I make a dreamy fusion with this Tiramisu Tres Leches Cake—it combines an airy vanilla sponge soaked in a coffee-infused tres leches mixture, topped with cloud-like mascarpone whipped cream and a delicate dusting of cocoa powder.

Tiramisu Tres Leches Cake

Why I’ll Love This Recipe

I get the best of two beloved desserts in one—tiramisu’s rich coffee flavor meets tres leches’ indulgent, milky soak.
It’s a make-ahead showstopper—perfect for holidays, potlucks, or any time I want to treat others (or myself) with minimal last-minute effort.
The sponge is light and oil-free, relying on whipped egg whites for lift, so the milk soak really shines.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

I use these ingredients:

Cake
4 large eggs
all-purpose flour
baking powder
salt
cream of tartar
sugar
whole milk

Coffee Milk Soak
instant coffee granules
whole milk
heavy cream
sweetened condensed milk
white rum (optional)
vanilla extract

Mascarpone Whipped Cream
heavy cream
confectioners’ sugar
mascarpone cheese
vanilla extract
salt

Additional topping
cocoa powder for dusting

Directions

I separate cold eggs, letting the whites and yolks come to room temperature for better volume.
I whisk dry ingredients (flour, baking powder, salt) and set them aside.
I beat egg whites with cream of tartar until stiff peaks form.
Separately, I beat egg yolks with sugar until pale, then add milk and gently fold in the flour mixture.
I fold in the whipped egg whites carefully, keeping the batter light and airy.
Out goes the batter into a greased 9×13-inch pan—then I bake until golden and just set.
While the cake cools, I warm milk and stir in instant coffee, then mix in heavy cream, sweetened condensed milk, rum (if I’m using it), and vanilla to make the soak.
I poke holes all over the completely cooled cake, then pour the coffee milk mixture slowly, cover, and refrigerate overnight.
For the topping, I whip heavy cream, confectioners’ sugar, mascarpone, vanilla, and salt into a smooth, fluffy consistency.
I spread that over the soaked cake, dust with cocoa powder, then refrigerate until serving.

Servings and timing

Prep time: about 35 minutes
Bake time: 20–25 minutes
Soaking: overnight for best texture
Total time: around 9 hours including chill time
Yield: About 16 servings

Variations

If I want to make it kid-friendly, I skip the rum—it’s subtle anyway, and the drinkable flavors remain intact.
I might substitute lemon juice or vinegar for cream of tartar if I’m in a pinch (just half the amount of cream of tartar in acid).
Some people layer it, but I prefer keeping it simple—served straight from the pan it stays tender and avoids falling apart.

Storage/reheating

I keep the cake covered in the fridge—it stays moist and delicious for several days. Leftovers are best served cold to keep the sponge soaked and the topping firm.

FAQs

Can I skip the overnight soak?

I really notice it when I shortchange soaking time—it’s worth letting it rest overnight so every bite is fully infused.

Why no butter or oil in the cake?

The whipped egg whites give it that airy sponge texture. The three-milk soak fills in the richness without added fat.

What’s the role of rum?

It adds complexity, but even without it (for a child-friendly version) the cake remains rich and flavorful.

Can I layer this cake?

The cake is delicate—layering makes it prone to collapse. I serve it directly from the pan, which keeps it intact.

How do I get that perfect cocoa dusting?

I use a fine-mesh strainer to evenly and lightly dust the mascarpone with cocoa powder right before serving.

Conclusion

I treasure this Tiramisu Tres Leches Cake—it’s elegant yet relaxed, rich in flavor but surprisingly effortless. Perfect for special occasions or when I want a dessert that wows with little stress. Let me know if you’d like ideas for flavor tweaks, dietary swaps, or fancy serving ideas—I’d love to help personalize it!