Description
Mini Valentine’s Tres Leches Cakes
Prep Time: 20 min
Bake Time: 15–18 min
Cooling & Soak Time: 1 hr
Total Time: ~1 hr 45 min
Ingredients
Funfetti Cake Base:
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1½ cups funfetti cake mix
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½ cup milk (whole or 2%)
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¼ cup neutral oil (vegetable or canola)
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2 large eggs, room temperature
Tres Leches Soak:
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1 can (12 oz) evaporated milk
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1 can (14 oz) sweetened condensed milk
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1 cup heavy whipping cream
Pink Whipped Cream Topping:
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1 cup heavy whipping cream, very cold
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¼ cup powdered sugar
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1 tsp vanilla extract
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1 drop pink food coloring
Decorative Finish:
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Heart-shaped sprinkles
Instructions
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Preheat & Prep Pans:
Preheat oven to 350°F (175°C). Grease mini heart-shaped pans (or muffin tins). -
Mix Batter:
Combine cake mix, milk, oil, and eggs. Mix until smooth and streak-free. -
Fill & Bake:
Fill pans ¾ full. Bake 15–18 min until tops are springy and a toothpick comes out clean. Cool 5 min in pan, then transfer to wire rack. -
Prepare Tres Leches Soak:
Whisk evaporated milk, sweetened condensed milk, and 1 cup heavy cream until smooth. -
Soak Cakes:
Poke holes in cooled cakes with a fork/skewer. Slowly spoon or pour milk mixture over cakes, letting them absorb it gradually. Chill 30–60 min. -
Whip Pink Cream:
Beat cold cream, powdered sugar, vanilla, and pink food coloring until soft peaks form. -
Decorate & Serve:
Dollop or pipe whipped cream onto each cake. Sprinkle with heart-shaped sprinkles. Serve chilled.
Notes
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Avoid sogginess: Let cakes cool completely before soaking.
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Make ahead: Bake and soak cakes up to 1 day ahead; add whipped cream just before serving.
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No piping bag? Use a spoon or a snipped Ziploc bag for easy topping.
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Fun twists:
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Chocolate cake + espresso in soak
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Strawberry shortcake with jam and sliced strawberries
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Almond extract + toasted coconut & slivered almonds
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Dairy-free: coconut milk + vegan condensed milk + coconut whipped cream
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Nutrition
- Calories: 300 cal Per Mini Cake
- Fat: 15g
- Carbohydrates: 35g
- Protein: 5g