I made these mini tres leches cakes last weekend, and wow—they were gone faster than I expected. Each one was perfectly moist, sweet without being heavy, and just the right size for an after-dinner treat. What I love most is how the milk mixture soaks into the sponge, making every bite rich and creamy. They look fancy when served, but they’re actually really easy to put together.
Why You’ll Love This Recipe
If you’ve ever had tres leches, you know it’s a special kind of dessert—soft, milky, and so satisfying. These mini versions give you all that goodness in single servings, which makes them perfect for entertaining or portion control. The sponge soaks up three kinds of milk, and the whipped cream on top balances the sweetness beautifully.
I love how versatile they are, too. You can dress them up with fruit for a spring gathering, sprinkle a little cinnamon for a cozier feel, or keep them plain for a simple yet elegant finish. It’s a dessert that feels celebratory but doesn’t take hours of complicated work.
What You’ll Need
For the Cake
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- ⅓ cup whole milk
- 1 teaspoon vanilla extract
For the Milk Mixture
- 1 can (12 ounces) evaporated milk
- 1 can (14 ounces) sweetened condensed milk
- 1 cup heavy cream
For the Topping
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Ground cinnamon (optional, for garnish)
Pro Tips
- Separate the eggs carefully—any yolk in the whites can keep them from whipping.
- Beat egg whites until soft peaks form for the fluffiest sponge.
- Poke plenty of holes in the cakes before adding the milk mixture—it helps them soak evenly.
- Let cakes chill at least 4 hours (overnight is best) so the milk mixture fully absorbs.
- Whip the cream just before serving for the freshest topping.
Tools You’ll Need
- Mixing bowls
- Electric mixer
- Whisk
- Measuring cups and spoons
- Muffin tin or small ramekins
- Fork or skewer (for poking holes)
Substitutions & Variations
- Milk mixture: Use coconut milk instead of heavy cream for a tropical twist.
- Flavors: Add a splash of rum or almond extract to the milk mixture for depth.
- Topping: Swap whipped cream with meringue for a more traditional finish.
- Fruit: Top with strawberries, mango slices, or blueberries.
- Cake base: Use gluten-free flour if you want a gluten-free version.
Make-Ahead Tips
Mini tres leches cakes are best made ahead since they need chilling time. Bake the cakes a day in advance, soak them overnight, and top with whipped cream just before serving.
You can also prepare the milk mixture ahead of time and keep it in the fridge until you’re ready to use.
Step-by-Step Instructions
1. Preheat Oven
Preheat oven to 350°F. Grease a muffin tin or line ramekins lightly with butter.
2. Mix Dry Ingredients
In a small bowl, whisk together flour, baking powder, and salt. Set aside.
3. Beat Egg Yolks
In a large bowl, beat egg yolks with ¾ cup sugar until thick and pale. Stir in milk and vanilla.
4. Beat Egg Whites
In a separate bowl, beat egg whites until soft peaks form. Slowly add the remaining ¼ cup sugar and beat until stiff peaks form.
5. Combine
Gently fold yolk mixture into the flour mixture. Then fold in egg whites until just combined, keeping the batter light and airy.
6. Bake
Pour batter evenly into muffin tin cups or ramekins. Bake 20–25 minutes, until a toothpick inserted comes out clean.
7. Prepare Milk Mixture
In a bowl, whisk together evaporated milk, condensed milk, and heavy cream.
8. Soak the Cakes
Once cakes cool slightly, poke holes all over with a fork. Slowly spoon milk mixture over each cake, letting it soak in. Refrigerate at least 4 hours.
9. Make Whipped Topping
Beat heavy cream with powdered sugar and vanilla until soft peaks form.
10. Serve
Top each mini cake with whipped cream and a sprinkle of cinnamon before serving.
Serving Suggestions
These mini cakes are beautiful on their own, but adding fruit makes them even more eye-catching. Strawberries or blueberries give them a fresh touch, while tropical fruits like mango make them feel like summer.
They’re perfect for birthday parties, holidays, or just when you want a dessert that looks impressive without being fussy.
Leftovers & Storage
Store mini tres leches cakes covered in the refrigerator for up to 3 days. Keep whipped cream separate until ready to serve for best texture.
These don’t freeze well since the milk mixture can separate, so enjoy them fresh from the fridge.
Nutrition & Benefits
Tres leches cake is definitely indulgent, but making mini versions helps with portion control. You still get the creamy richness and sweetness but in a size that feels satisfying without going overboard.
And with eggs and milk, you’re at least getting a little protein and calcium in each serving—though this one’s really about enjoying a special treat.
Recipe FAQs
Can I bake this as one large cake instead of minis?
Yes, bake in a 9×13-inch pan for about 30–35 minutes.
How do I keep cakes from getting soggy?
Don’t oversoak—add the milk mixture gradually and let it absorb.
Can I make them dairy-free?
Yes, use coconut milk, almond milk, and coconut cream for the soak, plus a dairy-free whipped topping.
How many minis does this recipe make?
About 12, depending on your muffin tin or ramekin size.
Do I need to chill overnight?
At least 4 hours is a must, but overnight gives the best flavor and texture.
A Bite of Creamy Tradition
After making these mini tres leches cakes, I couldn’t stop smiling at how fun they were to serve. Each one was soft, sweet, and soaked just right, with whipped cream making the perfect finish. They felt festive but were easy enough to make without stressing in the kitchen.
I know I’ll be keeping this recipe for whenever I need a dessert that feels like a little celebration. They’re proof that sometimes the best desserts are the ones you can hold in the palm of your hand.
