Guatemalan Coffee-Infused Tres Leches Cake

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

A moist and airy sponge cake soaked in a rich three-milk blend infused with bold Guatemalan coffee flavor, topped with whipped cream and cinnamon. This Latin American-inspired recipe, ready in about 50 minutes, layers all-purpose flour, baking powder, eggs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 450 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 5 large, separated eggs
• 1 cup, divided granulated sugar
• 1/3 cup whole milk
• 1 tsp vanilla extract
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1/2 cup, cooled Guatemalan brewed coffee
• 1 cup heavy cream
• 1 tsp, for garnish ground cinnamon

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Instructions

1. Step 1: Preheat oven to 350°F. In a bowl, sift together 1 cup all-purpose flour and 1 1/2 tsp baking powder.
2. Step 2: In a large mixing bowl, beat 5 large egg yolks with 3/4 cup granulated sugar until pale and thick, about 3 minutes.
3. Step 3: Stir in 1/3 cup whole milk and 1 tsp vanilla extract into the egg yolk mixture.
4. Step 4: Gently fold the flour mixture into the wet ingredients until just combined.
5. Step 5: In a separate clean bowl, beat 5 egg whites until soft peaks form. Gradually add remaining 1/4 cup granulated sugar and continue beating until stiff peaks form.
6. Step 6: Carefully fold the egg whites into the batter in three additions, keeping the mixture light and airy.
7. Step 7: Pour batter into a greased 9x13 inch baking dish and bake for 30 minutes or until a toothpick inserted comes out clean.
8. Step 8: While cake bakes, combine 1 can sweetened condensed milk, 1 can evaporated milk, and 1/2 cup cooled Guatemalan brewed coffee in a bowl.
9. Step 9: Remove cake from oven and poke holes all over the surface with a fork. Slowly pour the milk and coffee mixture over the warm cake, allowing it to soak in.
10. Step 10: Chill cake in the refrigerator for at least 4 hours or overnight.
11. Step 11: Before serving, whip 1 cup heavy cream until soft peaks form and spread evenly over the cake. Dust with 1 tsp ground cinnamon as garnish.