Coffee Tres Leches Cake with Coffee Caramel Syrup

Coffee tres leches cake is a rich, creamy dessert soaked in three milks and bold coffee. This Mexican classic answers tiramisu with a spiced, caramel twist. Coconut milk and cinnamon add warmth to every bite. A coffee caramel syrup finishes each slice.

Bake this cake for Cinco de Mayo or any night you crave real coffee flavor. The recipe below walks through the concentrate, cake, milk soak, and syrup. Start with fresh, well-ground coffee for the boldest result.

Recipe at a Glance

Here is the full recipe at a glance before you start.

See our coffee and dessert pairing guide for serving ideas.

Ingredients for Tres Leches Cake

This cake uses four simple parts. Make the coffee concentrate first, since the cake, soak, and syrup all use the concentrate. Grind fresh premium coffee for the boldest flavor. Cold brew works for a smoother base, shown in our cold brew tutorial.

• 1½ cups freshly ground coffee
• 2 cups water

• 3 eggs
• 1¼ cups sugar
• 2 tbsp butter
• ¼ cup milk
• 1½ cups all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ tsp ground cinnamon
• 2 tbsp coffee concentrate
• ½ tsp vanilla

• 1 can (14 oz) sweetened condensed milk
• 1 can (10 oz) table cream
• 8 oz coconut milk
• ¼ cup coffee concentrate

• ¼ cup water
• ½ cup coffee concentrate
• 1 cup sugar

How to Make Coffee Tres Leches Cake

Work through the four stages in order. Make the concentrate and syrup ahead to save time on baking day.

1. Brew the coffee with your favorite method using the amounts above.
2. Cool the concentrate fully. Store in a covered jar in the fridge for up to two weeks.

1. Mix the water and sugar in a small, heavy saucepan.
2. Heat the coffee concentrate in a separate pan to a point below boiling.
3. Warm the sugar and water over medium heat until the sugar dissolves. Do not boil.
4. Stir the hot coffee concentrate into the sugar mixture.
5. Bring to a boil and cook for 2 minutes.
6. Remove the pan from the heat. Let the syrup cool.

1. Preheat the oven to 350°F. Grease and flour an 8x8-inch pan.
2. Sift the flour, baking powder, baking soda, salt, and cinnamon together.
3. Beat the eggs at medium speed until frothy and pale yellow.
4. Add the sugar. Beat until the mixture turns shiny and thick, about 6 to 8 minutes.
5. Heat the milk and butter until the butter melts. Set aside.
6. Lower the mixer speed. Add the flour mixture a half cup at a time, beating after each addition.
7. Stir in the milk mixture, coffee concentrate, and vanilla.
8. Spread the batter in the prepared pan.
9. Bake 35 to 40 minutes, until a knife in the center comes out clean.
10. Cool the cake for 10 to 15 minutes.

1. Whisk the condensed milk, table cream, coconut milk, and coffee concentrate in a heavy saucepan.
2. Heat gently to a point below a simmer.
3. Cut the cooled cake into two layers.
4. Drizzle coffee caramel syrup over the bottom layer. Replace the top layer.
5. Prick the cake all over with a fork.
6. Pour the milk mixture slowly over the top. Let the cake soak fully.
7. Dust with confectioner's sugar. Serve with extra syrup.

Tips and FAQ

Serve the cake cold for the cleanest coffee flavor. Chill overnight so the milk soaks fully into the sponge. Pair each slice with a fresh cup, using our baking with coffee ideas for more pairings.

This dessert is a sponge cake soaked in three milks. The name means three milks in Spanish. Condensed milk, cream, and coconut milk soak the sponge here. Coffee and caramel add a bold, modern twist.

Use a medium or dark roast for a bold, clear flavor. Grind the beans fresh and brew a strong concentrate. A flat, weak coffee gets lost under the milk. Fresh premium coffee gives the cleanest result.

Make the concentrate up to two weeks ahead. Store the cooled concentrate in a covered jar in the fridge. A batch made early makes baking day faster.

Keep the soaked cake covered in the fridge for up to three days. The flavor deepens as the cake rests overnight. Serve cold, straight from the fridge.

The fork holes let the milk mixture sink deep into the sponge. Even holes give an even soak. Skip this step and the milk sits on top. For another soaked dessert, see our flourless coffee chocolate cake.

Fresh Coffee to Bake With

Bake with coffee worth tasting. Browse our premium whole bean coffee in dark, medium, and light roast.

Each bag ships fresh within 1 to 2 business days. Subscribe with the Blackout Coffee Club for 19% off every order.

Hungry for more? Try our coffee caramel sauce and browse our baking with coffee recipes.

Prefer added flavor? Explore our flavored coffee and bulk coffee for baking.

Learn how we source and roast on our About Blackout Coffee page.

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