Luscious Mexican Tres Leches Cake with Espresso-Soaked Layers
Decadently creamy with a coffee-infused twist
A delightful Mexican dessert with a moist and flavorful coffee-soaked sponge, topped with a silky smooth whipped cream.
- 1 h 30 min
- 8
- Intermediate
Ingredients
For the Sponge Cake
For the Tres Leches Mixture
For the Whipped Cream Topping
For the Garnish
Preparation
Preparing the Sponge Cake
Preheat and Prepare Pan
Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.
Combine Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt.
Mix Wet Ingredients
In a large bowl, beat egg yolks with 1/2 cup sugar until pale and fluffy. Stir in milk and vanilla extract until combined.
Beating the Egg Whites
Beat to Soft Peaks
In a separate bowl, beat the egg whites to soft peaks using an electric mixer.
Add Remaining Sugar
Gradually add the remaining 1/2 cup sugar, continuing to beat until stiff peaks form.
Fold Whites into Batter
Gently fold the beaten egg whites into the yolk mixture. Then fold in the flour mixture until fully incorporated.
⚠ Do not over-mix the batter to keep the sponge light and airy. 💡 Use a spatula to carefully fold ingredients, maintaining as much air as possible.
Cooking Process
Baking the Sponge
Pour batter into the prepared baking dish and bake for 25-30 minutes, until a toothpick inserted comes out clean.
Soaking the Cake
Poke holes all over the cake with a fork and slowly pour the espresso-tres leches mixture evenly over the cake.
Whipping the Cream
In a chilled bowl, beat the cream, sugar, and vanilla extract until soft peaks form.
Plating & Serving
Luscious Mexican Tres Leches Cake with Espresso-Soaked Layers
Luscious Mexican Tres Leches Cake with Espresso-Soaked Layers
Plating & Serving
Slice the soaked cake and serve with a generous layer of whipped cream covering the top.