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4.5 from 168 votes

Chocolate Tres Leches Cake

This moist Chocolate Tres Leches Cake is a twist on the classic Mexican dessert! Soaked in three milks and topped with whipped cream.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
2 hrs
Total Time
2 hrs 45 mins
Servings: 12 servings
Calories: 501 kcal
Course: Dessert
Cuisine: Mexican

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

    Cup of Yum
  1. Preheat the oven to 350°F. Coat a 9×13-inch pan with cooking spray, olive oil, or butter. Set aside.
  2. In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, and salt. Stir to combine.
  3. Add 2 cups of milk, the vegetable oil, eggs, and vanilla extract. Whisk together until well combined and smooth.
  4. 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.
  5. In a medium bowl, add the remaining 1 cup of milk, the sweetened condensed milk, and evaporated milk. Whisk together to combine.
  6. 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.
  7. 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.
  8. While the cake cools, make the whipped topping. In a large bowl, add the heavy cream, sugar, cocoa powder, and vanilla extract.
  9. Beat on high speed using a handheld or stand mixer until soft peaks form. Cover and refrigerate until ready to use.
  10. 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

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

% 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.