Why you’ll love it
Tiny, ultra-moist sponge cakes soaked in a lightly spiced milk blend — all the indulgence of tres leches but with cosy autumn spices. They’re soft, fragrant and perfect for autumn brunch or holiday dessert trays: a spoonable, single-serve cake that photographs beautifully with a dusting of cinnamon.
Makes: 12 mini cakes
Prep: 15 minutes
Bake: 12–14 minutes
Soak & chill: 1–2 hours (best overnight)
Total: ~2–12 hours depending on chill time
Ingredients
Sponge
- 1 cup (120 g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs, room temp — separated
- 2/3 cup (135 g) granulated sugar, divided (½ cup + 3 tbsp)
- 1 tsp vanilla extract
Fall spice milk soak
- 1 can (12 fl oz / 354 ml) evaporated milk
- 1 can (14 oz / 396 g) sweetened condensed milk
- 1/2 cup (120 ml) heavy cream
- 1 tsp pumpkin pie spice (or 1/2 tsp cinnamon + 1/4 tsp nutmeg + pinch cloves)
- 1 tsp vanilla
To finish
- 1 cup (240 ml) whipped cream or stabilized whipped cream
- Pinch ground cinnamon for dusting
- Optional: finely grated orange zest or toasted pecan crumbs
Equipment
- 12-cup muffin tin + paper liners or silicone molds
- Mixing bowls, whisk / electric mixer
Method
- Preheat & prep: Preheat oven 350°F (175°C). Line a 12-cup tin with liners.
- Dry mix: Whisk flour, baking powder and salt in a bowl.
- Whisk yolks: In a large bowl beat egg yolks with ½ cup (100 g) sugar and vanilla until pale and slightly thickened. Fold in dry mix gently.
- Whip whites: In a clean bowl, whip egg whites to soft peaks. Gradually add remaining 3 tbsp (40 g) sugar and whip to firm glossy peaks. Gently fold one-third of the whites into the batter to loosen, then fold in remaining whites with care — keep as much air as possible.
- Bake: Spoon batter into liners about 2/3 full. Bake 12–14 minutes until a toothpick comes out clean and tops are springy. Cool in tin 5 minutes, then transfer to a wire rack.
- Make the soak: Whisk together evaporated milk, condensed milk, heavy cream, pumpkin pie spice and vanilla. Chill briefly.
- Soak: Using a skewer, poke several holes in each mini cake. Place cakes in a shallow tray and spoon the milk mixture evenly over them (or pour gently). Allow them to absorb — start with 2–3 tbsp per mini, add more if needed. Chill at least 1–2 hours, overnight best.
- Finish: Top with whipped cream, a dusting of cinnamon and optional pecan crumbs or orange zest. Serve cold.
Storage
- Keep refrigerated up to 3 days. Best eaten within 48 hours for texture. Do not freeze after soaking.
Variations & tips
- Non-dairy: Use canned coconut milk + condensed coconut milk + coconut cream.
- Mini trifle: Layer cubed soaked cakes with whipped cream and caramelised pears.
- Less sweet: Reduce condensed milk by 1–2 tbsp and add a little extra evaporated milk.
Estimated nutrition (per mini — approx.)
≈ 230 kcal per mini (estimate; depends on soak absorption and cream topping).
Irresistible Mini Tres Leches (Fall-Spice Version)
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Tiny, ultra-moist sponge cakes soaked in a lightly spiced milk blend — all the indulgence of tres leches but with cosy autumn spices. They’re soft, fragrant and perfect for autumn brunch or holiday dessert trays: a spoonable, single-serve cake that photographs beautifully with a dusting of cinnamon.
Ingredients
Equipment
Method
- Preheat & prep: Preheat oven 350°F (175°C). Line a 12-cup tin with liners.
- Dry mix: Whisk flour, baking powder and salt in a bowl.
- Whisk yolks: In a large bowl beat egg yolks with ½ cup (100 g) sugar and vanilla until pale and slightly thickened. Fold in dry mix gently.
- Whip whites: In a clean bowl, whip egg whites to soft peaks. Gradually add remaining 3 tbsp (40 g) sugar and whip to firm glossy peaks. Gently fold one-third of the whites into the batter to loosen, then fold in remaining whites with care — keep as much air as possible.
- Bake: Spoon batter into liners about 2/3 full. Bake 12–14 minutes until a toothpick comes out clean and tops are springy. Cool in tin 5 minutes, then transfer to a wire rack.
- Make the soak: Whisk together evaporated milk, condensed milk, heavy cream, pumpkin pie spice and vanilla. Chill briefly.
- Soak: Using a skewer, poke several holes in each mini cake. Place cakes in a shallow tray and spoon the milk mixture evenly over them (or pour gently). Allow them to absorb — start with 2–3 tbsp per mini, add more if needed. Chill at least 1–2 hours, overnight best.
- Finish: Top with whipped cream, a dusting of cinnamon and optional pecan crumbs or orange zest. Serve cold.
Nutrition
Notes
Storage
Keep refrigerated up to 3 days. Best eaten within 48 hours for texture. Do not freeze after soaking.
Variations & tips
- Non-dairy: Use canned coconut milk + condensed coconut milk + coconut cream.
- Mini trifle: Layer cubed soaked cakes with whipped cream and caramelised pears.
- Less sweet: Reduce condensed milk by 1–2 tbsp and add a little extra evaporated milk
