This Coffee Tres Leches cake takes the classic, super-moist dessert and gives it a simple coffee twist. The sponge cake soaks up a trio of sweetened milks mixed with strong coffee, adding a rich, balanced flavor. It's an easy up upgrade for anyone who loves both coffee and a good, creamy cake.
This post may contain affiliate links. Please refer to the terms page for more information.
What is 'Tres Leches' cake?
A Tres Leches cake is a light, airy sponge cake soaked with a mix of three milks - evaporated milk, sweetened condensed milk, and heavy cream - so it turns out incredible moist and tender.
Jump to:
Ingredients
This recipe comes together in three simple steps:
- Sponge cake - bake the cake and let it cool just a little. It should still be warm when you move on to the next step.
- Coffee Tres Leches syrup - a mix of three dairy products and espresso is stirred together, then poured over the cake so it can soak in and become extra moist.
- Whipped cream topping - sweetened whipped cream is mixed with a little espresso powder, then spread generously over the cake. The topping is optional, but it gives the cake a stronger coffee taste and adds a light, fluffy finish.
Cake Ingredients
Gather the following ingredients to make the sponge cake portion of this Coffee Tres Leches cake:
- All-purpose flour - sift flour before starting recipe to remove any lumps
- Baking powder and salt
- Eggs -
- This recipe for Coffee Tres Leches uses five large eggs. Separate the whites from the yolks, then whip each one separately - this adds the air that give the cake its light texture.
- For best results, bring the eggs to room temperature before whipping. This helps them whip faster and gives you better volume.
- Granulated sugar
- Whole milk - bring milk to room temperature before starting this recipe.
- Vanilla extract
Coffee Tres Leches soak ingredients
Here's what you'll need to make the coffee syrup that soaks into the cake:
- Sweetened condensed milk
- Evaporated milk
- Heavy cream - whole milk or half-and-half may be substituted for the heavy cream
- Brewed espresso - use strongly brewed espresso so the cake has a bold, intense coffee flavor
See recipe card for quantities.
Coffee whipped cream topping ingredients
Gather these ingredients to make the cake's topping:
- Heavy cream
- Powdered sugar - sift powdered sugar to remove any lumps
- Espresso powder
Instructions
Sponge cake instructions
1 - Preheat oven to 350℉ (180℃)
2 - Lightly spray a 9" x 13" baking dish with baking spray.
3 - Separate the egg whites and yolks into two mixing bowls. Let them sit at room temperature for about an hour so they warm up - room-temperature eggs whip up with more volume.
4 - Place flour, baking powder and salt in a large bowl. Whisk together until well combined. Set bowl aside for later.
5 - Using your mixer’s whisk attachment, start whipping the egg whites on medium speed, then increase to medium-high until they’re foamy and doubled in size. Keep mixing while you slowly pour in ¼ cup of sugar.
6 - Continue whipping until stiff peaks form - about 2–3 minutes. Note - stiff peaks are reached when whipped egg whites hold their shape firmly and stand straight up without drooping when the whisk is lifted.
7 - Add 1 cup granulated sugar to bowl with the egg yolks. Using a clean whisk attachment, begin mixing on medium-high speed until the yolks appear pale and well-risen (note - this should take 2 - 3 minutes).
8 - Add vanilla extract and milk to bowl with the egg yolks. Whisk together until well combined.
9 - Pour the flour mixture into bowl with whipped egg yolks. Gently fold with a spatula until no dry flour remains.
10 - Add half the whipped egg whites to bowl with flour/egg yolks. Using a spatula, gently fold together until no white streaks remain. Add the remaining whipped egg whites to bowl. Again, fold gently with a spatula until no white streaks remain.
11 - Pour cake batter into prepared pan and spread evenly. Bake for 30–35 minutes. Test for doneness by inserting a toothpick into the center of the cake; it should come out clean. Remove cake from oven and place on a wire rack. Cool for 20 minutes before proceeding with next step.
Coffee Tres Leches syrup
The coffee-flavored syrup is what makes this cake extra special. For the best absorption, pour the syrup slowly over the cake while it is still warm.
1 - Combine evaporated milk, sweetened condensed milk, espresso and heavy cream in a bowl. Whisk until everything is fully mixed.
2 - Use a fork to gently poke holes all over the top, spacing them evenly. Press just deep enough to create channels so the milk mixture can soak into the cake without breaking it apart.
3 - Slowly pour the syrup over the cake, letting it soak into the holes you made with a fork.
4 - Place the cake in the refrigerator for an hour so it coosl completely and the flavors blend together.
Whipped cream topping instructions
1 - Using the whisk attachment on your mixer, whip the cream until it reaches medium peaks. Note - medium peaks form when you lift the whisk and the tip of the cream gently bends over instead of standing straight up.
2 - Spread the whipped cream over the top of the cake and smooth it out with an offset spatula.
3 - Refrigerate until ready to serve.
Storage
This Coffee Tres Leches cake needs to be refrigerated because of the dairy. Keep it in an airtight container or wrapped in plastic in the fridge for up to 3 days. It doesn't freeze well, so enjoy it while its fresh!
FAQ
Check out this excellent article by Food52 on the history of this well-loved cake.
More coffee-flavored desserts
Love everything coffee? Check out these dessert recipes:
I hope you enjoy this Coffee Tres Leches Cake recipe as much as my family and friends have over the years! If you give it a try, I’d love to hear what you think—feel free to leave a comment.
📋 Recipe
Coffee Tres Leches Cake
Equipment
- 1 13"x9" Baking dish sprayed with baking spray
- 1 Electric mixer (with whip attachment) hand- or stand-mixer
- Bowls, measuring cups and spoons
- 1 Dinner fork for poking holes in cake
Ingredients
Cake
- 2 Cups All-purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Sea salt
- 5 Large Eggs
- 1 Cup Granulated sugar for whipping egg yolks
- ¼ Cup Granulated sugar for whipping egg whites
- ½ Cup Whole milk room temperature
- 1 teaspoon Vanilla extract
Tres Leches syrup
- 1 14 ounce Can evaporated milk
- 1 12 ounce Can sweetened condensed milk
- ½ Cup Espresso, strongly brewed
- ¼ Cup Heavy cream may substitute with whole milk or half-and-half
Whipped topping (optional)
- 2 Cups Heavy cream
- 3 Tablespoons Powdered sugar
- 2 teaspoons Instant espresso powder
Instructions
Cake
- Preheat oven to 350℉ (180℃)
- Lightly spray baking dish with baking spray
- Place flour, baking powder and salt in a large bowl. Whisk together until well combined. Set bowl aside for later.2 Cups All-purpose flour, 1 teaspoon Baking powder, ½ teaspoon Sea salt
- Separate eggs into two bowls - a large bowl for the egg whites and medium bowl for the egg yolks.5 Large Eggs
- Using your mixer's whisk attachment, begin whipping the egg whites on medium speed and gradually increase to medium-high. Continue whipping until the egg whites are foamy and doubled in size.
- Continue whipping egg whites while you pour in ¼ cup granulated sugar. Whip until stiff peaks form - this should take 2 - 3 minutes. Note - stiff peaks are reached when whipped egg whites hold their shape firmly and stand straight up without drooping when the whisk is lifted.¼ Cup Granulated sugar
- Add 1 cup granulated sugar to bowl with the egg yolks. Using a clean whisk attachment, begin mixing on medium-high speed until the yolks appear pale and well-risen (note - this should take 2 - 3 minutes).1 Cup Granulated sugar
- Add vanilla extract and milk to bowl with the egg yolks. Whisk together until well combined.½ Cup Whole milk, 1 teaspoon Vanilla extract
- Pour the flour mixture into bowl with whipped egg yolks. Gently fold with a spatula until no dry flour remains.
- Add half the whipped egg whites to bowl with flour/egg yolks. Using a spatula, gently fold together until no white streaks remain.
- Add the remaining whipped egg whites to bowl. Again, fold gently with a spatula until no white streaks remain.
- Pour cake batter into prepared pan and smooth evenly.
- Bake for 30–35 minutes. Test for doneness by inserting a toothpick into the center of the cake; it should come out clean.
- Remove cake from oven and place on a wire rack. Cool for 20 minutes before proceeding with next step.
Coffee Tres Leches syrup
- Combine evaporated milk, sweetened condensed milk, espresso and heavy cream in a bowl. Whisk until everything is fully mixed.1 14 ounce Can evaporated milk, 1 12 ounce Can sweetened condensed milk, ½ Cup Espresso, strongly brewed, ¼ Cup Heavy cream
- After the cake has cooled slightly, use a fork to gently poke holes all over the top, spacing them evenly. Press fork all the way to bottom of pan.
- Slowly pour the syrup over the cake, letting it soak into the holes you made with a fork.
- Place the cake in the refrigerator for an hour so it can cool completely and the flavors can blend together.
Whipped topping (optional)
- After the cake has cooled completely, proceed with making the whipped topping.
- Combine heavy cream, powdered sugar and instant espresso in a mixing bowl.2 Cups Heavy cream, 3 Tablespoons Powdered sugar, 2 teaspoons Instant espresso powder
- Using the whisk attachment on your mixer, whip the cream until it reaches medium peaks. Note - medium peaks form when you lift the whisk and the tip of the cream gently bends over instead of standing straight up.
- Spread the whipped cream over the top of the cake and smooth it out with an offset spatula.
- Refrigerate until ready to serve.
Notes
- For best results, bring the eggs to room temperature before whipping. This helps them whip faster and gives you better volume.
- Use strongly brewed espresso for the cake syrup so the cake has a bold, intense coffee flavor
- This Coffee Tres Leches cake needs to be refrigerated because of the dairy. Keep it in an airtight container or wrapped in plastic in the fridge for up to 3 days. It doesn't freeze well, so enjoy it while its fresh!
- The coffee-flavored syrup is what makes this cake extra special. For the best absorption, pour the syrup slowly over the cake while it is still warm.
Leave a Reply