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Tres Leches with Kahlúa Soak and Vanilla Cream

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A rich and moist tres leches cake soaked in a coffee-flavored Kahlúa milk mixture and topped with a luxuriously smooth Tahitian vanilla cream. This easy recipe impresses every time with its deep flavors and make-ahead convenience.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 4 large eggs, room temperature
  • 1 cup granulated sugar (200g)
  • ½ cup whole milk (120ml)
  • 1 teaspoon pure vanilla extract
  • 1 can sweetened condensed milk (14 oz / 395g)
  • 1 can evaporated milk (12 oz / 354ml)
  • ½ cup whole milk (120ml)
  • ½ cup Kahlúa coffee liqueur (120ml)
  • 1 ½ cups heavy whipping cream (360ml)
  • 1 whole Tahitian vanilla bean
  • 3 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • Optional garnish: cocoa powder or ground cinnamon, chocolate shavings or toasted coconut flakes

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray. Set aside.
  2. In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Whisk to combine evenly and set aside.
  3. In a large bowl, use an electric mixer to beat the eggs and granulated sugar on high speed until pale, thick, and fluffy—about 4-5 minutes.
  4. Reduce mixer speed to low and add the whole milk and vanilla extract. Mix just until combined.
  5. Gently fold the sifted flour mixture into the wet ingredients using a spatula. Stop once no streaks of flour remain.
  6. Pour the batter into the prepared dish and smooth the top. Bake until a toothpick inserted in the center comes out clean or with a few moist crumbs, about 30-35 minutes.
  7. While the cake bakes, whisk together the sweetened condensed milk, evaporated milk, whole milk, and Kahlúa in a large measuring cup or bowl. Set aside.
  8. When the cake is done, let it cool for 10 minutes. Poke holes all over the surface using a fork or skewer. Slowly pour the Kahlúa soak evenly over the cake. Cover and refrigerate at least 4 hours, preferably overnight.
  9. Split the vanilla bean lengthwise and scrape out the seeds. In a chilled bowl, whip the heavy cream with the vanilla seeds, powdered sugar, and vanilla extract until soft peaks form.
  10. Spread the whipped Tahitian vanilla cream evenly over the soaked cake. Dust with cocoa powder, cinnamon, or garnish with chocolate shavings or toasted coconut if desired. Slice and serve chilled.

Notes

[‘Poke holes in the cake before soaking to ensure even absorption of the milk mixture.’, ‘Use room temperature eggs for a fluffier sponge.’, ‘Use real Tahitian vanilla beans for the cream topping for the best flavor; Madagascar vanilla beans are a good substitute.’, ‘Do not overwhip the cream to avoid grainy texture.’, ‘Let the cake soak overnight for best flavor and texture.’, ‘If cake sinks in the middle, avoid opening the oven door during baking and fold batter gently.’, ‘For a non-alcoholic version, substitute Kahlúa with strong brewed coffee or coffee extract.’, ‘Store covered in the refrigerator for up to 4 days; freezing is not recommended.’]

Nutrition

Keywords: Tres Leches, Kahlúa, Vanilla Cream, Coffee Liqueur, Moist Cake, Dessert, Make-Ahead, Tahitian Vanilla

Find it online: https://novanosh.com/tres-leches-with-kahl-u-a-soak-and-vanilla-cream-easy-recipe-that-impresses-every-time/