This Tres Leches Cake recipe has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #FoundMyDelight #CollectiveBias
It would stand to reason that some people prefer hot coffee in the winter and cool, iced coffee drinks in the summer.
Not me. I drink both hot and iced coffee all year long. Hot, cold, reheated 4 times…as long as it’s good quality coffee, I’m in.
And now? Now I even bake with my coffee. It seems that I’m not the only one, since International Delight is now featuring a whole collection of recipes you can make with their iced coffees. I’ve always been a fan of sweet coffee drinks over ice, especially International Delight, since you can just grab it Walmart (now near the refrigerated iced tea and juice) and keep it at the ready in the fridge.
Who knows when those coffeehouse cravings might hit, right?
It never occurred to me that you could do so many things with a container of iced coffee. (Did you see that Mocha Cheesecake?!) But now it’s my turn, so I knew I had to come up with something rich and decadent that really let the flavor of the coffee shine…
Ever since I first tried Tres Leches cake – a pillowy sponge cake soaked with three different kinds of milk and iced with real whipped cream – I’ve wondered what it might be like with some coffee flavor added. Tiramisu is one of my all time favorite desserts, and this cake kind of merges the two. Since caramel is made with milk, the sweet milks in this recipe help magnify it’s buttery flavor, and as it turns out, the light coffee flavor is the perfect added something.
For this dessert recipe, I started with a known winner – The Pioneer Woman’s recipe for Tres Leches Cake. The cake itself is the perfect base to soak up all the goodness you’re going to throw at it. Plus, you can’t go wrong with Ree.
Problem: since this particular cake relies on the trifecta of milks, how would I ever decide which one to replace with the iced coffee?
Solution: I decided not to replace any. They all serve their purpose, but since the condensed milk is the one that provides the sweetness, I cut that one back a bit to make room for the macchiato magic.
All whisked together and ready to pour…
The secret is to get it all the way out to the edges…but if it seems to be a bit too much liquid, hold back. You can always go back and add a bit more liquid if your cake doesn’t seem to be at full capacity.
Give it a half hour to sponge up the milk mixture, then top it with a light and only slightly sweetened real whipped cream and a drizzle of caramel sauce (just like you might top the perfect macchiato.)
No sog, I promise. It’s just right every time. And it’s even righter with the addition of real caramel macchiato flavor.
Easy enough for dessert at home or mom’s group meetings, yet special enough for a holiday party. I’m already planning to enjoy this one around the Christmas tree this year!
- 1 cup all purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 5 whole eggs
- 1 cup sugar, divided
- 1 teaspoon vanilla
- ⅓ cup milk
- 5 oz evaporated milk
- 8 oz heavy cream
- 6 oz sweetened condensed milk
- ¾ cup International Delight Caramel Macchiato Iced Coffee
- 1 pint heavy whipping cream
- 3 tablespoons sugar
- 1 jar caramel sauce
- Preheat oven to 350 degrees. Spray a 9x13" baking pan with non-stick spray.
- Combine flour, baking powder, and salt in a large bowl.
- Separate eggs; beat yolks with ¾ cup sugar on high speed until foamy and pale yellow. Stir in milk and vanilla. Pour yolk mixture over flour mixture and combine gently.
- Beat egg whites on high until soft peaks form. While beating, pour in ¼ cup sugar and beat until egg whites are stiff. (Be careful not to overwhip.)
- Fold egg white mixture into batter very gently. Pour into pan and smooth until surface is even.
- Bake 35-45 minutes or until a toothpick inserted in the center comes out clean. Turn cake out and allow to cool. (A large platter with a rim is best.)
- Combine condensed milk, evaporated milk, heavy cream and iced coffee. Whisk together. Pierce surface of cooled cake with a fork several times. Slowly pour milk mixture over surface of cake, covering the top and edges. After about 30 minutes, cake should have absorbed the mixture.
- To ice, whip the pint of heavy cream with 3 tablespoons sugar until thickened. Spread over cake and drizzle with caramel sauce to serve.
Fridge-friendly International Delight Iced Coffee is available year round in 4 flavors:
- Caramel Macchiato
- Mocha Light
Find all 4 varieties at Walmart stores nationwide – don’t forget to look for it in its new location!