Why You’ll Love This Recipe

Chocolate Tres Leches Cake is a rich and decadent twist on the classic Latin American dessert. This version features a moist chocolate sponge cake soaked in a luscious blend of three types of milk—sweetened condensed milk, evaporated milk, and heavy cream—infused with cocoa. Topped with a fluffy whipped cream layer, it’s a chocolate lover’s dream with an irresistibly creamy texture in every bite.

ingredients

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

all-purpose flour
unsweetened cocoa powder
baking powder
salt
eggs
granulated sugar
vanilla extract
whole milk
sweetened condensed milk
evaporated milk
heavy cream
semi-sweet chocolate (optional, for extra richness in the milk mixture)
whipping cream
powdered sugar
chocolate shavings or cocoa powder (for garnish)

directions

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

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

In a separate large bowl, beat eggs and sugar until light and fluffy. Add vanilla extract and mix well.

Gradually add the dry ingredients to the egg mixture, alternating with whole milk, and mix until just combined.

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

Let the cake cool completely in the pan.

In a bowl, whisk together sweetened condensed milk, evaporated milk, and heavy cream. Optional: melt semi-sweet chocolate and mix into the milk blend for added chocolate flavor.

Poke holes all over the cooled cake with a fork or skewer. Slowly pour the milk mixture over the entire cake, allowing it to soak in. Refrigerate for at least 4 hours or overnight.

Before serving, beat whipping cream with powdered sugar until stiff peaks form. Spread evenly over the cake.

Garnish with chocolate shavings or a dusting of cocoa powder.

Servings and timing

This recipe serves 12-15 people.
Preparation time: 20 minutes
Baking time: 25-30 minutes
Soaking and chilling time: 4-8 hours
Total time: 5-9 hours

Variations

Add a splash of coffee or espresso to the milk mixture for a mocha flavor.
Top with berries or cherries for a fruity contrast.
Use dulce de leche whipped cream for a caramel twist.
Incorporate a layer of chocolate ganache beneath the whipped topping for extra indulgence.

storage/reheating

Store Chocolate Tres Leches Cake covered in the refrigerator for up to 5 days.
This cake is best served cold and does not require reheating.
For longer storage, freeze individual slices in airtight containers for up to 2 months.

FAQs

What makes it a “tres leches” cake?
The name comes from the use of three types of milk: sweetened condensed milk, evaporated milk, and heavy cream.

Can I use a cake mix?
Yes, a chocolate cake mix can be used for convenience, but homemade yields a richer flavor.

Why poke holes in the cake?
This allows the milk mixture to fully absorb and saturate the cake for that signature moist texture.

Is it very sweet?
Yes, it’s indulgently sweet, but the whipped cream topping balances it out.

Can I make it dairy-free?
You can try using dairy-free substitutes like coconut milk and almond milk, but the texture and flavor will vary.

Can I serve it immediately?
It needs several hours to chill and soak for the best texture, so plan ahead.

Conclusion

Chocolate Tres Leches Cake is a luxurious dessert that combines the comfort of chocolate cake with the creamy, soaked goodness of tres leches. Perfect for special occasions or when you’re craving something truly indulgent, this cake is a guaranteed showstopper that everyone will remember.