Chocolate Tres Leches Cake
User Reviews
4.5
168 reviews
Excellent
Chocolate Tres Leches Cake
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This moist Chocolate Tres Leches Cake is a twist on the classic Mexican dessert! Soaked in three milks and topped with whipped cream.
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Ingredients
For the cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 pinch kosher salt
- 3 cup milk, divided (2% or whole)
- 1/2 cup vegetable oil
- 2 large Pete and Gerry's Organic Eggs
- 2 teaspoons vanilla extract
- 8 ounces sweetened condensed milk
- 6 ounces evaporated milk
For the whipped topping
- 1 cup heavy cream
- 1 1/2 tablespoon granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1/4 teaspoon vanilla extract
- Chocolate shavings, for garnish
Instructions
- Preheat the oven to 350°F. Coat a 9×13-inch pan with cooking spray, olive oil, or butter. Set aside.
- In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, and salt. Stir to combine.
- Add 2 cups of milk, the vegetable oil, eggs, and vanilla extract. Whisk together until well combined and smooth.
- 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, 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 and garnish with chocolate shavings, if desired.
Notes
- Make ahead: This cake can be made up to 3 days ahead of time and stored in the fridge until ready to serve. However, I recommend leaving the whipped topping off until right before serving.
- Storage: Cover and refrigerate any leftover cake for up to 4 days.
Nutrition Information
Show Details
Serving
12slices
Calories
501kcal
(25%)
Carbohydrates
71g
(24%)
Protein
9g
(18%)
Fat
22g
(34%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
70mg
(23%)
Sodium
252mg
(11%)
Potassium
361mg
(10%)
Fiber
3g
(12%)
Sugar
50g
(100%)
Vitamin A
476IU
(10%)
Vitamin C
1mg
(1%)
Calcium
232mg
(23%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 501 kcal
% Daily Value*
| Serving | 12slices | |
| Calories | 501kcal | 25% |
| Carbohydrates | 71g | 24% |
| Protein | 9g | 18% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 70mg | 23% |
| Sodium | 252mg | 11% |
| Potassium | 361mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 50g | 100% |
| Vitamin A | 476IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 232mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
168 reviews
Excellent
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