, cornflour, baking powder, baking soda, and salt in a mixing bowl. Set this aside.
In a large bowl, combine together the yogurt and caster sugar until homogenous.
Whisking continuously add the oil and vanilla essence. This is your wet ingredients.
To this wet ingredients add all the dry ingredients and combine until you have a cake batter-like consistency.If you find that the cake batter is too thick you can adjust it by adding a tbsp of water.
Transfer this to the prepared cake pan and bake in a preheated oven at 180-degree celsius for 30-35 mins.
Let the cake rest in the pan itself for another 3 mins and then transfer it to a wire rack to cool completely.
Soak the Cake
In a mixing jar, combine together all three milk and set aside.
Place the now-cooled cake in the pan in which you would want to serve the cake. Poke holes on top of the cake halfway through.
Reserve about 300 ml of the prepared milk in a separate bowl and pour the rest on top of the cake. Within a few seconds, the cake will absorb all the milk mixture.
Wrap the cake pan with a cling wrap and allow it to chill in the fridge for at least 4 hours or preferably overnight.
Whipped Cream Frosting
In a separate bowl, whip the cream using an electric mixer till stiff peaks form and apply it to the cake as you prefer.
Chill in the fridge for another 30 mins and then serve it chilled in squares or rectangles as you prefer.
Add some more milk mixture to the plate (the one that you had reserved). Consider topping it with fresh berries, chocolate curls, or tuile. And you are done.
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Notes
As a general rule of thumb for any cake recipe you are following, make sure to preheat the oven and line the cake pan with parchment paper to make the cake of your dreams.
For this milk cake recipe, an important point to consider is the type of cake pan you are using. Once you pour the milk mixture on top of the cake, the cake would become soft to handle. It is not practical to transfer the cake from the cake tin to a serving platter especially if you are a beginner. So my advice to you is to either choose a springform pan as we did in our chocolate tres leches cake.
Pour the milk mixture only when the cake is cooled down completely.
Chilling the cake is the most crucial step in this cake recipe. It helps in developing the cake flavor.
If you are going to use a butter cake as the base instead of this milk-soaked cake recipe then make sure to bring it to room temperature before serving or else you would find the cake to be hard.
Reserve about 300 ml of the milk mixture separately before adding the entire thing on top of the cake. Yes do not be afraid to do so, the sponge cake is meant to soak all the milk without giving out a soggy consistency.
I am using non dairy sweetened whipping cream for the final frosting so did not add any extra sugar to it. If you are using dairy whipping cream then add 63 gms icing sugar to sweeten it up. You can also choose to flavour the frosting with more vanilla essence.