This Coffee Tres Leches Cake Gets Better Overnight

Many thanks to Cometeer for sponsoring today’s episode. If you’d like to discover incredible coffees from roasters around the country and check out their new World Mug Collection, you can get $20 off your first order at https://cometeer.com/clairesaffitz20. Whether you’re looking to elevate your morning coffee ritual or find a great gift for the coffee lover in your life, it’s well worth a look.

Coffee Tres Leches Cake might be the ultimate make-ahead dessert. Claire Saffitz combines a light, airy sponge cake with a rich coffee-infused tres leches soak, then finishes it with fluffy mascarpone whipped cream and a shower of dark chocolate.

Perfect for birthdays, dinner parties, holidays, or any gathering where you need a guaranteed crowd-pleaser, this easy cake gets even better as it sits in the refrigerator. The combination of espresso, vanilla, sweet milk, and chocolate creates a deeply flavorful dessert that’s surprisingly simple to make at home.

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Coffee Tres Leches with Mascarpone

Serves 15

Special equipment: 13x9-inch pan, hand or stand mixer

SPONGE CAKE

8 large eggs, whites and yolks separated, at room temperature

1 cup (200g) granulated sugar, divided

1 teaspoon kosher salt

½ teaspoon cream of tartar

1 stick (½ cup) melted butter

1⅓ cups (173g) all-purpose flour

2 teaspoons vanilla extract

MILK SOAK

1 cups heavy cream

3 cups whole milk

1 14-ounce can sweetened condensed milk

½ cup Cometeer (4 pods) or Espresso

Pinch of salt

ASSEMBLY

8 ounces mascarpone cheese, chilled

1 cup heavy cream, chilled

2 teaspoons vanilla extract

3 ounces bar dark chocolate, for grating

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