Coffee Tres Leches Cake
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.
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.
Nutrition
Calories: 277kcalCarbohydrates: 32gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 103mgSodium: 143mgPotassium: 93mgFiber: 0.5gSugar: 18gVitamin A: 628IUVitamin C: 0.2mgCalcium: 62mgIron: 1mg
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