Coffee Tres Leches Cake Recipe (video)
A coffee-flavored take on the famous Tres Leches Cake! This incredibly delicious coffee cake creation will steal your heart (and taste buds)! For this coffee tres leches cake, I start out with an airy and fluffy coffee sponge cake, soak the layers with a coffee flavored milk syrup and frost with a coffee whipped cream. The coffee syrup will soak into the sponge cake layers beautifully, yielding a moist cake that melts in your mouth! Make sure to very generously soak the sponge cake for best results!
Watch My Coffee Cake Video Tutorial
Watch my YouTube coffee tres leches caek video tutorial for step-by-step instructions and see how I put together this coffee cake! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website email list and YouTube channel and turn on notifications!
What’s a Tres Leches Cake
If you’ve never had a tres leches cake, you’re in for a real treat! This Mexican cake is traditionally made with a simple sponge cake that’s soaked with a combination of three different milks, hence the name! Regular milk, evaporated milk and sweetened condensed milk are combined to create a soaking syrup.
The milk mixture is poured very generously over the cake, soaking into the layers beautifully. The milk makes the layers super moist and delicate. Every bite of this tres leches cake is filled with incredible coffee flavor!
For best results, soak the sponge cake very generously with the milk syrup! I also recommend letting the cake set in the refrigerator overnight for the layers to come together and soften further. It will be well worth the wait!
Ingredients for Coffee Tres Leches Cake
Here are the main ingredients you’ll need for making this amazing coffee cake! Find the full list of ingredients in the printable recipe card below.
- Eggs: have these at room temperature for making the sponge cakes. Cold eggs will take longer to whisk.
- All-Purpose Flour: regular flour works great for this simple recipe.
- Instant Coffee: I recommend using instant coffee since it’s easy to make super concentrated. You can also use a strong coffee extract.
- Sweetened Condensed Milk: for making the ‘tres leches’ milk mixture.
- Mascarpone or Cream Cheese: either one will work great for the frosting. If you’re using mascaprone, don’t soften it! Just take it out of the fridge. Soften cream cheese for about 20 to 30 minutes.
- Heavy Cream: make sure the cream is very well chilled! Cold cream will whip faster and form stiff peaks.
Supplies & Tools for the Recipe
Need some supplies to make this recipe at home? Shop my Amazon affiliate links for some of the items I use in my kitchen. Using these links won’t cost you extra and I’ll earn a small commission!
- I love my Ateco cake turntable – it makes cake decorating a breeze!
- I use these aluminum cake pans for baking most of my cake layers.
- If you want extra coffee flavor, try adding some coffee extract to the cake and frosting.
- These off-set cake decorating spatulas will make cake decorating quick and easy!
Making the Coffee Sponge Cake
- Preheat the oven to 350F (177C). Line the bottom of two, 8-inch (20-cm) round cake pans with parchment paper; leave the sides ungreased.
- Prepare the coffee sponge cake first. In a stand mixer bowl, whisk together the eggs and sugar on high speed for 7 to 8 minutes, until the eggs are thick, voluminous and pale in color. In a small ramekin or bowl, dissolve the 1 tablespoon instant coffee powder in 2 tablespoons boiling water. Pour the dissolved coffee into the eggs and mix again for 30 seconds.
- In a separate bowl, combine the dry ingredients: flour, almond flour and baking powder. Sift the dry ingredients into the eggs in small batches, folding gently but thoroughly after each addition. Divide the batter evenly between the two pans.
- Bake the layers in the preheated oven for 33 to 35 minutes, until the tops are set. Remove the layers from the oven and allow them to cool completely in the pan. Once layers are cooled, run a knife along the edge of the pan to release the cake. Use a long serrated knife to split each layer in half, resulting in four layers total.
Preparing the Triple Milk Syrup
For the coffee syrup, first heat the milk in a microwave safe measuring cup until the milk is steaming hot. Add the instant coffee and stir until it’s dissolved. Add the sweetened condensed milk, evaporated milk, then stir until all three milks are well combined; set aside.
Making the Coffee Whipped Cream Frosting
Next, prepare the coffee whipped cream. In a small bowl, dissolve the instant coffee in the boiling water. Allow the coffee to cool. Add the dissolved coffee into a large mixing bowl along with the softened cream cheese (or chilled mascarpone) and sugar.
Whisk the ingredients together for a few minutes until completely smooth and creamy. Add in the chilled heavy cream and whisk again until stiff peaks form, about 3 to 5 minutes. The frosting should be fluffy and hold its shape.
How to Make a Coffee Tres Leches Cake
Before assembling the cake, make sure the cake layers are completely cooled! Start by soaking each sponge cake layer very generously with the prepared coffee milk syrup, then frost with whipped cream.
Frost the top and sides with a flat spatula. Transfer any remaining cream into a pastry bag tipped with a simple round tip; garnish the top of the cake with dollops of cream. Sprinkle the top with cocoa powder and add whole coffee beans, if desired.
More Recipes!
Enjoyed this delicious coffee cake recipe? Make sure to check out some of my other recipes you’re sure to enjoy!
- Berry Tres Leches Cake – the ultimate tres leches cake with loads of berries and mascarpone whipped cream frosting!
- Chocolate Coffee Cake– rich chocolate cake filled with coffee pastry cream and chocolate French buttercream!
- Triple Coffee Cheesecake – one of my personal favorites! This light and fluffy layered cheesecake is the best!
- Tatyana’s Torte – the most epic coffee cake creation, with crunchy hazelnut meringue and French buttercream!
- Brandy Coffee Prune Cake – this delicious and delicate cake is filled with a brandy and prune filling!
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Coffee Tres Leches Cake Recipe (video)
Ingredients
For Sponge Cake:
- 9 large eggs
- 1 cup white granulated sugar
- 1 tbsp instant coffee powder
- 2 tbsp boiling water
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 2 tsp baking powder
For Milk Syrup:
- 1 tsp instant coffee powder
- 1/2 cup warm milk
- 1/2 cup sweetened condensed milk
- 1/2 cup evaporated milk
For Frosting:
- 8 oz softened mascarpone or cream cheese
- 1/2 cup white granulated sugar
- 1 tbsp instant coffee powder
- 2 tbsp boiling water
- 2 cup heavy cream, chilled
Instructions
Making the Coffee Sponge Cake:
- Preheat the oven to 350F (177C). Line the bottom of two, 8-inch (20-cm) round cake pans with parchment paper; leave the sides ungreased.
- Prepare the coffee sponge cake first. In a stand mixer bowl, whisk together the eggs and sugar on high speed for 7 to 8 minutes, until the eggs are thick, voluminous and pale in color. In a small ramekin or bowl, dissolve the 1 tablespoon instant coffee powder in 2 tablespoons boiling water. Pour the dissolved coffee into the eggs and mix again for 30 seconds.
- In a separate bowl, combine the dry ingredients: flour, almond flour and baking powder. Sift the dry ingredients into the eggs in small batches, folding gently but thoroughly after each addition. Divide the batter evenly between the two pans.
- Bake the layers in the preheated oven for 33 to 35 minutes, until the tops are set. Remove the layers from the oven and allow them to cool completely in the pan. Once layers are cooled, run a knife along the edge of the pan to release the cake. Use a long serrated knife to split each layer in half, resulting in four layers total.
Preparing the Milk Syrup:
- For the coffee syrup, first heat the milk in a microwave safe measuring cup until the milk is steaming hot. Add the instant coffee and stir until it’s dissolved. Add the sweetened condensed milk, evaporated milk, then stir until all three milks are well combined; set aside.
Making the Frosting:
- Next, prepare the coffee whipped cream. In a small bowl, dissolve the instant coffee in the boiling water. Allow the coffee to cool. Add the dissolved coffee into a large mixing bowl along with the softened cream cheese (or chilled mascarpone) and sugar.
- Whisk the ingredients together for a few minutes until completely smooth and creamy. Add in the chilled heavy cream and whisk again until stiff peaks form, about 3 to 5 minutes. The frosting should be fluffy and hold its shape.
Assembling the Cake:
- Before assembling the cake, make sure the cake layers are completely cooled! Start by soaking each sponge cake layer very generously with the prepared coffee milk syrup, then frost with whipped cream.
- Frost the top and sides with a flat spatula. Transfer any remaining cream into a pastry bag tipped with a simple round tip; garnish the top of the cake with dollops of cream. Sprinkle the top with cocoa powder and add whole coffee beans, if desired.
Thank you so much for posting this recipe..Was waiting for this coffee cake..Planning to make this today.
Hope you enjoy the recipe! 🙂
Hey tatyana I hope you are doing well I am making this cake
Tomorrow so I want to know can I use coconut cream powder instead of almond flour because I couldn’t get it and how much coconut cream powder can I take to replace 1/2 cup of almond flour
Hi Asiya! Yes, I’m sure that coconut flour would work well with this recipe, too. You’ll need the same amount.
Can I do recipe in half? Would it turn out good?
Thank you!
Yes! You can definitely cut it in half – it will still taste great 🙂
Recipe it calls for 9 eggs, should I do 4 or 5 eggs or 4.5?
Use 4 whole eggs plus 1 egg white
Is almond flour the same as ground almonds?
If I don’t have a stand mixer, am I able to use a hand mixer to make the cake batter?
Yes, a hand mixer will also work – it will just take a little longer to reach the right consistency
I haven’t seen this anywhere on your recipes but could I possibly take your cakes recipe and bake it in 6″ cake pans?
Hi! Yes, absolutely! I would recommend reducing the oven temperature down to 335F and bake slightly longer to ensure the tall layer gets baked thoroughly
Thank you! Is this applicable to all your cakes or just this one? And one last thing how many 6″ pans would I use? Two or three?
The recipe should work well for 3, 6-inch pans 🙂
Hi,
I plan to make this cake next Friday for an event on Saturday. I see from the video you recommend storing the cake in the fridge overnight …do I need to cover the decorated cake with something when it is in the fridge to protect the appearance of the cream frosting ? If so , how would one cover it without touching the frosting? Would you allow the cake to come up to room temp before serving?
Thanks for your time,
Hi! There’s no need to cover it with anything. If you have any very aromatic dishes also in the refrigerator, I recommend sealing those so that the aroma doesn’t get absorbed into the cake. Hope you enjoy the recipe!
I have made this cake a few times and I have to say that it is absolutely delectable OMG!!!!
BUTTTTTTTTTTT whenever I make it, it sinks in the middle. I have years of experience in baking and no I dont open the oven or anything and I follow the recipe to the T. Any ideas on reasons why?
Thanks XX
I’ve had that happen to me, too! I recommend baking the cake for just a few minutes longer and don’t grease the sides of the baking pan. As soon as you take it out of the oven, run a knife along the edge to loosen the cake from the sides.
your heat a bit and that should solve the sinking problem 🙂
sorry i meant reduce your heat
Hi,
I want to make this cake in a 28 cm round cake pan. How many times do I need to multiply the recipe to fill it? Also, any tips for the baking time/ oven temprature?
Thanks! xx
Hi! I recommend doubling the recipe for that size of pan. Bake at the same temperature and it should take around the same time. Enjoy! 🙂
hi i really love your cake and the recipe. I’am cakelover. Especially european cake. Can’t wait your cake cookbook to published. is your cookbook will be sold in indonesia??
Hi! I hope that it will be! You can check out all the retailers in my shop
Just wanted to knw can i take flour instead of almond flour wth the same ratio?
Hi! Yes, that will work great, too 🙂
Heavy cream s whipped cream or thick cream
It’s thick or thicker cream – go for the one with more fat 🙂
Made it today! Turned out so good!
Awesome! 🙂 I’m so glad you enjoyed the recipe!
Hi Tatyana this cake looks absolutely gorgeous, I’m a coffee lover and I’m going to try to make it this weekend but I cant find almond flour, would it work if I just use regular flour and how much instead of the almond flour.
thank you xoxo
Hi! This is the perfect cake for a coffee-lover! You can use regular flour in place of the almond flour. Just increase the amount of regular flour from 1 1/2 cups to 1 3/4 cups
i made this and it’s amazing.
super light and fluffy and just really nice to have after a meal.
i also love this cream as an alternative to buttercream, which is very stable and delicious, and not as sweet.
So glad you enjoyed the recipe! 🙂
Hey Tanya please respond asap im making it right now and was wondering if i add hazelnuts on top of the frosting will it be fine? Thank you
Hi! sorry for the late reply! Hope you enjoyed the cake – you can definitely add chopped nuts to the top 🙂
Hi Tatyana, if I’m going to bake in 9 in pans, do I have to reduce the baking time?
I made this yesterday for my sister’s birthday. It was a huge hit! Absolutely delicious! A few notes: I used two 9 inch pans instead but I still had a lot of batter leftover. I made a third 8 inch cake as well that was just for my husband and me. The layers needed to bake for only about 27 minutes and they were perfect. There was quite a bit of syrup left after I doused the 9 inch layers so I just poured it over the 8 inch. I made 1.5 times the amount of frosting because the layers were an inch bigger, and I like a lot of frosting.
Overall, this is an excellent recipe! Highly recommend!
I’m so glad the recipe was a hit even with the extra batter! 🙂
Hi Tatyana,
I am planning to make this cake in a 21 x 15 x 1 inches sheet. Since I only have one sheet, should I make one recipe of this cake and pour the entire batter into the sheet or should I halve it? I’d like to make it 2 layers so I’d have to bake it twice. Do you think 2 layers would be tall enough for a sheet cake? Also, should I double the frosting if 2 layers is enough? Should I adjust the baking time and temperature for the aluminum sheet?
Thank you for your reply.
Hi! If you want to do a sheet cake, I recommend doubling the recipe. The recipe is portioned perfectly for one sheet pan layer. 2 layers would be great! 🙂 And yes, I would double up the frosting recipe. Enjoy!
Is there any adjustment needed for baking time & temp?
Usually, I reduce the time by 3 to 4 minutes. Just check periodically on the cake as it’s baking; the top needs to be set
I made this cake last weekend and it was delicious, the flavor was so good!!! Everyone loved it and there were no leftovers.
That’s awesome! 🙂 I’m so glad you enjoyed the recipe!
Hi Tatyana,
The cake looks gorgeous! Question: if I do everything exactly as in the recipe, but reduce the sugar amount, will it work?
Spasibo!
Hi Kate! Thank you! Yes, you can absolutely reduce the sugar and get the same results. Enjoy! 🙂
Hi Tatyana!
Can I use 2/3 of this recipe to make 2 6inch cake? I also want to split them into 4 layers, but will it be too short? Also, how to adjust the baking temp and time?
Hi Shayna! That will be the perfect amount for a 6-inch cake and the cake should still be fairly tall. You’ll want to bake at 350F for about 3 to 4 minutes less. The top of the cake should be a rich golden color and spring back when touched. Enjoy!! 🙂
Hi Tatyana!
Can i bake the cake layers one day in advance and store them in the refrigerator?
i intend to bake the layers on day 1 and then do the frosting on day 2 and serve the dessert on day 3. Will that be ok?
Many thanks!!! 🙂
Hi Christina! Absolutely! Just wrap them in plastic wrap or place into a ziplock bag so they don’t dry out. That will be perfect! Enjoy 🙂
Hi Tatyana ! Would it be best if I used three 6 inch pans or three 8 inch pans for this recipe? All my pans are 3 inches in height. Thank you , by the way I love all your recipes!!!
Hi Elaine! I’m so glad to hear that you enjoy my recipes! I would recommend using 8-inch pans for this recipe. If you wanted to use the 6-inch, you will need to reduce the recipe by 1/3. Hope you enjoy the cake!! 🙂
Please help. I would love to make these in cupcake form! However I’m going to half the recipes since it’s gonna be way too many.
1) How long would I have to bake the cupcakes for?
2) how many eggs would I use since it asks for 9 and I’m halfing it?
3) I’m allergic to nuts so can I do the full amount of in plain all Purpose flour?
Sorry for all the questions haha 💖
Hi! Thanks for reaching out to me! These would make great cupcakes!
1) The baking time will only change slightly. Bake until the tops of the cupcakes are a rich golden color and spring back when touched on the top. Should take about 15 to 17 minutes.
2) For half a recipe, use 4 eggs plus 1 egg white.
3) Yes, you can replace the almond flour with regular flour instead.
Hope you enjoy the recipe!! 🙂
Are ground almonds the same as almond flour?
It’s very similar but flour is more fine. You can try sifting ground almonds with a fine mesh sifter to get almond flour 🙂 You can also make this cake with regular flour.
Can I exchange my tablespoon of flour for my spoonful of cocoa powder to get a chocolate cake with coffee?!?
Hi! Yes, you can definitely make this into a chocolate cake! I recommend adding 1/4 cup cocoa powder; you do not need to adjust the flour. Enjoy! 🙂
I have made this recipe before and it is delicious! I was wondering how would the baking temperature and time change if I were to do this recipe for about 4 inch silicon molds?
Hi Jess! I’m so glad you’re enjoying the recipe! You will want to keep the oven temperature the same but they will bake much faster. The timing will depend on how much butter you pour into the molds; I don’t recommend filling the mold more than half way. Bake until the tops are golden and spring back when lightly tapped on top, I’m estimating about 18 minutes. Estimate only! I haven’t used this recipe with 4-inch molds. Enjoy!
hey Tatyana ,
My cousin wants this for his 18 th birthday which is three days away instead of using almond flour can i just replace it with 1/2 all purpose flour ?
thank you 🙂
Hi Marta! This is a fantastic cake for a birthday celebration! Yes, you can replace the almond flour with regular flour. You’ll need just 1/4 cup regular flour, so a total of 1 3/4 cup all-purpose flour. Enjoy!
Such a yummy cake. It’s my husbands favorite. Thanks for sharing such great recipes!
It’s my pleasure! 🙂 Thank you for trying them! I’m glad you enjoy this! 🙂
Can’t wait to try this. Looks so much like my Hungarian Walnut Torte, which uses a dozen eggs and whisked for almost 30 minutes. It also uses crushed graham crackers and of course walnuts. But this looks luscious!!! Thank you for all your recipes and videos !!
I hope you enjoy the recipe! That sounds absolutely delicious! Feel free to adjust this recipe and add those fillings, too! 🙂
So excited to try this recipe. First, so I need almond flour? And also, if I want to make this as a regular tres leches cake with it the coffee, how should I change the recipe? If I just leave out the coffee ingredients will it be fine or does the recipe need to be changed? Thanks!
Hi Felicia! You’re going to love this recipe! Yes, you can simply remove the coffee from the recipe for a regular tres leches cake. For the almond flour, you can replace it with 1/4 cup all-purpose flour. Enjoy! 🙂
Would like to make this in a 10 in round cake pans ,how do I increase the amounts ?
Hi Elizabeth! For 10-inch pans, you’ll need to make 1 1/2 portions of the recipe. If you go down to my recipe card, you’ll find the serving amount. You can hoover over the amount and increase it to from 16 servings to 24 servings and the recipe card will automatically update for you. Let me know if you have any questions.
Hello, I was wondering if I could make this in a 9 ×12 rectangle pan? Will recipe amounts remain the same? Do I need to adjust baking time or amounts?
Hi Brooke! This recipe makes quite a bit of cake batter so I recommend cutting the recipe in half for that size pan. You’ll bake for about the same amount of time. Enjoy!
Hi
What kind of brand instant coffee powder is for this recipe?
Any brand of instant coffee will work great here. You can crush the instant coffee further to make the powder.
Thanks Tatyana🤗
Hi Tatyana
What kind of instant coffe for this recipe?
Thanks
Hi Fanny! Any type of instant coffee brand will work. Enjoy!
Hi , just wondering will I be using all the milk syrup on the layers or will some be left over ?
Hi Christina! That all depends on how much syrup you want to add. I usually use up just about all the syrup. The sponge cake soaks up the liquids nicely! Hope you enjoy it!
Hi Tatyana
I have another question i bought loran coffe extract emulsion if i add to the cake and frosting what quantity do i have to add it?but also if i add coffe extract emulsion do i have to omit instant coffe powder to the cake and frosting?
I will cake this cake this weekend .
Thanks so much!!
I love your recipes 🤗
Hi Fanny! I love the Loran brand of extracts and emulsions! I would replace the instant coffee with 1 1/2 teaspoons of the emulsion for both the cake and the frosting. If you want extra coffee flavor, you can still add the instant coffee. Have fun baking and enjoy the recipe!
Hi – In your video you say the oven is set to 330F but in the recipe, it says 350F. Can you tell me which one is correct?
Hi Lidia! Sorry for the confusion! You will need to set your oven to 350F. Enjoy!
Hi Tatyana,
Would you suggest marscaopone cheese over cream cheese?
Thank you!
Hi! I do personally enjoy mascarpone over cream cheese. You just need to be a little bit more careful with it. Don’t soften it too much, just 15 minutes at room temperature, otherwise it can separate. Enjoy!
Hi Tatyana , I like your recipes and want to try this coffee tres leches cake,but there’s no oil added in this batter.Does’nt the cake stick after baking?Hope to get an answer from you soon.
Hi! That’s correct! The cake has no oil or butter. It’s a light and fluffy sponge cake. Make sure to line the bottom of your pans with parchment paper so they don’t stick to the bottom. Enjoy!
Hi Tatiana, I wonder if I could use whipped cream instead of heavy cream?☺️
Hi Jade! A heavy cream would work best since you’ll get stiffer peaks and thicker frosting. However, whipped cream will work in a pinch. Enjoy!
Hi Tatyana,
Just wondering Why there is no oil or butter in this cake?
Thanks
Hi! I like to use sponge cake for tres leches cake since it’s a drier, spongy cake that absorbs liquids well. I don’t use oil or butter in my sponge cake recipes.
Can I use all purpose flour instead of almond flour?
Yes! If you want to omit the almond flour, replace it with 1/4 cup all-purpose flour. Enjoy!
Hi there,
Is this recipe not including the melted butter? Wouldn’t the sponge be dry without it? Also what causes the sponges to have holes or tunnels in them? Thanks so much
Hi Hannah. That is correct – this recipe has no butter or oil. Sponge cakes do tend to be dry but that’s what makes it perfect for this recipe. The cake will soak up a lot of the milk mixture. Sponge cakes get their volume from the eggs. Just make sure to whisk the eggs until they’re extra light and fluffy.
My cake did not come out the same size, it was smaller so I could not cut 4 pieces & had two layers.I wonder why? I followed the recipe exactly.
Hi! I’m sorry that the recipe didn’t work perfectly for you. Sponge cakes get all their volume from the eggs so it’s super important to whisk them until they’re super fluffy, then incorporate the flour gently. It could also be your oven. Try increasing the temperature by 10 degrees. If the oven isn’t hot enough, the cakes won’t rise properly. Hope that helps!
I made the mistake of using the paddle attachment instead of whisk. I didn’t achieve as much volume of batter. Hoping it will turn out ok.
Oh, sorry to hear that! I hope the cake still turned out okay. The whisk will definitely do a better job of beating the eggs. You want the eggs to be extra light and fluffy.
I’m trying this one next. I’ll let you know how it goes.
For the milk syrup it lists warm milk. Can that be any type; would 2% do? Or, is whole milk better?
Hi Sandi! I do like to use whole milk but if 2% is all you have, that will work great, too!
One more question: the frosting calls for granulated sugar. Is that correct or should I use icing sugar?
Sorry for the confusion! I do prefer to use powdered sugar since it dissolves into the cream better.
If I am making the cake in advance , do I freeze the cake first then add the milk syrup when i’m ready to build the cake or add the milk syrup then freeze? Thank you!
Hi! You’ll want to freeze just the cake layers. Allow them to cool, wrap them very well in plastic wrap and freeze for up to 1 month. When you’re ready to assemble, you can thaw the layers at room temperature, make the frosting, add the syrup and enjoy!
Hey! I’m making this today. Do I need the 9 eggs or can I use a less amount and it still taste good or does it need to be 9 eggs for it to taste right?
Hi Yasmin! If you want the cake to be as tall as mine, you’ll need 9 eggs. The eggs are needed to create volume for the sponge cake. Hope you enjoy the cake!
Love your recipes. What can I use instead of almond flour, my daughter has nut allergies.
Hi Eileen! I’m so glad to hear that you’re enjoying my recipes! You can replace the almond flour with an additional 1/4 cup all-purpose flour. That will make the total flour amount 1 3/4 cups. Enjoy!
The cake was…fine? The flavor was great, but it should have been lighter and fluffier. And there wasn’t enough of the tres leches mixture to fully soak through. Were I to make this again, I’d probably look for a different cake recipe and make more of the tres leches mixture.
The frosting was perfect. But instead of coffee, I added about half a jar of caramel.
I also added mocha ganache to the top which balanced out the frosting’s sweetness nicely.
Hi Sharisse! I’m sorry you didn’t love it! Yes, the cake layers should be very light and fluffy. It’s important to whisk the eggs until they’re super light and fluffy for the recipe to work properly. Then add the flour in very gently and gradually. Try whisking for longer next time.
I love the idea of adding caramel to the frosting!! Sounds so delicious 🙂
This cake was a hit, I made it for a birthday party last year and it was delicious, kept getting compliments on it.
One question though, can I make the sponge cake layers like 1 or 2 days in advance instead of all at once in one setting? Would the sponge layers still be soft? Do I cover them with plastic wrap?
Hi Larisa! That’s so wonderful to hear! I’m very happy everyone enjoyed it! Yes, you can make the sponge cake ahead of time. Just wrap it very well once it’s cooled.
Thank you for leaving a review!
Hi Tatyana .
Was wondering if I could do the two 8” cake without cutting them in half
Hi Tanina! I recommend splitting them in half so that you can get more syrup and more cream between the layers. Sponge cakes tend to be a fluffy but a little dry, so the syrup is key to making this an excellent cake. Enjoy!
I made this yesterday and it is a great recipe! Clear directions. The video is helpful. I used instant espresso powder. I used 3 -6” cake pans and I made it a 3 layer cake instead of making 6 layers. I set down the first layer, poked holes in it, poured 1/2 a cup of milk soak, then frosted it and then put next layer and repeated. I didn’t have extra frosting for piping on the top but that’s ok. It worked out beautifully and SO delicious!
Hi Catherine! I’m so glad you enjoyed the recipe! It’s such a delicious cake! Thank you for sharing your tips for using 6-inch pans 🙂
Hi Tatyana, I’m planning on making this but have 9 inch pans. Any recommendation for what to do for that??
Hi Yuliya! Great choice – this cake is always a hit! When using 9-inch pans, your layers will be slightly thinner and may need a few minutes less baking time, depending on your oven. Hope you enjoy the cake!
Hi
I would like to thank you for this recipe, I made this cake for my husband’s birthday he loves coffee .. first I was worried about the coffee taste if it’s enough coffee or not? But this recipe has NO mistake the taste is amazing and the shape of my cake.. thank you
Hi! I’m so glad you enjoyed this cake for your husband’s birthday! Thank you for taking the time to leave a review!