Mini Tres Leches Cakes with Big Flavor Recipe
Mini Tres Leches cakes are light, fluffy sponge cakes soaked in a sweet milk mixture and topped with whipped cream. Perfect for parties, gatherings, or when you want a little dessert with a big flavor. Each bite is creamy, moist, and deliciously satisfying.
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 5 large eggs separated
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- ⅓ cup whole milk
- 1 can 12 oz evaporated milk
- 1 can 14 oz sweetened condensed milk
- ½ cup heavy cream for soaking
- 1 cup heavy whipping cream for topping
- 2 tbsp powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease a muffin tin or mini cake pans.
- Whisk flour, baking powder, and salt in a bowl.
- Beat egg yolks with sugar until pale; add vanilla and milk.
- In another bowl, beat egg whites until stiff peaks form; fold into batter.
- Pour into prepared pans and bake for 20–25 minutes until golden.
- Mix evaporated milk, condensed milk, and cream in a bowl.
- Poke holes in cooled cakes and pour milk mixture over each.
- Chill cakes for at least 2 hours to absorb the milk.
- Whip cream with powdered sugar until fluffy, then spread or pipe on top.
- Serve chilled, garnished with fruit or cinnamon if desired.
Notes
- For extra sweetness, drizzle caramel or dulce de leche on top.
- Best served cold and eaten within 2 days.
- Can be made a day ahead for even richer flavor.