Description
A simple and delicious mini tres leches cake soaked in three kinds of milk for a moist and sweet dessert.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5 eggs, separated
- 1 cup sugar, divided
- 1/3 cup whole milk
- 1 tsp vanilla extract
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup heavy cream
- Whipped cream for topping
- Ground cinnamon for garnish
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- In a bowl, mix flour, baking powder, and salt.
- Beat egg whites until soft peaks form. Gradually add 3/4 cup sugar and beat until stiff.
- In another bowl, beat egg yolks with remaining sugar until pale. Stir in milk and vanilla.
- Fold egg yolk mixture into egg whites. Gently fold in flour mixture.
- Pour batter into the baking dish. Bake for 25-30 minutes until golden.
- Let cake cool. Pierce surface with a fork.
- Mix evaporated milk, condensed milk, and heavy cream. Pour over the cake.
- Refrigerate for 4 hours or overnight.
- Top with whipped cream and cinnamon before serving.
Notes
- Use room temperature eggs for best results.
- Let the cake soak fully for maximum moisture.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0.5g
- Protein: 8g
- Cholesterol: 110mg
Keywords: mini tres leches cake, Mexican dessert, milk cake, easy dessert