This chocolate tres leches cake is a chocolate cake soaked in a chocolate three milk mixture and topped with chocolate whipped cream.
Chocolate tres leches cake is a delicious twist on the classic dessert. To make it, start with a moist chocolate cake as the base.
Once baked and cooled, poke holes all over the cake with a fork. Then, mix three types of milk: evaporated milk, condensed milk, and milk with the addition of cocoa powder.
Pour this milk mixture slowly over the cake, letting it soak in completely. The cake will absorb the milky goodness, becoming extra moist and flavorful.
After chilling in the fridge, top the cake with whipped cream and a sprinkle of cocoa powder or chocolate shavings. The result is a rich, creamy, and chocolatey treat that's perfect for any occasion.
For more delicious chocolate cake recipes, check out my chocolate mayonnaise cake, chocolate brooklyn blackout cake, chocolate caramel cake, and Matildas chocolate cake.
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Why this recipe works
- Chocolate flavor- this cake is loaded with chocolate flavor from the moist chocolate cake, cocoa powder in the tres leches, and chocolate whipped cream and is perfect for chocolate lovers.
- Texture- this tres leches cake has a unique moist and spongy texture, thanks to its signature soaking in three types of milk, resulting in a delightfully creamy and indulgent dessert that practically melts in your mouth with each bite.
- Tres leches- the thing that creates the super tender texture of this cake is three milks that are mixed together with Dutch cocoa powder and are poured over the warm cake.
- Chocolate whipped cream- this cake is topped with a light and creamy chocolate whipped cream that is easy to make and completes this cake to be light and delish.
- Perfect made ahead dessert- if you need a cake to make a day or two ahead of time, this one is perfect for you! It gets even more delicious sitting in the fridge for a day or two.
What is a tres leches cake?
Tres leches cake is a popular dessert that originated in Latin America. It's a simple sponge cake that gets its name, which means "three milks" in Spanish, from the three types of milk used to soak it after baking.
These milks are typically evaporated milk, condensed milk, and heavy cream or whole milk. The result is a moist, sweet cake with a unique texture that's both light and rich at the same time.
Often topped with whipped cream and fresh fruit, tres leches cake is a favorite at celebrations and gatherings.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Flour– we used all-purpose flour for this recipe, self-rising flour, and cake flour will work great as well.
Dutch cocoa powder– we like to use Dutch-process cocoa powder for our cake because we like the deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Baking powder and baking soda – to allow the cake to rise. Make sure that your baking powder and baking soda aren’t expired.
Granulated sugar– we like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Vegetable oil – we used vegetable oil for this recipe. canola oil will work great for this recipe.
Eggs– To give the cake a good structure. Make sure you’re using room-temperature eggs.
Buttermilk– gives the cake extra moisture. You can make your own buttermilk if you don’t have one on hand. Simply mix a cup of milk with a tablespoon of vinegar or lemon juice and let it sit for at least 10 minutes.
Hot water- will melt all the ingredients together and make this cake extra moist.
Hot coffee- make a strong hot coffee, you can use espresso or instant coffee, both will work.
Vanilla extract- Vanilla extract Is an essential ingredient for chocolate cake and adds flavor.
Salt– We used kosher salt for this recipe. Salt doesn’t give the cake a salty taste, it helps to enhance the chocolate flavor.
For the tres leches
Milk- use whole milk for this, use your favorite brand.
Sweetened condensed milk- is the key ingredient to make this cake decadent and extra creamy! Use your favorite brand of sweetened condensed milk for this.
Evaporated milk- this is a concentrated form of milk created by removing about 60% of the water content through heating, resulting in a rich, creamy texture. You can find it in the canned goods aisle of most grocery stores
For the chocolate whipped cream
Heavy cream- use full-fat heavy cream for this recipe. This can't is substituted.
Cocoa powder- we used Dutch cocoa powder. You can use natural cocoa powder as well.
Powder sugar- you will need powdered sugar for this recipe. you don’t have to buy powdered sugar, you can simply make it at home by blending granulated sugar in a blender or food processor.
Instructions
Preheat an oven to 180c (350f) and prepare a 9 by 9 inch pan with parchment paper.
In a large mixing bowl, add the eggs, sugar, vanilla extract, buttermilk, salt, and oil, and mix with a whisk until well combined.
Add the flour, baking powder, baking soda, and mix it until almost combined.
In a separate small bowl, add the hot coffee and the cocoa powder, and mix it well, this will bloom the cocoa powder and enhance the chocolate flavor.
Add it to the batter and mix it until just combined and there are no lumps of flour visible. Do not overmix it.
Pour the batter into the prepared baking pan and bake the cake in a 180c (350f) preheated oven for about 30-40 minutes or until a toothpick inserted into the cake comes out clean.
Let the cake cool in the pan for 20-30 minutes and poke holes using the back of a fork.
In a medium mixing bowl, add the sweetened condensed milk, milk, evaporated milk, and sift the cocoa powder. Mix with a whisk until well combined and slowly pour it over the cake.
Refrigerate the cake for 30 minutes to allow the cake to soak the liquids and prevent the whipped cream from sliding off the cake.
Make the chocolate whipped cream
In a cold large mixing bowl add the heavy whipping cream, and sift the cocoa powder, and add the sugar and vanilla.
Whip with a hand mixer or in a stand mixer until stiff peaks form. Make sure that you don't overmix the whipped cream so it won't turn into butter.
Top the cake with the cream and spread it evenly. Make swirls using an offset spatula and sprinkle chocolate shavings on top.
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and buttermilk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cake and not dense and dry cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- After baking, use a fork or skewer to poke numerous holes all over the cake's surface. This allows the three-milk mixture to penetrate evenly, resulting in a uniformly moist cake.
- Pour the milk mixture slowly. Gradually pour the milk mixture over the cake, allowing it to absorb between additions. This prevents overflow and ensures even distribution throughout the cake.
- Chill thoroughly. Refrigerate the cake for at least 4 hours, or preferably overnight, after adding the milk mixture. This allows the cake to fully absorb the liquid and develop its signature texture and flavor.
- Whip the cream to stiff peaks. When preparing the whipped cream topping, beat it until stiff peaks form. This ensures a stable, fluffy topping that won't melt or slide off the cake.
Faq's
Tres leches cake stays intact due to its special preparation. The sturdy sponge base absorbs milk without collapsing. Controlled soaking time ensures moisture without oversaturation.
Tres leches cake is a popular Latin American dessert. It features a sponge cake soaked in three types of milk: evaporated, condensed, and milk.
Topped with whipped cream and sometimes fruit or cinnamon, its unique preparation creates a moist, creamy texture that melts in your mouth.
Associated with Latin American cuisine, particularly Mexico, Nicaragua, and Cuba, its popularity spread throughout Central and South America in the 20th century. Each region added its own twist, making it a beloved pan-Latin American dessert today.
Tres Leches, Spanish for "three milks," is a popular Latin American dessert. This sponge cake is soaked in a mixture of evaporated milk, condensed milk, and milk, creating a moist, creamy texture.
Storing
This cake will last up to 4 days stored in the fridge. Cover the cake with plastic wrap or foil to prevent it from drying out.
Freezing
You can freeze this cake after it has cooled completely. Store it in an airtight, freezer-friendly container for up to 3 months.
You can freeze the whole cake or slice it into slices and then freeze it.
If you are freezing individual slices of the cake, I would recommend storing them in a ziplock bag and then transferring them to an airtight freezer-friendly container.
Thaw at room temperature for a few hours or in the fridge overnight.
Make it ahead of time
You can make this cake ahead by freezing the baked and soaked cake ahead of time. Wrap the cake layer with a few layers of plastic wrap and freeze for up to 2 months.
Thaw at room temperature for 1-2 hours or in the fridge overnight.
When you are ready to frost the cake, follow the rest of the instructions and enjoy!
Or, make the entire cake a day ahead of time, and serve it a day or two later. The flavors of the cake will soak in, making it the perfect time to indulge in this ultimate treat.
Substitutions
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Egg-free- to make this cake egg-free, replace the eggs with ⅔ cup of applesauce.
Variations
Mocha- swap the milk with a strong coffee that is cold for a mocha flavor. To the chocolate whipped cream, add 1 teaspoon of espresso powder.
Mexican- add 1 teaspoon of cinnamon to the chocolate cake batter and garnish it with chocolate shavings and a dusting of cinnamon.
Salted caramel- add ⅓ cup of salted caramel to the tres leches for a caramel flavor. Also, top the chocolate whipped cream with a generous drizzle of salted caramel.
Chocolate-orange- incorporate orange zest into the cake batter and add a splash of orange liqueur to the milk mixture. Top with candied orange peel for a citrusy twist.
Berry- top each slice of cake with fresh berries of your choice like raspberries, blueberries, strawberries, blackberries, etc.
Nuts- add chopped hazelnuts or almonds to the batter and sprinkle more on top for a crunchy texture.
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- 9 by 9 inch pan
- Rubber spatula
- Electric hand mixer
More cake recipes
Butter Cake- This classic moist and tender butter cake is quick and simple to make, bursting with buttery flavor, and is perfect for snacking.
Lemon Poppy Seed Cake- This lemon poppy seed cake is made with a tender lemon and poppyseed cake that is topped with lemon mascarpone cream and lemon curd.
Crepe Cake- This crepe cake recipe is made by layering French crepes with whipped cream and topped with a delicious chocolate ganache.
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If you liked this recipe
📖 Recipe
Chocolate Tres Leches Cake
Ingredients
For the chocolate cake
- 1 ½ cups Granulated sugar
- 3 Eggs
- 2 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- ⅓ cup Vegetable oil
- ½ cup Buttermilk
- 1 ½ cups Flour
- 1 ½ teaspoon Baking powder
- ⅓ teaspoon Baking soda
- ⅔ cup Coffee hot!
- ½ cup Cocoa powder Dutch processes
For the tres leches
- 14 oz Sweetened condensed milk aka 1 can
- ½ cup Evaporated milk
- ½ cup Milk
- 2 tablespoon Cocoa powder Dutch processed
For the chocolate whipped cream
- 2 cups Heavy cream
- 3 tablespoon Cocoa powder
- ⅔ cup Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
- Preheat an oven to 180c (350f) and prepare a 9 by 9 inch pan with parchment paper.
- In a large mixing bowl, add the eggs, sugar, vanilla extract, buttermilk, salt, and oil, and mix with a whisk until well combined.
- Add the flour, baking powder, baking soda, and mix it until almost combined.
- In a separate small bowl, add the hot coffee and the cocoa powder, and mix it well, this will bloom the cocoa powder and enhance the chocolate flavor.
- Add it to the batter and mix it until just combined and there are no lumps of flour visible. Do not overmix it.
- Pour the batter into the prepared baking pan and bake the cake in a 180c (350f) preheated oven for about 30-40 minutes or until a toothpick inserted into the cake comes out clean.
- Let the cake cool in the pan for 20-30 minutes and poke holes using the back of a fork.
- In a medium mixing bowl, add the sweetened condensed milk, milk, evaporated milk, and sift the cocoa powder. Mix with a whisk until well combined and slowly pour it over the cake.
- Refrigerate the cake for 30 minutes to allow the cake to soak the liquids and prevent the whipped cream from sliding off the cake.
Make the chocolate whipped cream
- In a cold large mixing bowl add the heavy whipping cream, and sift the cocoa powder, and add the sugar and vanilla.
- Whip with a hand mixer or in a stand mixer until stiff peaks form. Make sure that you don't overmix the whipped cream so it won't turn into butter.
- Top the cake with the cream and spread it evenly. Make swirls using an offset spatula and sprinkle chocolate shavings on top.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and buttermilk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cake and not dense and dry cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- After baking, use a fork or skewer to poke numerous holes all over the cake's surface. This allows the three-milk mixture to penetrate evenly, resulting in a uniformly moist cake.
- Pour the milk mixture slowly. Gradually pour the milk mixture over the cake, allowing it to absorb between additions. This prevents overflow and ensures even distribution throughout the cake.
- Chill thoroughly. Refrigerate the cake for at least 4 hours, or preferably overnight, after adding the milk mixture. This allows the cake to fully absorb the liquid and develop its signature texture and flavor.
- Whip the cream to stiff peaks. When preparing the whipped cream topping, beat it until stiff peaks form. This ensures a stable, fluffy topping that won't melt or slide off the cake.
Stephanie says
This cake was amazing! Follow the exact instructions and it’ll turn out perfect!! It was a huge hit!
Meli says
Going to use your recipe but tweak it with a double layer with strawberries in the middle, I will let you know how it went!
Amber says
It looks sooo moist