Week 53: Mocha Tres Leches Cake

Recently, I have been wanting to experiment with classic cakes and add my own unique twist.

Jump to the recipe!

I fear I am obsessed with tres leches cake and coffee, so I wanted to try incorporating both into one dessert.

Trust me, it's SO good. Plus, the dalgona-inspired whipped cream is the perfect finishing touch.

The recipe comes together fast, and the cake serves a crowd. Make it for a party or potluck, and everyone will be coming back for seconds.

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RECIPE:

INGREDIENTS:

Cake:

• 5 eggs, separated

• 1 cup granulated sugar

• 1 cup all-purpose flour

• 1/4 cup cocoa powder

• 1 teaspoon instant coffee

• 1 teaspoon baking powder

Soak:

• 1 can of condensed milk

• 1 can of evaporated milk

• 1/4 cup cold brew concentrate

Frosting:

• 1/2 cup granulated sugar

• 1/4 cup instant coffee

• 1/3 cup boiling water

STEPS:

1. Preheat your oven to 350 degrees F, and set aside a 9x13-inch baking pan.

2. In a large bowl, beat the egg yolks and sugar until light and fluffy. This should take about three minutes. Then, fold the flour, cocoa powder, instant coffee, and baking powder into the egg yolks.

3. In a separate bowl, beat the egg whites until stiff peaks form. Fold this into your cake batter gently.

4. Pour the batter into your prepared pan and bake for 30 minutes. Set aside to cool.

5. While the cake is cooling, mix the evaporated milk, condensed milk, and cold brew concentrate. Pour the mixture over the cake, cover it with aluminum foil, and allow the cake to cool in the refrigerator for three hours.

6. In a stand mixer, beat the sugar, instant coffee, and boiling water until stiff peaks form.

Enjoy!

The Bored Baker 👩🏽‍🍳