Tres Leches Cake Affogato Recipe


Tres Leches Cake is a butter cake soaked in a sweet mixture of three milks, just as the Spanish name implies. Usually served topped with whipped cream, our version crosses borders to add an Italian flair. We are serving our Tres Leches Cake affogato style.
Affogato literally means “drowned” in Italian, and is a term used to describe the pouring of espresso over a dessert, usually ice cream. The bitterness of the espresso pairs so well with a variety of sweets that we encourage you to search your recipe box for favorites that you might want to revive with affogato. If you don’t have an espresso maker at home, you can try this with instant espresso and still get the same great coffee flavor.

2 eggs
1/2 cup whole milk
1 1/4 teaspoons vanilla
1 1/2 cups cake flour
2 teaspoons baking powder
3/4 cup sugar
1/2 teaspoon salt
6 tablespoons butter at room temperature
1/4 cup heavy cream
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
1 ounce of freshly prepared espresso for each serving

Preheat oven to 350°F and lightly oil an eight inch round cake pan.
Sift dry ingredients and set aside.
Beat butter in a mixing bowl until fluffy, add sugar and beat two more minutes.
Add eggs, one at a time, scraping down the bowl after each addition.
Add vanilla and beat until light and fluffy.
Add the sifted dry ingredients to the creamed mixture alternately with the milk.
Mix until just blended.
Pour batter into prepared pan.
Bake for 30 to 35 minutes. Allow to cool in baking pan.
Once the cake is cool, mix heavy cream, sweetened condensed milk, and evaporated milk together and pour evenly over the cake, still in the pan. Refrigerate overnight or for at least three hours.
Serve topped with whipped cream and sprinkled with cinnamon.
Pour one ounce of espresso over a slice of cake. Serve immediately.

Comments (4)


I just made this for my family last night...who by the way, aren't really tres leches fans...and it was a total hit! That little drizzle of coffee really makes a difference...this one is a keeper for me ;)