Chocolate Tres Leches Cake is a rich chocolate version of the classic Mexican dessert. Soaked in three kinds of milk and topped with light chocolate whipped cream, it has an incredibly moist texture and deep chocolate flavor.
Chocolate Tres Leches Cake: The Highlights
- Moist to the max: This cake is beyond moist (but never soggy!) thanks to the three-milk soak (evaporated milk, condensed milk, and whole milk) and just the right combo of ingredients!
- Whipped cream frosting perfection: The light, fluffy chocolate whipped cream on top perfectly balances the cake's richness. You can also use a cream cheese frosting from my carrot cake loaf instead.
- Impressive yet easy: It looks as impressive as my raspberry lemon cake and strawberry blueberry cake, making people think you spent all day baking. But it’s actually quick and easy—plus, you can use any store-bought chocolate cake mix (for a 9x13 pan) for the sponge cake instead of baking from scratch.
- Great for any occasion: My goal is always to make crowd-pleaser desserts, and this chocolate tres leche cake works whenever you want to impress. I have served it at family dinners, birthday parties, and other special occasions! My other showstoppers are strawberry shortcake cake and carrot cake cheesecake.
Tips for Success
- Start with Room Temp Ingredients: I always let my ingredients come to room temperature for a smoother batter and more even rise.
- Soak It Well: Don’t rush the soak. I let the cake absorb the milk mixture slowly for maximum moisture and richness.
- Chill Before Serving: After soaking, I refrigerate the cake. It helps the flavors come together and makes slicing clean and easy.
- Whipped Cream Topping: I whip the cream to stiff peaks for a light but stable topping that balances the richness of the cake.
- Make-Ahead Friendly: This cake actually improves with time. I make it a day or two ahead and keep it covered in the fridge—it's still incredibly moist.
- Toppings You Can Add: I’ve topped it with fresh berries, caramel drizzle, or chopped nuts. All work great for adding texture or extra sweetness.
What to Serve with Chocolate Tres Leches Cake
- Berries: Fresh berries like strawberries, raspberries, or blueberries add a tart contrast, while a dollop of whipped cream keeps things classic.
- Ice cream: A scoop of vanilla or cinnamon ice cream enhances the cake’s sweetness without overpowering it.
- Texture: If you’re feeling daring or want a bit of crunch, try serving it with toasted nuts like pecans or almonds, or add a crisp wafer or chocolate curl.
- Drinks: Or, to keep it simple, serve with a hot cup of coffee or a cold glass of milk.
- Alcohol, cocktails, digestif: For a rich, grown-up pairing, serve this cake with an after-dinner cocktail like an Espresso Martini, Baileys White Russian, or a Chocolate Old Fashioned. If you want something simpler, a small glass of Baileys or Kahlúa—neat or over ice—adds just the right boozy finish.
Other Chocolate Desserts
Chocolate Tres Leches Cake
Chocolate Tres Leches Cake is a rich chocolate version of the classic Mexican dessert. Soaked in three kinds of milk and topped with light chocolate whipped cream, it has an incredibly moist texture and deep chocolate flavor.
Ingredients
For the cake:
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder preferably Dutch-processed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup buttermilk or whole milk with 1 tablespoon lemon juice, let sit 5 min
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water or hot coffee coffee enhances chocolate flavor
Tres Leches:
- 14 oz sweetened condensed milk (canned)
- ½ cup evaporated milk
- 1 cup milk
- 2 tablespoons Dutch-processed cocoa powder
Chocolate Whipped Cream:
- 2 cups heavy whipping cream
- ⅓ cup cocoa powder
- ½ cup powdered sugar
- Chocolate shavings/curls for topping
Instructions
Make the cake:
- Preheat oven to 350°F and grease a 9x13-inch baking dish.
- In a large bowl, sift together flour, sugar, cocoa, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, buttermilk, oil, and vanilla.
- Slowly add the wet ingredients to the dry, mixing until just combined. Stir in the hot water or coffee until smooth.
- Pour into the prepared pan and bake 25-30 minutes or until a toothpick inserted comes out clean. Let cool.
Make the chocolate tres leches milk mixture:
- Whisk together sweetened condensed milk, evaporated milk, regular milk, and cocoa powder.
- Poke holes in the cooled cake with a fork, then slowly pour the milk mixture over it. Refrigerate for at least 30 minutes.
Make the chocolate whipped cream:
- Chill a mixing bowl for 20 minutes. Add heavy cream, cocoa powder, and powdered sugar. Beat until stiff peaks form.
- Spread over the chilled cake and top with chocolate shavings or curls.
Notes
- Storage: Keep the cake covered tightly with plastic wrap or in an airtight container in the refrigerator. It stays fresh and moist for up to 4 days. Because it’s soaked in milk, refrigeration is essential to prevent spoilage.
- Freezing: You can freeze the cake before or after soaking in the milk mixture:
- Before soaking: Wrap the cooled baked cake tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw in the fridge overnight before proceeding with the milk soak and whipped cream topping.
- After soaking (without whipped cream): Wrap the soaked cake well and freeze for up to 1 month. Thaw overnight in the fridge, then add whipped cream before serving.
- Don't freeze the cake with whipped cream topping as it can affect texture.
Nutrition
Nutrition Information
Chocolate Tres Leches Cake
Amount per Serving
Calories
535
% Daily Value*
Fat
30
g
46
%
Saturated Fat
14
g
88
%
Trans Fat
0.003
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
12
g
Cholesterol
95
mg
32
%
Sodium
284
mg
12
%
Potassium
359
mg
10
%
Carbohydrates
61
g
20
%
Fiber
2
g
8
%
Sugar
44
g
49
%
Protein
10
g
20
%
Vitamin A
807
IU
16
%
Vitamin C
1
mg
1
%
Calcium
229
mg
23
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
How to Make Chocolate Tres Leches Cake (Step-by-Step)
- Prepare the chocolate sponge cake: Preheat oven to 350°F and grease a 9x13-inch baking dish. In a large bowl, combine sifted dry ingredients with wet ingredients with a hand mixer just until combined and smooth.
- Bake the chocolate sponge cake: Pour into the 9x13 baking dish and bake for 25–30 minutes, or until a toothpick comes out clean. Let cool.
- Make chocolate tres leches milk mixture: In the meantime, whisk together sweetened condensed milk, milk, evaporated milk, and cocoa powder.
- Pour the milk texture over the cake: Once the cake has cooled, poke holes all over with a fork and slowly pour the milk mixture on top. Refrigerate for at least 30 minutes.
Make chocolate whipped cream: Chill a mixing bowl for 20 minutes. Add whipping cream, cocoa powder, and powdered sugar; beat until stiff peaks form.
- Frost the cake: Spread evenly over the chilled cake and top with chocolate shavings or curls.
I'd never made this kind of cake before but took a chance and oh my! The flavor is amazing! My first try was a hit, and my husband wants it again this week! The only change I made is I used 3/4 cup sugar instead of 1 in the cake batter, and it's still came out very sweet.
Hi Nicola! I’m so glad you took a chance and it was a hit—especially with your husband! 🙂 Love that little sugar tweak, and thanks for sharing how it turned out! 🙂