Cafe con Leche Cake

Strong dark coffee, a splash of liquor, and swirl of sweet milk infuse this seemingly innocent sponge cake that’s been topped in cocoa dusted mascarpone. My latest brainwave – What would happen if I baked a cake that’s a cross between a Tiramisu and a Tres Leches? The answer – Amazingly yummy things.


  • 6 Eggs (separated)
  • 1 1/2 cups Sugar
  • 1 tsp Vanilla
  • 3 tsp Baking Powder
  • 2 cups Flour
  • 1/2 cup Milk
  • 3/4 cup Sweetened Condensed Milk
  • 3/4 cup Evaporated Milk
  • 1/2 cup strong Coffee
  • 1/4 cup Rum or Brandy
  • 1/2 cup Heavy Cream
  • 8 oz Mascarpone
  • 3 tbsp Powdered Sugar
  • Cocoa Powder for Dusting


  1. Preheat the oven to 350 F (~177 C).
  2. Sift the flour and baking powder together, and set aside.
  3. Whip the egg whites until they begin to stiffen.
  4. Gradually add the sugar while continuing to beat the egg whites.
  5. Once the egg whites form into soft peaks, beat in the egg yokes.
  6. Beat in the vanilla.
  7. Lightly mix in the 1/2 cup milk, flour, and baking powder.
  8. Pour the cake batter into a greased, rectangular 9″ x 13″ cake pan.
  9. Bake for 40 – 45 minutes.
  10. Allow cake to cool.
  11. Use a fork to poke holes into the top of the cake.
  12. Whisk together the sweetened condensed milk, evaporated milk, coffee, and rum.
  13. Pour the milk mixture evenly over the cake, pausing form time to time to allow the milk to absorb.
  14. Whip the heavy cream and powdered sugar into a soft cream cheese.
  15. Whip in the mascarpone.
  16. Spread the whipped cream over the top of the cake, and dust with cocoa powder.
  17. Make sure to keep this cake refrigerated.

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