If you’ve ever wondered what happens when a classic Latin American dessert meets a viral coffee trend, the answer is Dalgona coffee tres leches cake. This indulgent treat takes the airy sponge of a traditional tres leches cake, soaks it in three kinds of milk blended with coffee, and finishes with a cloud of whipped dalgona cream. The result is part dessert, part coffee experience. In this article, I’ll share my family’s story with tres leches, guide you through the exact ingredients you’ll need, walk step by step through the recipe, and finish with serving tips, variations, and storage advice.
Table of Contents
Table of Contents
A Family Tradition Meets a Trend
In my family’s kitchen, tres leches cake has always meant celebration. Grandma, who grew up in Michoacán, used to bake a simple sponge, soak it generously with sweet milk, and serve it after long Sunday meals. When the dalgona coffee craze took over the internet, my daughter begged me to try whipping the frothy topping. That’s when an idea sparked—why not merge the two? The Dalgona coffee tres leches cake was born from that moment, bridging generations in one pan. It tasted like our past and present all at once: Grandma’s comfort wrapped in a modern coffee twist.
Why Dalgona Coffee Tres Leches Cake Works
This cake is more than just dessert—it’s an experience. The milky soak makes the sponge rich and soft, while the fluffy dalgona topping adds a bitter-sweet edge that balances the sweetness. Imagine sipping a cappuccino with just the right amount of foam, but in cake form. That balance is what makes Dalgona coffee tres leches cake so special. It’s perfect for birthdays, dinner parties, or simply when you want to impress without fuss. And because it combines coffee and cake, it has a universal appeal that wins over both coffee lovers and dessert enthusiasts.
Ingredients
The Essentials You’ll Need
To create the perfect Dalgona coffee tres leches cake, gather the following ingredients. I’ve grouped them into three parts—cake, soak, and topping—for clarity:
For the Sponge Cake
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 6 large eggs (separated into yolks and whites)
- 1 cup granulated sugar
- ½ cup whole milk
- 1 ½ teaspoons vanilla extract
For the Coffee Tres Leches Soak
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- ¼ cup strong brewed coffee, cooled
- ¼ cup whole milk
For the Dalgona Coffee Topping
- ⅓ cup instant coffee granules
- ⅓ cup granulated sugar
- ⅓ cup very hot water
- Cocoa powder, for dusting
This simple list creates a rich sponge that absorbs the coffee-milk mixture and balances beautifully with the whipped dalgona topping.
Pro Tip: Always use instant coffee for the whipped topping—regular ground coffee won’t form the signature frothy dalgona layer. And if you’d like to make it more indulgent, substitute heavy cream for whole milk in the soak.
This ingredient flexibility reminds me of how we adapt recipes like flan when balancing sweetness and texture in our family kitchen.
How to Make It
Step-by-Step Instructions
Follow these simple steps to create the perfect Dalgona coffee tres leches cake at home:
Step 1: Prepare the Cake Batter
Preheat your oven to 350°F. Grease a 9×13-inch pan. In one bowl, whisk together flour, baking powder, and salt. In another, beat egg yolks with sugar until pale and fluffy, then add milk and vanilla. Separately, whip the egg whites to stiff peaks. Gently fold the whites into the yolk mixture, then fold in dry ingredients until just combined.
Step 2: Bake the Sponge
Pour the batter into the prepared pan and bake for 18–20 minutes, or until a toothpick inserted comes out clean. Cool completely on a wire rack. The cake may shrink slightly from the sides—this is normal.
Step 3: Make the Coffee Soak
Whisk together sweetened condensed milk, evaporated milk, brewed coffee, and whole milk. Use a fork to poke holes all over the cooled cake, then pour the soak slowly, a little at a time, letting it absorb. Chill for at least 3 hours, preferably overnight.
Step 4: Whip the Dalgona Coffee Topping
In a bowl, whisk instant coffee, sugar, and hot water until thick, fluffy peaks form. Spread evenly over the chilled cake and dust lightly with cocoa powder.
Troubleshooting Common Mistakes
Even with care, a few issues can pop up when making Dalgona coffee tres leches cake:
- Cake won’t absorb soak: Make sure the cake is fully cooled. Warm sponge won’t soak properly and may turn soggy.
- Shrinking sponge: A slight pull from the pan edges is expected—don’t panic, it’s part of the structure.
- Whipped coffee won’t form peaks: Check that you’re using instant coffee and freshly boiled water. Whisk vigorously for at least 2–3 minutes.
- Cake too soggy: The soak should be cool, not hot. Too-hot coffee can break down the sponge’s structure.
These tips ensure your cake turns out moist but never mushy, with that beautiful creamy coffee topping.
If you love step-by-step guides, you’ll also enjoy my recipe breakdown for pan dulce, where precision is just as important.
Serving, Variations, and Storing
How to Serve Dalgona Coffee Tres Leches Cake
The beauty of Dalgona coffee tres leches cake is in its presentation. Always serve it chilled, straight from the refrigerator. For a simple yet elegant touch, dust the whipped coffee topping with cocoa powder or even a sprinkle of cinnamon. Slice into squares and serve on small plates so the milky soak doesn’t overwhelm the serving dish. This cake pairs beautifully with fresh berries or a side of lightly sweetened whipped cream for guests who love extra indulgence.
To elevate your table, serve it alongside other Mexican-inspired desserts like flan or churros. The bitter-sweet flavor of the dalgona cream balances richer sweets perfectly. (Internal link: In my guide to Mexican desserts, I also share other family favorites that pair beautifully with coffee cakes like this one.)
Creative Variations and Storage Tips
One of the joys of this recipe is how versatile it is. Here are a few fun twists you can try:
- Mocha Version: Add 2 tablespoons of cocoa powder to the cake batter for a subtle chocolate note.
- Caramel Swirl: Drizzle cajeta (Mexican caramel) over the topping before dusting with cocoa.
- Dairy-Free Alternative: Use coconut condensed milk and almond milk for the soak; top with coconut whipped cream mixed with dalgona coffee.
- Holiday Twist: Sprinkle crushed peppermint or add a dash of nutmeg to the topping for a festive flavor.
When it comes to storing, keep the cake covered with plastic wrap or in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Be aware that the whipped dalgona topping is best enjoyed within 24 hours, as it can deflate over time.
FAQs
What does Dalgona coffee tres leches cake taste like?
It tastes like a creamy, chilled café con leche in cake form. The milky sponge is sweet and tender, while the dalgona topping adds a bold, slightly bitter coffee flavor that balances the richness.
Why won’t my cake absorb the coffee tres leches soak?
This usually happens if the cake isn’t fully cooled before soaking. Warm sponge collapses when liquid is added, making it soggy instead of spongy. Also, avoid over-whipping the egg whites, which can make the texture too stiff to absorb liquid.
How do I make sure the dalgona coffee cream whips properly?
Always use instant coffee and freshly boiled water. Ground coffee won’t work. Whisk quickly and continuously for at least 2–3 minutes until stiff peaks form. A stand mixer makes this step easier, but a hand whisk works if you whip vigorously.
Is coffee tres leches cake supposed to be soggy?
No, it should be moist but never mushy. The sponge should hold its shape while staying tender. If your cake feels gluey, the soak may have been too hot or poured onto a warm cake. Make sure both are cooled before combining.
Conclusion
Dalgona coffee tres leches cake is proof that tradition and trends can blend into something unforgettable. With the airy sponge of tres leches and the modern flair of whipped coffee, this dessert is rich, balanced, and deeply comforting. It’s the kind of recipe that brings family together around the table, with each bite carrying both nostalgia and novelty.
If you’ve fallen in love with this cake, you’ll also enjoy exploring other comforting Mexican desserts like flan or pan dulce, each carrying stories of tradition. For more modern twists and storage tricks, check my guide on keeping cakes fresh so you can savor sweetness for days.
Print
Dalgona Coffee Tres Leches Cake – A Delicious Coffee Twist
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes + chilling
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
A soft sponge cake soaked in three kinds of milk and coffee, topped with whipped dalgona cream for a bold, sweet, and creamy dessert.
Ingredients
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon kosher salt
6 large eggs (separated)
1 cup granulated sugar
½ cup whole milk
1 ½ teaspoons vanilla extract
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
¼ cup strong brewed coffee (cooled)
¼ cup whole milk
⅓ cup instant coffee granules
⅓ cup granulated sugar
⅓ cup very hot water
Cocoa powder for garnish
Instructions
1. Preheat oven to 350°F. Grease a 9×13-inch pan.
2. Whisk flour, baking powder, and salt in one bowl.
3. Beat egg yolks with sugar until pale. Add milk and vanilla.
4. Whip egg whites to stiff peaks. Fold into yolk mixture. Add dry ingredients.
5. Pour batter into pan. Bake 18–20 minutes. Cool completely.
6. Whisk condensed milk, evaporated milk, coffee, and milk for soak.
7. Poke holes in cooled cake. Pour soak gradually. Chill at least 3 hours or overnight.
8. Whisk instant coffee, sugar, and hot water until stiff peaks form.
9. Spread whipped dalgona cream over chilled cake. Dust with cocoa and serve.
Notes
Use instant coffee only for dalgona topping—ground coffee won’t whip.
Cool cake completely before soaking to avoid sogginess.
Cake tastes best after chilling overnight for full flavor absorption.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 34g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 95mg