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Coffee Tres Leches Cake

Coffee Tres Leches Cake Recipe

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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 12 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 5 large eggs, separated
  • ¾ cup sugar, divided
  • 1½ cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ⅓ cup whole milk
  • 1 tsp vanilla extract
  • 1 (12 oz) can evaporated milk
  • 1 (14 oz) can sweetened condensed milk
  • ½ cup whole milk
  • 3 tbsp instant espresso powder
  • 2 tbsp hot water
  • 1½ cups heavy cream, cold
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • Unsweetened cocoa powder, for dusting

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9×13‑inch pan. Beat egg whites with 6 tablespoons of the sugar until stiff peaks form.
  2. In another bowl, beat yolks with remaining sugar until thick, then mix in ⅓ cup milk and 1 tsp vanilla. Sift in flour, baking powder, and salt, stir gently, then fold in egg whites. Spread batter in pan and bake 25 to 30 minutes until golden and a toothpick comes out clean. Cool completely.
  3. Dissolve espresso powder in hot water. Whisk evaporated milk, sweetened condensed milk, and ½ cup whole milk together, then whisk in the dissolved espresso until smooth.
  4. Poke holes all over the cooled cake with a fork. Slowly pour the coffee milk mixture over the top, letting it absorb for 10 minutes. Cover and refrigerate at least 2 hours, preferably overnight.
  5. Whisk cold heavy cream with powdered sugar and 1 tsp vanilla until soft peaks form.
  6. Spread whipped cream over the chilled cake, dust with cocoa, and slice into squares.

Notes

Chilling overnight gives the most evenly soaked, deeply flavored cake. If you are short on time, 2 hours still works. Keep any leftovers covered in the fridge; the cream will soften slightly but the cake stays delicious for days.