Delicious Coffee Tres Leches Cake Recipe
Coffee Tres Leches Cake – a dessert that’s deliciously moist, fluffy, and packed with coffee flavors. As a barista, I take great pride in creating new recipes centered around one of my favorite ingredients: coffee! And let me tell you, this recipe doesn’t disappoint.
Whether you’re a coffee lover or a dessert enthusiast, this cake will have you craving for more. Imagine the perfect balance between sweet and bitter, where the sponge cake absorbs a mixture of three milks, including sweetened condensed milk and evaporated milk, and then gets soaked in coffee syrup for an extra kick. Top it off with whipped cream frosting and chocolate curls, and you have yourself a masterpiece!
What makes this recipe unique is the infusion of brewed coffee, instant coffee, and heavy cream that give the cake a luscious texture and rich aroma. The blend of pure vanilla extract and kosher salt heightens the flavor profile even further. And if you’re feeling adventurous, you can opt for mocha tres leches by adding chocolate into the mix for an indulgent twist.
This recipe is easy to make with simple ingredients that you can find in your local grocery store. Plus, with our recipe video to guide you along the way, making this dessert couldn’t be simpler.
So why not treat yourself to our delicious Coffee Tres Leches Cake? Trust me; your taste buds will thank you later!
Why You’ll Love This Recipe
Folks, listen up! I am going to introduce you to the most irresistible coffee cake you’ve ever tasted in your whole life – Coffee Tres Leches Cake! If you are a true coffee aficionado and love indulging your taste buds with delicious desserts, then believe me, it’s time to give this recipe a try.
What’s not to love about this cake? Every bite of it is a decadent blend of sponge cake soaked in three types of milk – sweetened condensed milk, evaporated milk, and whole milk laced with instant coffee. The result? A moist and spongy texture that melts in your mouth like butter.
Let me break it down for you. First things first, the sponge cake is incredibly easy to make. You whisk eggs and sugar together until they form a soft peak, add flour mixture without over mixing, and bake until it’s light golden brown on top. Here comes the fun part: once the cake has cooled, poke holes all over the surface using a fork or skewer, and soak it in the milky symphony which makes this dessert so unforgettable.
This recipe is perfect for serving at birthdays or any other special occasions where you want to impress your guests with something truly spectacular. And if you are feeling adventurous, you can even experiment with different flavors like chocolate Tres Leches cake or mocha Tres Leches cake. Trust me; your friends and family will be begging for seconds after one taste.
So there you have it folks – why you’re going to love this Coffee Tres Leches Cake recipe. Whether you’re looking for an impressive dessert for an upcoming event or just craving something sweet with a cup of coffee, this recipe ticks all the boxes. Get ready to indulge in a slice of heaven that’ll have you coming back for more every time!
Ingredient List
For The Cake
- 1 1/2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 5 eggs, separated
- 1 cup granulated sugar
- 1/3 cup brewed coffee, cooled to room temperature
- 2 teaspoons pure vanilla extract
For The Three-Milk Mixture
- 1 can (14 oz) condensed milk
- 1 can (12 oz) evaporated milk
- 1/2 cup brewed coffee
- 1/2 cup heavy cream
For The Whipped Cream Topping
- 2 cups heavy cream
- 1/4 cup confectioners’ sugar
- 2 tablespoons instant coffee
- Chocolate curls, for garnish
Keep in mind that it’s important to use all ingredients at room temperature to ensure they mix well.
Note: If you want to make mocha tres leches cake, substitute chocolate cake mix for white cake mix and add two tablespoons of finely ground espresso or coffee beans to the batter.
The Recipe How-To
Now comes the exciting part – making the actual Coffee Tres Leches Cake. Follow these easy instructions to enjoy a delicious cake straight from your own oven.
Step 1: The Sponge Cake
The sponge cake is the foundation of this Tres Leches Cake, and it’s important that you get it right. In a large bowl, whisk together 1 cup of unbleached all-purpose flour, 1 ½ tsp of baking powder, and ½ tsp of kosher salt.
In another bowl, whisk 5 eggs and 1 ¼ cups of granulated sugar mixture until light and fluffy. Add in 2 tsp of pure vanilla extract.
Gradually fold in the dry ingredients into the wet mixture. Be gentle as you do this so as not to deflate the batter. Once combined, pour the mixture into a 9 x 13 inch baking dish lined with parchment paper.
Bake at 350°F (175°C) for 25-30 minutes, or until lightly golden brown on top and a toothpick inserted in the center comes out clean.
Step 2: The Three Milks Mixture
While your sponge cake is baking – this is where we make the tres leches part – combine 1 can (14 oz) of sweetened condensed milk, 1 can (12 oz) evaporated milk, and 1 cup whole milk in a bowl. Mix them up thoroughly to make sure they are fully combined.
Step 3: The Coffee Syrup
In another microwave-safe bowl, mix together 1 ¼ cups brewed coffee, 2 tbsp instant coffee granules, and 2 tbsp sugar until completely dissolved. Heat in the microwave for about one minute, then set aside.
Step 4: Assembling Your Cake
When your sponge cake has finished baking and forms a golden crust on top. Take it out of the oven and let it cool for two minutes.
While still warm, puncture the surface with a fork all over to make evenly spaced holes that can soak up the milk mixture later on. Pour the tres leches mixture slowly all over with even distribution making sure it gets absorbed well by every hole.
Finally, add your coffee syrup generously over every part of the surface so that it will also absorb well onto every hole. Let it cool completely; then cover it up with plastic wrap and transfer it to your refrigerator to chill for at least an hour, allowing all three liquid components to be absorbed into the cake.
Step 5: Adding Frosting
Once chilled completely, top your cake with whipped cream frosting. Before applying frosting generously over its top, pour some leftover coffee syrup if you have any onto your sponge cake again to add more coffee flavor onto it when served. Make sure to garnish with some chocolate curls for added flair.
Enjoy your delicious *Coffee T
Substitutions and Variations
Let’s face it, not everyone always has the exact ingredients on hand for a recipe, and that’s okay. In fact, some substitutions or variations can actually enhance the flavors of a dish. Here are some options to consider when making Coffee Tres Leches Cake Recipe:
– Chocolate curls: If you don’t have chocolate curls on hand or prefer not to use them, shaved chocolate or cocoa powder can work as an excellent substitute.
– Milk types: While this recipe calls for specific types of milk, feel free to experiment with different milk varieties. For example, using almond milk in place of heavy cream can make the cake lighter and add a nutty flavor.
– Coffee type: For enhanced coffee flavor, try using espresso in place of brewed coffee. Alternatively, switch up the flavors entirely by incorporating a mocha twist with the addition of chocolate liqueur.
– Flour type: Unbleached all-purpose flour is commonly used in this recipe but substituting with whole wheat flour or gluten-free options like almond flour or coconut flour can create an alternative texture and taste.
– Sweetener type: The recipe calls for granulated sugar but brown sugar could be a wonderful substitute. Be aware that brown sugar has stronger caramel undertones than granulated sugar so it would provide more complexity to the cake.
Remember to make note of any changes you make as it may require slight modifications in measurements and cooking times. Don’t be afraid to get creative with this recipe and see what new flavor combinations you can discover!
Serving and Pairing
When it comes to serving and pairing this coffee tres leches cake, there are a few things to consider. This cake is best enjoyed cold, so make sure you refrigerate it for at least an hour before serving. The cool, creamy texture of the cake pairs perfectly with a hot cup of coffee or espresso.
For an extra indulgent treat, try topping your slices with a dollop of whipped cream and some chocolate curls. Or, if you’re feeling adventurous, drizzle some chocolate syrup or ganache over each piece for an even richer experience.
Coffee tres leches cake is also a great dessert to serve at parties and get-togethers. It’s sure to impress your guests with its unique flavors and beautiful appearance. Consider adding it to your dessert table next time you have a birthday party or other special event.
If you’re looking to make this dessert even more special, try serving it with some homemade dulce de leche ice cream or some fresh fruit on the side. The sweet caramel flavor of the ice cream complements the richness of the cake perfectly, while the fruit provides a refreshing contrast to the sweet, creamy dessert.
No matter how you decide to serve and pair this delicious coffee tres leches cake, one thing is certain: your taste buds are in for a treat!
Make-Ahead, Storing and Reheating
If you are a busy bee or hosting a party, making the Coffee Tres Leches Cake ahead of time could help you take one task off of the checklist. This cake can be made up to two days in advance and stored in the refrigerator. In fact, chilling the cake allows it to absorb all the leches mixture and meld the flavors together even better.
When storing the cake, I recommend covering it tightly with plastic wrap or aluminium foil to prevent it from drying out or absorbing any other flavors from your refrigerator. Alternatively, you can store individual slices in airtight containers or resealable bags.
If you are reheating a slice or two of the Coffee Tres Leches Cake, simply pop it in the microwave for a few seconds or until warmed through.
Note that the whipped cream frosting on top may start to weep if left too long in the refrigerator. Therefore, I suggest adding it just before serving for that airy and fluffy texture that everyone loves.
Whether fresh out of the oven or chilled from hours in the fridge, this Coffee Tres Leches Cake is still going to be delicious. Enjoy it as an indulgent dessert after dinner and pair it with a nice cup of brewed coffee.
Tips for Perfect Results
Now that you’re all set to make this delicious coffee tres leches cake, let me share some tips that will help you achieve perfect results and impress your guests.
Firstly, while making the sponge cake, make sure to beat the eggs well until they are light and fluffy. The volume of the egg mixture should increase by at least double. This is essential for a light and airy texture of the cake.
Secondly, when measuring the flour, make sure to use a kitchen scale or spoon and level it off with a straight-edged tool. Avoid compressing the flour as it can lead to a dense and dry cake.
Thirdly, do not over-bake the cake. Check for doneness by inserting a toothpick into the center of the cake – if it comes out clean or with a few crumbs attached, it’s ready. Over-baking can result in a dry and tough cake, which is not what we want.
Fourthly, while mixing the tres leches mixture, whisk it well until all the ingredients are combined evenly. This mixture is essential for adding moisture and richness to the sponge cake.
Fifthly, after pouring the leches mixture on top of the sponge cake, wait for at least one hour before frosting it with whipped cream. This will allow enough time for the cake to absorb all the milk mixture and become moist.
Sixthly, refrigerate the frosted cake for at least 4 hours before serving. This will help in setting up the whipped cream frosting and also enhance its flavor.
Lastly, when serving, dust confectioners’ sugar on top of the cake and add chocolate curls or any other toppings of your choice. It will give your cake an elegant look and taste as good as it looks!
By following these tips, you’ll be able to make an exceptional coffee tres leches cake that everyone will love!
FAQ
Before we conclude this recipe article, let’s answer some frequently asked questions about Coffee Tres Leches Cake Recipe. It is crucial to understand the necessary precautions and clarifications on this dessert, so you can enjoy it to the fullest potential.
How do you make tres leches less soggy?
When preparing our tres leches cake recipe, we want to make sure that the cake remains light and fluffy even after being soaked in a mixture of three different milks. To achieve this, we need to be careful not to use too much liquid. By reducing the amount of milk by half a cup, we can ensure that the cake is perfectly saturated without becoming overly moist or soggy.
What is the name of the cake that taste like coffee?
Ah, coffee cake, or kaffekuchen, how delightful! This scrumptious cake is a simple yet delicious single layer cake that boasts a rich, cozy cinnamon flavor. Not to mention the glorious streusel top which is made from a mix of flour, butter, and sugar. If you’re feeling adventurous, you can even include layers of streusel inside the cake as a filling. Trust me, once you taste it, you won’t be able to resist having more!
Why is my tres leches cake not absorbing milk?
Having trouble with your tres leches cake absorbing the milk mixture? It could be due to overmixing the batter, which can result in a heavy, dense cake that won’t properly absorb the milk. To avoid this problem, make sure to poke holes all over the cake with a skewer before pouring the milk mixture on top, helping the cake fully absorb the milk.
How many hours should tres leches stay in the fridge?
For optimal taste, it’s recommended that you enjoy this cake within the first two days. While it can stay in the fridge for up to four days, it may become soggy after the fourth day. If you’re looking to store it for longer, you might be wondering if you can freeze Tres Leches cake. Let’s explore that option next.
Bottom Line
In conclusion, this coffee tres leches cake recipe is the perfect addition to any dessert table, whether it’s for a special occasion or simply for a dessert craving. With its delicious coffee flavor and moist texture from the three milks, it is sure to be a hit with everyone who tries it.
With easy-to-follow instructions and customizable options, this recipe provides you with endless possibilities for your coffee tres leches cake. Whether you want to top it with whipped cream and chocolate curls or switch up the flavor with a mocha version, this recipe can make it happen.
And if you’re worried about leftovers, fear not – this cake can be stored and reheated easily without sacrificing any of its flavor or texture.
So give this delicious coffee tres leches cake a try and impress your friends and family with your baking skills. Whether you’re an experienced baker or just starting out, this recipe is perfect for anyone looking to make a sweet and scrumptious dessert that will satisfy any sweet tooth.
Coffee Tres Leches Cake Recipe
I found this recipe on the Fine Cooking website – it was a big hit with the family.
For the cake
- unsalted butter, softened, for the pan
- 4 1/2 ounces unbleached all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 5 large eggs, at room temperature
- 1 cup granulated sugar
- 1/3 cup whole milk
- 3/4 teaspoon pure vanilla extract
For the soaking liquid
- 1 (14 ounce) can sweetened condensed milk
- 1 cup evaporated milk
- 1/2 cup heavy cream
- 1/2 cup strong brewed coffee
- 1 pinch kosher salt
For the topping
- 1 teaspoon instant coffee
- 2 1/2 cups heavy cream
- 2 tablespoons confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- chocolate curls or toasted slivered almonds, for garnish
- Position a rack in the center of the oven and heat the oven to 350°F.
- Butter the bottom and sides of a 9×13-inch Pyrex baking dish or a nonreactive metal pan. Line the bottom of the baking dish or pan with parchment and lightly butter the parchment.
- Sift the flour, baking powder, and salt into a medium bowl and set aside.
- Separate the eggs, putting the whites in a medium bowl and the yolks in a large bowl. With an electric mixer, beat the yolks with 3/4 cup of the sugar on medium speed until the mixture is pale and creamy, about 2 minutes. Add the milk and vanilla and beat until combined, 1 minute more.
- Clean and dry the beaters and then beat the egg whites, gradually increasing the speed to high, until they reach soft peaks, 2 to 3 minutes. Add the remaining 1/4 cup sugar in a stream, continuing to beat on high, until you reach firm but not dry peaks, 1 to 2 minutes more. Whisk a third of the dry ingredients into the yolk mixture until thoroughly combined. Gently fold in a third of the egg whites with a rubber spatula. Fold in the remaining dry ingredients and egg whites, alternately, in two more batches each, until fully incorporated.
- Pour the batter into the prepared dish or pan and bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let the cake cool in the pan on a rack for 10 minutes, then invert the cake onto the rack, remove the parchment, and let cool completely.
- Return the cake to the baking dish or pan (the cake will soak up more of the liquid if returned to the pan it was baked in), or invert it onto a rimmed platter.
- In a 2 quart saucepan, stir together the condensed milk, evaporated milk, heavy cream, coffee, and salt until the condensed milk is well blended. Cook over medium-low heat, stirring to avoid scorching, until it begins to bubble around the edges, 3 to 5 minutes. Remove from the heat and pour into a heatproof 4 cup measuring cup.
- With a toothpick, prick the cake to the bottom in 1/2-inch intervals. Pour the soaking liquid slowly over the cake, starting at the edges and pausing to let it soak in before adding more. Cover loosely with plastic wrap and refrigerate until the cake is well chilled, at least 2 hours and up to 24 hours.
- In a large bowl, stir the instant coffee into 2 Tbs. of the heavy cream until dissolved. Add the remaining cream and beat with an electric mixer on medium speed. When it begins to thicken, slowly add the sugar and vanilla and continue to beat just until it holds firm peaks, 3 to 4 minutes (be careful not to overbeat). Spread the whipped cream all over the top of the cake, sprinkle the chocolate curls or almonds over the top, and serve.
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