Coffee Tres Leches Cake
Servings Prep Time
12 15minutes
Cook Time
25minutes
Servings Prep Time
12 15minutes
Cook Time
25minutes
Ingredients
Cake
Three Milks Mixture
Whipped Cream Topping
Instructions
  1. Preheat oven to 350 degrees F. Grease a 9×13 inch baking dish with butter OR a 8×12 inch baking dish. I used 8×12 inch because I wanted a taller cake.
  2. Place flour, baking powder and salt in a small bowl and whisk with fork to combine. Melt 1/2 cup of butter and set aside to cool.
  3. Using a stand mixer with a whisk attachment, beat the eggs,sugar and vanilla on medium high speed for about 3-5 minutes. Beat until it becomes pale, fluffy and doubled in size. Turn mixer to medium speed and SLOWLY add the cooled butter to the egg/sugar mixture. *If you add it all at once you will deflate all the air you whipped into the eggs and sugar. Add the dry ingredients and beat until JUST combined (don’t over mix). Pour batter into prepared baking dish and bake for about 20-25 minutes. Check at 20 minutes, you’ll know it’s done when inserted toothpick comes out clean.
  4. While cake is baking, start making the three milks mixture. Take 1/2 a cup of whole milk and warm it up in the microwave for 30 seconds, add the 2 Tbs of instant espresso powder and mix it until it’s completely dissolved. Add the sweetened condensed milk, evaporated milk, whole milk and the 1/2 cup milk with espresso to a large bowl and mix until completely incorporated.
  5. Right when the cake comes out of the oven, poke holes using a fork every where on top of the cake. Immediately pour the three milks on top of the cake. First pour half the mixture and wait till it’s absorbed and then pour the rest. Allow the cake to completely cool before adding the whipped cream topping.
  6. To make the whipped cream topping, beat the whipped cream and sugar using a handheld mixer until you reach a soft medium peak. Spread the whipped cream all over and place the cake in the fridge for a couple of hours to set.