If you’ve ever tried classic tres leches cake, you know just how indulgent and dreamy this Latin American dessert can be. Soft, spongey cake soaked in a rich trio of milks—what’s not to love? Now imagine adding a bold coffee twist to this already luscious treat. Introducing: Coffee Tres Leches Cake. It’s everything you love about the original, elevated with the robust flavor of coffee.

Whether you’re a die-hard coffee enthusiast or simply love trying new dessert variations, this cake is a showstopper. It’s the perfect blend of creamy, sweet, and caffeinated—ideal for celebrations, dinner parties, or your next weekend baking project.

What will you need?

• room temperature eggs
• granulated sugar
• vanilla extract
• al–purpose flour
• baking powder
• vegetable oil
• evaporated milk
• sweetened condensed milk
• heavy cream
• instant coffee
• pistachios, for garnish

How to make Coffee Tres Leches Cake

To make the cake, add the eggs and sugar to a large mixing bowl and beat together with a hand mixer until a creamy texture starts to form. Add in 2 teaspoons (10 ml) of the vanilla extract and continue beating until medium stiff peaks form.

Sift the flour and baking powder together and fold it into the egg mixture—a little at a time—until fully combined. Once combined, mix in the oil.

Preheat the oven to 340°F (170°C).

Cut a sheet of parchment paper into a 9-inch (23-cm) diameter circle. Place it on the bottom of a 9-inch (23-cm) springform round cake pan and lightly spray it with oil. If you do not have a springform pan, you can use any 9-inch (23-cm) cake pan and disregard removing it from the pan. Pour the batter into the cake pan and bake it for 30 to 35 minutes, or until a toothpick inserted comes out clean. Remove from the oven and carefully run a thin spatula around the edge of the cake pan to release. Carefully slide it onto a wire rack with the parchment paper still intact. The parchment paper will help stabilize the cake while transferred. Let cool for 30 minutes.

To make the tres leches, add the evaporated milk, sweetened condensed milk, heavy cream, coffee, and the remaining 1 teaspoon of vanilla extract to a bowl. Mix until homogeneous.

Carefully slice—as thin as you can—the top off the cake. This will reveal the spongier part of the cake that will better absorb the milk. You can skip this step and just poke a bunch of holes in the top using a fork or skewer.

Line the springform pan with plastic wrap, letting at least a 6-inch (15-cm) excess of plastic wrap hang off the sides. Carefully transfer the sponge cake with the parchment paper to the springform pan. If you are not using a springform pan, just poke the holes in the top of the cake and continue to add the milk. Using about 3 cups (720 ml) of the milk mixture, drizzle it over the cake ½ cup (120 ml) at a time, allowing each ½ cup (120 ml) to soak in before adding the next. Using the excess plastic wrap, fold it over the cake to cover and place in the fridge for 4 hours, preferably overnight.

To make the whipped cream, add the heavy cream to a bowl and whip using a hand mixer. Once the cream starts to thicken, add in the sugar, coffee, and vanilla extract. Keep whipping until stiff peaks form.

Remove the cake from the fridge and place it on a serving dish. Carefully remove the pan and plastic wrap from the bottom of the cake. Spread a layer of the whipped cream around the sides and top of the cake. If you are using a regular cake pan or baking dish, simply leave it in the pan and spread the whipped cream over the top of the cake. Garnish with crushed pistachios. Hope you enjoy!

Coffee Tres Leches Cake

5 from 9 votes

Recipe by Zachary Rodriguez Course: DessertCuisine: MexicanDifficulty: Intermediate

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 6 6 eggs, room temperature

• 3/4 cup 3/4 granulated sugar

• 3 tsp 3 vanilla extract, divided

• 1 1/4 cup 1 1/4 all-purpose flour

• 1 1/2 tsp 1 1/2 baking powder

• 3 tbsp 3 vegetable oil

• 1 12oz 1 can, evaporated milk

• 1 14oz 1 can, sweetened condensed milk

• 1/2 cup 1/2 heavy cream

• 1 tbsp 1 instant coffee

• pistachios, crushed for garnish

• For the whipped cream frosting

• 1 1/3 cups 1 1/3 heavy cream

• 2 tbsp 2 powdered sugar

• 1/2 tsp 1/2 vanilla extract

• 1 tsp 1 instant coffee

Directions

• To make the cake, add the eggs and sugar to a large mixing bowl and beat together with a hand mixer until a creamy texture starts to form. Add in 2 teaspoons (10 ml) of the vanilla extract and continue beating until medium stiff peaks form.
• Sift the flour and baking powder together and fold it into the egg mixture—a little at a time—until fully combined. Once combined, mix in the oil.
• Preheat the oven to 340°F (170°C).
• Cut a sheet of parchment paper into a 9-inch (23-cm) diameter circle. Place it on the bottom of a 9-inch (23-cm) springform round cake pan and lightly spray it with oil. If you do not have a springform pan, you can use any 9-inch (23-cm) cake pan and disregard removing it from the pan. Pour the batter into the cake pan and bake it for 30 to 35 minutes, or until a toothpick inserted comes out clean. Remove from the oven and carefully run a thin spatula around the edge of the cake pan to release. Carefully slide it onto a wire rack with the parchment paper still intact. The parchment paper will help stabilize the cake while transferred. Let cool for 30 minutes.
• To make the tres leches, add the evaporated milk, sweetened condensed milk, heavy cream, coffee, and the remaining 1 teaspoon of vanilla extract to a bowl. Mix until homogeneous.
• Carefully slice—as thin as you can—the top off the cake. This will reveal the spongier part of the cake that will better absorb the milk. You can skip this step and just poke a bunch of holes in the top using a fork or skewer.
• Line the springform pan with plastic wrap, letting at least a 6-inch (15-cm) excess of plastic wrap hang off the sides. Carefully transfer the sponge cake with the parchment paper to the springform pan. If you are not using a springform pan, just poke the holes in the top of the cake and continue to add the milk. Using about 3 cups (720 ml) of the milk mixture, drizzle it over the cake ½ cup (120 ml) at a time, allowing each ½ cup (120 ml) to soak in before adding the next. Using the excess plastic wrap, fold it over the cake to cover and place in the fridge for 4 hours, preferably overnight.
• To make the whipped cream, add the heavy cream to a bowl and whip using a hand mixer. Once the cream starts to thicken, add in the sugar, coffee, and vanilla extract. Keep whipping until stiff peaks form.
• Remove the cake from the fridge and place it on a serving dish. Carefully remove the pan and plastic wrap from the bottom of the cake. Spread a layer of the whipped cream around the sides and top of the cake. If you are using a regular cake pan or baking dish, simply leave it in the pan and spread the whipped cream over the top of the cake. Garnish with crushed pistachios. Hope you enjoy!