Tres Leches Mini Cakes

Tres Leches Mini Cakes Recipe
Photo: Sully Sullivan; Styling: Tara Guérard

Recipe from

Coastal Living

Recipe Time

Prep: 15 Minutes
Cook: 30 Minutes
Stand: 5 Minutes
Chill: 1 Hours


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


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.

Tyler Dudley,

Daniel Island Club, Charleston, South Carolina,

Coastal Living

May 2013