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    Home » Recipes » Dessert

    Tiramisu Tres Leches Cake

    Published: Aug 9, 2024 · Modified: Jun 10, 2025 by Maria Doss · This post may contain affiliate links · 8 Comments

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    Tiramisu Tres Leches Cake combines the rich flavors of Italian tiramisu with indulgent Mexican tres leches cake, resulting in a heavenly dessert that’s a fan favorite!

    Jump to Recipe

    Looking for more unique tres leches? Try my saffron tres leches cupcakes next—it's a delicious fusion you won't want to miss!

    a hand cutting into a slice of tres leches cake using a black fork.

    What is tiramisu tres leches cake? It is a unique mashup of Italian Tiramisu and Mexican Tres leches cake! Vanilla-scented sponge cake is soaked in a rich coffee-flavored three-milk mixture, then topped with a velvety mascarpone whipped frosting and a delicate dusting of cocoa powder.

    This creation offers an Italian twist on the classic tres leches cake, similar to the rasmalai tres leches cake, which blends the traditional Indian rasmalai sweet with the beloved tres leches dessert.

    Tres Leches, which translates to “three milks,” is a delectable cake where a sponge cake is soaked in a blend of three types of milk: sweetened condensed milk, evaporated milk, and whole milk. Topped with a luscious layer of whipped cream, this cake is a beloved treat throughout Mexico and Latin America.

    This cake is incredibly moist and sweet, with a soft texture that makes it stand out from other desserts. If you love tres leches cake, then you are sure to adore my tres leches sauce served with chocolate waffles.

    Tiramisu is a timeless Italian dessert that features espresso-dipped ladyfingers layered with a creamy, lightly sweetened mascarpone mixture. Infused with espresso and a hint of alcohol. I’ve also created a bread pudding with croissants that captures all the rich flavors of tiramisu, offering a delicious twist on this classic dessert.

    Jump to:
    • Why you'll love this?
    • Ingredients
    • How to make?
    • Make Ahead Instructions
    • Recipe tips
    • Recipe FAQs:
    • Tiramisu Tres Leches Cake

    Why you'll love this?

    • A fan favorite ever since it was first shared five years ago
    • Guaranteed crowd-pleaser.
    • Heavenly with the flavors of tiramisu in tres leches
    • Make ahead dessert make it ideal for Christmas, Thanksgiving or other Holidays
    • Easily transported as it's served directly from the cake pan, making it perfect for potlucks

    Ingredients

    Scroll down to the recipe card below for full information on ingredients and amounts.

    • Flour - Because this tiramisu tres leches cake is light and airy, it's crucial to measure the flour accurately. To do this, first fluff the flour in your canister with a spoon before measuring. This helps prevent adding too much flour and ensures the cake turns out just right.
    • Baking powder - Adds the much needed lift for the cake.
    • Eggs - You’ll need 4 large eggs for this recipe. To make separating the whites and yolks easier, do so while the eggs are still cold from the fridge. Then, let the separated eggs come to room temperature for at least an hour before beating. This helps the egg whites whip up to their fullest volume.
    • Heavy cream - Heavy cream is used in two stages: first, to create the coffee-flavored tres leches, and second, to whip up the mascarpone cream.
    • Milk - Whole milk is used in two stages: first, to prepare the cake batter, and then to make the coffee milk for soaking the sponge cake.
    • Mascarpone - Mascarpone is a rich, creamy Italian cheese made from cream, known for its smooth texture and slightly sweet flavor. You will find it small tubs in the cheese section of your grocery store.
    • Coffee - I use instant coffee granules, just like in the iced coffee recipe. Brewed coffee isn't suitable here, as it would thin out the tres leches and affect the desired texture.
    • Sweetened condensed milk - It is one of the three main milks used in a classic tres leches cake. You will need about ½ can for this recipe.
    • Cocoa powder - Use just enough cocoa powder to dust the top, similar to the classic tiramisu.

    No oil or butter in the cake? Yes, this tiramisu tres leches cake is made without any butter or oil. Instead, the egg whites act as the primary leavening agent, giving the cake its light, sponge-like texture. As the three kinds of milk soak into the cake, they infuse it with moisture, eliminating the need for added fats.

    How to make?

    You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.

    This tiramisu tres leches cake requires two days to prepare. On day one, bake the vanilla sponge cake, make the coffee-flavored tres leches mixture, and soak the cake in it. On day two, prepare the mascarpone whipped cream, then assemble and finish the cake.

    a hand beating white egg whites in a large glass bowl using a red beater.
    Step 1 - Beat egg whites and cream of tarter until soft peaks form.
    a hand beating yellow egg yolks in a large glass bowl using a red beater.
    Step 2 - Beat egg yolks and sugar until pale yellow.

    a hand pouring white milk into a large glass bowl.
    Step 3 - Pour in milk into the beaten egg yolks and sugar.
    beaten yellow wet cake batter in a large glass bowl.
    Step 4 - Mix to combine, just until it looks smooth.

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    a hand adding white flour into a glass bowl.
    Step 5 -Fold the flour, baking powder and salt.
    two hands mixing tres leches cake batter in a glass bowl.
    Step 6 - Fold the beaten egg whites in three addition.
    tres leches cake batter in a rectangular grey pan.
    Step 7 - Pour the cake batter into a 9x13 pan and bake at 350°F.
    a hand poking holes in a baked tres leches cake using a tooth pick.
    Step 8 - Cool and poke the cake with a toothpick.

    Tip: Making holes in the cake allows the coffee tres leches to soak in evenly.

    a hand pouring brown milk into a baked cake in a rectangular cake pan.
    Step 9 - Pour the coffee milk slowly and evenly.
    baked tres leches cake in a rectangular cake pan.
    Step 10 - Cover and refrigerate overnight.

    white cream and powdered sugar in a large glass bowl.
    Step 11 - Add mascarpone, heavy cream, powdered sugar and vanilla into a large bowl.
    whipped white whipped cream in a large glass bowl.
    Step 12 - Beat until thick using a an electric beater.

    a hand spreading white whipped cream in a grey rectangular pan.
    Step 13 - Spread the mascarpone cream over the cake.
    a hand sprinkling brown cocoa powder over a baked tres leches cak in a rectangular grey pan.
    Step 14 - Dust the top with a layer of cocoa powder.

    baked tres leches cake in a grey rectangular baking pan.

    Make Ahead Instructions

    You can prepare tiramisu tres leches cake 1-2 days in advance, making it an ideal dessert for Thanksgiving. With the prep done ahead of time, you can simply set it aside and enjoy a stress-free, delicious Thanksgiving dessert recipe on the big day. In fact, I love to make this cake the night before so that it has a lot of time to soak up the milk mixture.

    Recipe tips

    • Shrinkage is perfectly normal! Once you bake the cake, it may appear slightly wrinkled. Don’t be concerned. After you pour the milks over it, they will be absorbed, and the cake will return to its usual appearance.
    • Allow to soak overnight. This tiramisu tres lecehs cake really needs the full time to soak all of the milk. Make sure it really has atleast 8 hours to soak for the best tasting cake!
    • Separate the eggs while they’re still cold, but let them sit at room temperature for at least an hour. This will help them whip up to their full volume.
    • Rum is optional.

    Recipe FAQs:

    Can I make it into a layered cake?

    Unfortunately, this tiramisu tres leches cake is too delicate for layering. I recommend serving it directly from the pan as a single-layer cake.

    Is there a substitute for cream of tarter?

    Although I haven't tried it myself, fresh lemon juice or white vinegar is often used as a substitute for cream of tartar. For every ⅛ teaspoon of cream of tartar needed, use ¼ teaspoon of lemon juice or vinegar. You can still beat the egg whites without cream of tartar, but they might not reach their full volume.

    Can I use regular coffee instead of instant coffee?

    No! Using regular brewed coffee will not only dilute the milk mixture but also introduce extra liquid into the cake, which could compromise the recipe.

    Can I skip rum, to make it kid friendly?

    Absolutely! The amount of rum in this recipe is significantly less than in traditional tiramisu recipes. However, if you're serving children, you can easily omit the rum altogether.

    a hand removing one slice of tres leches cake from a rectangular baking pan.
    a hand removing one slice of tres leches cake from a baking pan.

    Tiramisu Tres Leches Cake

    Tiramisu Tres Leches cake is the ultimate dessert mashup of Italian Tiramisu and Mexican Tres Leches cake!! Creamy mascarpone whipped cream slathered on a sponge cake that is soaked in espresso infused milk.
    4.7 from 34 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 35 minutes minutes
    Cook Time: 25 minutes minutes
    Resting time: 8 hours hours
    Total Time: 9 hours hours
    Servings: 16 Servings
    Calories: 318kcal
    Author: Maria Doss

    Equipment

    • Electric beater

    Ingredients

    Cake

    • 4 large eggs
    • 1 cup all purpose flour
    • 1 ¼ teaspoon baking powder
    • ¼ teaspoon salt
    • ⅛ teaspoon cream of tarter
    • ¾ cup + 2 tablespoons sugar
    • ½ cup milk whole milk preferably

    Coffee Milk

    • 2 tablespoons instant coffee
    • 1 ½ cups milk whole milk preferably
    • ¾ cup heavy cream
    • 7 ounces sweetened condensed milk (½ of a 14 ounce can)
    • 2 tablespoons white rum (optional)
    • 2 teaspoons vanilla extract

    Mascarpone whipped cream

    • 2 cups heavy cream
    • 1 cup + 2 tablespoons confectioners sugar
    • 1 cup mascarpone
    • 1 teaspoon vanilla extract
    • ⅛ teaspoon salt

    Additional ingredient

    • Cocoa powder for dusting
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    Instructions

    Bake cake

    • Separate the eggs while they’re still cold, placing the whites in a medium bowl and the yolks in a larger bowl. Cover both bowls and let them sit at room temperature for at least 30 minutes before you start preparing the cake.
    • Pre heat oven to 350 degrees F. Spray a 9 x 13 inch baking pan with non-stick cooking spray and set aside. 
    • Whisk together all purpose flour, baking powder and salt together in a small bowl and set aside. 
    • Using a handheld electric mixer, beat the egg whites and cream of tartar for about 2 minutes, or until stiff peaks form. Rinse and dry the beaters thoroughly and set the bowl aside.
    • Using the hand held electric beater, beat egg yolks for about 2 minutes, until thick. Add sugar in 3 batches and continue to beat for about 4 more minutes, until thick and falls back as ribbons when beater is lifted. Add ½ cup milk and beat for a few seconds, until mixed well. 
    • Switch to a rubber spatula and fold in flour mixture in 2 additions. Then, fold the beaten egg whites into the batter gently, scraping the bottom and sides of the bowl, until combined.
    • Pour batter into prepared pan, spreading into an even layer. Bake for 20 to 23 minutes, until slightly golden on top and a toothpick inserted in the middle comes clean. Place pan on a wire rack to cool completely. 

    Prepare the coffee milk while the cake is cooling

    • Warm the milk on the stovetop or in the microwave—there's no need to bring it to a boil. Remove from heat, stir in the instant coffee, and let it cool to room temperature. Once cooled, mix in ¾ cup of heavy cream, sweetened condensed milk, rum (if using), and vanilla extract.

    Soak cake

    • Once the cake has cooled completely, use a toothpick or fork to poke holes all over the surface. This will allow the milk to penetrate the cake and make it exceptionally moist.
    • Gently and slowly pour the coffee milk evenly over the cake to ensure uniform distribution. This helps avoid any areas that might be too dry or overly saturated with milk. Cover pan with a foil and refrigerate overnight. 

    Assembly

    • Add 2 cups heavy cream, confectioners sugar, mascarpone, vanilla extract and salt into a large bowl and continue to beat until it is thick and frosting consistency. 
    • Spread the mascarpone cream evenly on top of the cake and smooth top.
    • Using a strainer, evenly dust cocoa powder over the top of the cake to cover the surface.
    • Cover the pan with foil and refrigerate for a few hours to allow the cake to set before serving. Store any leftover cake in the refrigerator.

    Notes

     
    Shrinkage is perfectly normal! Once you bake the cake, it may appear slightly wrinkled. Don’t be concerned. After you pour the milks over it, they will be absorbed, and the cake will return to its usual appearance.
    Allow to soak overnight. This tiramisu tres lecehs cake really needs the full time to soak all of the milk. Make sure it really has atleast 8 hours to soak for the best tasting cake!

    Nutrition

    Serving: 1slice | Calories: 318kcal | Carbohydrates: 17g | Protein: 7g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 115mg | Sodium: 152mg | Potassium: 180mg | Fiber: 0.2g | Sugar: 10g | Vitamin A: 948IU | Vitamin C: 1mg | Calcium: 147mg | Iron: 1mg

    Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.

    Did you make this recipe?Mention @KitchenAtHoskins or tag #kitchenathoskins!

    Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for supporting kitchenathoskins.com

    All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.

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    Comments

    1. angela

      May 02, 2023 at 2:30 am

      hello, is here a way one can decrease the sugar content in the sponge

      Reply
      • Maria Doss

        May 02, 2023 at 5:51 am

        Hi Angela, Reducing sugar in the sponge cake will affect the texture of the baked cake! However, you can reduce the sweetened condensed milk to make it less sweeter. Hope it helps, Maria

        Reply
    2. Risha

      February 05, 2024 at 4:32 am

      5 stars
      Made this for a party and everyone raved about this cake. I reduced the condensed milk and the sugar in whip cream and it was the perfect sweetness! Thanks for a great full proof recipe.

      Reply
      • Maria Doss

        February 05, 2024 at 5:40 am

        That’s so great to hear! So glad you love it – Maria ♡

        Reply
        • Carlyn Wehle

          October 28, 2024 at 2:49 am

          5 stars
          Great cake! Not to sweet perfection

          Reply
          • Maria Doss

            October 28, 2024 at 4:50 am

            That’s so great to hear, so glad you loved it - Maria ♡

            Reply
    3. Emily

      November 16, 2024 at 7:52 pm

      5 stars
      Made this for my husband's bday and he is obsessed!

      Reply
      • Maria Doss

        November 19, 2024 at 3:07 pm

        That’s so great to hear - Maria ♡

        Reply
    4.71 from 34 votes (31 ratings without comment)

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