The smell is sweet and creamy. I made this cake one night when I wanted something soft and rich. And wow… every bite felt like a hug.

I love how the cake soaks up the milk. It stays so moist and fluffy. It makes me want to take one more bite every time.

When you try it, you’ll see how easy it is. You just mix, pour, and let the cake drink all that yummy milk. Come on, I’ll show you how to make it step by step.

Why You’ll Love This Recipe

Reader Favorite: As one reader exclaimed, “Tiramisu Leches Cake is pure heaven in every bite!”
Unique Flavor Profile: A dreamy combination of coffee-soaked cake with mascarpone cream and a luscious tres leches mixture.
Perfect for Any Occasion: From birthdays to dinner parties, this dessert is a showstopper.
Make-Ahead Friendly: Prepare the cake ahead of time and let the flavors meld overnight for even better taste.
Moist and Decadent: The three-milk mixture ensures this cake is incredibly moist and flavorful, while the mascarpone cream provides the perfect balance of sweetness.

Required Kitchen Tools

9×13-inch baking dish
Mixing bowls
Electric mixer or stand mixer
Spatula
Sieve for dusting cocoa powder
Large spoon or ladle
Whisk

Ingredients

Here’s everything you’ll need to create this mouthwatering dessert (exact measurements are in the recipe card below):

For the Cake:

All-purpose flour: 1 cup (for structure and texture)
Baking powder: 1 1/2 teaspoons (helps the cake rise)
Salt: 1/4 teaspoon (balances sweetness)
Eggs (large, separated): 5 (separating the yolks and whites will give you a fluffier texture)
Granulated sugar: 1 cup (divided into two parts for better texture)
Whole milk: 1/3 cup (adds richness)
Vanilla extract: 1 teaspoon (for flavor depth)
Strong brewed coffee: 1 cup (cooled, gives the cake that signature tiramisu flavor)
Coffee liqueur: 1 tablespoon (optional but adds an extra layer of flavor)

For the Tres Leches Soak:

Evaporated milk: 1 can (12 oz, gives moisture and flavor)
Sweetened condensed milk: 1 can (14 oz, provides sweetness and richness)
Whole milk: 1 cup (balances out the sweetness)

For the Mascarpone Cream:

Heavy cream (for whipping): 1 cup (helps create a fluffy, light texture)
Mascarpone cheese: 1 cup (for that creamy, luscious tiramisu filling)
Powdered sugar: 3 tablespoons (sweetens the mascarpone cream)
Vanilla extract: 1 teaspoon (adds flavor to the cream)

For Topping:

Cocoa powder: For dusting (adds a rich, slightly bitter touch to balance the sweetness)
Dark chocolate shavings: (optional, for garnish and extra elegance)

Variations for Tiramisu Leches Cake

Add a Layer of Chocolate: For a chocolatey twist, drizzle a little melted dark chocolate over the cake before adding the mascarpone cream.
Use Different Liquors: If you want to experiment, try adding a splash of rum, amaretto, or even brandy instead of coffee liqueur.
Make It Alcohol-Free: Omit the coffee liqueur and stick to just brewed coffee for a family-friendly version.
Swap Milk Options: Use coconut milk, almond milk, or another dairy-free alternative for a lighter version of the cake.
Add Fruit: Layer some fresh berries, such as raspberries or strawberries, between the cake and cream for a refreshing burst of flavor.

Step-by-Step Instructions

1. Prepare the Cake Batter

Preheat the oven: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish, or line it with parchment paper for easy removal.
Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later.
Separate the eggs: In one bowl, separate the egg whites from the egg yolks. Place the egg whites into a large mixing bowl and the yolks into a separate bowl.
Whisk the egg whites: Using an electric mixer or stand mixer, beat the egg whites on medium-high speed until stiff peaks form. This will give your cake a light and airy texture.
Beat the egg yolks and sugar: In another bowl, beat the egg yolks with half of the sugar (1/2 cup) until pale and fluffy, about 2-3 minutes. Add the vanilla extract and whole milk, mixing until combined.
Combine the dry and wet ingredients: Gradually fold in the dry flour mixture into the egg yolk mixture until fully incorporated, being careful not to deflate the whipped egg whites.
Fold in the egg whites: Gently fold in the whipped egg whites to the batter in three additions, taking care not to deflate the air bubbles. This step is essential for a light and fluffy cake.
Bake the cake: Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.

2. Prepare the Tres Leches Soak

Combine the milks: While the cake is cooling, prepare the tres leches soak. In a bowl, whisk together the evaporated milk, sweetened condensed milk, and whole milk until well combined.
Soak the cake: Once the cake has cooled, use a fork or skewer to poke small holes all over the surface. Slowly pour the tres leches mixture over the cake, ensuring that it is evenly distributed. Let the cake absorb the milk mixture for 10-15 minutes, or until it is fully soaked.

3. Make the Mascarpone Cream

Whip the cream: In a large bowl, beat the heavy cream until stiff peaks form. You can use an electric mixer for this step, which should take about 3-5 minutes.
Mix the mascarpone cream: In a separate bowl, whisk together the mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.
Combine the whipped cream and mascarpone: Gently fold the whipped cream into the mascarpone mixture until fully incorporated. The result should be a fluffy, light cream perfect for topping your cake.

4. Assemble the Tiramisu Leches Cake

Spread the mascarpone cream: Once the cake has absorbed the tres leches mixture, evenly spread the mascarpone cream on top of the cake, smoothing it out to the edges.
Dust with cocoa powder: Use a fine sieve to dust a generous layer of cocoa powder over the mascarpone cream. This adds that classic tiramisu look and flavor.
Add chocolate shavings (optional): If you like, garnish the top with dark chocolate shavings for an extra touch of elegance.

5. Chill the Cake

For best results, cover the cake with plastic wrap and refrigerate for at least 4 hours, or overnight. Chilling allows the flavors to meld together and gives the cake a perfect, melt-in-your-mouth texture.

How to Serve Tiramisu Leches Cake

Serve as-is: Slice the cake into squares and serve chilled. The cake is already rich, decadent, and perfect on its own.
Pair with coffee or dessert wine: For an added touch, serve the cake with a small cup of espresso, cappuccino, or dessert wine like a rich port or sweet Moscato.
Serve with fresh berries: A handful of fresh raspberries or strawberries can brighten up the dessert and provide a refreshing contrast to the richness of the cake.

Storing Tiramisu Leches Cake

Refrigeration: Store the cake in an airtight container in the fridge for up to 3-4 days. The flavors only get better with time, so feel free to make it ahead of time for your next party or special occasion.
Freezing: You can freeze the cake (without the whipped cream topping) for up to 3 months. To thaw, place it in the refrigerator overnight before serving.

Nutrition (Per Serving)

Nutrient	Amount
Calories	350
Total Fat	18g
Saturated Fat	10g
Cholesterol	80mg
Sodium	100mg
Total Carbohydrates	45g
Fiber	1g
Sugars	30g
Protein	5g

Conclusion

Tiramisu Leches Cake is the perfect blend of two beloved desserts, offering a rich, moist, and indulgent treat for any occasion. The coffee-soaked tres leches cake provides the foundation, while the creamy mascarpone topping and dusting of cocoa powder bring it all together in a way that is simply irresistible. With this recipe, you can enjoy the best of both worlds, and I’m sure it will quickly become a go-to dessert in your recipe repertoire!