The Freshman Cook: Tres Leches Mini Bundt Cake

This Tres Leches Bundt Cake is on the menu for our Cinco De Mayo party! The day is quickly approaching, and I am busy getting all the preliminary work done for the party. I hope you will be celebrating with us! I love tres leches cake, but this year I thought I might take some liberties with the traditional recipe, and make mine into personal bundt cakes. The recipe has not changed much, just the delivery vessel. This is one of my favorite cakes, and I hope you enjoy it!


1 1/2 cups Flour

2 teaspoons Baking Powder

pinch of Salt

6 large Eggs, separated

1/2 teaspoon of Cream of Tartar

1 1/2 cups Sugar

1/3 cup Cold Water

2 teaspoons Vanilla

1 teaspoon Almond Flavoring

Tres Leches

1 cup Heavy Cream

14 ounces Sweetened Condensed Milk

5 ounces Evaporated Milk


1/4 cup Meringue Powder

1/2 cup Cool Water

pinch of Salt

1 1/4 cups Sugar

3 tablespoons  light Corn Syrup

1/2 cup Water

1 teaspoon Vanilla

This recipe is adapted from

The King Arthur Flour Baker’s Companion.

Preheat oven to 350 degrees.

Whisk together the flour, baking powder and salt in a bowl

and set aside.

Make sure your eggs are separated. 

Using a large mixing bowl, add the egg whites and the cream of tartar.

 Mix until soft peaks are formed, then set aside. 

In another separate bowl, beat the egg yolks until they are

pale yellow and fluffy.

Add the sugar and beat until the mix becomes thick.

Add the water, vanilla, and almond to the mix, and then…

add the dry ingredients that you set aside earlier.

Add the egg whites to the bowl…….

gently whisk them in to the mix.

Grease and flour your bundt pans. This recipe will make 

12 small bundt cakes, or 6 bundt cakes and a 9″x9″ cake.

Bake the bundt cakes for 20-25 muinutes.

Check if they are done by placing a toothpick close to

the center of the cake. If nothing comes out on the pick,

they are done. Set the pan on a cooling rack, and using a

toothpick, go around the edges of the cake, helping it 

move away from the sides. Then let the cakes cool for 

15 minutes, before removing them from the pan.

After removing the cakes from the baking pan, place them in

a baking dish such as an 8″x11″ size.

Use a fork to poke holes in the cakes. Poke on the top

and on the sides, all the way to the bottom, and all around.

In a large bowl that you can pour from, mix together the

heavy cream, sweetened condensed milk, 

and the evaporated milk. Start pouring the mixture all over 

the bundt cakes. Pour slowly, and allow the cakes to soak up 

some of the mix. Cover the cakes with plastic wrap and 

refrigerate them for several hours or over night so they

 can soak up all the moisture.

In a small bowl mix together the meringue powder and water.

Place the meringue powder and water mix in to a mixing bowl,

and add the salt. Mix until soft peaks form.

Add the sugar, corn syrup, and water to a 

saucepan and over medium heat bring the pan to a boil.

Cover the pan for 4 minutes, and let the mix boil.

Uncover and boil until a candy thermometer reads 240 degrees.

Remove the pan from the heat right away.

Turn your mixer on low and start pouring

the hot mix into the meringue powder mix. After all the sugar syrup 

mix is mixed in, turn the mixer on high for 4 minutes 

to get a glossy, thick, pretty look to your frosting.

Stir in your vanilla.

Place some of the frosting in a decorating bag. I used a 

Wilton 1M tip. Decorate how you would like.

Fan some strawberries for the plate and place a 

strawberry in the center of your cake.

Thanks for joining me today!

I appreciate you stopping by.

If you have any questions about this recipe,

leave it in the comments or you can reach me


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