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Homemade Coffee Tres Leches photo

Coffee Tres Leches

This Coffee Tres Leches is a delightful twist on a classic dessert! Soaked in three milks and enriched with coffee, it’s the ultimate treat!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: Latin American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 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 for topping
  • 3 tablespoons confectioners sugar
  • 1 tablespoon Kahlua optional
  • 1/2 teaspoon vanilla extract for topping
  • Chocolate curls for garnish

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Electric mixer
  • 9x13-inch baking dish
  • Whisk
  • Spatula

Method
 

Instructions:
  1. Step 1: Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish to prevent sticking.
  2. Step 2: Prepare the Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, and kosher salt. Set aside.
  3. Step 3: Whip the Egg Yolks: In a large mixing bowl, use an electric mixer to beat the egg yolks and 1 cup of sugar until the mixture is pale and fluffy. This should take about 5 minutes.
  4. Step 4: Add Milk and Vanilla: Slowly mix in the milk and 1/2 teaspoon of vanilla extract until well combined.
  5. Step 5: Combine Dry Ingredients: Gradually add the dry ingredients to the egg mixture, mixing until just combined.
  6. Step 6: Beat the Egg Whites: In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/2 cup of sugar and continue to beat until stiff peaks form.
  7. Step 7: Fold in Egg Whites: Gently fold the beaten egg whites into the batter, being careful not to deflate the mixture.
  8. Step 8: Bake the Cake: Pour the batter into the prepared baking dish and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Step 9: Prepare the Milk Mixture: In a large bowl, whisk together the sweetened condensed milk, evaporated milk, and cooled coffee until smooth.
  10. Step 10: Soak the Cake: Once the cake is done baking, let it cool in the pan for 10 minutes. Then, poke holes all over the surface with a fork and slowly pour the milk mixture over the cake, allowing it to soak in.
  11. Step 11: Make the Topping: In a separate bowl, whip the heavy cream, confectioners sugar, optional Kahlua, and 1/2 teaspoon of vanilla extract until soft peaks form.
  12. Step 12: Frost the Cake: Spread the whipped cream topping evenly over the soaked cake. Garnish with chocolate curls for an elegant finish.
  13. Step 13: Chill and Serve: Refrigerate the cake for at least 4 hours or overnight to allow the flavors to meld. Serve chilled and enjoy!

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • This cake tastes even better the next day as the flavors meld.
  • For a gluten-free version, use a gluten-free baking blend.