Name: Mini Tres Leches Cake Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 5 h 25 min
Cuisine: Latin American
Ingredients: For the Cake:; 1/3 cup all-purpose flour; 1/4 teaspoon baking powder; 1 large egg (separated into yolk and white); 5 tablespoons granulated sugar; 2 tablespoons milk; 4 tablespoons heavy cream; 3 tablespoons sweetened condensed milk; 2 tablespoons evaporated milk; 1 tablespoon limoncello (optional; if not using, replace with an extra tablespoon of sweetened condensed milk); For the Topping:; 1/4 cup heavy cream; 1 tablespoon granulated sugar; 1/8 teaspoon ground cinnamon

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This Mini Tres Leches Cake is a smaller, personal-sized version of the classic Latin American dessert. It’s made with a light and fluffy cake that soaks up a rich mixture of three types of milk—sweetened condensed milk, evaporated milk, and heavy cream—giving it its signature moist texture. Topped with a cinnamon-sweetened whipped cream, this mini version of Tres Leches Cake is perfect for when you want a delicious, indulgent treat for yourself or a few guests!

Why You’ll Love This Recipe

This Mini Tres Leches Cake is the perfect balance of light, fluffy, and creamy. The cake itself is airy with a hint of sweetness, and the milk mixture gives it a rich, moist texture that’s both indulgent and refreshing. The whipped cream topping, lightly sweetened with cinnamon, complements the cake’s richness with a creamy, flavorful finish. It’s an elegant dessert that’s easy to make in a small portion, making it ideal for smaller gatherings or personal indulgence.

Ingredients

For the Cake:

1/3 cup all-purpose flour
1/4 teaspoon baking powder
1 large egg (separated into yolk and white)
5 tablespoons granulated sugar
2 tablespoons milk
4 tablespoons heavy cream
3 tablespoons sweetened condensed milk
2 tablespoons evaporated milk
1 tablespoon limoncello (optional; if not using, replace with an extra tablespoon of sweetened condensed milk)

For the Topping:

1/4 cup heavy cream
1 tablespoon granulated sugar
1/8 teaspoon ground cinnamon

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Instructions

Step 1: Make the Cake

Preheat the oven to 350°F (177°C). Lightly butter or spray a 5×5-inch baking dish.
In a small bowl, stir together the flour and baking powder. Set aside.
In a medium bowl, beat the egg white with an electric mixer until foamy. Gradually add the sugar and continue beating until soft peaks form, about 3 minutes.
Beat in the egg yolk until fully combined.
Mix in half of the flour mixture, then the milk, and then the remaining flour mixture, blending until smooth after each addition.
Pour the batter into the prepared baking dish.
Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool on a rack for 10 minutes.
Once cooled, poke holes all over the cake with a fork or skewer to help the milk mixture soak in.

Step 2: Add the Milk Mixture

In a separate bowl, whisk together the heavy cream, sweetened condensed milk, evaporated milk, and limoncello (or the extra tablespoon of sweetened condensed milk if omitting limoncello).
Pour the milk mixture over the cooled cake, making sure to cover the surface evenly. The cake will absorb the liquid.
Cover and refrigerate for at least 5 hours or overnight to let the cake soak up the milk mixture and achieve its signature moist texture.

Step 3: Make the Topping

In a bowl, whip the heavy cream, sugar, and cinnamon with a hand mixer or whisk until soft peaks form.
Spoon the whipped cream over the soaked cake just before serving.

Step 4: Serve

Serve the cake chilled, topped with the cinnamon whipped cream.

Servings and Timing

Servings: Makes about 4 servings (depending on portion size)
Preparation Time: 20 minutes (not including chilling time)
Cooking Time: 25 minutes
Total Time: 5 hours 25 minutes (including refrigeration time)

Variations

Add Berries: Top the cake with fresh berries like strawberries, raspberries, or blueberries for added color and flavor.
Non-Alcoholic Version: If you don’t want to use limoncello, replace it with more sweetened condensed milk for extra richness or add a splash of lemon juice for citrus flavor.
Lighter Option: Use light or fat-free versions of the cream and milk to reduce the richness of the cake while still maintaining the moist texture.

Storage/Reheating

Storage: Leftover cake can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Tres Leches cake is best served cold. If you prefer it at room temperature, remove it from the fridge about 20 minutes before serving.

FAQs

1. Can I make this cake ahead of time?

Yes, this cake is perfect for making ahead. In fact, it tastes better after it has chilled and absorbed the milk mixture for a few hours or overnight.

2. Can I use a different type of liquor instead of limoncello?

Yes, you can use another citrus-flavored liqueur or even a little lemon extract for flavor. If you prefer a non-alcoholic version, simply omit the liqueur and replace it with more sweetened condensed milk.

3. Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that’s suitable for baking. Just make sure to check the packaging for appropriate substitutions.

4. How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean. It should be lightly golden on top and firm to the touch.

5. Can I freeze this cake?

While Tres Leches Cake is best served fresh, you can freeze the unglazed cake (before soaking in the milk mixture). Wrap it tightly in plastic wrap and aluminum foil and freeze for up to 3 months. When ready to serve, thaw the cake and pour the milk mixture over it before refrigerating.

6. Can I make this cake in a larger size?

Yes, you can double the recipe and bake it in a larger baking dish (such as a 9×9-inch or 8×8-inch square pan). Just be sure to adjust the baking time as needed and test for doneness with a toothpick.

7. Can I use a different sweetener instead of sugar?

You can substitute the granulated sugar with a sugar substitute that measures 1:1 with sugar. However, the texture may vary slightly depending on the substitute used.

8. Can I skip the cinnamon in the whipped cream?

Yes, the cinnamon is optional. You can add a vanilla extract or omit the flavoring altogether if you prefer a plain whipped cream topping.

Conclusion

This Mini Tres Leches Cake is a perfectly indulgent dessert that balances the richness of the milk-soaked cake with the light, sweet cinnamon whipped cream. It’s easy to make, wonderfully moist, and ideal for small gatherings or personal indulgence. With its citrusy notes and creamy texture, this cake will surely become a go-to recipe for any special occasion or sweet craving!

Mini Tres Leches Cake Recipe

Why You’ll Love This Recipe