Mini Tres Leches Recipe

Prep

Preheat oven to 350°F (175°C). Lightly grease and line a 9x9-inch square pan or six 4-inch ramekins (for mini portions) with parchment paper. If using ramekins, place on a baking sheet for stability.

Dry ingredients

Whisk together 1 cup all-purpose flour, 1 tsp baking powder, and a pinch of kosher salt in a small bowl. Set aside.

Whisk eggs and sugar

In a large bowl, whisk 3 large eggs with 3 tbsp granulated sugar until pale and slightly thickened, about 2–3 minutes by hand or 1–2 minutes with an electric mixer on medium speed. The mixture should increase in volume and become frothy.

Add flavor and milk

Whisk in 1 tsp vanilla extract and 2 tbsp whole milk until combined.

Combine dry and wet

Gently fold the dry flour mixture into the egg mixture in two additions using a spatula, folding until just combined — do not overmix to keep the sponge light.

Finish batter

Fold in 1 tbsp melted, cooled unsalted butter until incorporated. This adds tenderness and helps the cake brown slightly.

Bake

Pour batter into prepared pan or portion into ramekins, smoothing the top. Bake in preheated oven for 15–20 minutes for ramekins (20–25 minutes for a 9x9 pan) or until a toothpick inserted into the center comes out clean and the top is lightly golden.

Cool and poke

Allow cakes to cool in the pan or ramekins for 10 minutes. Using a fork or skewer, poke the surface all over to create holes for the milk mixture to absorb.

In a medium bowl, whisk together 1 cup sweetened condensed milk, 1 cup evaporated milk, 1 cup whole milk (or half-and-half for richer results), and 1 tsp vanilla extract until smooth and homogenous.

While the cakes are still slightly warm (but not hot), slowly pour the milk mixture evenly over the cakes or into each ramekin, about 1/3 to 1/2 cup per mini ramekin (adjust to soak but not drown). Pour gradually to allow absorption; let cakes sit at room temperature 20–30 minutes so milk can fully penetrate, then refrigerate at least 2 hours (preferably 4 hours or overnight) to chill and fully soak.

Just before serving, whip 1 cup heavy cream with 2 tbsp powdered sugar and 1 tsp vanilla extract until soft peaks form. For a stabilized topping that holds longer, add 1/2 tsp instant gelatin (bloomed in 1 tsp cold water then melted) to the cream while whipping.

Spread or pipe the whipped cream over each mini tres leches portion. Smooth with a spatula or create peaks with a piping bag for presentation.

Dust each portion lightly with ground cinnamon. Top with fresh berries and a mint leaf if desired. Serve chilled. Leftovers keep well, covered, in the refrigerator for up to 3 days.