Food Truck Road Trip and Tres Leche Cake with Coffee Sauce {Recipe}

I heart food trucks.

I loved them in Philadelphia and now I love them in Boston. My mom and I have frequented the SoWa market twice now in Boston and both times enjoyed fare from the food trucks there. I love the diversity of the food as well as the craft associated with serving an amazing piece out of a TRUCK!

Come on, food trucks have always had good food but with the new foodie culture that has arisen in the last 10 years, they have become all the rage…to everyone!


Written by Kim Pham & Philip Shen with Terri Phillips, Food Truck Roadtrip – A Cookbook, contains over 100 recipes collected from the best food vendors around the country. Check out their website for an inside look at the stories of these food vendors. Sparked by memories as a child and new adventures as an adult, Kim and Philip set out on a trip from coast to coast to speak to food vendors, the people behind the food trucks, and taste the fares that they were serving…and then share them with the world.

And so they did.

And we are lucky to be able to have a cookbook filled with these amazing recipes of which one I can share with you!


Tres Leche Cake with Coffee Sauce comes straight from my home city – Philadelphia. Taco Mondo owners Michael Sultan and Carolyn Nguyen craft up this buttery cake soaked in three types of milk (hence the name;) and topped with a homemade coffee syrup.

Tres Leche Cake with Coffee Sauce


  • Coffee Sauce
  • 1/4 cup (50g) packed light brown sugar
  • 1 cup (235ml) hot high-quality espresso (we use Rival Bros)
  • 1/4 cup (59 ml) whole milk
  • 1/4 cup (88g) sweetened condensed milk
  • 1/4 cup (59 ml) half and half
  • Cake
  • 3 1/2 cups (315g) cake flour
  • 2 cups (383 g) sugar
  • 1 Tbsp (11g) baking powder
  • 1/2 tsp salt
  • 1 cup(225 g) unsalted butter, at room temperature
  • 1 cup (237mL) whole milk
  • 1 cup (237 mL) vegetable oil
  • 4 large eggs
  • 2 large egg whites
  • 1 Tbsp (8mL) lime zest


  1. To make the coffee sauce, dissolve the brown sugar in the hot espresso. Add the whole milk, condensed milk and half-and-half. Refrigerate the sauce until ready to use.
  2. Preheat the oven to 350°F (180°C, or gas mark 4). Line a 12 by 18-inch (30.5 by 46cm) sheet pan with parchment paper and lightly coat with cooking spray.
  3. To make the cake, sift the flour, sugar, baking powder and salt into a mixer with a whisk attachment. On medium speed, add butter and milk and blend for about 4 minutes, until smooth. Add the oil and blend until incorporated.
  4. In a separate bowl, combine the eggs, egg whites and lime zest and mix well. Add all at once to the flour and butter mixture and mix thoroughly. Pour into the pan and bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean.
  5. Let cool slightly, then cut into squares and spoon the sauce on top.

**Disclosure: I received a copy of this book to facilitate this book. All opinions are my own.

About Lauryn Blakesley

A woman out to explore, celebrate, and enjoy everything that my community and living locally has to offer. Blessed with three beautiful children and an incredible husband, our family embraces adventure while dreaming of what is to come. Lover of knitting, running (although mostly after little ones right now), the color orange, fun accessories, fall, tea, and a clean kitchen floor. I spend my days in awe of my family and trying to teach my three to treat others as they would want to be treated.

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