Mini Tres Leches Cakes – Paul Roy (Heddy Frenz/Paul Roy Cuisine)

Recipes by Request : a play on what happens during a DJ’s set… combining my love of cooking with the featured guest DJ.


Background Story:

I’d say the reason I chose the mini leches is because it’s a comfort food and accessible. It’s also a dessert favorite with those I’ve hosted for Latin American evenings. It’s a pretty straightforward delicious recipe and very customizable to personal tastes.



For the Vanilla Cake:

  • 1 cup all-purpose flour
  • ½ cup light brown sugar, loosely packed
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 6 tablespoons unsalted butter, softened
  • 1 large egg
  • ⅓ cup sour cream
  • ¼ cup milk
  • 1 teaspoon vanilla extract

For the tres leches mixture:

  • 14oz sweetened condensed milk
  • 12oz evaporated milk
  • ⅔ cup half and half

For the garnishes:

  • 1 ½ cups heavy cream, whipped until stiff with ¼ cup powdered sugar
  • ¾ cup dulce de leche (optional)
  • 3 tablespoons shredded coconut, toasted (optional)

Instructions (2 parts):

To Make the Tres Leches Mixture:

  1. Whisk the condensed milk, evaporated milk, and half and half together in a large measuring cup or bowl

To Make the Vanilla Cake:

  1. Preheat the oven to 325F and lightly mist 14 4oz mason jars with non-stick spray
  2. Place the flour, brown sugar, baking powder, baking soda, and salt in a large mixing bowl and whisk to combine
  3. Beat in the soft butter on medium-low speed, for about 1 minute or until the mixture resembles damp sand
  4. Beat in the egg on medium-low speed, until completely incorporated (about 1 minute)
  5. Scrape the bottom and sides of the bowl with a silicone spatula, and add the sour cream, milk, and vanilla
  6. Beat on medium-high speed for 1 minute, to aerate the batter and build the cake’s structure
  7. Transfer the batter to the prepared jars, and bake for 25 minutes, or until a toothpick inserted in the thickest part comes out clean
  8. Cool completely, then pour the tres leches mixture over the cakes, chill for 2 hours
  9. Then top with whipped cream, dulce du leche, and toasted coconut
  10. Enjoy!