🥛 Tres Leches Cup
A tres leches cup is the individual, grab-and-go version of the classic cake: cubes of sponge layered in a clear cup, drenched in milk, condensed milk and cream, and finished with a cap of whipped cream. It is wetter and creamier than a sliced cake, eaten with a spoon and served well chilled, often from bakeries and dessert cafés.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 3 eggs
- 90 g sugar
- 90 g wheat flour
- 1 tsp baking powder
- 150 ml milk
- 200 g sweetened condensed milk
- 100 ml cream (for soaking)
- 150 ml cream (for topping)
Method
- Whisk the eggs and sugar until thick, fold in the flour and baking powder, and bake in a small pan at 180 °C for about 20 minutes.
- Cool the sponge and cut it into cubes.
- Mix the milk, condensed milk and 100 ml cream.
- Layer the sponge cubes in 4 cups and pour the milk mixture over each layer.
- Whip the remaining cream, spoon it on top and chill for at least 2 hours.
How to make it lighter
- Use smaller cups of about 120 g to keep the portion in check.
- Pour less of the soaking milk and leave a little in the jug — the cake stays moist with less.
- Swap part of the whipped cream topping for diced fresh fruit.
History
The cup format grew out of the traditional tres leches cake and has become popular in bakeries and dessert shops across Latin America, the Gulf and beyond, where single portions are easy to sell and carry.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →