Tres Leches (three milks) cake gets its name from a mixture which consists of evaporated milk, sweetened condensed milk and heavy cream. This Coffee Tres Leches cake tastes like a delicious cross between traditional Tres Leches cake and tiramisu. This is a cake that has to be at the top of any coffee lover’s list because it’s exceptionally good!
There are variations of Tres Leches cake, including Chocolate or Coconut Tres Leches cakes. Given the popularity of this traditional cake, we had the feeling that Coffee Tres leches Cake would be a terrific option since you can really taste the coffee in this cake, and we were not wrong! It’s so moist and absolutely bursting with coffee flavor that you can have it for breakfast, as well as lunch and dinner 😉 This cake is a dream come true.
We made it in our Contessa, which is larger than many cake pans, and the result was a deliciously large cake that serves up to 30 people.
1 cup butter, at room temperature
1 ½ cups sugar
3 cups cake flour
6 teaspoons baking powder
¼ teaspoon salt, plus a pinch
10 egg whites
2 whole eggs
¾ cup milk
2 tablespoons of strong instant coffee or espresso
1 cup strong brewed coffee, cooled
1 ½ teaspoons vanilla extract
1 ½ cans evaporated milk
1 ½ cans condensed milk
1 cup whipping cream, plus 1 ½ cups for garnish
Shaved dark chocolate for garnish
Preheat the oven to 350°F. Grease the Contessa with butter and a dusting of flour, being sure to tap out the excess flour.
In a medium bowl, whisk together the cake flour, baking powder and salt and set aside.
Use a mixer and vigorously beat the butter and sugar until light and fluffy. Add the egg whites, one at a time, to the butter mixture, making sure to incorporate them completely. Add the whole eggs and the vanilla extract. Beat until thoroughly incorporated.
Add the flour to the mixture, alternating with the milk, and mix only until the flour is just incorporated. Be sure not to overbeat the batter as the cake could become too dense, and you don’t want that, right?
Pour the batter into the greased Contessa and bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the Contessa for 1 to 2 hours.
In the meantime, mix the brewed and the instant coffees. In a pitcher, pour the coffees, condensed milk, evaporated milk and 1 ½ cup whipping cream. Mix well with a Spoonula until the ingredients are completely combined.
When the cake has cooled, make small holes with a fork. Slowly, pour the coffee and milk mixture over the cake and let sit until all the milk has been absorbed.
Finally, beat the rest of the whipping cream. With a Spoonula, spread it on the top of the cake and smooth the surface. Add shaved chocolate, and refrigerate for at least 6 hours. Yummy!
Tip: If you want more coffee flavor, add a splash of Kahlúa to the whipped topping.
Served cold from the refrigerator, it’s a refreshing make-ahead dessert for any occasion. You can make the traditional version of Tres Leches cake by simply omitting the coffee, and decorating it with fresh fruit instead of chocolate.