Tres Leches cake is loved for its milky soak and tender crumb, but many eggless and store-bought versions often end up feeling overly soggy, gummy, or lacking in flavour. This eggless Wholewheat Tres Leches Cake is designed to avoid those common issues. The sponge absorbs the milk gradually, stays soft and moist without becoming gooey, and holds its structure so it slices cleanly. With warm spices, a balanced milk soak, and a light cream topping, this cake delivers comfort, flavour, and texture in every bite.
Ingredients & Why They Work
Milk + Vinegar (Buttermilk)
Creates acidity that helps tenderize the crumb and supports proper rise. It plays a key role in achieving softness without eggs.
Raw Sugar
Adds sweetness along with mild caramel notes, contributing depth without overpowering the milk soak.
Oil
Keeps the cake moist for longer and prevents dryness even after soaking.
Vanilla Extract
Rounds out flavours and enhances the creamy, milky notes of the cake.
Cinnamon
Adds warmth and subtle aroma, preventing the sponge from tasting flat.
Salt
Balances sweetness and sharpens overall flavour.
Wholewheat Flour
Provides structure and body, helping the cake retain its shape after soaking.
Milk Powder
Adds richness and improves moisture absorption without making the crumb heavy.
Semolina (Sooji)
Supports structure and helps prevent a gummy or mushy texture.
Baking Powder + Baking Soda
Work together to give the cake an even rise and light crumb.
For the Tres Leches Milk Soak
Milk
Forms the base of the soak and gives the cake its signature moistness.
Toasted Milk Powder
Enhances flavour with subtle roasted notes and adds body to the soak.
Raw Sugar
Sweetens gently while keeping the milk flavour front and centre.
For Topping
Whipped Cream / Paneer-Based Vanilla Frosting
Adds lightness and contrast to the soaked sponge while keeping the dessert balanced.
Fresh Berries/Fruits
Provide freshness, mild acidity, and visual appeal, cutting through the richness of the milk soak. I personally prefer to use Strawberries & Blueberries. But you can use any seasonal fresh fruits of your choice.
If you like baking Wholewheat Cakes, you may like these recipes.
Why You’ll Love This Recipe
- Soft and moist without turning soggy or gummy
- Holds its structure even after soaking
- Eggless and made with wholewheat flour
- Balanced flavour with warm spice and gentle sweetness
- Uses simple, easily available ingredients
- Great make-ahead dessert for gatherings
This eggless Wholewheat Tres Leches Cake focuses on balance — a sponge that absorbs milk without losing structure, flavours that feel warm and comforting, and a finish that’s light rather than heavy. It’s a dependable recipe when you want a milky dessert that feels satisfying and thoughtfully made.
While the recipe may look long or detailed at first glance, the steps themselves are simple, straightforward, and broken down clearly. With a little patience and basic baking tools, even beginners can confidently attempt this cake and get beautiful, reliable results every time.
For the Cake - Milk for Soaking - For Frosting - 1. Prepare the pan and oven 2. Make the buttermilk 3. Mix the wet ingredients 4. Combine the dry ingredients 5. Make the batter 6. Bake the cake 7. Cool slightly before soaking 8. Toast the milk powder 9. Add milk gradually 10. Cook the milk mixture 11. Poke and soak 12. Rest the cake 13. Frost and decorate To make paneer-based vanilla frosting, grind all the ingredients - paneer, cream, raw sugar, salt, vanilla extract, into a smooth paste. Cover and chill it for 1-2 hours. 14. Slice and serve Do not skip cooling slightly before soaking Pour the milk mixture gradually Poke enough holes Toast milk powder on low heat Let the milk soak cool before pouring Chill after soaking for cleaner slices Frost only after soaking is complete Storage & Make-Ahead Tips Refrigeration: Store covered in the fridge for up to 3 days. The flavour actually deepens after a few hours. Make Ahead: You can bake and soak the cake a day in advance, then frost just before serving. Serving Tip: For the best texture, let the cake sit at room temperature for 10–15 minutes before serving.
Ingredients
Instructions
Cake
Preheat your oven to 170°C so it’s fully heated before the cake goes in. Grease an 8×8 inch pan and line the bottom with parchment for easy removal.
Mix the milk and vinegar in a small bowl and let it sit for 5 minutes. It will slightly curdle — this is what gives the cake softness and helps it rise well.
In a large bowl, whisk together raw sugar, oil, vanilla, cinnamon, and salt until well combined. Make sure the sugar starts dissolving and the mixture looks smooth and slightly glossy.
In another bowl, add wholewheat flour, milk powder, semolina, baking powder, and baking soda. Mix well so the leavening agents are evenly distributed.
Sift the dry ingredients into the wet mixture to avoid lumps and ensure a light texture. Gradually add the buttermilk while mixing gently to form a smooth, pourable batter.
Pour the batter into the prepared pan and tap it lightly to remove air bubbles. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan until it is just slightly warm, not hot. A warm cake absorbs the milk better while still keeping its structure intact.
Milk Soak
Place milk powder in a pan on low heat and stir continuously until it turns lightly golden and aromatic. This step deepens the flavor and adds richness to the soak.
Add about ¼ cup of milk first and whisk to form a smooth paste with no lumps. Then add the remaining milk and raw sugar, stirring well to combine.
Bring the mixture to a gentle boil over medium-low heat while stirring. Let it simmer briefly until it thickens slightly, then remove from heat and cool to room temperature.
Assembly
Use a skewer or fork to poke holes all over the cake surface, spacing them evenly. Slowly pour the cooled milk mixture over the cake in batches, allowing it to absorb gradually.
Let the cake sit for 1–2 hours at room temperature or in the fridge. This resting time allows the milk to fully soak in and develop the signature moist texture.
Spread or pipe whipped cream or paneer-based vanilla frosting evenly over the cake. Top with fresh strawberries and blueberries for freshness and color.
Use a sharp knife to cut clean slices, wiping the blade between cuts for neat edges. Serve as is or pour a little reserved milk mixture on top for an extra-milky finish.Notes
The cake should be warm, not hot, when you pour the milk mixture. If it’s too hot, the structure can weaken; if it’s fully cold, it won’t absorb as evenly.
Add the soak in 2–3 rounds instead of all at once. This helps the cake absorb evenly and prevents pooling at the bottom.
Don’t be shy when poking holes — more holes mean better absorption and even moisture throughout the cake.
Stir continuously and keep the flame low so it doesn’t burn. Light golden and fragrant is what you’re aiming for.
Hot liquid can make the cake overly soft on top. Room temperature soak gives the best texture.
While you can serve it at room temperature, chilling for 30–60 minutes makes slicing neater and enhances the flavour.
Adding cream too early can cause it to slide or mix into the milk layer. Make sure the cake has absorbed the soak first.
