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a slice of tres leches cake topped with a blueberry on a white plate
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4.95 from 18 votes

Mini Tres Leches Cake

Bake a luscious Mini Tres Leches Cake! It's a moist, milk-soaked delight, perfectly sized for individual enjoyment and bursting with sweet, creamy flavor.
Prep Time15 minutes
Cook Time25 minutes
Refrigerate5 hours
Total Time5 hours 40 minutes
Course: Dessert
Cuisine: Spanish
Diet: Vegetarian
Keyword: cake, limoncello, tres leches, tres leches cake, whipped cream
Servings: 4 servings
Author: Joanie Zisk

Ingredients

For the Tres Leches Cake

  • 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
  • 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

Serving: 1serving | Calories: 293kcal | Carbohydrates: 38g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 61mg | Potassium: 150mg | Fiber: 1g | Sugar: 29g | Vitamin A: 592IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 1mg

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