Tiramisu Tres Leches Cake

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.

🔪 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.

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.

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

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

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.

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.

Step 11

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

Step 12

Dust with cocoa powder before serving.

💭 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.

💬 FREQUENTLY ASKED QUESTIONS

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🌡️ 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.