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Tiramisu Tres Leches Cake

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This Tiramisu Tres Leches Cake is a delicious combination of Italian Tiramisu and Latin American Tres Leches Cake. A vanilla sponge cake soaked in three-milk, coffee-flavored sauce, topped with whipped cream.

We will swap ladyfingers in Tiramisu Recipe with a sponge cake, and instead of soaking it with espresso, we will use three milk sauce that’s spiked with espresso. But in this recipe, I skipped mascarpone and used cream cheese.

🥘 INGREDIENTS YOU’LL NEED

FOR THE SPONGE CAKE

Eggs: We’ll separate the egg yolks and whites.

Sugar, All-purpose flour, Milk, and vanilla extract.

FOR THE MILK SAUCE

Three types of milk: We will use condensed, evaporated, and regular milk.

Instant coffee: For an Italian Tiramisu touch, we’ll be adding instant coffee to our milk sauce.

FOR THE TOPPING

Whipped cream: To make our topping, we’ll use whipping cream as the base for the perfect consistency and creaminess.

Cream cheese: Adds the perfect authentic flavor, and the slight tanginess will balance out all the flavors.

Close up image of tres leches cake.

🔪 HOW TO MAKE

Step 1

Beat the egg whites until you get soft peaks. Add 1/4 cup of sugar to the egg white and continue whipping until you get a stiff peak.

Beating egg white to stiff peaks.

Step 2

Add the egg yolks and vanilla to a different medium bowl, and beat at high speed. Add the rest of the sugar and beat until the mixture is lighter in color.

Beating egg yolks with sugar.

Step 3

Sift in the dry ingredients, i.e., flour, baking powder, and salt.

Sifting flour with other dry ingredients.

Step 4

Beat the mixture for a few seconds, pour in the milk, and then beat until it’s well combined.

Adding milk to the batter.

Step 5

Add the whipped egg white to the cake batter gradually in three stages.

Adding egg white to the batter.

Step 6

Each time, fold the egg white gently using a rubber spatula, ensuring it mixes well.

Stirring the cake batter.

Step 7

Pour the batter into the prepared baking pan. Tap the pan three times gently on the working surface to remove air bubbles.

Tapping baking pan with cake batter, removing air bubbles.

Step 8

Add warm milk and instant coffee to a bowl and mix well. Then add the evaporated milk and the condensed milk and mix until combined.

Mixing three types of milk and coffee.

Step 9

Poke holes into the cake using a skewer or a fork. Slowly and gradually pour the sauce all over the cake. Cover the cake and refrigerate it for an hour.

Soaking the sponge cake with coffee spiked milk sauce.

Step 10

Add the chilled whipping cream to a cold bowl and beat until frothy. Add the sugar and beat until you get stiff peaks.

Whipped cream to stiff peak.

Step 11

Evenly smooth over the top of the cake. Refrigerate to help the whipping cream layer set.

Spreading whipped cream evenly over the cake.

Step 12

Dust with cocoa powder before serving.

Dusting whipped cream layer with cocoa powder.

💭 COOKING TIPS

  • There is no oil or butter used in the cake batter. We depend on the egg white and a little baking powder to let the cake rise. So, beat the egg whites until you get a stiff peak.
  • Do not overbeat the cake batter, or the cake will come out slightly dense.
  • To make this recipe, you can use a stand mixer with a whisk attachment or a handheld electric beater. But don’t worry, you can do it manually with a whisk if you don’t have either, but it will take some arm strength!
  • You can make the cake and soak it a day ahead, then layer it with whipped cream.

📖 DELICIOUS VARIATIONS

Shave chocolate: Instead of dusting with cocoa powder, sprinkle shaved chocolate.

Use cake mix: To save time, skip my cake recipe and use your favorite boxed yellow or white cake mix.

Three slices of tiramisu cake.

💬 FREQUENTLY ASKED QUESTIONS

What do tres leches mean?

It means three kinds of milk in Spanish.

Can I use brewed coffee?

Adding brewed coffee will make the milk sauce more liquid and won’t add that coffee flavor to the cake.

How long can tres leches cake stay in the fridge?

It should be good for three days; longer than that and you’ll notice that it is getting too soft.

Can I bake the cake ahead of time?

Of course! You can bake the cake a day ahead, it will take a little longer to absorb the milk sauce, but it will work fine.

Tiramisu tres leches cake freshly prepared.

🍲 MORE CAKE RECIPES YOU’LL LOVE

🌡️ STORING AND REHEATING

Fridge: This delicious Tiramisu Tres Leches cake can last up to 3 days in the refrigerator. Make sure to wrap it in plastic wrap or aluminum foil to store it perfectly.

Freezer: Remove the cream layer and then wrap the cake in aluminum foil or plastic wrap and freeze for up to 2 months. To thaw, place the cake in the fridge overnight.

Tiramisu tres leches cake feature image 2022

Tiramisu Tres Leches Recipe

Tiramisu Tres Leches is the perfect combo of Tiramisu and Tres Leches cake.
4.75 from 4 votes
Print Pin Rate
Course: Cake
Cuisine: Italian, Mexican
Keyword: Tiramisu tres leches cake
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8 people
Calories: 352kcal
Author: Muna Kenny

Ingredients

FOR THE CAKE

  • 3 large Egg yolks at room temperature
  • 4 large egg whites at room temperature
  • ½ cup + 1 tablespoon sugar
  • ½ cup milk at room temperature
  • 1 cup all-purpose flour
  • 2 teaspoon vanilla extract
  • 1 ¼ teaspoon baking powder
  • ¼ teaspoon salt

FOR THE MILK SAUCE

  • 5 tablespoon condensed milk
  • ½ cup evaporated milk
  • ½ cup regular milk warm
  • 1 ½ tablespoon instant coffee

FOR THE TOPPINGS

  • ¾ cup whipping cream chilled
  • ½ cup cream cheese chilled
  • 1 tablespoon sugar
Get the Conversion Chart

Instructions

MAKING THE CAKE

  • Preheat the oven to 160C/ 320F. Line an 8×8 or 7×7 inch baking pan with parchment paper.
  • In a large bowl, add the egg whites and beat it until frothy. Add quarter cup of sugar to the egg white and continue whipping until you get a stiff peak.
  • In a different bowl, add the egg yolks and vanilla, beat the mixture for a minute on high. Add the rest of the sugar and beat until the mixture is lighter in color and increases in volume.
  • Sift in the flour, baking powder, and salt. Beat the mixture for a few seconds then pour in the milk, beat until combined.
  • Add the whipped egg white to the cake batter gradually in three stages folding it gently. Make sure it mixes well each time. Don’t over mix the egg white or it will deflate.
  • Pour the cake batter into the baking pan. Tap the pan three times gently on the working surface to remove air bubbles. Bake for 21 minutes or until a toothpick inserted in the middle of the cake comes out clean.
  • Remove the cake from the oven and keep it in the pan for 4 minutes and then flip it on a cooling rack. Remove the parchment paper and let the cake cool completely. The cake will shrink just a little which is normal.

MAKING THE MILK SAUCE

  • In a bowl, add the warm milk and instant coffee, mix well. Now add in the evaporated milk and the condensed milk and mix until combined.
  • Poke the cake with a skewer if you don’t want some parts of the cake to be soaked with the milk sauce or use a fork to poke the cake to allow the milk sauce to saturate the whole cake.
  • Slowly and gradually pour the sauce all over the cake, make sure to get the edges of the cake too. Cover the cake and refrigerate for an hour. You can also keep it in the fridge overnight.

MAKING THE WHIPPING CREAM LAYER

  • In a cold bowl, add the whipping cream and beat until frothy. Add the sugar and beat until you get a stiff peak. Add the cream cheese and beat for a minute. Evenly smooth over the top of the cake. Refrigerate, to help the whipping cream layer set. Dust with cocoa powder before serving.

Video

Notes

  • There is no oil or butter used in the cake batter. We depend on the egg white and a little baking powder to let the cake rise. So, make sure to beat the egg whites until the stiff peak.
  • Before serving, you can make the cake and soak it a day ahead, then layer it with whipped cream.
  • Store the cake in the fridge covered for up to 3 days.
  • The cake tastes much better 10 hours after making it.
  • Do not overbeat the cake batter, or the cake will come out slightly dense.
  • I have used cream cheese, but you can go for mascarpone.

Nutrition

Serving: 1 Serving | Calories: 352kcal | Carbohydrates: 41g | Protein: 9g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 121mg | Sodium: 199mg | Potassium: 332mg | Fiber: 0.4g | Sugar: 28g | Vitamin A: 762IU | Vitamin C: 1mg | Calcium: 189mg | Iron: 1mg
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4 Comments

  1. FOR THE TOPPINGS
    ¾ cup whipping cream chilled
    ½ cup cream cheese chilled
    1 tablespoon sugar

    I do believe you left out adding the cream cheese to the whipped cream… when making the topping!

      1. I’m looking forward baking this delicious cake. I can’t find the size of the pan, is it 8×8?

4.75 from 4 votes (4 ratings without comment)

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