Tres Leches Mini Cakes
(Triple-Milk  Mini Cake)

Prep Time: 10 minutes
Servings: 10-20
Cooking Time: 1 hr

Tools Needed: 10-20 medium size ramekins or a square baking dish, a hand mixer or stand mixer

Cake Batter
3 cups of pre-sifted flour
1 tablespoon of baking soda
2  bars of butter, room temperature
2 teaspoon of all natural vanilla extract
2 cups of sugar
1 1/4 cup of buttermilk
4 eggs
1/2 teaspoon of salt

Tres Leches Glaze
2 can of carnation evaporated milk
2 cups of half & half milk
2 can of carnation condensed milk

Merengue Frosting
3 egg whites
½ cup of water
2 cups of fine sugar
1 teaspoon of vanilla extract

Time Saving Tip: Buy basic flour cupcakes or pound cake. Cut pound cake in slices of 2 inches thick

Preheat oven to 350 degrees. Butter the containers

Mix flour with baking soda, salt  and sift. Set aside

In a large mixing bowl or a mixer, add the butter and sugar and mix well, on medium high speed, until light fluffy.

Occasionally, scrape the sides of the bowl

Add eggs one at a time, mix well.

Reduce speed and mix the vanilla with buttermilk. Pour this mixture in small quantity along with the flour mixture.

scrape the sides and mix for about 1 minute

Pour batter into baking dishes an 1" below the rim. Remove air bubbles by gently pounding the baking dish on the counter. Smooth batter with a knife

Bake for 30-45 on middle rack or until toothpick is clean.

Let the cake cool for 30 minutes before removing from baking dish


In a large mixing bowl, whisk all milks until they are well blended and smooth

Set aside in a cool place or in the refrigerator

Time Saving Tip: Buy pre-made frosting

In a mixer or a mixing bowl, whisk the egg whites at high speed

In a sauce pan, boil water and sugar over low heat until it turns into a syrup. Pour it very slowly onto eggs and continue beating until smooth and stiff enough to spread


Carefully remove mini cakes and place them in a cookie sheet to cool

Using a cooking syringe, inject mini cakes with milk glaze (optional)

Spread frosting on mini cake tops and garnish with coconut flakes, cherries or chocolate curls

Pour the milk glaze around the mini cakes

Serve cold & Enjoy