Coffee Tres Leches Cake tastes like a delicious cross between Tres Leches cake and tiramisu and is a real crowd pleaser that’s perfect for a Cinco de Mayo celebration or any summer potluck.
I’ve adapted this recipe from Sweet & Southern: Classic Desserts with a Twist , a cookbook I got for Christmas and am just getting around to using. It’s full of creative and modern southern twists on classic desserts like Satsuma Whipped Rice Pudding, Mint Julep Crème Brulee, and Ambrosia Pavlova.
Since I’m a huge coffee fan, this Tres Leches was at the top of my list to try and I found it to be an exceptionally good cake. I made a few alterations, using regular cocoa instead of Dutch process, coffee instead of espresso, and I added a coffee-flavored whipped cream topping and chocolate curls.
This cake starts with a coffee (or espresso) spiked cake batter that is exceptionally aerated with whipped egg whites, leaving lots of airy space within the cake for the cream mixture to soak into when it is poured on top.
Tres Leches (3 milks) gets its name from this mixture which consists of heavy cream, evaporated milk, and sweetened condensed milk.
The cake soaks up all this liquid (it will look like it’s swimming in liquid at first) and becomes exceptionally moist and creamy.
Served cold from the refrigerator, it’s a refreshing make-ahead dessert for the spring and summer months.
The cake also has some cocoa powder in it, giving it that awesome mocha flavor.
If you want more coffee flavor, add a splash of Kahlua to the homemade whipped topping.
Coffee Tres Leches Cake tastes like a delicious cross between tres leches and tiramisu and is perfect for celebrating Cinco de Mayo.
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- 6 large eggs separated, at room temperature
- 1 1/2 cups sugar
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 1 cup heavy cream
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 1/2 cup strong coffee, cooled
- 2 cups heavy cream
- 3 tablespoons confectioners' sugar
- 1 tablespoon Kahlua, optional
- 1/2 teaspoon vanilla extract
- chocolate curls made from grating a bar of chocolate, for garnish
- Heat oven to 325 degrees and coat a 9X13-inch pan with cooking spray.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt until there are no lumps.
- Use a stand mixer with a whisk attachment to beat the egg whites until soft peaks form (if you lift the whisk attachment up, the eggs are just starting to have enough form to stay attached to the whisk.)
- With mixer on medium, gradually add the 1 1/2 cups sugar. Increase to high and beat until stiff peaks form (egg whites completely hold their shape even if you move the whisk attachment around.)
- Whisk in the egg yolks.
- Whisk in milk and vanilla extract.
- Remove bowl from mixer and use a rubber spatula to gently fold the flour mixture in until no pockets of flour remain.
- Pour batter into prepared pan and bake for 30 to 35 minutes. Cool completely.
- In a bowl, whisk together 1 cup heavy cream, sweetened condensed milk, evaporated milk, and coffee. Slowly pour over cooled cake. Most of it with sink down around the edges and it will look like there is way too much liquid, but it will all get absorbed. Cover with plastic wrap (Try not to let the plastic touch the cake) and refrigerate at least 2 hours (can be done a day in advance).
- To make whipped topping, use electric mixer to beat heavy cream. Once it starts to thicken, add confectioners' sugar, vanilla, and Kahlua. Beat until cream gets thick. Spread on top of cake.
- Sprinkle with chocolate curls.
Recipe Adapted from Sweet & Southern: Classic Desserts with a Twist
More Tres Leches Cakes
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