Coffee-Caramel Tres Leches Cake Recipe

This Coffee-Caramel Tres Leches Cake is a stunning finale to a dinner party as well as being surprisingly easy to assemble. Making a homemade coffee caramel creates a bittersweet syrup that coats the bottom of the pan, which along with the rich three-milk custard adds a decadent moistness to the sponge that is so comforting with a cup of coffee. Not traditional, maybe, but very delicious.

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Coffee-Caramel Tres Leches Cake Recipe Ingredients

• The Coffee Caramel:
  • 2 tablespoons instant coffee
  • 1/3 cup warm water
  • 1 1/2 cups granulated sugar
• The Cake Base:
  • 1 (12-ounce) store-bought pound cake (or homemade butter loaf)
• The Custard Soak:
  • 2 large eggs
  • 4 large egg yolks
  • 1 can (14-ounce) sweetened condensed milk
  • 1 can (12-ounce) evaporated milk
• The Topping:
  • 1 cup chilled heavy cream

How To Make Coffee-Caramel Tres Leches Cake Recipe

1. Prep the coffee: Preheat the oven to 350°F (175°C). In a small bowl, dissolve the instant coffee in the 1/3 cup of warm water. Set aside.
2. Make the caramel: Place the sugar in a medium skillet over medium-high heat. Cook, stirring occasionally at first to help it melt evenly. Once it starts melting, stop stirring and simply swirl the pan. Cook until the sugar turns a deep amber color, about 7 minutes. Remove from heat.
3. Deglaze and coat: Carefully pour the coffee mixture into the hot caramel (stand back, it will sputter and steam aggressively). Stir until smooth. Pour the caramel into an 8-inch square baking pan, tilting it to coat the bottom and halfway up the sides. Let it cool for 10 minutes until tacky.
4. Prep the cake: Cut the pound cake in half lengthwise. Lay the halves cut-side down onto the caramel in the pan. Use a fork to poke holes all over the cake to help it absorb the liquid.
5. Make the custard: In a bowl, whisk the whole eggs and egg yolks until foamy. Slowly whisk in the sweetened condensed milk and evaporated milk until smooth.
6. Soak and bake: Pour the egg mixture over the cake. Gently press down on the cake with a spatula so it submerges and drinks up the liquid. Cover the pan tightly with foil. Bake for 50 minutes to 1 hour, until the custard is set (it shouldn’t be liquid in the middle).
7. Cool and unmold: Transfer the pan to a rack, remove the foil, and cool for 30 minutes. Run a knife around the edges to loosen. Place a serving platter over the pan and confidently invert the cake onto the plate, letting the coffee caramel drip down the sides.
8. Chill and serve: Refrigerate the unmolded cake for at least 2 hours until cold. Before serving, beat the heavy cream to soft peaks. Slice the cake and top each piece with a dollop of whipped cream.

Recipe Tips

• The Sputter Warning: When adding the coffee water to the molten sugar, it will react violently. Pour slowly and keep your face away from the steam to avoid burns. If the sugar seizes into lumps, just keep stirring over low heat until it melts back down.
• Cake Choice: This recipe relies on a dense pound cake, not a light sponge cake. A light sponge will dissolve into mush during the long bake with the liquid. The pound cake structure holds up to the soaking.
• Press to Soak: Don’t be afraid to press the cake down into the pan before baking. The goal is for the cake to act like a sponge and absorb the custard mixture completely.
• Unmolding: Unmold the cake while it is still slightly warm (after the 30-minute rest). If you chill it in the pan, the caramel will harden and stick to the pan, refusing to release the cake.

What To Serve With Coffee-Caramel Tres Leches Cake Recipe

This Coffee-Caramel Tres Leches Cake Recipe is intensely sweet and creamy, effectively serving as both dessert and coffee course. A simple dusting of Cocoa Powder or Cinnamon over the whipped cream adds a nice bitter contrast. For a fruity element, fresh Raspberries or Strawberries cut through the richness of the condensed milk. It is best enjoyed with a black Espresso or an Americano to balance the sugar.

How To Store Coffee-Caramel Tres Leches Cake Recipe

• Refrigerate: Store the cake, covered loosely with plastic wrap or in a cake dome, in the refrigerator for up to 3 days. The texture holds up remarkably well.
• Freeze: Freezing is not recommended for this type of soaked cake, as the custard texture can become grainy and weep water upon thawing.

Coffee-Caramel Tres Leches Cake Recipe Nutrition Facts

• Calories: 480 kcal
• Fat: 22g
• Carbohydrates: 65g
• Protein: 10g

Nutrition information is estimated per serving.

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