Puerto Rican Coffee-Flavored Tres Leches Cake

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A moist sponge cake soaked in a trio of milks infused with rich Puerto Rican coffee, topped with whipped cream and cinnamon. This Latin American-inspired recipe, ready in about 55 minutes, layers all-purpose flour, baking powder, large 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 350 calories and feeds 12, 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 teaspoons baking powder
• 5 separated large eggs
• 1 cup, divided granulated sugar
• 1/3 cup whole milk
• 1 teaspoon vanilla extract
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1/2 cup cooled strong brewed Puerto Rican coffee
• 1 cup heavy cream
• 1 teaspoon ground cinnamon
• 2 tablespoons powdered sugar

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Instructions

1. Step 1: Preheat oven to 350°F. Grease and flour a 9x13-inch baking dish. In a medium bowl, sift together 1 cup all-purpose flour and 1 1/2 teaspoons baking powder.
2. Step 2: In a large bowl, beat 5 egg yolks with 3/4 cup granulated sugar until pale and thick, about 5 minutes. Stir in 1/3 cup whole milk and 1 teaspoon vanilla extract.
3. Step 3: Gently fold flour mixture into egg yolk mixture until combined.
4. Step 4: In a separate bowl, beat 5 egg whites until soft peaks form. Gradually add remaining 1/4 cup granulated sugar and continue beating until stiff peaks form.
5. Step 5: Fold egg whites gently into batter in three additions, preserving airiness.
6. Step 6: Pour batter into prepared pan and bake for 30-35 minutes until toothpick inserted comes out clean. Let cool completely.
7. Step 7: In a mixing bowl, combine 1 can sweetened condensed milk, 1 can evaporated milk, and 1/2 cup cooled strong brewed Puerto Rican coffee.
8. Step 8: Poke holes all over cooled cake with a fork and slowly pour milk mixture over cake, allowing it to soak thoroughly.
9. Step 9: In a separate bowl, beat 1 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon ground cinnamon until soft peaks form.
10. Step 10: Spread whipped cream evenly over soaked cake and refrigerate at least 4 hours before serving.