Description
These Mini Valentine’s Tres Leches Cakes are a festive, heart-shaped twist on the beloved Mexican dessert. Soft funfetti cakes soaked in three milks and topped with pink whipped cream — a sweet way to show love.
Ingredients
Funfetti Cake Base:
1½ cups funfetti cake mix
½ cup milk (whole or 2%)
¼ cup neutral oil (vegetable or canola)
2 large eggs, room temperature
Tres Leches Soak:
1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
1 cup heavy whipping cream
Pink Whipped Cream Topping:
1 cup heavy whipping cream, very cold
¼ cup powdered sugar
1 tsp vanilla extract
1 drop pink food coloring
Decorative Finish:
Heart-shaped sprinkles
Instructions
1. Preheat oven to 350°F (175°C). Grease mini heart-shaped pans or muffin tins.
2. Combine cake mix, milk, oil, and eggs. Mix until smooth and streak-free.
3. 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.
4. Whisk evaporated milk, sweetened condensed milk, and 1 cup heavy cream until smooth.
5. 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.
6. Beat cold cream, powdered sugar, vanilla, and pink food coloring until soft peaks form.
7. Dollop or pipe whipped cream onto each cake. Sprinkle with heart-shaped sprinkles. Serve chilled.
Notes
💡 Let cakes cool completely before soaking to avoid sogginess.
🧁 Make ahead tip: Bake and soak cakes up to 1 day in advance. Top with whipped cream before serving.
🎨 No piping bag? Use a spoon or Ziploc bag with a snipped corner.
🍓 Fun variations: Add sliced strawberries or use chocolate cake with espresso in the soak.
Nutrition
- Serving Size: 1 mini cake
- Calories: 300
- Sugar: 26g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 75mg