The BEST Coffee Tres Leches Cake Recipe!! With Coffee Whipped Cream & Sponge Cake!
FULL RECIPE HERE:
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!
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Coffee Whipped Cream
This Coffee whipped cream is super quick, easy, and delicious, I could just eat it with a spoon, if you love coffee, this recipe is for you!
Coffee Whipped Cream
INGREDIENTS
2 cups Heavy Whipping Cream
1 tsp Vanilla Extract
2 tbsp Instant Coffee
½ cup Powdered Sugar
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Caramel Coffee Buttercream Cake 焦糖咖啡黄油奶油蛋糕 Gâteau crème au beurre et au café caramel
Ingredients
Coffee sponge cake
Baking pan of 40cm x 30cm
3 eggs
Sugar 100g
Cake flour 80g
Espresso 15g
Milk 25g
180°C (356°F) for 10 minutes
Coffee battercream
Sugar 30g
Water 10g
Liquid cream 50g
Espresso 50g
1 egg
Sugar 100g
Softened unsalted butter 300g
Assembly and decoration
Espresso 100g
Chopped chocolate
Coffee beans
配料
咖啡海绵蛋糕
40cm x 30cm的烤盘
3个鸡蛋
糖100g
低筋面粉80g
浓缩咖啡15g
牛奶25g
180℃(356℉)烤10分钟
咖啡黄油奶油霜(黄油忌廉)
糖30g
水10g
液体奶油50g
浓缩咖啡50g
1个鸡蛋
糖100g
软化的无盐黄油300g
组装和装饰
浓缩咖啡100g
巧克力碎
咖啡豆
Ingrédients
Génoise au café
Plat de cuisson de 40cm x 30cm
3 oeufs
Sucre 100g
Farine T45 80g
Espresso 15g
Lait 25g
180°C (356°F) pendant 10 minutes
Crème au beurre au café
Sucre 30g
Eau 10g
Crème liquide 50g
Espresso 50g
1 oeuf
Sucre 100g
Beurre non salé ramolli 300g
Montage et décoration
Espresso 100g
Chocolat haché
Grains de café
Pecan Sour Cream Coffee Cake Recipe - How to Make a Crumb Cake
Learn how to make a Pecan Sour Cream Coffee Cake Recipe! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Pecan Sour Cream Coffee Cake Recipe!
Coffee Buttercream Frosting Recipe
Learn how to make this easy and delicious coffee buttercream, perfect for filling and frosting cakes, cupcakes, macarons, and more! It's silky smooth, packed with decadent coffee flavor, and pairs well with almost any dessert. Get the full recipe on my blog here:
Coffee Buttercream Recipe:
Ingredients:
1 Cup (227g) unsalted butter, room temperature
3 ½ Cups (420g) powdered sugar
2 tsp vanilla extract
1 ½ tsp instant coffee or instant espresso powder
1 ½ Tbsp whole milk, room temperature
¼ tsp salt, or to taste
Instructions:
1. Combine the instant espresso/coffee with the whole milk and set aside. In the bowl of a stand mixer, cream the butter on med-high until light and fluffy (about 5 minutes), scraping down the bowl and paddle a few times in between.
2. Add the powdered sugar a few cups at a time, scraping down the bowl and paddle between intervals. Then add the vanilla, the coffee/espresso milk mixture, and salt. Mix on low until fully incorporated, about one minute.
Recipe Notes:
To Make Ahead: store in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip in your stand mixer to bring back to smooth buttercream consistency.
Quantity: this recipe makes enough to frost 12-15 cupcakes, or fill and frost one 2-layer cake. If using for filling and frosting a 3-layer cake, I recommend making 1.5x the recipe (multiply each ingredient by 1.5).
Other recipes mentioned in this video:
Gingerbread Latte Cake:
Peppermint Mocha Cake:
If you love cake, visit my blog for more tasty cake recipes + decorating tutorials:
Coffee Chocolate Cake In Kadai |Eggless Chocolate Mocha Cake | No Eggs, No Oven, Condensed Milk
Coffee Chocolate Cake In Kadai |Eggless Chocolate Mocha Cake | No Eggs, No Oven, Condensed Milk
#coffeechocolatecake #mochacake #Egglesschocolatecakewithoutoven
Ingredients:
For Cake :
Oil - 1/3 cup (55 gm )
Curd - 1/3 cup (80 gm)
Powdered Sugar - 1/2 cup & 2 tbsp (120 gm)
All Purpose Flour/ Maida - 1 cup (150 gm)
Cocoa Powder - 1/4 cup (20 gm)
Baking Powder - 1tsp
Baking Soda - 1/2 tsp
Salt - 1 pinch
Milk - 1/2 cup
Coffee Powder - 1tsp
Hot Water - 3 tsp
For sugar Syrup:
Sugar - 1.5 tbsp
Coffee Powder - 1/2 tsp
Hot Water - 1/2 cup
For Cream:
Cream - 1.25 cup (250 ml)
Cocoa Powder - 1/4 cup (20 gm)
Coffee Powder - 1tsp
Powdered Sugar - 1/4 cup (60 gm)
For Chocolate Ganache :
Dark Compound Chocolate - 75 gm
Cream - 40 ml
#anyonecancookwithdralisha #dralishacoffeechocolatecake #chocolatecakeinkadai #bestchocolatecakerecipe #easiestcakerecipe #chocolatecake #birthdaycake #chocolatefrosting
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