Luscious Mexican Tres Leches Cake with Espresso-Soaked Layers

Name: Luscious Mexican Tres Leches Cake with Espresso-Soaked Layers
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Dessert
Ingredients: 1 cup all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 5 large eggs, separated; 1 cup sugar, divided into two 1/2 cups; 1/3 cup whole milk; 1 tsp vanilla extract; 1 cup evaporated milk; 1 cup sweetened condensed milk; 1/2 cup heavy cream; 1/2 cup freshly brewed espresso; 1 1/2 cups heavy whipping cream; 2 tbsp sugar; 1/2 tsp vanilla extract; 1/4 cup chocolate shavings; 1/4 tsp ground cinnamon

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

1 cup all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

5 large eggs, separated

1 cup sugar, divided into two 1/2 cups

1/3 cup whole milk

1 tsp vanilla extract

For the Tres Leches Mixture

1 cup evaporated milk

1 cup sweetened condensed milk

1/2 cup heavy cream

1/2 cup freshly brewed espresso

For the Whipped Cream Topping

1 1/2 cups heavy whipping cream

2 tbsp sugar

1/2 tsp vanilla extract

For the Garnish

1/4 cup chocolate shavings

1/4 tsp ground cinnamon

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