These mini tres leches cakes use a butter-free sponge cake, cut into rounds, layered into mini mason jars, and soaked in a rich three-milk mixture until ridiculously moist. Topped with meringue or whipped cream and a maraschino cherry, they take about 1 hour 55 minutes total, most of it chill time, and make the perfect individually portioned party dessert.
I am going to tell you how to make mini tres leches cakes! Do not let the size fool you, because even though these bad guys are super small, they pack the biggest punch! Their small size makes them super moist and all the tastier.
So, if you want to learn how to make this fun treat, let us get baking!
Table of Contents
Why You Will Love These Mini Tres Leches Cakes
- Perfectly Portioned: Serving these in mini mason jars means everyone gets their own personal dessert and no messy slicing required!
- The Ultimate Sponge: Because we use a traditional butter free sponge cake method by whipping the egg whites and yolks separately, this cake acts like a literal sponge, soaking up all that sweet milk without turning into mush.
- Crazy Moist and Flavorful: They are literally infused with three types of milk. They are wet, sweet, and melt in your mouth delicious!
- No Wasted Cake: When you cut out your perfect little circles, you are left with plenty of cake scraps. Trust me, you are probably going to eat them all before you even get to infuse the main cakes!
If you love an easy, individually portioned party dessert like this one, you are also going to want to try my Blueberry and Milk Jello Cups, another fun, jarred dessert that always steals the show at a party.
What You Will Need
Special Equipment
- Hand mixer or stand mixer
- 9×13 inch cake pan
- Small circle cookie cutter, sized just a hair smaller than your jars
- Mini mason jars (4 oz or 8 oz size, depending on preference)
- Cake tester, skewer, or toothpick, for poking holes
For the Sponge Cake
- 5 large eggs, separated into yolks and whites
- 1 cup granulated sugar, divided (1/3 cup for whites, 2/3 cup for yolks)
- 1 tsp vanilla bean paste (or vanilla extract)
- 1 cup all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup evaporated milk (or half and half, whole milk, or cream)
- Non stick baking spray
For the Tres Leches Milk Mixture
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1/2 cup heavy cream (or half and half)
- 1 tsp vanilla extract
For the Topping
- Meringue frosting (or regular buttercream, cream cheese buttercream, or whipped cream)
- Maraschino cherries, one for each jar
Let us Get Baking!
1. The Secret to the Fluffiest Sponge Cake
First things first, this is one of the easiest cakes to make, but the real secret is treating your eggs right. You want to whisk the egg whites and the egg yolks separately. Preheat your oven to 350°F (175°C). In a clean bowl using a hand mixer or stand mixer, beat the egg whites while slowly adding 1/3 cup of the sugar. Beat until they create stiff peaks. Set aside.
2. Beat the Yolks
In a separate large bowl, add the egg yolks and the remaining 2/3 cup of sugar. Beat together for about 2 to 3 minutes until the mixture becomes a pale yellow color. Mix in the vanilla bean paste.
3. Prep the Dry Ingredients
In a separate medium bowl, whisk together the all purpose flour, baking powder, and salt. Make sure there are no lumps.
4. Alternate Wet and Dry
Add about 1/3 of the flour mixture into the egg yolk mixture and mix on very low speed. Next, pour in half of your 1/3 cup of evaporated milk. Add another third of the flour, mix on low speed again, followed by the rest of the milk, and finally the last bit of the flour. Do not overbeat! Only mix for about 5 seconds with the machine, then finish incorporating it gently by hand.
5. Fold in the Fluffiness
Very gently fold the stiff egg whites into your batter in three parts. You have to do it ever so gently! Be careful not to deflate the batter because this gives our sponge cake its fluffy, airy texture! That airy texture is exactly what allows the cake to absorb all our delicious tres leches milk mixture without falling apart. Keep in mind that a proper tres leches cake does not have any butter or oil in the batter. You purposely want to make the cake a little bit on the drier side.
6. Bake the Cake
Grease a 9×13 inch cake pan with non stick spray and dust it lightly with flour. Pour the batter in, smooth it out, and tap the pan ever so lightly on the counter to activate the air bubbles. Bake at 350°F for 35 minutes, or until a toothpick comes out clean. Let the cake cool completely.
7. Cut and Jar
Take your circle cutter and cut as many rounds as you can out of the cooled cake. Save the scraps to snack on because they are delicious! Place the perfectly sized mini cakes into your mini mason jars. Use a cake tester, toothpick, or fork to poke several holes into each mini cake.
8. The Tres Leches Magic
Later on, you infuse the cake with so much tasty moisture that you will not even notice this cake does not have any butter! In a bowl or large measuring cup, whisk together the sweetened condensed milk, evaporated milk, heavy cream, and vanilla extract until well combined. Just a quick heads up, I highly recommend not using whole milk for the soak. The taste and texture just are not as rich or great as when you use a heavy cream or half and half.
If you love a strawberry-forward chilled dessert, my No-Bake Strawberry Icebox Cake is another fantastic make-ahead treat that would pair beautifully with these on the same dessert table.
9. Infusion Time!
Very carefully pour the milk mixture into the mason jars, filling them up as much as you can without making a huge mess. Chill the jars in the refrigerator for at least 1 hour, though 4 hours to overnight is best for maximum absorption. Let the fridge do the rest of the work.
10. Chill and Top
Right when you are ready to serve, top each jar with a dollop of meringue frosting or whipped cream and a maraschino cherry! You are good to go.
How to Decorate These for a Party
- A simple piped swirl of whipped cream or meringue with a cherry on top is classic and always looks polished.
- Add a light dusting of ground cinnamon over the topping for extra flavor and visual contrast.
- For a colorful party spread, alternate the cherry garnish with fresh berries or edible flowers on different jars.
- Line the jars up on a rustic wooden tray or tiered stand for an easy, elegant dessert table centerpiece.
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FAQs
Why is it called Tres Leches?
Tres Leches translates from Spanish to three milks! The name refers to the three distinct milk products use to soak the cake after it is baked. Those are sweetened condensed milk, evaporated milk, and heavy cream or half and half.
Why is my Tres Leches cake not absorbing the milk?
This usually comes down to the type of cake you baked! If you try to use a standard butter or oil based cake, it is going to be too dense to absorb the liquid. We use a traditional sponge cake (which gets its volume from whipped egg whites) because its airy pockets act exactly like a dry sponge. Also, make sure your cake is completely cool before pouring the milks over it!
Does Tres Leches cake get soggy or mushy?
When made correctly, absolutely not! While the cake is incredibly moist and wet, a proper sponge cake holds onto its bouncy and springy structure. It will not disintegrate into mush. Instead, it takes on a luxurious and pudding like texture that melts in your mouth.
How long do these mini cakes last in the fridge?
You can keep these mason jars covered in the refrigerator for 3 to 5 days. Honestly, I think they taste better on day two or three because the liquid has had so much time to distribute evenly!
Can I make a chocolate or strawberry version?
Yes to both! For a chocolate version, replace 3 tablespoons of the all purpose flour with 3 tablespoons of unsweetened cocoa powder in the sponge cake batter. For a strawberry version, layer a few slices of fresh strawberries into each jar between the cake and the milk soak, or top the finished jars with sliced strawberries alongside the cherry for a fresh, fruity finish.
Can I make a pumpkin spice version?
You can add flavor without changing the recipe’s structure, which matters here since this sponge cake is intentionally dry and butter-free to absorb the milk properly. Adding wet pumpkin puree would likely throw off that balance. Instead, stir 1 to 2 teaspoons of pumpkin pie spice into the sponge cake batter and into the milk soak mixture for a warm, seasonal flavor without changing the texture. This spice-only approach has not been tested with a full pumpkin puree addition, so stick with the spice alone for the best results.
Can I use mini loaf pans instead of mason jars?
Yes! Instead of baking one large 9×13 sponge cake and cutting circles, divide the batter evenly among greased mini loaf pans and bake, checking for doneness a few minutes earlier since smaller portions bake faster. Poke holes in each mini loaf, pour the milk soak over them directly in the pans or transfer them to a serving dish first, and chill as directed. This gives you the same effect in a different, equally cute presentation.
Can I make these ahead of time for a party?
Yes, and this is actually one of the best make-ahead desserts you can serve. Assemble and soak the jars up to 1 day in advance and keep them refrigerated. Add the topping and cherry right before serving so the frosting or whipped cream stays fresh and does not weep. If serving at a party, keep the jars refrigerated until right before guests arrive, and try not to leave them out at room temperature for more than about 2 hours, since they contain dairy.
Mini Tres Leches Cakes in Mason Jars
Course: DessertCuisine: Latin, AmericanDifficulty: Medium12
servings20
minutes35
minutes300
kcal1
hour5
hours20
minutesPerfectly portioned bite-sized sponge cakes soaked in a rich, sweet three-milk mixture and served in adorable mini mason jars. The ultimate individual party dessert!
Ingredients
- Equipment Needed:
Hand or stand mixer
9×13 inch cake pan
Mini mason jars
Small circle cutter
- Ingredients:
- Sponge Cake
5 large eggs, separated
200g (1 cup) granulated sugar, divided (1/3 cup for whites, 2/3 cup for yolks)
1 tsp vanilla bean paste or vanilla extract
120g (1 cup) all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
80ml (1/3 cup) evaporated milk, or half-and-half, whole milk, or cream
Non-stick spray
- Milk Soak
1 can (14 oz / 396g) sweetened condensed milk
1 can (12 oz / 354ml) evaporated milk
120ml (1/2 cup) heavy cream, or half-and-half
1 tsp vanilla extract
- Topping
1 batch meringue frosting, whipped cream, or buttercream
12 maraschino cherries
Directions
- Preheat oven to 350°F (175°C).
- In a clean bowl, beat the egg whites and 1/3 cup of sugar until stiff peaks form.
- In a separate bowl, beat the egg yolks and the remaining 2/3 cup of sugar for 2 to 3 minutes until pale yellow. Beat in the vanilla bean paste.
- Whisk the flour, baking powder, and salt together in a small bowl.
- Alternating wet and dry, add 1/3 of the flour to the yolk mixture, mixing on low. Add half the evaporated milk, then another 1/3 of the flour, the remaining milk, and the final flour. Mix for 5 seconds, then finish by hand to avoid overmixing.
- Gently fold the egg whites into the batter.
- Pour into a greased and floured 9×13-inch cake pan. Tap lightly on the counter. Bake for 35 minutes until a toothpick comes out clean. Let cool completely.
- Use a circle cutter to cut rounds from the cake. Place the rounds into mini mason jars.
- Poke holes in the mini cakes with a cake tester or toothpick.
- Whisk the sweetened condensed milk, evaporated milk, heavy cream, and vanilla together.
- Pour the milk mixture over the cakes in the jars.
- Chill in the fridge for at least 1 hour, up to overnight. Top with frosting and a cherry right before serving.
Notes
- Storage: These last for 3 to 5 days covered in the fridge, and they taste even better on days two and three once the milks have fully settled.
- The Milk Soak: Use heavy cream or half-and-half instead of whole milk for the soak for the richest flavor.
- Cake Scraps: Do not throw away the scraps after cutting your circles. Put them in a bowl, pour leftover milk soak on them, and enjoy a delicious baker’s snack.
- Party Food Safety: Since this dessert contains dairy, keep the jars refrigerated until serving and avoid leaving them at room temperature for more than about 2 hours at a party.
- Allergen Note: Contains eggs, dairy, and gluten.
- Nutrition: Calories are estimated and will vary based on jar size and topping amount.
