Chocolate Tres Leches Cake

Why You’ll Love This Recipe

Chocolate Tres Leches Cake is a decadent twist on the classic Latin American dessert, soaking a rich chocolate sponge cake in a trio of milks—evaporated milk, sweetened condensed milk, and heavy cream. The result is an ultra-moist, fudgy treat topped with whipped cream and often dusted with cocoa or chocolate shavings. It’s perfect for chocolate lovers and ideal for celebrations, potlucks, or whenever you want to impress with minimal effort.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourunsweetened cocoa powderbaking powdersaltgranulated sugareggswhole milkvanilla extractevaporated milksweetened condensed milkheavy creambittersweet chocolate (optional, for extra richness)whipped cream (for topping)chocolate shavings or cocoa powder (for garnish)

directions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.

In a separate bowl, beat the eggs and sugar until pale and fluffy.

Add milk and vanilla extract to the egg mixture and mix well.

Gradually add the dry ingredients to the wet mixture, stirring until smooth.

Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool for 10 minutes, then poke holes all over the top with a skewer or fork.

In a bowl, whisk together evaporated milk, sweetened condensed milk, and heavy cream.

Slowly pour the milk mixture over the cake, allowing it to absorb completely.

Refrigerate the cake for at least 4 hours or overnight for best results.

Top with whipped cream and garnish with chocolate shavings or a dusting of cocoa powder before serving.

Servings and timing

This recipe serves 12-15 people.Preparation time: 20 minutesBaking time: 30 minutesSoaking and chilling time: 4 hours or overnightTotal time: 4.5-5 hours

Variations

Add a splash of coffee liqueur or espresso to the milk mixture for a mocha flavor.

Use dark chocolate cocoa powder for a more intense chocolate taste.

Top with chocolate ganache instead of whipped cream for a richer finish.

Sprinkle with cinnamon for a Mexican chocolate twist.

storage/reheating

Store Chocolate Tres Leches Cake covered in the refrigerator for up to 5 days.Best enjoyed cold, but you can let it sit at room temperature for 10–15 minutes before serving if preferred.Do not freeze after soaking, but you can freeze the sponge cake before adding the milk mixture.

FAQs

What is the texture of Chocolate Tres Leches Cake?

It’s soft, rich, and very moist, with a melt-in-your-mouth texture thanks to the milk soak.

Can I use boxed cake mix?

Yes, a chocolate cake mix can be used for convenience, though homemade delivers better texture.

Why is my cake too soggy?

Ensure the cake is fully baked and use the correct amount of milk mixture—don’t over-pour.

Do I have to use all three milks?

To achieve the classic texture, yes. Substitutions may alter the taste and consistency.

Can I make it ahead of time?

Absolutely—it actually tastes better the next day after the milk has soaked in completely.

Is it overly sweet?

Despite the sweet milks, the cocoa balances the flavor, making it rich but not cloying.

Can I add fruit?

Yes, fresh berries on top pair well with the chocolate and cream.

Do I need to poke holes in the cake?

Yes, this helps the milk soak evenly into the sponge.

What kind of whipped cream should I use?

Homemade whipped cream is best, but stabilized or store-bought options also work.

Can I make it gluten-free?

Yes, substitute the flour with a gluten-free blend suitable for baking.

Conclusion

Chocolate Tres Leches Cake is an irresistible dessert that combines the richness of chocolate with the creamy decadence of tres leches. Whether you’re celebrating or just treating yourself, this cake offers indulgence in every bite. Make it once, and it’s sure to earn a spot in your favorite dessert lineup.

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