Coffee-Infused Tres Leches Cake

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup whole milk
• 1/2 cup brewed coffee (strong)
• 1 can evaporated milk
• 1 can sweetened condensed milk
• 1 cup heavy cream
• 2 tbsp instant coffee powder

Tools

• Mixing bowls
• Electric mixer
• Baking dish (9x13 inch)
• Whisk
• Spatula
• Cooling rack
• Measuring cups and spoons

Recipe Overview

Coffee Tres Leches Cake is a delightful twist on the classic tres leches. This rich and moist cake is soaked in a creamy coffee-infused milk mixture, giving it a unique, bold flavor that coffee lovers will adore. The fluffy sponge cake absorbs the coffee-milk blend, making each bite a heavenly experience. Topped with a light, whipped cream layer dusted with cocoa or coffee powder, this dessert is the perfect treat for any occasion.

The cake base is made by blending flour, butter, and sugar, followed by adding eggs and vanilla for a soft, airy texture. After baking, the cake is pierced to absorb the signature tres leches mixture, which includes whole milk, condensed milk, evaporated milk, and strong brewed coffee. Letting the cake soak overnight ensures that every slice is moist and flavorful.

Garnish with a coffee-infused whipped cream topping and a sprinkle of coffee powder or cocoa for a professional finish. Serve chilled for the best experience.

Recipe Detail

• Preheat oven to 350°F (175°C) and grease the baking dish.
• Mix flour and baking powder in a bowl, set aside.
• Cream butter and sugar in a separate bowl until fluffy.
• Add eggs one by one, beating well after each addition.
• Stir in vanilla extract.
• Gradually fold in the flour mixture, alternating with milk.
• Pour batter into the prepared baking dish and bake for 25-30 minutes.
• Cool the cake on a rack, then poke holes all over with a fork.
• Mix brewed coffee, evaporated milk, condensed milk, and heavy cream.
• Pour the milk mixture evenly over the cooled cake.
• Refrigerate for at least 4 hours or overnight.
• Whip heavy cream with instant coffee powder and spread on top.
• Dust with cocoa or coffee powder before serving.