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Mini Tres Leches Cake

A delicate milk-soaked cake that's soft, sweet, and perfect for small gatherings. This small batch recipe serves 4 to 6 and features a cloud of whipped cream on top for a delightful finish.
Prep Time30 minutes
Cook Time22 minutes
Total Time4 hours 30 minutes
Course: Dessert, Snack
Cuisine: Latin American, Mexican
Keyword: Milk Cake, Mini Cake, Small Batch Dessert, Tres Leches Cake, Whipped Cream
Servings: 6 servings
Calories: 250kcal

Ingredients

Sponge Ingredients

  • 2 large large eggs, room temperature Use room temperature for the fluffiest sponge.
  • 1/2 cup granulated sugar
  • 3/4 cup all purpose flour, spooned and leveled
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 2 tablespoons whole milk
  • 1 teaspoon pure vanilla extract

Tres Leches Soak

  • 1/2 cup evaporated milk
  • 1/3 cup sweetened condensed milk
  • 1/4 cup heavy cream
  • 1 pinch salt
  • 1 teaspoon dark rum (optional)
  • 1/4 teaspoon ground cinnamon (optional)

Whipped Cream Topping

  • 3/4 cup heavy cream, cold Use cold cream for whipping.
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon vanilla
  • Fresh berries or sliced strawberries for serving Optional garnish.

Instructions

Make the Sponge

  • Preheat your oven to 350°F (175°C). Lightly grease and line your chosen pan with parchment.
  • In a medium bowl, whisk flour, baking powder, and salt. Set aside.
  • Separate the eggs. In one bowl, beat the egg whites until soft peaks form. Gradually add half the sugar and beat until glossy and thick.
  • In a second bowl, whisk the egg yolks with the remaining sugar until pale and creamy. Stir in vanilla and milk.
  • Fold the yolk mixture into the whites gently. Sift the dry ingredients over the batter and fold until just combined.
  • Spread batter in the pan and bake for 18 to 22 minutes, or until the top springs back and a toothpick comes out clean.
  • Cool for 10 minutes in the pan.

Soak and Chill

  • Whisk together evaporated milk, condensed milk, heavy cream, salt, and any optional flavorings.
  • Pierce the warm cake all over with a skewer or fork.
  • Slowly pour the milk mixture over the cake, letting it absorb. Use all of it.
  • Let the cake stand for 15 minutes, then cover and chill for at least 4 hours or preferably overnight.

Whipped Cream Topping

  • Beat cold heavy cream with powdered sugar and vanilla to soft, billowy peaks.
  • Spread over the chilled cake and garnish with berries or a dusting of cinnamon.
  • Slice and serve cold for optimal enjoyment.

Notes

Ensure to use room temperature eggs for the sponge's fluffiness. Don't skimp on the chill time; it allows the flavors to bloom and improves texture.