Description
This Kahlua Tres Leches Cake is a delicious twist on the classic dessert, soaked in a rich coffee and Kahlua mixture and topped with a fluffy mascarpone frosting.
Ingredients
Scale
- 1 box vanilla cake mix
- 1 can (14 oz) sweetened condensed milk
- 3 tbsp brewed coffee
- 1/3 cup Kahlua
- 1 tbsp cocoa powder
- 1 tsp espresso powder
- 6–8 oz mascarpone cheese
- 1 ½ cups heavy cream
- ½ cup powdered sugar
- 3 tbsp Kahlua
- ½ tsp espresso powder
Instructions
- Preheat oven to 350°F.
- Prepare and bake the cake according to the back of the box instructions in a 9×13 pan.
- Bake until a toothpick comes out clean.
- In a bowl, whisk together sweetened condensed milk, brewed coffee, Kahlua, cocoa powder, and espresso powder.
- Let the cake cool slightly (still warm is perfect).
- Use a fork to poke holes all over the cake (about ¾ of the way down).
- Slowly pour the coffee mixture over the cake.
- Let it soak in completely.
- Refrigerate for at least 1 hour.
- Beat mascarpone until smooth.
- Add heavy cream and powdered sugar and beat until thick and fluffy (soft/stiff peaks).
- On a low speed, mix Kahlua and espresso powder until combined.
- Spread frosting evenly over chilled cake.
- Dust with cocoa powder.
- Slice and serve cold. It gets even better the next day.
Notes
- This cake can be stored in the refrigerator for a few days.
- For best flavor, make the cake a day before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg