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Home / Recipes
50 minutes
4.65 from 34 votes
24 Comments

Tiramisu Tres Leches Cake

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  • 332
by: Joanna Cismaru

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This Tiramisu Tres Leches Cake combines two classics into one incredibly delicious and decadent cake. This elegant Tres Leches Cake is espresso spiked, topped with a heavenly mascarpone topping for a cake that is truly special.

Tiramisu Tres Leches Cake slice on a white plate with raspberries and chocolate on top

Tiramisu Tres Leche Cake

It may not come as a surprise to you if I tell you that I love cake, with Tres Leches Cake and Tiramisu being two of my favorites. So combining the two really was a no brainer. Many times I’ll sit at my kitchen table in the mornings with my cup of coffee in one hand, day dreaming about cakes and many times I’ll crave a good tiramisu or a Tres Leches Cake which is how I came about the idea of combining the two.

What Is Tiramisu Tres Leches Cake

Tres Leches cake basically means three milks cake, also known as pastel de tres leches or torta de tres leches. It’s a sponge cake soaked in 3 different kinds of milk, usually those being evaporated milk, condensed milk and regular whole milk. While tiramisu is an Italian dessert that involves soaking lady finger biscuits in espresso, layered with mascarpone custard. These two soaked cakes pair perfectly with each other, it’s a wonder I don’t see this combination pop up more often!

photo collage of tres leches cake soaking milk

Ingredients In Tiramisu Tres Leche Cake

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

Cake
  • Dry ingredients – Flour, baking powder, sugar, and salt.
  • Wet ingredients – Eggs, vanilla, and milk.
Milk sauce
  • 3 milks – All Tres Leche cakes need regular milk, evaporated milk, and condensed milk. All 3 are completely crucial to the dish so don’t skip any!
  • Instant coffee – This will allow for a stronger coffee flavor. If you’d like to be authentic and use espresso then more power to you.
  • Rum – Rum is a traditional ingredient in Italian Tiramisu, if you’d prefer to go alcohol free then leave this ingredient out!
Toppings
  • Mascarpone – This creamy cheese offers a decadent richness and interesting tang to the dessert. This ingredient can be substituted for softened full fat cream cheese if mascarpone isn’t available.
  • Sugar – We want to use powdered sugar to ensure our thick topping is perfectly creamy.
  • Whipped cream – If you’d like to whip up some of the fresh stuff I certainly won’t stop you, but today I used good old fashioned cool whip to cut down on my prep time.
  • Chocolate – Dark chocolate, shaved into delicate little flakes and curls to be sprinkled liberally on top.

process shots for making tiramisu tres leche

How To Make Tiramisu Tres Leche Cake

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

  • Preheat your oven: To 375 F degrees and spray a cooking pan with cooking spray.
  • Prepare your eggs: Separate the eggs, placing the egg whites in a bowl for later. In another bowl add the egg yolks, the 2/3 cup of sugar, vanilla extract and beat with a mixer on high speed until the mixture is thick and pale.
Cake
  • Combine the batter: Into another bowl whisk together the flour, salt and baking powder. Add about half the flour mixture to the egg yolk mixture and whisk until well combined. Whisk in the milk, then add the remaining flour mixture and whisk well. Beat the egg whites with a mixer on high speed until stiff peaks form. Add the 3 tbsp sugar and continue beating for another minute until sugar is well incorporated. Gently fold the egg whites into the cake batter.
  • Bake the cake: Pour the batter into your prepared pan and bake for 20 minutes. Cool for 10 minutes after removing.
Milk Syrup
  • Prepare the milk mixture: While the cake is cooling, prepare the milk sauce by whisking all the milk sauce ingredients into a bowl. Use as much coffee as you like. Pierce the entire of the the cake with a fork. Slowly pour the milk mixture over the entire cake, evenly. Cover the pan with plastic wrap and refrigerate for at least 3 hours to overnight.
  • Finish the the Cake: In another bowl prepare the topping by whisking together the mascarpone cheese with the powdered sugar until smooth. Add the cool whip or whipped cream and continue whisking until fully incorporated and smooth. Top the cake with the mascarpone topping and if you’d like sprinkle some shaved chocolate over the top. Top with raspberries for a bright break from the richness.

What Else Can I Use In My Tiramisu Tres Leche?

Milk alternatives

There are non dairy options if you would prefer to opt out in our milk syrup. You can use things like coconut milk, almond milk, and oat milk, reduced down with sugar on the stove. It by no means will be authentic but the option is available!

Gluten free

This recipe can be gluten free! Just be sure to use 1 1/2 teaspoons of xanthan gum for every cup of gluten free flour to ensure it binds properly.

Others
  • If you’d like to speed up the prep time for this recipe, boxed yellow cake mix can be used in place of making your own dry cake base. Just be sure to follow all the other instructions regarding your wet ingredients.
  • Feel free to dust some cinnamon over the cake before the chocolate for a spiced twist that will pair well with all that rum!

Tiramisu Tres Leches Cake slice on a white plate with raspberries and chocolate on top

Tips For Making Tiramisu Tres Leche

  • This is a cake you want to start preparing the night before as we really want that milk syrup to absorb into every crumb of this cake over night.
  • Wooden skewers are fabulous for poking perfect sized holes in the cake to allow that syrup to soak, so use one if you have it.
  • The cake base for our dessert is meant to be light and airy so be sure to be gentle while folding in your egg white mixture to ensure that there’s lots of air in the batter.
  • If you don’t have a standing mixer or a hand mixer, this recipe can still be done by hand using whisk and rubber spatulas. It will be a bit of an upper body workout to be sure but believe me it’s worth it.

Storing Leftover Tiramisu Tres Leche Cake

This cake will store well in an airtight container in the fridge for up to 3 days. Wrap tightly in plastic wrap and aluminum foil and plastic wrap to freeze for up to 2 months. Freeze without the whipped topping and prepare this step fresh when ready to eat. Allow to thaw completely in the fridge before slicing up and enjoying.

Love Classic Cakes? Try These Delicious Recipes:

  • Tres Leches Cake
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  • Magic Cake
  • Apple Pie Cake
  • Pound Cake Recipe
  • Carrot Cake
  • Red Velvet Cake
  • German Chocolate Cake
  • Chocolate Swiss Roll Cake

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side view shot of a slice of tiramisu tres leches cake

Tiramisu Tres Leches Cake

4.65 from 34 votes
Prep: 30 mins
Cook: 20 mins
Total: 50 mins
Author: Joanna Cismaru
Serves: 12
Print Pin Rate
This Tiramisu Tres Leches Cake combines two classics into one incredibly delicious and decadent cake. This elegant Tres Leches Cake is espresso spiked, topped with a heavenly mascarpone topping for a cake that is truly special.

Ingredients

Cake

  • 6 large eggs seperated
  • â…” cup sugar
  • 2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • 1 tablespoon baking powder
  • ½ cup milk
  • 3 tablespoon sugar

Milk Sauce

  • 12 ounce evaporated milk 1 can
  • 14 ounce sweetened condensed milk 1 can
  • ½ cup milk
  • 2 tablespoon instant coffee (use more for a stronger coffee flavor)
  • 3 tablespoon rum optional

Toppings

  • 1 pound mascarpone cheese
  • ½ cup powdered sugar same as icing sugar or confectioners sugar
  • 3 cups cool whip (8 oz container) or whipped cream
  • ½ cup dark chocolate shaved
  • raspberries optional
US Customary - Metric

Instructions

  • Preheat your oven to 375 F degrees. Spray a 9x13 inch baking pan with cooking spray. Set aside.
  • Separate the eggs, placing the egg whites in a bowl for later. In another bowl add the egg yolks, the 2/3 cup of sugar, vanilla extract and beat with a mixer on high speed until the mixture is thick and pale. Should take about 2 minutes.
  • Into another bowl whisk together the flour, salt and baking powder. Add about half the flour mixture to the egg yolk mixture and whisk until well combined. Whisk in the milk, then add the remaining flour mixture and whisk well. The cake batter will be quite thick.
  • Beat the egg whites with a mixer on high speed until stiff peaks form. Add the 3 tbsp sugar and continue beating for another minute until sugar is well incorporated. Gently fold the egg whites into the cake batter.
  • Pour the batter into the prepared baking pan. Bake for 20 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake for 10 minutes.
  • While the cake is cooling, prepare the milk sauce by whisking all the milk sauce ingredients into a bowl. Use as much coffee as you like, more for a stronger coffee flavor. I used Nescafe Espresso.
  • Pierce the entire of the the cake with a fork. Slowly pour the milk mixture over the entire cake, evenly. Cover the pan with plastic wrap and refrigerate for at least 3 hours to overnight.
  • In another bowl prepare the topping by whisking together the mascarpone cheese with the powdered sugar until smooth. Add the cool whip or whipped cream and continue whisking until fully incorporated and smooth.
  • Top the cake with the mascarpone topping and if you'd like sprinkle some shaved chocolate over the top. You can also dust it with cocoa powder instead and/or serve it up with strawberries or raspberries.

Video

Recipe Notes

  1. Total time does not include time to chill the cake. It all depends on how long your let it chill.
  2. For an alcohol free version, feel free to omit the rum.
  3. Mascarpone cheese is an Italian cream cheese coagulated by the addition of certain acidic substances such as lemon juice, or vinegar.
  4. Refrigerate leftover cake for up to 5 to 7 days.
  5. Freezing: Wrap tightly in plastic wrap and aluminum foil and plastic wrap to freeze for up to 2 months. Freeze without the whipped topping and prepare this step fresh when ready to eat. Allow to thaw completely in the fridge before slicing up and enjoying.
  6. Nutrition: Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Serving: 1sliceCalories: 598kcal (30%)Carbohydrates: 66g (22%)Protein: 14g (28%)Fat: 29g (45%)Saturated Fat: 17g (106%)Cholesterol: 155mg (52%)Sodium: 202mg (9%)Potassium: 495mg (14%)Fiber: 1g (4%)Sugar: 45g (50%)Vitamin A: 885IU (18%)Vitamin C: 1.4mg (2%)Calcium: 331mg (33%)Iron: 2.5mg (14%)
Course:Dessert
Cuisine:Italian, Mexican
Keyword:cake recipe, tiramisu, tres leches cake
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

 

  • 332
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Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Sara says

    September 25, 2021 at 3:46 pm

    I just made this and I can’t wait to taste it! I would recommend bringing the mascarpone to room temperature (or at least warming up just a bit from the fridge) because my topping had some mascarpone chunks in it after adding the cool whip. I was afraid to whip it too much and collapse the whip! But I’m sure it will still taste amazing. I love the combination of coffee and tres leches! Also, I substituted Kahlua for rum!

    Reply
  2. Mardi says

    April 16, 2021 at 1:48 pm

    Hi. Could you use La Lechera condensed milk in this recipe?

    Reply
    • Joanna Cismaru says

      April 16, 2021 at 5:51 pm

      Yes, you can.

      Reply
  3. Elena says

    August 18, 2020 at 9:53 pm

    This looks awesome. Can you make the topping only with mascarpone and without whipped cream?? Also, can I substitute whole milk with almond milk?

    Reply
    • Jo Cooks Team says

      August 19, 2020 at 9:58 am

      You can if you’d like! It’ll change the texture a bit but will still be delicious.

      Reply
  4. Person says

    May 12, 2020 at 10:09 am

    It was delicious! The only thing was that I had a solid inch of cream and almost no cake! Oops…

    Reply
  5. Aaiza S says

    May 3, 2020 at 2:50 pm

    Looks like a great recipe! Do you think it would still work if I halved everything?

    Reply
    • Jo Cooks Team says

      May 4, 2020 at 9:43 am

      As long as you use a smaller pan it’ll work just fine!

      Reply
      • Amy says

        June 2, 2020 at 3:40 pm

        How much should I alter the quantities if I’m making it in a 9 inch round pan?

      • Jo Cooks Team says

        June 3, 2020 at 9:54 am

        Halve it!

  6. Cristina says

    July 5, 2019 at 9:37 am

    5 stars
    I made this for Father’s day this year and it had rave reviews! My daughter does not eat dairy, I was able to use coconut milk ( even condensed and evaporated) and cashew cream cheese instead of mascarpone. It was light and delicious. Already have requests to make it again. Thank you for the amazing recipe!

    Reply
    • Joanna Cismaru says

      July 6, 2019 at 4:01 pm

      My pleasure!!

      Reply
  7. Tricia says

    January 22, 2019 at 9:25 am

    I would like to make your Tiramisu Tres Leches Cake, but don’t have access to mascarpone cheese. Can I use cream cheese instead and just add the powdered sugar and Cool Whip as indicated in the original recipe? Would I need to altar any of the ingredients? Thanks. Can’t wait to try this!!

    Reply
    • Nicole Beaulieu says

      January 22, 2019 at 10:27 am

      Yes you can! If you don’t want the cream cheese flavor to be too overpowering, you can add more whipped cream to balance it out.

      Reply
      • Tricia says

        January 23, 2019 at 10:30 am

        Great! Thanks for getting back to me. I’ll be making this for my son’s birthday in a few weeks.

      • person says

        May 12, 2020 at 12:54 pm

        I think butter might work as well (But, honestly, who uses buttercream on Tiramisu) lol

  8. Vicki Pellow says

    July 8, 2018 at 12:14 pm

    Love love love this!!

    Reply
  9. Guadalupe says

    March 24, 2018 at 8:35 am

    5 stars
    Thank you so much for share your recipe,
    I love how you explain the process ,you do not lose any detail, this step by step is perfect.
    Thanks again ! 🙂

    Reply
  10. Kayla says

    March 8, 2018 at 5:14 pm

    5 stars
    This is my new favourite cake!!

    Reply
  11. Annabelle says

    February 23, 2018 at 9:27 am

    Silly question, I have to eliminate the coffee per a guest not a fan. Obviously it would not have the Tirimasu flavor. I’d guess you call it just plain La Leche Cake. Could I add 2T of zest of fresh orange instead…or what might you suggest. I think I’d like the moistness of this recipe. Thank you so much for bringing it to “the table”, so to speak.

    Reply
    • Joanna Cismaru says

      February 23, 2018 at 11:40 am

      Yes, orange flavor would be nice, or maybe hot chocolate instead of the coffee for a coffee free tiramisu but still tiramisu like with hot chocolate powder.

      Reply
  12. Kalley says

    February 18, 2018 at 1:47 pm

    I literally gasped out loud when I read the title! A combination of my favorite desserts- I will definitely be making this soon!

    Reply
    • Joanna Cismaru says

      February 19, 2018 at 11:27 am

      Yay! Let me know how you like it!

      Reply
  13. Val says

    February 15, 2018 at 12:12 pm

    5 stars
    It looks delicious!!! all though the tres leches is not traditionally covered in whipped cream, but in fluflly merengue! a.k.a meringue 😛

    Reply

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