Imagine a dessert that combines the rich, bold flavors of coffee with the luxurious, creamy texture of traditional Mexican tres leches cake. This isn't just another dessert - it's a culinary experience that will transport your taste buds to a world of decadent sweetness and aromatic coffee bliss. Perfect for coffee enthusiasts and dessert lovers alike, this Coffee Tres Leches Cake is about to become your new obsession, promising a moist, irresistible treat that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 10 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup butter
- 3 eggs
- 1 cup brewed coffee
- 1 cup sweetened condensed milk
- 1 cup evaporated milk
- 1 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan thoroughly with butter or cooking spray.
- In a large mixing bowl, cream together softened butter and sugar until light and fluffy using an electric mixer. Beat in eggs one at a time, ensuring each is fully incorporated.
- Gradually fold in the all-purpose flour, mixing until a smooth cake batter forms. Be careful not to overmix to maintain a light texture.
- Slowly add the brewed coffee to the batter, stirring gently to create a rich, coffee-infused cake mixture.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Smooth the top to ensure uniform baking.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool completely at room temperature for about 30 minutes.
- While the cake cools, prepare the tres leches mixture by whisking together sweetened condensed milk, evaporated milk, and heavy cream in a separate bowl.
- Once the cake has cooled, use a fork to poke numerous holes across the entire surface of the cake. This will help the milk mixture absorb better.
- Slowly pour the tres leches mixture over the cake, ensuring it seeps into all the holes. Allow the cake to absorb the liquid for at least 1 hour in the refrigerator.
- Before serving, optionally top with whipped cream and a light dusting of coffee powder or ground cinnamon.
- Chill the cake for at least 2 hours before serving to allow flavors to meld and the cake to become wonderfully moist.
Tips
- Use freshly brewed, high-quality coffee for the most robust flavor. Espresso or strong drip coffee works best.
- Make sure your cake is completely cooled before adding the milk mixture to prevent soggy edges.
- Use a fork with long tines to create plenty of holes in the cake - this ensures maximum milk absorption.
- Chill the cake for at least 2 hours before serving to allow the flavors to fully develop and the texture to become perfectly moist.
- For an extra touch of elegance, garnish with a light dusting of coffee powder or ground cinnamon just before serving.
- Store the cake in the refrigerator and consume within 3-4 days for the best taste and texture.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 8g
Fat: 28g
Saturated Fat: 17g
Cholesterol: 145mg
