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Tres Leches Coffee Cake

A light, rich, coffee-infused take on the classic Latin American tres leches cake with tender sponge soaked in a sweet coffee cream, topped with whipped cream and garnished with crushed coffee beans.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Coffee Shop Twist, Latin American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1 and 1/2 cups all-purpose flour
  • 1 and 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 5 large eggs separated
  • 3/4 cup granulated sugar divided
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
For the Coffee Milk Mixture
  • 1 can 14 ounces sweetened condensed milk
  • 1 can 12 ounces evaporated milk
  • 1 cup cooled espresso or strong brewed coffee
  • 2 tablespoons coffee liqueur optional
  • 2 tablespoons granulated sugar
For the Topping
  • 2 cups heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon crushed coffee beans or instant coffee powder
  • 1 teaspoon cocoa powder

Equipment

  • 9x13-inch baking pan
  • Parchment paper
  • Medium mixing bowl
  • Large mixing bowl
  • Electric mixer or whisk
  • Fork or toothpick
  • Measuring cups and spoons
  • Instant-read thermometer (optional)
  • Rubber spatula
  • Hand mixer or stand mixer

Method
 

  1. Preheat the oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper, leaving an overhang.
  2. In a medium mixing bowl, whisk together 1 and 1/2 cups flour, 1 and 1/2 teaspoons baking powder, and 1/4 teaspoon salt.
  3. Separate 5 large eggs into yolks and whites, placing yolks in a large mixing bowl and whites in a clean bowl for whipping.
  4. Beat the egg yolks with 1/2 cup of sugar on medium speed for 2 to 3 minutes until pale and thick, then mix in 1/4 cup milk and 1 teaspoon vanilla extract until combined.
  5. Fold the dry flour mixture into the yolk mixture gently with a rubber spatula until just combined.
  6. Beat the egg whites on high speed until soft peaks form, then gradually add the remaining 1/4 cup sugar and beat until stiff peaks form.
  7. Carefully fold the whipped egg whites into the batter in two additions to preserve air bubbles.
  8. Pour the batter into the prepared pan and smooth the top, then bake for 22 to 25 minutes or until a toothpick inserted in the center comes out clean.
  9. While the cake bakes, whisk together the sweetened condensed milk, evaporated milk, cooled coffee, coffee liqueur (if using), and 2 tablespoons sugar in a bowl until smooth.
  10. Remove the cake from the oven and let it cool for 5 minutes, then poke 40 to 50 holes all over the top using a fork or toothpick.
  11. Slowly pour the coffee milk mixture evenly over the warm cake, allowing it to absorb completely.
  12. Cover the pan with plastic wrap and refrigerate for at least 2 hours or preferably overnight.
  13. To make the topping, beat 2 cups cold heavy whipping cream, 3 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract on high speed until soft peaks form.
  14. Spread or pipe the whipped cream over the chilled cake and garnish with crushed coffee beans and cocoa powder before serving.

Notes

This cake improves when made a day ahead as the flavors meld and the texture firms up; keep whipped cream topping separate if storing longer than 4 hours.