Description
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!
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
Instructions
- 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.
- 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.
- 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.
- Serve the cake chilled, topped with the cinnamon whipped cream.
Notes
- 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.
- Prep Time: 20 minutes (not including chilling time)
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 380 kcal
- Sugar: 35 g
- Sodium: 130 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 100 mg
