Tres Leches Mini Cakes

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Tres Leches Mini Cakes
Cuisine: Mexican

Love tres leches cake? Try these cute mini cakes!

Total: 40 minutes
Prep: 18 minutes
Servings: 12


  • 1 box white cake mix (16.25 oz)
  • 1 ¼ cups water
  • 1/3 cup vegetable oil
  • 4 large EGGS
  • 1 ½ cups strawberries, chopped
  • 1 cup canned sweetened condensed milk
  • 1 cup canned fat free evaporated milk
  • ¼ cup low fat milk
  • For Topping
  • 1 cup heavy whipping cream
  • 1 ½ Tbsp. granulated sugar
  • ½ tsp. vanilla extract
  • 12 sliced strawberries for garnish


  • PREHEAT oven to 350° F. SPRAY twelve 4 oz. ramekins with nonstick cooking spray. SET aside.
  • COMBINE cake mix, water, vegetable oil and eggs in a large bowl. WHISK to combine ingredients. FOLD in strawberries and pour mixture into prepared ramekins. BAKE for 20-22 minutes or until a toothpick inserted comes out clean. Let COOL completely.
  • WHISK together condensed milk, evaporated milk and low fat milk in a medium bowl for the milk topping. POKE holes in the cakes thoroughly using a fork. SPOON 4 tablespoons of mixture over each cake. COVER with aluminum foil and REFRIGERATE for at least 2 hours to overnight to allow the liquid mixture to soak in.
  • PLACE whipping cream, sugar and vanilla in the bowl of a stand mixer. WHIP until stiff peaks form. SPREAD evenly over top of the cake. GARNISH each cake with 1 sliced strawberry.


For cakes served outside of a ramekin, such as a muffin tin or mini cake pan:

  • Unmold mini cakes on a small shallow serving bowl or dish with a rim.
  • Poke holes in the mini cakes thoroughly using a fork. Spoon 4 tablespoons mixture over each mini cake. Loosely cover with aluminum foil and refrigerate for 2 hours to overnight to allow the liquid mixture to soak in.
  • Garnish with whipped cream and sliced strawberries

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