If you love the rich coffee flavor of tiramisu and the irresistibly moist texture of tres leches cake, this decadent dessert brings the best of both worlds together in one unforgettable treat.
A tender vanilla-almond cake is soaked with a creamy espresso-infused milk mixture, creating a luscious texture that becomes even more flavorful after a night in the refrigerator.
Finished with a cloud-like whipped mascarpone topping and a dusting of cocoa powder, this elegant dessert is perfect for holidays, family gatherings, birthdays, or anytime you want to impress guests.
The make-ahead nature of this recipe makes it especially convenient, as the flavors deepen and improve the longer the cake rests.
Prep Time: 25 minutes
Cook Time: 40 minutes
Cool Time: 8 hours 15 minutes
Total Time: 9 hours 20 minutes
Servings: 18
Ingredients
For the Cake
- 3/4 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 6 large eggs, room temperature
- 1 cup full-fat sour cream, room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
For the Espresso Milk Soak
- 1 cup whole milk
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can full-fat evaporated milk
- 4 tablespoons instant espresso powder
- 1/4 cup coffee liqueur
For the Whipped Mascarpone Topping
- 1 1/4 cups heavy cream, chilled
- 1/2 cup confectioners’ sugar, or to taste
- 1 teaspoon vanilla extract
- Pinch of salt
- 8 ounces mascarpone cheese, chilled
- 2 tablespoons cocoa powder, or as needed
Directions
- Preheat the oven to 350°F (180°C). Grease a 9×13-inch baking pan and set aside.
- In a large mixing bowl, beat the softened butter, brown sugar, granulated sugar, salt, and nutmeg together until light and fluffy, about 3 to 5 minutes.
- Add the eggs one at a time, beating thoroughly after each addition. Mix in the sour cream, vanilla extract, and almond extract until smooth and fully combined.
- Add the flour, baking powder, and baking soda. Mix on low speed just until the batter is smooth and no dry flour remains.
- Spread the batter evenly into the prepared baking pan.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool for about 15 minutes.
- While the cake cools, prepare the espresso milk soak by whisking together the whole milk, sweetened condensed milk, evaporated milk, instant espresso powder, and coffee liqueur until completely smooth.
- Using a fork, poke holes all over the warm cake. Slowly pour the espresso milk mixture over the surface, allowing the liquid to absorb gradually between additions.
- Cover the cake tightly with foil and refrigerate for at least 8 hours, preferably overnight, to allow the cake to fully absorb the soak.
- When ready to serve, prepare the topping by combining the chilled heavy cream, confectioners’ sugar, vanilla extract, and salt in a large bowl. Beat until soft peaks form.
- Add the chilled mascarpone cheese and continue whipping until stiff peaks form, about 1 minute. Be careful not to overmix.
- Spread the whipped mascarpone evenly over the chilled cake.
- Dust the top generously with cocoa powder.
- Serve immediately or refrigerate until ready to enjoy.
Chefs Notes
- This cake tastes even better after sitting for 24 to 48 hours in the refrigerator.
- For a stronger coffee flavor, add an extra tablespoon of espresso powder to the soak.
- If you prefer an alcohol-free version, simply omit the coffee liqueur and replace it with additional whole milk.
- Use room-temperature ingredients for the cake batter to ensure a smooth, evenly mixed texture.
- Store leftovers covered in the refrigerator for up to 4 days.