Ingredients
Sponge Cake
1 cup all-purpose flour
1 teaspoon baking powder
4 large eggs (separated)
¾ cup sugar (divided)
1 teaspoon vanilla extract
Tres Leches Milk Mixture
½ can (6 oz) evaporated milk
½ can (7 oz) sweetened condensed milk
½ cup heavy cream
Topping & Decoration
1 cup heavy cream (for whipped cream)
2 tablespoons sugar
½ teaspoon vanilla extract
Ground cinnamon for sprinkling
Fresh berries (optional)
Chocolate drizzle or toasted coconut (optional)
Instructions
Bake the Sponge
Preheat oven to 350°F (175°C). Grease a muffin tin or line with cupcake liners.
Sift flour and baking powder; set aside.
Beat egg yolks with half the sugar until pale. Stir in vanilla.
In a separate bowl, beat egg whites until soft peaks form. Gradually add remaining sugar until stiff peaks form.
Fold yolk mixture into whites gently. Then fold in flour mixture until combined.
Spoon batter into muffin cups (¾ full). Bake 18–20 minutes or until toothpick comes out clean. Cool slightly.
2. Prepare the Milk Mixture
Combine evaporated milk, sweetened condensed milk, and heavy cream in a bowl. Whisk until smooth.
Once sponge cakes are cool, poke holes with a fork. Slowly pour milk mixture over each cake to soak evenly. Refrigerate at least 2 hours.
3. Whip the Cream
Beat 1 cup heavy cream with sugar and vanilla until soft peaks form.
Pipe or spread whipped cream over each soaked mini cake.
4. Decorate
Sprinkle cinnamon over whipped cream.
Add fresh berries, chocolate drizzle, or toasted coconut if desired.
5. Serve
Serve chilled directly from the fridge. Enjoy bite-sized indulgence with every forkful!
Notes
For a dairy-free version, use coconut and almond milk instead of dairy.
To make mini tres leches cups recipe, layer sponge, milk, and whipped cream in clear glass cups.
Allow cakes to soak overnight for maximum flavor absorption.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 12 mini cakes