Café Mocha Tres Leches Cake

Café Mocha Tres Leches Cake is a luxurious, coffee-infused twist on the beloved Latin American dessert. This decadent version features a chocolate sponge cake soaked in a blend of three milks infused with espresso, then topped with fluffy coffee whipped cream and finished with a light dusting of cocoa. The result is a moist, rich, and deeply flavorful treat perfect for coffee lovers and dessert enthusiasts alike.

Why You’ll Love This Recipe

This Café Mocha Tres Leches Cake delivers indulgence and depth in every bite. Here’s why it’s a standout:

• Moist and Rich: Every forkful is soaked in espresso-spiked milk for maximum flavor.
• Chocolate-Coffee Fusion: A delightful pairing of chocolate and coffee in every layer.
• Elegant Presentation: Topped with coffee cream and cocoa dusting for a beautiful finish.
• Perfect for Gatherings: Make-ahead friendly and ideal for parties or celebrations.
• Unique Yet Familiar: A creative take on a classic dessert with flavors everyone loves.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

• All-purpose flour
• Unsweetened cocoa powder
• Baking powder
• Salt
• Large eggs, separated
• Granulated sugar
• Milk
• Vanilla extract

For the Mocha Milk Soak:

• Sweetened condensed milk
• Evaporated milk
• Whole milk
• Instant coffee or espresso powder

For the Topping:

• Heavy cream
• Powdered sugar
• Instant coffee dissolved in hot water
• Unsweetened cocoa powder (for dusting)

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan.
2. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In another bowl, beat the egg yolks with half of the granulated sugar until pale and thick. Stir in milk and vanilla extract.
4. In a clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form.
5. Fold the dry ingredients into the yolk mixture until just combined. Gently fold in the whipped egg whites, preserving as much air as possible.
6. Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
7. While the cake cools, mix the sweetened condensed milk, evaporated milk, whole milk, and instant coffee until fully combined.
8. Use a skewer or fork to poke holes all over the cooled cake. Slowly pour the mocha milk soak over the cake, allowing it to absorb evenly. Refrigerate for at least 2 hours.
9. To make the topping, whip heavy cream with powdered sugar and the dissolved coffee until soft peaks form.
10. Spread the coffee whipped cream over the chilled, soaked cake. Dust with unsweetened cocoa powder before serving.

Servings and timing

• Servings: 9
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes plus 2+ hours chilling
• Calories: Approximately 360 kcal per serving

Variations

• Spiked Version: Add a splash of coffee liqueur (like Kahlúa) to the milk soak for a boozy touch.
• Mocha Chip: Fold mini chocolate chips into the whipped cream topping for texture.
• Layered Tres Leches: Bake in two thinner layers and stack with cream between.
• Coconut Twist: Replace whole milk with coconut milk for a tropical note.
• Flavored Whip: Use mascarpone in the topping for a richer finish.

Storage/Reheating

• Storage: Keep the cake refrigerated in an airtight container for up to 3 days.
• Reheating: Not applicable. This dessert is served chilled.

FAQs

Can I use brewed coffee instead of instant?

Yes, but use a small amount of very strong brewed coffee to avoid thinning the milk mixture too much.

Can I make this cake ahead of time?

Yes, it’s even better when made a day ahead to allow full absorption of the soak.

What kind of cocoa should I use?

Use unsweetened natural cocoa powder for best results. Dutch-processed is also fine but may affect the cake’s rise slightly.

Do I need to separate the eggs?

Yes, separating the eggs helps create the airy, sponge-like texture essential for absorbing the milk soak.

Can I double this recipe?

Yes, double the ingredients and use a 9×13-inch pan. Adjust the baking time as needed.

Can I freeze this cake?

It’s not recommended as freezing may alter the texture of the soaked cake and cream topping.

What is the purpose of poking holes in the cake?

Poking holes ensures the milk soak penetrates evenly throughout the sponge for a moist texture.

Is this cake overly sweet?

Despite the use of three milks and sweet toppings, the balance of coffee and cocoa keeps it rich, not cloying.

Can I make this without cocoa for a classic tres leches?

Yes, omit the cocoa powder and adjust the flour to 1 1/4 cups for a traditional version.

What’s the best way to serve this cake?

Serve chilled, with a dusting of cocoa and optional chocolate curls or coffee beans for garnish.

Conclusion

Café Mocha Tres Leches Cake is a luxurious, coffee-kissed dessert that transforms a Latin classic into a chocolate lover’s dream. With its moist sponge, espresso-infused milk soak, and creamy whipped topping, it’s the perfect fusion of flavor and texture—ideal for entertaining or a special occasion indulgence. One bite, and you’ll understand why this cake is unforgettable.

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