Tiny Tres Leche Cake for #thecakeslicebakers

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Little Everyday Cakes by Candace Floyd. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

It is a new year and a new book - Little Everyday Cakes - and our choices for April 2021 were ~ 

Mexican Chocolate Cake

Tiny Tres Leches Cake

Lime Cake

    What a sticky, tender, and moisture-infused cake. It's subtle, not overly sweet, and perfect for a dollop of whipped cream. The cake is dense and holds onto all that lovely milk syrup. The original recipe included a little bit of rum in the syrup, which would be fabulous but I tend to leave alcohol that's not baked off out of recipes as my son doesn't like the taste. The longer it sits, the more it soaks up that syrup!!

    Tiny Tres Leche Cake

    1 1/4 cups flour
    1 tsp baking powder
    1/8 tsp salt
    1/4 cup vegetable oil
    3/4 cup sugar 
    4 eggs, room temperature
    7 TBS milk
    1 tsp vanilla extract

    Milk Syrup
    1/2 cup evaporated milk
    1/2 cup sweetened condensed milk
    2/3 cup heavy cream

    1. Preheat oven to 350 degrees and spray an 8" square pan with nonstick baking spray and set aside.
    2. Combine dry ingredients in a medium bowl: flour, baking powder, and salt. Whisk to combine.
    3. In the bowl of a stand mixer, combine the oil and sugar on medium to medium-high speed for a couple minutes until well combined and lightened in color. Blend in the eggs, one at a time, scraping down the sides and bottom as needed between additions.
    4. On low speed, add in the dry ingredients and the milk until just combined. Blend in the vanilla.
    5. Scrape down the sides and bottom and finish blending by hand (do not overmix).
    6. Pour the batter into the prepared cake pan (it will be thin) and bake 18-22 minutes, until golden brown, and a toothpick inserted into the center comes out clean.
    7. Cool in pan about 15 minutes, and while it is cooling combine the milk syrup ingredients in a small bowl and whisk to combine.
    8. After about 15 minutes, poke holes all over the surface of the cake with a toothpick and pour about half or the milk syrup all over the cake. Set aside and allow to soak into the warm cake. Refrigerate remaining milk syrup until cake is completely cool, then pour remainder over the cake.
    9. Serve with lightly sweetened whipped cream if desired, or as is!


    1. I'll have to try this one next! It sounds delicious.

    2. I did add the rum and it was very strong even though it was only 2 T. Of course, I used a rum with very high alcohol content. Your cake looks great.

    3. Yum! What’s not to love about this cake? It looks so delicious, Rebekah!

    4. This cake is simple and delicious and definitely a good choice any time of the year.

    5. Looks so moist. Can't wait to try this one!


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