Quick Tres Leches Cake in a Mug

Written by
Marian Blazes
Marian Blazes is a freelance writer and recipe developer with a passion for South American food. She wrote a cookbook focusing on the cuisine of Brazil.
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Marian Blazes
Updated 10/30/17
Tres Leches mug cake topped with whipped cream

Redphotographer / Getty Images
Prep: 5 mins
Cook: 2 mins
Total: 7 mins
Serving: 1 serving
Nutritional Guidelines (per serving)
737 Calories
22g Fat
120g Carbs
14g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 1
Amount per serving
Calories 737
% Daily Value*
Total Fat 22g 28%
Saturated Fat 10g 48%
Cholesterol 21mg 7%
Sodium 2280mg 99%
Total Carbohydrate 120g 43%
Dietary Fiber 7g 25%
Protein 14g
Calcium 457mg 35%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Single portion desserts prepared in a mug and cooked quickly in the microwave have become quite popular. The chocolate brownie version is the most common, and for a good reason—the brownie needs just a few ingredients that mix up in seconds and emerge from the microwave as a hot, gooey, and slightly undercooked cake, just begging for a scoop of vanilla ice cream.

But there's no need to limit yourself to chocolate. What if you suddenly get a craving for tres leches cake, but don't have time to prepare the traditional version, or you can't share it with 6 or 8 people? What if you want tres leches right this minute? No problem. You can quickly make you an individual serving, with just a mug, a microwave, and a few key ingredients.

Although normally chilled, this quick version of Tres Leches is best when it's still a bit warm, which is just as well because in this situation you don't want to wait for it to chill. Enjoy it with a scoop of vanilla ice cream or with vanilla ice cream and some cold whipped cream.

Ingredients

  • 1/4 cup ​flour
  • 2 tablespoons sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 4 tablespoons buttermilk
  • 2 tablespoon oil
  • 1 teaspoon vanilla extract
  • 1 pinch of salt
  • 2 tablespoons whipping cream
  • 2 tablespoons condensed milk
  • 4 tablespoons whipped cream (or vanilla ice cream)
  • Garnish: cinnamon

Steps to Make It

  1. Whisk the 2 tablespoons of whipping cream together with the condensed milk and set aside.

  2. Add the all-purpose flour, sugar, salt, baking soda, and baking powder to a 12-ounce mug. Whisk the dry ingredients together.

  3. Add the buttermilk, vegetable oil, and vanilla to the mug and mix them into the dry ingredients until everything is well mixed. (You can also mix the ingredients together in a separate bowl, and then add the cake batter to the mug—slightly less messy, but you end up with an extra bowl to wash).

  4. Place the mug in the microwave and cook for 45 to 90 seconds (depending on the strength of the microwave), or just until the cake is puffy and just springs back gently to the touch. Do not overcook.

  5. Remove the cake from the microwave and let cool for 3 to 4 minutes. Pierce cake with a wooden skewer in multiple places, then pour the condensed milk/whipping cream mixture over the cake. Top cake with whipped cream or a scoop of vanilla ice cream, sprinkle with cinnamon and enjoy immediately.

  6. The cake will keep in a refrigerator for 2 to 3 days but is best enjoyed warm.

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