Coffee Spiced Tres Leches: A Delicious & Easy Recipe

Coffee Spiced Tres Leches, a dessert that’s as comforting as it is captivating, is about to become your new favorite indulgence. Imagine sinking your spoon into a cloud of sponge cake, soaked in a trio of milks infused with the rich aroma of coffee and a hint of warm spice. Are you already drooling? I know I am! This isn’t just a dessert; it’s an experience.

Tres Leches, meaning “three milks” in Spanish, has a history shrouded in a bit of mystery, with roots tracing back to Latin America. While its exact origin is debated, many believe it evolved from European milk-soaked cakes, adapted and perfected with the addition of evaporated milk, condensed milk, and heavy cream. The result? A luxuriously moist and decadent treat that has captured hearts (and taste buds) across generations.

What makes this Coffee Spiced Tres Leches so irresistible? It’s the perfect balance of textures – the light and airy cake, the creamy, milky soak, and the delicate coffee-spice notes that dance on your palate. It’s also surprisingly easy to make, making it ideal for both special occasions and weeknight cravings. People adore Tres Leches because it’s a guaranteed crowd-pleaser, a symphony of flavors and textures that leaves everyone wanting more. Get ready to impress your friends and family with this unforgettable dessert!

this Recipe

Ingredients:

• For the Sponge Cake:
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 5 large eggs, separated
• 1 cup granulated sugar, divided
• 1/4 cup whole milk
• 1 teaspoon vanilla extract
• For the Coffee-Spiced Tres Leches Mixture:
• 1 (12 ounce) can evaporated milk
• 1 (14 ounce) can sweetened condensed milk
• 1 cup heavy cream
• 2 tablespoons instant espresso powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• For the Coffee Whipped Cream Topping:
• 2 cups heavy cream, cold
• 1/4 cup powdered sugar
• 1 tablespoon instant espresso powder
• 1 teaspoon vanilla extract
• For Garnish (Optional):
• Cocoa powder
• Chocolate shavings
• Cinnamon sticks

Preparing the Sponge Cake:

1. Preheat and Prepare: I always start by preheating my oven to 350°F (175°C). While it’s heating up, grease and flour a 9×13 inch baking pan. This will prevent the cake from sticking and make it easier to remove later. Trust me, you don’t want to skip this step!
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. This ensures that the baking powder is evenly distributed, which is crucial for a light and airy cake. Set this aside for now.
3. Separate Eggs: Carefully separate the eggs, placing the yolks in a large bowl and the whites in a separate, clean, and dry bowl. Make sure there’s no yolk in the whites, as this can prevent them from whipping properly.
4. Beat Egg Yolks with Sugar: Add 1/2 cup of the granulated sugar to the egg yolks and beat with an electric mixer until the mixture is pale yellow and slightly thickened. This usually takes about 3-5 minutes.
5. Add Milk and Vanilla: Gradually add the milk and vanilla extract to the egg yolk mixture, mixing until well combined.
6. Gradually Add Dry Ingredients: Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in a tough cake.
7. Whip Egg Whites: In the bowl with the egg whites, use a clean electric mixer to beat the egg whites until soft peaks form. Gradually add the remaining 1/2 cup of granulated sugar and continue beating until stiff, glossy peaks form. This is what gives the cake its light and airy texture.
8. Fold Egg Whites into Batter: Gently fold the whipped egg whites into the batter in two additions. Be careful not to deflate the egg whites. This step is crucial for maintaining the cake’s light texture. I like to use a rubber spatula and gently cut through the batter, folding it over itself.
9. Pour into Pan and Bake: Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
10. Cool the Cake: Let the cake cool in the pan for about 10 minutes before poking holes all over the top with a fork or skewer. This will allow the tres leches mixture to soak in evenly.

Preparing the Coffee-Spiced Tres Leches Mixture:

1. Combine Milks: In a large bowl or pitcher, whisk together the evaporated milk, sweetened condensed milk, and heavy cream.
2. Add Coffee and Spices: Add the instant espresso powder, ground cinnamon, ground nutmeg, and ground cloves to the milk mixture. Whisk until the espresso powder is dissolved and the spices are evenly distributed. I love the aroma of these spices!
3. Pour Over Cake: Slowly and evenly pour the coffee-spiced tres leches mixture over the cooled cake, making sure to saturate the entire surface. Don’t worry if it seems like a lot of liquid; the cake will absorb it.
4. Refrigerate: Cover the cake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the cake to fully absorb the milk mixture and develop its signature moistness.

Preparing the Coffee Whipped Cream Topping:

1. Chill Bowl and Whisk: Before you start, make sure your mixing bowl and whisk (or beaters) are well-chilled. This helps the cream whip up faster and hold its shape better. I sometimes even put them in the freezer for 15 minutes before starting.
2. Combine Ingredients: In the chilled bowl, combine the cold heavy cream, powdered sugar, instant espresso powder, and vanilla extract.
3. Whip the Cream: Beat with an electric mixer on medium speed until stiff peaks form. Be careful not to overwhip, as this can turn the cream into butter. You want it to be thick and creamy, but still smooth.

Assembling and Serving:

1. Spread Whipped Cream: Once the cake has chilled and absorbed the milk mixture, spread the coffee whipped cream evenly over the top.
2. Garnish (Optional): If desired, garnish with cocoa powder, chocolate shavings, and/or cinnamon sticks. I like to dust a light layer of cocoa powder over the top for a beautiful presentation.
3. Slice and Serve: Slice the cake into squares and serve chilled. This cake is best enjoyed cold, as the flavors meld together beautifully.

Tips and Variations:

• Adjust the Coffee Flavor: If you prefer a stronger coffee flavor, you can add more instant espresso powder to both the tres leches mixture and the whipped cream.
• Spice it Up: Feel free to adjust the spices to your liking. You could add a pinch of cardamom or ginger for a different flavor profile.
• Add Liquor: For an adult twist, you can add a tablespoon or two of coffee liqueur or rum to the tres leches mixture.
• Make it Ahead: This cake is perfect for making ahead of time. In fact, it’s even better the next day after the flavors have had a chance to meld.
• Storage: Store any leftover cake in the refrigerator for up to 3 days.

Enjoy!

I hope you enjoy this Coffee-Spiced Tres Leches cake as much as I do! It’s a perfect dessert for any occasion, and it’s sure to impress your friends and family. The combination of the moist sponge cake, the rich coffee-spiced milk mixture, and the creamy coffee whipped cream is simply irresistible. Happy baking!

Conclusion:

This Coffee Spiced Tres Leches is more than just a dessert; it’s an experience. The rich, coffee-infused sponge cake, soaked in a trio of milks and kissed with warm spices, creates a symphony of flavors and textures that will leave you craving more. It’s the perfect balance of sweet, creamy, and comforting, making it an ideal treat for any occasion, from a casual weeknight indulgence to a sophisticated dinner party finale. Trust me, once you take that first bite, you’ll understand why I’m so passionate about this recipe.

But what truly elevates this tres leches is its versatility. While I’ve shared my go-to recipe, feel free to experiment and make it your own. For a more intense coffee flavor, try using espresso powder in the cake batter or adding a coffee liqueur to the milk mixture. If you’re not a fan of spice, you can omit the cinnamon and nutmeg, or substitute them with a touch of cardamom or ginger for a different aromatic profile.

Serving suggestions are endless! A dollop of freshly whipped cream, lightly sweetened with vanilla, is a classic accompaniment. For a more decadent touch, consider a dusting of cocoa powder or a drizzle of chocolate sauce. Fresh berries, like raspberries or strawberries, add a burst of freshness and color. And if you’re feeling adventurous, try topping it with toasted nuts, such as pecans or walnuts, for added crunch and nutty flavor.

Beyond the toppings, consider the presentation. Individual ramekins are perfect for elegant servings, while a large baking dish is ideal for sharing with a crowd. No matter how you choose to serve it, this Coffee Spiced Tres Leches is guaranteed to impress.

I’ve poured my heart and soul into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a labor of love, yes, but the reward is a dessert that’s truly unforgettable. The combination of the coffee, the spices, and the creamy milks creates a taste sensation that’s both comforting and exciting. It’s the kind of dessert that people will ask you to make again and again.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure. I promise you, this Coffee Spiced Tres Leches is worth every minute of effort. And once you’ve made it, I’d love to hear about your experience! Share your photos, your variations, and your thoughts in the comments below. Let’s create a community of tres leches lovers! I can’t wait to see what delicious creations you come up with. Happy baking!