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.

Dalgona Coffee Tres Leches Cake – 5-Star Irresistible Treat

Name: Dalgona Coffee Tres Leches Cake – A Delicious Coffee Twist
Prep time: 20 min
Cook time: 20 min
Total time: PT-488452H47M19S
Cuisine: Mexican
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

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

Scale

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

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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