Mini Mason Jar Tres Leches Cakes

It’s a rare occasion when I return to a restaurant because of the dessert. A couple weeks ago, my kids and I went back to Fogo de Chao on Santana Row in San Jose just to enjoy their tres leches cake again. I loved it as much as the first time and knew I’d have to figure out a way to eat it more conveniently. I told the restaurant manager that I’d figure out how to create a cake that would not get soggy after drizzling with the three milks, or tres leches. He just smiled, like, go ahead a try. So I tried.

I scoured cake recipes knowing that I would need a simple cake that didn’t include milk or oil, and came across one that looked about right on All Recipes. Perfect, with a few tweaks. AND easy. I could have easily served this cake in traditional cake form, as it rose nicely and the consistency was just right, but I think certain desserts taste just a little bit better in cute, mini mason jars. Or at least they look a lot cuter!

I can’t say these mini tres leche cakes taste as good as the one at Fogo de Chao, but they are close! Of course we enjoyed them just as much. But more importantly, this is a fun-to-make and totally delicious dessert that’s hard not to love. By making it at home you don’t have to go further than your own kitchen to enjoy!

Print Recipe

Mini Mason Jar Tres Leches Cakes

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Servings: 10

Ingredients

• 2 cups chopped fresh strawberries
• 1 1/2 cups all purpose flour
• 1 1/4 teaspoons baking powder
• 1/2 cup butter (room temperature) 1 stick of butter = 1/2 c butter
• 1 1/4 cups sugar
• 4 eggs
• 1 teaspoon vanilla extract

Milk Drizzle

• 1/2 cup evaporated milk
• 3/4 cup condensed milk
• 1/2 cup whole milk or lowfat
• 1/2 teaspoon vanilla extract
• optional: 1 tablespoon sugar

Whipped Topping & Garnish

• 2 cups whipping cream
• 2 tablespoons granulated sugar

Instructions

• Heat oven to 350 degrees F.
• In small bowl, toss chopped strawberries with 2 teaspoons of sugar; set aside in refrigerator.
• For cake, sift together flour and baking powder in mixing bowl.
• In separate bowl, beat together sugar and butter until pale yellow and fluffy, about 4 minutes.
• Add eggs, one at a time, beating between additions. Add vanilla extract.
• On low speed, slowly add flour mixture to butter mixture and beat until fully combined.
• Pour batter evenly into greased and floured 8x8 square or 9 inch round pan. Note: I found there was enough batter to fill a larger baking pan. Since I wanted the cake pieces to be thick, I used a smaller pan.
• Bake for 30 minutes, or until toothpick comes out clean when inserted in the center.
• Let cool.
• For milk drizzle, whisk together all three milks with vanilla and sugar.
• Beat whipping cream with sugar until fluffy, about 4 minutes; set aside.
• To prepare mason jar desserts, cut cake in 2 inch squares (or sized to fit in the mason jars). Press one piece in jar and then poke holes from top to bottom. Drizzle about a tablespoon over the top, add a spoonful of strawberries; finish with a dollop of whipped cream.