Coffee Caramel Tres Leches Cake Recipes
COFFEE-CARAMEL TRES LECHES CAKE
OH YUM! I already love Tres Leches (3 milk) Cake, but to add coffee & caramel.....OMG!
Provided by Kimmi Knippel (Sweet_Memories) @KimmiK
Categories Cakes
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Dissolve the instant coffee in a bowl with water. Cook the sugar in a medium skillet over medium high heat, stirring occasionally, until it begins to melt. Continue cooking, swirling the pan but not stirring, until the sugar turns amber, about 7 minutes. Remove from the heat (don't worry if a few lumps of sugar remain). Carefully stir in the coffee mixture until smooth. Pour the caramel into an 8" square baking pan; tilt the pan to coat the bottom & halfway up the sides. Let cool until the caramel is no longer sticky, about 10 minutes.
- Lay the cake halves, cut-side down, next to each other on top of the caramel in the prepared pan. Poke the cake all over with a fork.
- Whisk the eggs & yolks in a bowl until foamy. Slowly whisk in the condensed milk & evaporated milk until smooth. Pour the egg mixture over the cake, gently pressing on the cake so it soaks up the liquid. Cover the pan with foil & bake until set, 50 minutes to 1 hour. Transfer to a rack, remove the foil & let cool 30 minutes.
- Run a knife around the edge of the pan to loosen the cake, then invert it onto a plate and unmold, letting the caramel drip onto the plate. Refrigerate until cold, about 2 hours. (The cake can be refrigerated, covered, up to 3 days.)
- Beat the cream with a mixer until soft peaks form. Slice the cake; top with the whipped cream.
COFFEE TRES LECHES CAKE
Start our Coffee Tres Leches Cake with a cake mix and watch the magic happen! This ultra-moist & milky Coffee Tres Leches Cake has delicious coffee flavor.
Provided by My Food and Family
Categories Home
Time 2h40m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool cake in pan 10 min. Pierce cake with large fork at 1/2-inch intervals.
- Blend milks, sour cream and 4 tsp. instant coffee in blender until smooth. Pour over cake, re-piercing cake if necessary until milk mixture is completely absorbed. Refrigerate 1 hour.
- Add warm water to remaining instant coffee in medium bowl; stir until dissolved. Gently stir in COOL WHIP. Spread onto cake. Top with coffee beans.
Nutrition Facts : Calories 300, Fat 11 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 20 mg, Sodium 290 mg, Carbohydrate 45 g, Fiber 0 g, Sugar 34 g, Protein 6 g
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