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–+ servings
a slice of tres leches cake on a plate.
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4.95 from 19 votes

Mini Tres Leches Cake

This Mini Tres Leches Cake is a light sponge cake soaked in a rich blend of three milks, with a hint of optional limoncello. Topped with freshly whipped cream and a sprinkle of cinnamon, it’s a sweet, creamy dessert in a perfectly portioned size.
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

Equipment

Ingredients

For the Cake

  • ⅓ cup all purpose flour
  • ¼ teaspoon baking powder
  • 1 large egg -separated (yolk and white used at different steps)
  • 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 limoncello, use an extra tablespoon of sweetened condensed milk instead

For the Topping

  • ¼ cup heavy cream
  • 1 tablespoon granulated sugar
  • ⅛ teaspoon ground cinnamon
US - Metric

Instructions

Make the Cake

  • Preheat 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. Mix in half the flour mixture, then the milk, then the remaining flour, blending until smooth after each addition.
  • Pour the batter into the prepared 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.
  • Poke holes all over the cake with a fork or skewer.
  • In a separate bowl, whisk together the heavy cream, sweetened condensed milk, evaporated milk, and limoncello (or use 1 extra tablespoon of sweetened condensed milk if omitting limoncello). Pour over the cake.
  • Cover and refrigerate for at least 5 hours or overnight.

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 cake before serving.

Notes

  • Use Cold Eggs for Separation: It’s easier to separate the yolk and white when the egg is cold. Do this first, then let them come to room temperature if needed.
  • Whip Egg White to Soft Peaks: This step creates a light, airy texture that helps the cake absorb the milk mixture evenly. Soft peaks will gently fold over when you lift the beaters.
  • Measure Flour Accurately: For best results, weigh the flour with a digital scale. If using measuring cups, fluff the flour first, spoon it into the cup, and level it off without packing it down.
  • Let the Cake Rest: Refrigerate the soaked cake for at least 5 hours. This allows time for the milk mixture to fully absorb and create the signature moist texture.
  • Limoncello Substitute: If you’re not using limoncello, replace it with 1 tablespoon of sweetened condensed milk to maintain the cake’s richness.
 
If doubling the recipe, bake the cake in a 6x8-inch baking dish.

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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