If you’re a fan of rich, creamy, and coffee-infused desserts, this Easy Mocha Coffee Tres Leches Cake is about to become your new favourite treat. Combining the indulgence of a triple chocolate cake with the bold flavour of coffee, and the signature moistness of tres leches, this cake is a showstopper. Perfect for gatherings or just a sweet weekend indulgence, this recipe is easy to make yet delivers impressive results.
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Why People Will Love This Recipe:
- Irresistible Flavour Combination: The deep, chocolatey base of the cake combined with the rich mocha tres leches mixture creates a harmonious blend of flavours that coffee and chocolate lovers will adore.
- Ultra-Moist and Decadent: Tres leches cakes are known for their luxurious texture, and this version is no exception. The cake absorbs a creamy mixture of three different milks, creating a melt-in-your-mouth experience.
- Perfect for Celebrations: This cake not only tastes amazing but also looks stunning with its fluffy whipped cream topping and cocoa dusting, making it ideal for birthdays, parties, or any special occasion.
Tips to Make This Recipe:
- Let the Cake Soak Properly: Allow the cake to soak in the tres leches mixture overnight or for at least 6 hours to ensure maximum moisture and flavour.
- Whip Cream When Cold: For the whipped cream topping, use cold heavy cream straight from the fridge, and beat it just until soft peaks form for the perfect light and airy texture.
- Make Ahead: This cake is actually better the next day after the milk mixture has had time to fully soak into the cake, so it’s a perfect dessert to prepare in advance.
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! In fact, this cake is best when made ahead, as it needs time for the milk mixture to soak in. Prepare the cake the day before you plan to serve it, and add the whipped cream topping just before serving.
Can I substitute the instant coffee for brewed coffee?
You could use brewed coffee for the tres leches mixture, but it may make the mixture too runny. If you choose to use brewed coffee, reduce the amount of other liquids slightly to maintain the right consistency.
Can I make this cake without coffee?
Yes! If you’re not a fan of coffee, simply omit the coffee from both the cake and the tres leches mixture. You’ll still have a deliciously moist and sweet chocolate cake with the traditional tres leches flavour.
How long will this cake last?
This cake can be stored in the fridge for up to 3-4 days. Be sure to cover it well to keep the whipped cream topping from drying out.
Easy Mocha Coffee Tres Leches Cake
Course: DessertDifficulty: Easy12
servings15
minutes25
minutes40
minutesIngredients
- For the cake base:
1 triple chocolate cake mix and its ingredients.
2 tbsp instant coffee (*)
- For the 3 leches mixture
1 can evaporated milk
1 cup heavy cream
1 can sweetened condensed milk
2 tsp vanilla
1 tsp ground cinnamon
3 tbsp instant coffee (*)
- For the whipped cream topping
2 cups heavy cream
2/3 cups powdered sugar
1tsp vanilla
2-3 tbsp unsweetened cocoa to sprinkle on top before serving.
Directions
- Prepare and Bake the Cake:
- Begin by preheating your oven according to the directions on your chocolate cake mix package. In a large bowl, prepare the triple chocolate cake mix as instructed on the box, and add 2 tablespoons of instant coffee to enhance the mocha flavour. Pour the batter into a greased baking dish and bake according to the package instructions. Once done, remove from the oven and allow the cake to cool completely.
- Prepare the Tres Leches Mixture:
- While the cake is cooling, prepare the tres leches mixture. In a blender, combine the evaporated milk, heavy cream, sweetened condensed milk, vanilla, cinnamon, and 3 tablespoons of instant coffee. Blend until smooth and fully incorporated.
- Soak the Cake:
- Once the cake has cooled, use a fork to poke holes all over the surface. This will help the tres leches mixture absorb into the cake. Slowly pour the tres leches mixture over the cake, making sure it is evenly distributed. Cover the cake and let it soak in the refrigerator overnight or for at least 6 hours.
- Prepare the Whipped Cream Topping:
- When you’re ready to serve, make the whipped cream topping. In a large bowl, sift the powdered sugar. Add the sugar and cold heavy cream to the bowl. Using an electric mixer, beat the mixture on medium speed until soft peaks form. The whipped cream should be light and fluffy but spreadable.
- Assemble the Cake:
- Remove the soaked cake from the refrigerator. Spread the whipped cream evenly over the top of the cake, ensuring it’s fully covered. For an elegant finish, sift unsweetened cocoa powder over the whipped cream using a sieve.
- Serve:
- Slice the cake into squares and serve chilled. Enjoy the rich, creamy mocha flavour with every bite!
Notes
- (*) The instant coffee I’m using needs to be dissolved in hot water, so in my case, I gently warmed the milk and the evaporated milk and added the instant coffee to dissolve before using.
- Inspiration for this recipe: Tiktok @cooking.con.claudia