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Looking for a dessert that’s both simple to make and incredibly satisfying? Meet the Mini Tres Leches Cake, a scaled-down version of the beloved Latin American dessert. This delightful mini cake recipe combines a fluffy sponge soaked in a trio of milks, creating a moist, rich, and sweet flavor that’s absolutely irresistible. This small cake is the perfect size for one or two people, offering a taste of indulgence without the worry of leftovers.
Discover more delightful mini cake recipes: try our buttery Pound Cake, aromatic Spice Cake, caramelized Banana Upside Down Cake, rich Flourless Chocolate Cake, and classic White Cake. Each offers a unique flavor and texture, ideal for small gatherings or when you crave a homemade treat just for you.
Why You’ll Love This Recipe
- Easy to Make: This mini tres leches cake comes together quickly with simple ingredients.
- Perfectly Sized: No need for leftovers! This small cake recipe is ideal for satisfying a sweet tooth without commitment.
- Light & Decadent: The combination of a fluffy cake and creamy milk mixture creates a delightful textural contrast.
- Customizable: Feel free to add a splash of limoncello for a citrus twist (optional), or top it with your favorite fruits!
- Make-Ahead Friendly: Assemble the cake and soak it overnight for a stress-free dessert.
What Is Tres Leches Cake?
A tres leches cake is a light, spongey delight that’s soaked in a mixture of three different kinds of milk: heavy cream, evaporated milk, and sweetened condensed milk. This results in a moist, decadently sweet treat. We’re adding a special twist to our recipe – a tablespoon of limoncello. This sweet Italian liqueur infuses the cake with a zesty lemon flavor, but it’s entirely optional. Whether you go for the limoncello version or stick to the authentic recipe, you’re in for a treat.
RELATED: 15 Easy Dessert Recipes For One
Ingredients
If you have any ingredients leftover from this tres leches cake recipe, check out our Leftover Ingredients Recipe Finder.
- Flour: Use all-purpose flour, as this recipe hasn’t been tested with alternative flours.
- Baking Powder: This is a crucial ingredient for helping the cake rise and become fluffy.
- Egg: The recipe requires one whole egg, with the yolk and white separated for different uses in the baking process.
- Sugar: Granulated sugar is used to sweeten the cake and contribute to a tender texture.
- Milk, Heavy Cream, Sweetened Condensed milk, and Evaporated milk: Regular milk is used in the batter, while the combination of the other milks and cream is poured over the finished cake. This blend creates the cake’s signature rich, soaked texture. Consider using leftover heavy cream in Banana Pudding or French Silk Pie. Extra sweetened condensed milk can be used in Key Lime Pie, Chocolate Ice Cream, or Fudge. If you’ve got leftover evaporated milk, use it to make Pumpkin Pie Bars.
- Limoncello: This Italian liqueur, optional for the recipe, is made from lemon zest, sugar, and grain alcohol like vodka. My husband enjoys making it using our simple limoncello recipe, but it’s also readily available at liquor stores. If you’re not using limoncello, just add an additional tablespoon of sweetened condensed milk to the cake.
- Whipped Cream and Cinnamon: While store-bought is an option, homemade whipped cream made from heavy cream and sugar, whipped until fluffy, adds a fresh touch. A sprinkle of ground cinnamon adds extra flavor.
Recipe Variations
- Non-Alcoholic Version: Skip the limoncello for a traditional tres leches experience. Just use an extra tablespoon of sweetened condensed milk for added richness.
- Coconut Tres Leches Cake: Substitute regular milk in the cake batter with coconut milk, and top the cake with toasted coconut flakes for a tropical twist.
- Spiced Tres Leches Cake: For a warm and comforting flavor, add a pinch of nutmeg, ginger, and cloves to the batter.
How To Make Tres Leches Cake
These step-by-step photos and instructions help you visualize how to make a mini tres leches cake. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat Oven: Set your oven to 350°F (177°C). Prepare a 5×5-inch baking dish by lightly buttering it or using cooking spray.
- Prepare Dry Ingredients: In a small bowl, combine the flour and baking powder. Set this mixture aside.
- Whip Egg White: In a medium-sized bowl, use an electric mixer to whip the egg white until it’s foamy. Gradually add sugar while continuing to whip, aiming for soft peaks (which gently fold over when the beaters are lifted) in about 3 minutes.
- Add Egg Yolk and Remaining Ingredients: Beat in the egg yolk. Then, gently mix in half the flour mixture, followed by the milk, and then the remaining flour mixture, ensuring a smooth blend after each addition.
- Pour Batter: Pour the cake batter into the prepared baking dish.
- Bake the Cake: Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean. After baking, let the cake cool for 10 minutes on a rack.
- Prepare for Soaking: Once slightly cooled, use a fork or skewer to pierce the cake all over.
- Mix and Pour Milks: In a separate bowl, whisk together the heavy cream, sweetened condensed milk, evaporated milk, and optional limoncello (or an extra tablespoon of sweetened condensed milk). Pour this mixture evenly over the cake.
- Chill: Cover the cake and refrigerate for at least 5 hours, or overnight, to allow it to soak up the milky mixture.
- Serve: When ready to serve, top the cake with freshly whipped cream.
Expert Tips
- Cold Egg Separation: Use a cold egg for simpler separation, as they’re easier to handle.
- Whipping to Soft Peaks: Whip the egg white to soft peaks. This crucial step gives the cake its sponge-like texture, ideal for absorbing the milk mixture.
- Accurate Measurements: For tres leches cake, and all baked goods, accurate measurement of ingredients, particularly flour, is essential. Incorrect measurements can lead to less than desirable results. Weighing ingredients with a digital scale is the most precise method. If a scale isn’t available, you can still measure flour accurately by first stirring the flour in its container to break up any clumps. Then, spoon the flour into a dry measuring cup and level it off without compacting it, ensuring an accurate measurement.
- Resting Time is Essential: After soaking the cake, let it rest in the refrigerator for at least 5 hours. This time allows the cake to fully absorb the milk mixture.
- Limoncello is Optional: If you prefer not to use limoncello, simply replace it with an additional tablespoon of sweetened condensed milk.
Frequently Asked Questions
Allow the cake to soak for at least 5 hours, or preferably overnight.
Yes, it must be refrigerated. Since the cake is soaked in a milk mixture and topped with whipped cream, keeping it chilled is necessary. It’s traditionally enjoyed cold, so there’s no need to bring it to room temperature before serving.
Tres leches cake can be stored in the refrigerator, covered, for up to 4 days. However, it tastes best when eaten within the first two days of baking.
A 5×5-inch baking dish, with a 25 square inch base, is perfect for this small batch recipe. Alternative options include a 4×6-inch dish, a 6×6-inch dish (resulting in a thinner cake), or a 6-inch round dish.
Tres leches translates to “three milks” in Spanish, referring to the three milks used to soak the cake.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page. Examples of the dishes I use at One Dish Kitchen can be found on our Store page.
If you’ve tried this small tres leches cake or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Mini Tres Leches Cake
Ingredients
For the Tres Leches Cake
- ⅓ cup all purpose flour
- ¼ teaspoon baking powder
- 1 large egg , white and yolk separated
- 5 tablespoons granulated sugar
- 2 tablespoons milk
- 4 tablespoons heavy cream
- 3 tablespoons sweetened condensed milk
- 2 tablespoons evaporated milk
- 1 tablespoon limoncello (optional) — or use 1 tablespoon of sweetened condensed milk.
For the Whipped Cream Topping
- ¼ cup heavy cream
- 1 tablespoon granulated sugar
- ⅛ teaspoon ground cinnamon
Instructions
Make the Cake
- Preheat Oven: Set your oven to 350°F (177°C). Prepare a 5×5-inch baking dish by lightly buttering it or using cooking spray.
- Prepare Dry Ingredients: In a small bowl, combine the flour and baking powder. Set this mixture aside.
- Whip Egg White: In a medium-sized bowl, use an electric mixer to whip the egg white until it’s foamy. Gradually add sugar while continuing to whip, aiming for soft peaks (which gently fold over when the beaters are lifted) in about 3 minutes.
- Add Egg Yolk and Remaining Ingredients: Gently beat in the egg yolk. Then, mix in half the flour mixture, followed by the milk, and then the remaining flour mixture, ensuring a smooth blend after each addition.
- Pour Batter: Pour the cake batter into the prepared baking dish.
- Bake the Cake: Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean. After baking, let the cake cool for 10 minutes on a rack.
- Prepare for Soaking: Once slightly cooled, use a fork or skewer to pierce the cake all over.
- Mix and Pour Milks: In a separate bowl, whisk together the heavy cream, sweetened condensed milk, evaporated milk, and optional limoncello (or an extra tablespoon of sweetened condensed milk). Pour this mixture evenly over the cake.
- Chill: Cover the cake and refrigerate for at least 5 hours, or overnight, to allow it to soak up the milky mixture.
Make the Topping
- With an electric hand mixer or a balloon whisk, whip together the heavy cream, sugar, and cinnamon on medium speed. As you mix, you'll notice the cream thickening and increasing in volume, becoming smooth and starting to leave trails. Continue until you achieve soft peaks: when you lift the beaters or whisk, the peaks should gently fold over, blending back into the cream almost instantly.
- When it's time to serve the cake, add a topping of whipped cream.
Notes
- Cold Egg Separation: Use a cold egg for simpler separation, as they’re easier to handle.
- Whipping to Soft Peaks: Whip the egg white to soft peaks. This crucial step gives the cake its sponge-like texture, ideal for absorbing the milk mixture.
- Accurate Measurements: For tres leches cake, and all baked goods, accurate measurement of ingredients, particularly flour, is essential. Incorrect measurements can lead to less than desirable results. Weighing ingredients with a digital scale is the most precise method. If a scale isn’t available, you can still measure flour accurately by first stirring the flour in its container to break up any clumps. Then, spoon the flour into a dry measuring cup and level it off without compacting it, ensuring an accurate measurement.
- Resting Time is Essential: After soaking the cake, let it rest in the refrigerator for at least 5 hours. This time allows the cake to fully absorb the milk mixture.
- Limoncello is Optional: If you prefer not to use limoncello, simply replace it with an additional tablespoon of sweetened condensed milk.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Love this recipe. Only thing, I don’t see the amount of butter to add-in.
I’m so glad you love the recipe. This is a sponge cake, and often sponge cakes are made without butter. Instead, they rely on whipped eggs for structure and a light texture. The richness and moisture come from soaking the cake in the three kinds of milk, making it perfectly tender and flavorful.
I was visiting with friends and fixed us a enchilada casserole so I was looking for a dessert recipe to go with it and found this one. I did use the limoncello variant. It turned out very good. We very much enjoyed it. My friends had never had it before and I’d never made it before but it all turned out well. Thank you.
I’m so happy you all enjoyed it – thank you!
Delicious. Love this recipe. Simple and delicious. I cut a bit of the sugar out and like it better. Mine is still coming out a bit dense or not rising much. I assume I’m overbeating the egg whites or something. Do I just beat the yolk and flour in the same bowl as the egg white sugar mix?
I’m so happy you love the recipe, Stephanie. If your tres leches cake is not rising it is likely that the batter was overmixed. It is also important to whip the egg white well (see the process photos in the recipe post to see what it should look like) before adding the egg yolk and other ingredients in the same bowl. At this point, avoid overmixing the batter and see it that changes anything.
hi i am only now baking the cake but just curious about vanilla essence to cake batter or even the milks. never make a cake without essence before lol.
So good! Especially with the cinnamon in the whipped topping. How would you increase the amount of ingredients if you wanted to use a 8-inch round pan?
I’m so glad you enjoyed the cake. If you want to bake the Tres Leches Cake in an 8-inch round pan, double the ingredients.
This sounds fantastic, but I’m not crazy about limoncello. How do you think rum would go?
Hi Barbara,
Although I haven’t used rum, I would say give it a go! The amount used isn’t that much but I bet it would be delicious. Please let me know how it turns out for you.
Joanie
Great sponge cake recipe.
Rum would probably be good, or used rum extract, because it’s one of the flavor of pina colada.
What is limoncello? Never heard of it before!
I just made the limoncello tres leches cake and it was wonderful, I have a can of chocolate sweetened condensed milk that I’ve been wondering how to use, now I know! Only sub Godiva liquor. Can’t wait!
Limonello Tres Leches cake is wonderful.
Thank you, Michele.