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tres leches cake | one dish kitchen
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4.75 from 4 votes

Mini Tres Leches Cake with Limoncello

Tres Leches Cake Recipe made with limoncello! A unique twist on a traditional tres leches cake recipe. A light and airy mini sponge cake made with a mixture of sweetened condensed milk, evaporated milk, cream, and a splash of sweet limoncello.
Prep Time30 mins
Cook Time30 mins
Refrigerate1 d
Total Time50 mins
Course: Dessert
Cuisine: Dessert
Keyword: cake
Servings: 4 servings
Calories: 676kcal
Author: Joanie Zisk


  • non-stick cooking spray for the cake pan
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 2 eggs , separated
  • 3/4 cup sugar
  • 1/4 cup milk
  • 7 ounces sweetened condensed milk (1/2 can)
  • 6 ounces evaporated milk (1/2 can)
  • 1 cup heavy cream , divided
  • 2 1/2 tablespoons limoncello divided
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon cinnamon


  • Heat the oven to 350 degrees F. Spray an 8x6-inch baking pan (or pan of similar size) with cooking spray
  • Mix the flour and baking powder in a medium bowl. Set aside.
  • In a large mixing bowl, using an electric mixer, whip the egg whites until frothy. With the mixer running, gradually add the sugar and beat to soft peaks.
  • Beat in the egg yolks, one at a time, blending well after each addition.
  • Add the flour mixture in 3 additions, alternating with the milk in 2 additions. Add 1 tablespoon of limoncello and stir until just combined.
  • Pour the batter into the lightly greased pan and bake until a toothpick inserted in the center, comes out clean, 25- 30 minutes. 
    Remove the cake from the oven and let it cool slightly on a baking rack for about 10 minutes.
  • Pierce the top of the cake all over with the tines of a fork or a thick skewer.
  • Mix the sweetened condensed milk, evaporated milk, 1/2 cup of the heavy cream, and 1 1/2 tablespoons of the limoncello in a medium bowl. Pour the mixture over the cake while warm. Cover and refrigerate a least 3 hours or overnight.
  • When you are ready to serve the cake, combine the remaining 1/2 cup heavy cream, powdered sugar, and the cinnamon in a medium bowl. Using an electric mixer, beat the cream until soft peaks form. Spread the whipped cream onto top of cake and sprinkle with additional ground cinnamon.


Serving: 1serving | Calories: 676kcal | Carbohydrates: 99g | Protein: 14g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 165mg | Sodium: 178mg | Potassium: 416mg | Sugar: 79g | Vitamin A: 1315IU | Vitamin C: 0.9mg | Calcium: 443mg | Iron: 1.7mg