Easy Chocolate Tres Leches Cake

Easy Chocolate Tres Leches Cake

Course: Dessert

Cuisine: American, Mexican

Prep Time: 40

Cook Time: 35

Total Time: 1 15

Servings:

Calories: 424kcal

Author: Nikole Berg

Chocolate tres leches cake is a sponge cake soaked in three different milks. It's topped with a light chocolate whipped cream for the ultimate chocolate dessert.

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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

Bake just until a toothpick comes out clean. Overbaking will make the cake too dry to absorb the milk mixture properly.
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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