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Tres Leches Mini Cakes

Photo: Sully Sullivan; Styling: Tara Guérard
Prep time 15 mins
Cook time 30 mins
Stand time 5 mins
Chill time 1 hr
Yield Makes 8 servings


  • 1/2 cup butter, softened
  • 1 1/2 cups sugar
  • 3 egg yolks
  • 3 teaspoons vanilla extract, divided
  • 1 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup whole milk
  • 6 egg whites
  • 1 1/2 cups heavy whipping cream, divided
  • 1 cup sweetened condensed milk
  • 1 cup evaporated milk
  • 1 tablespoon dark rum, optional
  • 1/4 cup powdered sugar
  • Garnishes: fresh mint, blueberries

How to Make It

  1. Preheat oven to 350°. Grease and flour 8, 8-ounce ramekins. Place on a baking sheet.

  2. Beat butter and sugar at medium speed with an electric mixer 2 minutes or until fluffy; mix in egg yolks and 2 teaspoons vanilla.

  3. Combine flour and next 3 ingredients; add to yolk mixture alternating with whole milk, beginning and ending with flour mixture.

  4. Beat egg whites until stiff; fold gently into batter. Pour batter into prepared ramekins.

  5. Bake 30 minutes or until wooden pick inserted in center comes out clean. Let stand 5 minutes. Pierce cakes with a fork all over.

  6. Combine 1/2 teaspoon vanilla, 1/2 cup whipping cream, condensed milk, evaporated milk and rum; gradually pour over warm cake, allowing mixture to soak into cake before adding more. Cover and refrigerate 1 hour or until well chilled.

  7. Beat remaining 1 cup whipping cream, powdered sugar, and remaining 1/2 teaspoon vanilla at medium-high speed with an electric mixture until thick. Spread over cakes. Garnish, if desired.