Funny story: I accidentally invented this dessert when I tried to make tiramisu and tres leches at the same time because I couldn’t decide which one I loved more — classic indecision and excellent taste buds. So I baked a sponge, drowned it in coffee-spiked tres leches, and crowned it with a silky mascarpone cloud. It sounded like chaos; it tasted like dessert destiny. If you like coffee that smells like a warm hug and cake that soaks up all the good things, you’ll get why I made this again and again until my family stopped asking “Are you sure?” and started asking for seconds.
Quick Facts
- Yield: Serves 10–12
- Prep Time: 25 minutes
- Cook Time: 30–35 minutes
- Total Time: ~ 6 hours 45 minutes (includes chilling; overnight is best)
Why This Recipe is Awesome
This mash-up gives you the custardy, milky soak of a tres leches cake with the bold coffee and creamy mascarpone of tiramisu. The cake stays tender and slightly springy, the soak tastes like coffee-kissed velvet, and the topping is cloud-soft with a slightly tangy mascarpone bite. It’s elegant enough for guests but easy enough for weeknight show-offs — and honestly, it’s so forgiving even your oven can’t mess it up.
Ingredients
For the Main Dish:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 4 large eggs, room temperature
- 1 cup whole milk, room temperature
- 1/2 cup unsalted butter, melted and slightly cooled (1 stick)
- 2 tsp vanilla extract
- 1 cup strong brewed espresso or very strong coffee, cooled (for soak)
- 1 (12 oz) can evaporated milk (for soak)
- 1 (14 oz) can sweetened condensed milk (for soak)
- 1/2 cup heavy cream (for soak)
For the Topping & Garnish:
- 8 oz mascarpone cheese, chilled
- 1 1/2 cups heavy whipping cream, cold
- 1/2 cup powdered sugar (confectioners’ sugar)
- 1 tsp vanilla extract
- Unsweetened cocoa powder, for dusting
- Chocolate shavings or espresso beans, optional garnish
How I Make It
Step 1:
Preheat the oven to 350°F. Grease a 9×13-inch pan and line the bottom with parchment. In a large bowl I whisk together 2 cups flour, 1 1/2 cups sugar, 1 tbsp baking powder, and 1/2 tsp salt. In a separate bowl I beat 4 large eggs with the 1 cup whole milk, melted 1/2 cup butter, and 2 tsp vanilla until smooth. Pour the wet into the dry and stir until just combined — a few lumps are fine. The batter smells faintly buttery and vanilla-y already.
Step 2:
Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, until the edges turn golden and a toothpick in the center comes out clean or with a few moist crumbs. You’ll hear the oven hum and smell the cake’s toasty vanilla notes. Let the cake rest in the pan for 10 minutes — don’t skip this step — then poke holes across the surface with a skewer or fork so the soak can dive in.
Step 3:
Make the coffee-tres leches soak: combine the cooled 1 cup espresso, 1 (12 oz) can evaporated milk, 1 (14 oz) can sweetened condensed milk, and 1/2 cup heavy cream in a pitcher and whisk until smooth. Slowly pour the mixture over the warm cake, working in a steady stream so it absorbs, and I tap the pan on the counter to help the liquid settle. The cake will glisten and feel custardy — that’s the good, slightly-soggy texture you want.
Step 4:
Chill the soaked cake for at least 6 hours, preferably overnight, so it soaks through completely. While the cake chills, whip the topping: beat 8 oz mascarpone, 1 1/2 cups cold heavy cream, 1/2 cup powdered sugar, and 1 tsp vanilla until soft peaks form and the mixture feels silky. Taste; adjust sugar if you like it sweeter or brighter.
Step 5:
Spread the mascarpone whipped cream evenly over the chilled cake. Dust with a generous sieve of unsweetened cocoa powder and add chocolate shavings for drama. Keep it cold until serving — the cocoa dust looks dramatic and the contrast between the dark top and the pale, creamy slice makes people ooh just before they devour it.
Pro Tips
- Use room-temperature eggs and milk so the batter rises evenly and stays airy.
- Don’t pour the soak into a piping-hot cake — wait the initial 10 minutes so the texture doesn’t turn gummy.
- If you want deeper coffee flavor, stir 1–2 tbsp instant espresso into the soak or add 1/4 cup coffee liqueur.
- Chill overnight for best texture — the cake becomes compact, custardy, and sliceable.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Mascarpone → Cream cheese + 2 tbsp sour cream (slightly tangier, less luxurious).
- Heavy cream → Coconut cream for a dairy-free option (use chilled coconut cream and expect a faint coconut flavor).
- All-purpose flour → 1:1 gluten-free flour blend for a gluten-free cake (texture may be a touch denser).
- Brewed espresso → Strong instant espresso dissolved in hot water if you don’t have an espresso machine.
Variations & Tips
- Boozy twist: add 1/4–1/3 cup rum or Kahlua to the coffee soak for an adult-only version.
- Chocolate tres leches: fold 1/4 cup cocoa into the batter and dust more cocoa on top.
- Individual jars: bake in a sheet, cut into squares, or layer into mason jars for portable servings.
- Fruit-forward: toss sliced strawberries on top before serving for a bright counterpoint to the coffee.
- Tiramisu-light: swap the cake for ladyfingers soaked in the same coffee-milk for a lighter take.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Make the cake and the soak a day ahead, pour the soak, and chill overnight. Add the mascarpone topping and dust with cocoa just before serving for best texture.
- Can I double the recipe?
- Sure thing. Use two 9×13 pans or a larger sheet pan; baking time stays similar but check doneness earlier if cakes bake faster in a larger surface area.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (so 6 tbsp oil instead of 8 tbsp butter) and expect a slightly different crumb.
- How do I know it’s done?
- Look for golden edges and a springy center. A toothpick should come out clean or with a few moist crumbs. The cake should smell toasty and not wet on top.
- What if I don’t have ingredient X?
- Out of mascarpone? Use chilled cream cheese with a splash of heavy cream to loosen it. No espresso? Use very strong brewed coffee or instant espresso dissolved in hot water.
How I Like to Serve It
I slice this into generous squares and serve it with hot coffee or a little glass of dessert wine. It feels perfect for a cozy dinner or a potluck showstopper — people love that creamy, coffee-forward bite. In summer I pair it with fresh berries; in winter I add a pinch of cinnamon to the topping for warmth.
Notes
- Store covered in the refrigerator for up to 4 days. The flavors meld and get better overnight.
- If you need to freeze, freeze the cake before adding the soak or whipped mascarpone. Thaw fully in the fridge before finishing.
Final Thoughts
Closing: Go on — make something that tastes fancy but feels easy. Now go impress someone — or just yourself — with your homemade masterpiece!