Coffee Tres Leches Cake | Coffee Milkcake

Coffee, Yes I am a coffee lover. I love to try anything with coffee. So I decided to try this awesome yummy milk cake(TresLeches Cake).
 Tres Leches (3 kinds of milk) gets its name from this mixture which consists of heavy cream, evaporated milk, and sweetened condensed milk.
This Coffee Tres Leches Cake is such a glorious play of textures in the mouth. Somehow the fluffy but also “juicy” cake that explodes as you chew goes so well with that equally fluffy but also creamy coffee cream frosting.
Watch my youtube video :

Coffee Tres leches cake
Coffee Tres Leches Cake
Ingredients for milk cake :
For the cake base :

  1. All-purpose flour-1 Cup (150 gms)
  2. Baking powder- 1 Teaspoon.
  3. Egg- 4 numbers.
  4. Oil-1/3 Cup.
  5. Sugar-1 cup, powdered (1/2 + 1/2 Cup)
  6. Coffee Powder -1 Tablespoon.
  7. Boiling water- 1/2 cup.
  8. Vanilla essence- 1Teaspoon.

For the coffee milk soak:

  1. Milk - 1 Cup (250ml Boiled)
  2. Condensed Milk-1/4 Cup. (or Sugar)
  3. Evaporated milk-1 Can(160 ml)
  4. Coffee-1 Teaspoon.

For the Coffee-whip Cream Frosting:

  1. Chilled Milk-1/2 Cup.
  2. Whip cream powder-1 Pack.
  3. Coffee powder-1 Teaspoon.
  4. Vanilla essence-1 Teaspoon.

Method of preparation :

  1. Preheat the oven at 180-degree Celcius.
  2. In a large bowl, sift together the flour and baking powder.
  3. Mix 1/2 cup of boiled water with a tablespoon of coffee. Keep this aside and let it cool down to room temperature.
  4. Separate the egg yolks and white in two separate bowls.
  5. Beat the egg whites at medium speed until frothy. (Using an electric mixer or stand mixer here will make things easier and quicker.)  then beat on medium-high until soft peaks start to form.
  6. Continuing to beat the egg whites, slowly add in the remaining 1/2 cup of powdered sugar. Beat until the whites become stiff peaks.
  7. In another bowl beat sugar and egg yolk until it changes color to a pale yellow.
  8. Add vanilla essence, oil and mix well. Add the coffee that we prepared.
  9. Add sifted flour and mix slowly without any lumps.
  10. Using a rubber spatula, fold in 1/3 of the whites to lighten the batter. Gently fold in the remaining whites until just combined and the batter is aerated. Be careful not to overwork the batter or else you might deflate it.
  11. Pour batter into prepared pan. ( I used rectangular pan (10*7*2)
  12. Bake at 180c for 40 minutes in the preheated oven.

Preparation of the milk soak:

  1. Combine boiled milk and coffee powder to make milk coffee.
  2. Transfer the coffee to a large bowl. Add evaporated milk and condensed milk ad mix well.
To prepare the whip cream frosting:
  1. Chill the bowl and whisk attachment for 10 minutes,
  2. In a large bowl add chilled milk, vanilla essence, coffee powder, and whip cream powder. Beat well for a few minutes.
  3. Beat the cream until stiff peaks form. Keep the cream in the refrigerator for a few minutes.


  1. Once the cake has cooled for at least 5 minutes, take a toothpick or skewer and poke as many holes as you can all over the cake, down to the bottom. Pour the coffee-milk soak over the warm cake gradually, as the cake will absorb the soak slowly. Cover with plastic wrap and refrigerate at least 3 hours.
  2. Spread the frosting all over the soaked cake. 
  3. Trim the sides and cut into 8 equal pieces. Pipe some frosting and dust some cocoa powder. Serve immediately or refrigerate another 30 minutes before serving.