This rich chocolate tres leches cake is a luscious chocolate cake soaked in three milks and topped with a light cocoa whipped cream. It's easy to make and sure to become a family favorite.
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Why my recipe
You will love this Chocolate Tres Leches cake. It starts with a traditional sponge cake and turns into a moist, chocolatey dream. Every bite is soaked in a creamy three-milk mixture, which keeps the crumb soft and luscious. It is the perfect chocolate cake for any celebration. Your guests will adore the light texture and rich flavor. This recipe yields fifteen servings, making it great for crowds.
Try my other chocolate cakes next, like my Chocolate Buttermilk Texas Sheet Cake, my Chocolate Dream Cake, or my Chocolate Cherry Bundt Cake.
Ingredients and substitutions
Gather these items for your cake batter and toppings:
- All purpose flour: You can use cake flour for a finer crumb.
- Sugars: This recipe uses granulated and brown sugar.
- Unsweetened cocoa powder: This provides a deep chocolate flavor.
- Leavening: Baking powder and baking soda.
- Kosher salt: A pinch enhances the chocolate taste.
- Milk: You will use this in the batter and the soak. Use whole milk or 2%.
- Coffee: Enhances the chocolate flavor of the cake.
- Vegetable oil: This keeps the sponge cake moist.
- Large eggs
- Vanilla extract: This adds a classic aromatic sweetness.
- Sweetened condensed milk: A key part of the three-milk mixture.
- Evaporated milk: This provides richness to the soak.
- Heavy cream: Use this to make the whipped cream topping.
- Chocolate shavings: These are a beautiful garnish for the top. Strawberries are another great option as are chocolate sprinkles.
- Optional: Half a teaspoon of cinnamon added to the dry ingredients.
Directions
- Preheat the oven to 350°F.
- Coat a 9×13-inch pan with cooking spray, or butter. Set aside.
- In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda, cinnamon (if using), and salt. Stir to combine.
- In a separate bowl, add 2 cups of milk, the vegetable oil, eggs, and vanilla extract. Whisk together until well combined and smooth. Add to the dry ingredients and stir until just combined.
- Pour the batter into the prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Set aside to cool for 10 minutes while you make the three milk mixture.
- In a medium bowl, add the remaining 1 cup of milk, the sweetened condensed milk, and evaporated milk. Whisk together to combine.
- Using a knife or a spatula, gently unstick the sides of the cake from the pan. Then, poke holes all over the cake using a skewer or a large fork. Gradually pour the three milk mixture over the cake.
- Cover and refrigerate the chocolate tres leches cake for at least two hours to let the cake fully cool and absorb the liquid.
- While the cake cools, make the whipped topping: In a large bowl, add the heavy cream, sugar, cocoa powder, and vanilla extract. Beat on high speed using a handheld or stand mixer until soft peaks form.
- Cover and refrigerate until ready to use.
- When the cake has cooled completely, top with the whipped topping.
- Garnish with chocolate shavings, if desired.
Tips for success
Bake just until a toothpick comes out clean. Overbaking makes the cake too dry for the milk soak. Poke holes with a wooden skewer or fork. This helps the milk seep into every bite. Aim for small, evenly spaced holes. Use a thin knife for the sides of the pan. An electric mixer helps reach stiff peaks for the cream.
How to store
Refrigerating for at least 2 hours is key. This allows the cake to soak fully. This dessert tastes even better the next day! Store it covered in the fridge for up to 3 to 4 days.
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Easy Chocolate Tres Leches Cake
Ingredients
For the cake:
- 2 cups all-purpose flour spoon and level
- 1 ½ cups granulated sugar
- ¼ cup brown sugar
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 pinch kosher salt
- 3 cup milk divided
- ½ cup vegetable oil
- 2 large eggs
- 2 tablespoon strong coffee or espresso
- 2 teaspoons vanilla extract
- 8 ounces sweetened condensed milk
- 6 ounces evaporated milk
For the whipped topping:
- 1 ½ cup heavy cream
- 3 tablespoon granulated sugar
- 2 tablespoon unsweetened cocoa powder
- ¼ teaspoon vanilla extract
- chocolate shavings for garnish
Instructions
- Preheat the oven to 350°F. Coat a 9×13-inch pan with cooking spray, or butter. Set aside.
- In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda, cinnamon (if using), and salt. Stir to combine.
- In a separate bowl, add 2 cups of milk, the vegetable oil, eggs, coffee, and vanilla extract. Whisk together until well combined and smooth. Add to the dry ingredients and stir until just combined.
- Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Set aside to cool for 10 minutes while you make the three milk mixture.
- In a medium bowl, add the remaining 1 cup of milk, the sweetened condensed milk, and evaporated milk. Whisk together to combine.
- Using a knife or a spatula, gently unstick the sides of the cake from the pan. Then, poke holes all over the cake using a skewer or a large fork.
- Gradually pour the three milk mixture over the cake. Cover and refrigerate for at least two hours to let the cake fully cool and absorb the liquid.
- While the cake cools, make the whipped topping. In a large bowl, add the heavy cream, sugar, cocoa powder, vanilla extract, and coffee.
- Beat on high speed using a handheld or stand mixer until soft peaks form. Cover and refrigerate until ready to use.
- When the cake has cooled completely, top with the whipped topping and garnish with chocolate shavings, if desired.
Notes
Poking holes with a skewer or fork helps the milk seep into every bite. Aim for small, evenly spaced holes rather than large ones.
Refrigerating the cake for at least 2 hours (or overnight) is key-this resting time allows the cake to soak fully and develop its signature texture.
This cake tastes even better the next day, once the flavors have melded.
Store covered in the fridge for up to 3 days.
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