Indulge in the irresistible Mocha Tres Leches Cake, a decadent twist on the classic Latin American dessert. This Mocha Tres Leches Cake recipe blends the creamy, melt-in-your-mouth texture of tres leches with bold coffee and chocolate flavors, creating a show-stopping treat. Perfect for birthdays, dinner parties, or a cozy weekend bake, this cake is sure to delight coffee lovers and dessert enthusiasts alike!
Why You’ll Love the Mocha Tres Leches Cake
- Rich and Moist: A light sponge soaked in a luscious mocha milk mixture.
- Bold Flavors: Combines espresso and cocoa for a perfect balance.
- Easy yet Elegant: Simple steps yield a stunning, crowd-pleasing dessert.
- Make-Ahead Magic: Tastes even better after chilling overnight.
- Versatile: Ideal for celebrations or casual indulgence.
Ingredients for the Mocha Tres Leches Cake
Here’s what you need for this Mocha Tres Leches Cake recipe (serves 12):
Cake:
- 1 cup (120g) all-purpose flour
- 1 tsp (4g) baking powder
- ¼ cup (20g) unsweetened cocoa powder
- 5 large eggs (250g)
- 1 cup (200g) granulated sugar
- ⅓ cup (80ml) whole milk
Mocha Milk Mixture:
- 1 (14 oz/400g) can sweetened condensed milk
- 1 (12 oz/340g) can evaporated milk
- ½ cup (120ml) heavy cream
- ⅓ cup (80ml) strong brewed coffee or espresso
- 2 tbsp (10g) unsweetened cocoa powder
Whipped Topping:
- 1½ cups (360ml) heavy cream
- ¼ cup (30g) powdered sugar
- 1 tsp (5ml) vanilla extract
- Optional: 1 tsp (3g) instant coffee for extra mocha flavor
Garnish:
- Cocoa powder or chocolate curls (optional, ~5g)
Equipment
- 9×13-inch baking dish
- Mixing bowls
- Electric hand mixer or stand mixer
- Whisk
- Rubber spatula
- Fork or skewer
- Fine mesh sieve (for dusting)
Ingredient Tips
- Use room-temperature eggs for a fluffier cake.
- Opt for unsweetened natural cocoa powder for the best flavor.
- Brew strong coffee or espresso to ensure a robust mocha taste.
- Chill the mixing bowl for the whipped topping to achieve stiff peaks.
- Sift dry ingredients to avoid lumps in the batter.
Directions for the Mocha Tres Leches Cake
Let’s create this Mocha Tres Leches Cake recipe—rich, creamy, and unforgettable!
Bake the Cake
- I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish, lightly dusting with flour.
- In a bowl, I sift 1 cup flour, 1 tsp baking powder, and ¼ cup cocoa powder.
- In a large bowl, I beat 5 eggs and 1 cup sugar with a mixer until thick and pale, about 7 minutes.
- I gently fold in the dry ingredients, then add ⅓ cup milk, stirring until just combined.
- I pour the batter into the pan, smooth the top, and bake for 22–25 minutes, until a toothpick comes out clean.
- I let the cake cool completely in the pan.
Make the Mocha Milk Mixture
- In a large measuring cup, I whisk together 1 can sweetened condensed milk, 1 can evaporated milk, ½ cup heavy cream, ⅓ cup strong coffee, and 2 tbsp cocoa powder until smooth and fully dissolved.
Soak the Cake
- Using a fork, I poke holes all over the cooled cake. I slowly pour the mocha milk mixture evenly over the cake, letting it absorb gradually.
- I cover and refrigerate for at least 4 hours, preferably overnight, for maximum flavor.
Make the Whipped Topping
- Before serving, I beat 1½ cups heavy cream, ¼ cup powdered sugar, 1 tsp vanilla, and optional 1 tsp instant coffee until stiff peaks form.
- I spread the whipped cream evenly over the chilled cake.
Garnish and Serve
- I dust the top with cocoa powder or sprinkle with chocolate curls for a elegant touch, then slice and serve chilled.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 22–25 minutes
- Chilling Time: 4 hours (or overnight)
- Total Time: ~4.5 hours
- Servings: 12
- Calories: ~350 kcal per serving
- Macros per Serving: 40g carbs, 7g protein, 18g fat, 1g fiber
Variations
Try these twists on this recipe:
- Tiramisu Twist: Add a layer of mascarpone to the whipped cream, inspired by LaylaCooks’ Mexican Street Corn Brussels Sprouts.
- Spicy Mocha: Mix ¼ tsp cinnamon or chili powder into the milk mixture.
- Brownie Base: Use a brownie mix for a denser cake.
- Hot Cocoa Style: Top with mini marshmallows for a cozy vibe.
- Nutty Crunch: Sprinkle with 2 tbsp chopped hazelnuts or almonds.
Serving Ideas:
- Pair with LaylaCooks’ Hibiscus Iced Tea for a refreshing contrast.
- Serve with LaylaCooks’ Feta Watermelon Cucumber Salad for a light side.
- Enjoy with LaylaCooks’ Pumpkin Scones for a dessert spread.
Storage
I store the cake, tightly covered, in the fridge for up to 4 days; it gets tastier as it sits. Freezing is not recommended due to the whipped cream, but I can freeze the unsoaked cake base for up to 2 months, thawing before soaking and topping.
Serving Tips
- Presentation: Slice into squares and serve on a chilled plate with a dusting of cocoa.
- Garnish: Add chocolate curls or espresso beans for elegance.
- Pairing: Pair with LaylaCooks’ Sweet Potato Toast or a fruit salad.
- Portion Size: 1 square (about 3×3 inches) per serving.
- Occasions: Perfect for birthdays, holidays, or dinner parties.
FAQs
Can I use a boxed cake mix?
Yes, but a homemade sponge absorbs the milk better; use a light chocolate mix if needed.
How strong should the coffee be?
Use espresso or strong brewed coffee for a bold mocha flavor.
Is this cake too sweet?
The coffee and cocoa balance the sweetness for a well-rounded taste.
Can I make it ahead?
Yes, it’s best after soaking overnight in the fridge.
What type of cocoa powder works best?
Unsweetened natural cocoa powder is ideal; avoid sweetened varieties.
More Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
The Mocha Tres Leches Cake is a rich, creamy dessert that blends classic tres leches with bold mocha flavors. This Mocha Tres Leches Cake recipe is perfect for any celebration, delivering indulgence with every bite. Try this recipe and make your next gathering unforgettable!
Mocha Tres Leches Cake
The Mocha Tres Leches Cake is a rich, creamy dessert that blends classic tres leches with bold mocha flavors. This Mocha Tres Leches Cake recipe is perfect for any celebration, delivering indulgence with every bite.
Ingredients
For the Cake:
- 1 cup 120g all-purpose flour
- 1 tsp 4g baking powder
- ¼ cup 20g unsweetened cocoa powder
- 5 large eggs 250g
- 1 cup 200g granulated sugar
- ⅓ cup 80ml whole milk
For the Mocha Milk Mixture:
- 1 14 oz/400g can sweetened condensed milk
- 1 12 oz/340g can evaporated milk
- ½ cup 120ml heavy cream
- ⅓ cup 80ml strong brewed coffee or espresso
- 2 tbsp 10g unsweetened cocoa powder
For the Whipped Topping:
- 1½ cups 360ml heavy cream
- ¼ cup 30g powdered sugar
- 1 tsp 5ml vanilla extract
- Optional: 1 tsp 3g instant coffee for extra mocha flavor
Garnish:
- Cocoa powder or chocolate curls optional, ~5g
Instructions
Bake the Cake
- I preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish, lightly dusting with flour. In a bowl, I sift 1 cup flour, 1 tsp baking powder, and ¼ cup cocoa powder. In a large bowl, I beat 5 eggs and 1 cup sugar with a mixer until thick and pale, about 7 minutes. I gently fold in the dry ingredients, then add ⅓ cup milk, stirring until just combined. I pour the batter into the pan, smooth the top, and bake for 22–25 minutes, until a toothpick comes out clean. I let the cake cool completely in the pan.
Make the Mocha Milk Mixture
- In a large measuring cup, I whisk together 1 can sweetened condensed milk, 1 can evaporated milk, ½ cup heavy cream, ⅓ cup strong coffee, and 2 tbsp cocoa powder until smooth and fully dissolved.
Soak the Cake
- Using a fork, I poke holes all over the cooled cake. I slowly pour the mocha milk mixture evenly over the cake, letting it absorb gradually. I cover and refrigerate for at least 4 hours, preferably overnight, for maximum flavor.
Make the Whipped Topping
- Before serving, I beat 1½ cups heavy cream, ¼ cup powdered sugar, 1 tsp vanilla, and optional 1 tsp instant coffee until stiff peaks form. I spread the whipped cream evenly over the chilled cake.
Garnish and Serve
- I dust the top with cocoa powder or sprinkle with chocolate curls for a elegant touch, then slice and serve chilled.
Notes
- Egg tip: Use room-temperature eggs for a fluffier sponge.
- Flavor balance: Use strong coffee or espresso for bold mocha taste.
- Make ahead: The flavor deepens if soaked overnight.
- Variations: Try brownie base for a richer version, hot cocoa tres leches with marshmallows, or tiramisu-style with mascarpone cream.
- Storage: Refrigerate up to 4 days; freezing not recommended after adding whipped cream.
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