Chocolate Tres Leches Cake Recipe
If you’re a fan of classic tres leches cake and have a soft spot for all things cocoa, get ready for your new obsession: Chocolate Tres Leches Cake. This show-stopping dessert transforms the beloved Latin American milk-soaked cake by adding rich, dark chocolate flavor to every irresistible bite. The result is a tender, ultra-moist confection dripping with a silky cocoa milk mixture and topped with fluffy chocolate whipped cream. Whether you’re celebrating a birthday, spicing up a dinner party, or just satisfying a weeknight craving, this Chocolate Tres Leches Cake brings decadence and joy to any occasion.
Ingredients You’ll Need
Gathering your necessities for Chocolate Tres Leches Cake couldn’t be simpler, and each ingredient has a special role to play—some deliver pillowy softness, others that chocolatey depth, and all come together to create pure magic on a plate!
- All-purpose flour: Gives the cake its structure while staying light enough to absorb all that luscious milk.
- Granulated sugar: Sweetens everything and helps with that golden crust.
- Unsweetened cocoa powder (preferably Dutch-processed): Deepens the chocolate flavor for a more intense, smooth taste.
- Baking powder: Lifts your cake for a soft, airy crumb.
- Baking soda: Works alongside the buttermilk for extra tenderness.
- Salt: Just a touch brings out all the flavors—it’s non-negotiable!
- Large eggs: The secret to a fluffy, cakey texture you’ll love.
- Buttermilk (or whole milk with 1 tbsp lemon juice): Adds tang and moisture, making your crumb melt-in-your-mouth soft.
- Vegetable oil: Keeps things moist even after soaking up the milk mixture.
- Vanilla extract: Rounds out the flavors with subtle warmth.
- Hot water or hot coffee: Pouring in something hot “blooms” the cocoa for maximum chocolate impact—coffee is especially good for intensifying the flavor!
- Sweetened condensed milk: The backbone of tres leches, making everything creamy and lush.
- Evaporated milk: Adds richness without extra sweetness.
- Regular milk: Balances the other milks for the perfect soaking mixture.
- Cocoa powder (for milk mixture): Delivers another layer of chocolatey delight right into your cake.
- Heavy whipping cream: Whips up light and billowy for that dreamy topping.
- Cocoa powder (for whipped cream): Makes your topping chocolatey instead of plain.
- Powdered sugar: Sweetens and stabilizes the whipped cream.
- Chocolate shavings or curls: The crowning finishing touch for both looks and taste.
How to Make Chocolate Tres Leches Cake
Step 1: Prep the Pan and Preheat
Start by preheating your oven to 350°F and greasing a 9×13-inch baking dish. This ensures your cake won’t stick and helps it bake evenly. Taking a few extra seconds here saves any headaches later—plus, a well-prepped pan helps showcase your beautiful Chocolate Tres Leches Cake with neat, easy slices!
Step 2: Sift the Dry Ingredients
In a large mixing bowl, sift together the flour, granulated sugar, Dutch-processed cocoa powder, baking powder, baking soda, and salt. Sifting breaks up any lumps and results in a lighter, more evenly mixed batter. You want everything gently combined so each bite is perfectly balanced in flavor.
Step 3: Whisk the Wet Ingredients
In a separate bowl, whisk together the eggs, buttermilk (or your homemade substitute), vegetable oil, and vanilla extract. This step is all about blending your liquids until smooth, ensuring a uniformly moist crumb throughout your Chocolate Tres Leches Cake.
Step 4: Combine and Add Hot Water or Coffee
Slowly add your wet mixture into the dry ingredients, stirring until just combined. Now, pour in the hot water or coffee. This doesn’t just thin out the batter—it unlocks deep, complex chocolate notes, making the cake extra moist and flavorful. Stir gently until your batter is smooth and glossy.
Step 5: Bake the Cake
Pour your batter into the prepared baking dish, smoothing the top. Slide it into the oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely right in the pan—this helps it stay tender and ready for all those delicious milks to soak in.
Step 6: Make the Chocolate Tres Leches Milk Mixture
While your cake cools, whisk together the sweetened condensed milk, evaporated milk, regular milk, and cocoa powder until silky and well blended. This magical mix is what transforms your cake from ordinary to extraordinary! The cocoa adds an extra chocolate layer, ensuring intense flavor in every smidge of the three-milks soak.
Step 7: Soak the Cake
Use a fork to poke holes all over your cooled cake—don’t be shy! You want lots of places for the tres leches milk mixture to seep in. Slowly pour the chocolatey milk mixture over the entire cake, letting it soak for at least 30 minutes in the refrigerator. The longer it sits, the more decadent and luxurious your Chocolate Tres Leches Cake becomes.
Step 8: Prepare the Chocolate Whipped Cream
Chill your mixing bowl for about 20 minutes, then add heavy cream, cocoa powder, and powdered sugar. Whip this combo with a hand mixer or stand mixer until stiff peaks form. What results is a cloud-like, chocolatey topping that pairs perfectly with the moist, milk-soaked cake below.
Step 9: Assemble and Decorate
Spread that glorious chocolate whipped cream over your chilled cake, smoothing it right to the edges. Finish everything off with a generous shower of chocolate shavings or curls. Not only does this add texture and visual flair, but it gives one final hit of chocolate with every forkful.
How to Serve Chocolate Tres Leches Cake
Garnishes
This is your moment to shine! A sprinkle of dark chocolate curls or shavings instantly makes every slice look bakery-worthy. For an extra pop of color and freshness, scatter some fresh berries or a touch of mint. If you want to lean all the way into decadence, try a dusting of cocoa powder or a drizzle of chocolate sauce right before serving.
Side Dishes
Chocolate Tres Leches Cake is incredibly rich, so keep sides light and bright. Slices of juicy strawberries, fresh raspberries, or tangy passion fruit make a wonderful companion. A cup of hot coffee or espresso also helps balance the sweetness, while a scoop of vanilla or coconut ice cream can amp up the indulgence for true dessert lovers.
Creative Ways to Present
For parties or special occasions, try assembling individual portions in small mason jars or cocktail glasses for a modern twist. If you’re feeling bold, layer the cake, milk mixture, and whipped cream in a trifle bowl for a dramatic dessert centerpiece. Personal touches—like edible flowers or gold dust—add a bit of elegant flair that will have everyone swooning over your Chocolate Tres Leches Cake.
Make Ahead and Storage
Storing Leftovers
One of the best things about Chocolate Tres Leches Cake is that it actually gets better as it sits! Keep any leftovers covered tightly in the refrigerator for up to four days. The milk will continue to soak in, keeping your cake ultra-moist and flavorful.
Freezing
You can freeze the cake base before soaking with the milk mixture; just wrap it well and freeze for up to two months. If you’d like to freeze the finished cake, do it before adding the whipped cream topping, then defrost in the fridge overnight and finish with fresh whipped cream and chocolate shavings right before serving.
Reheating
This cake is served chilled, so no reheating necessary! But if you find yourself with a slice that’s just too cold, let it sit out at room temperature for 10 to 15 minutes to soften slightly—and enjoy that melt-in-your-mouth texture.
FAQs
Can I use store-bought chocolate cake mix to save time?
You can, but making the cake from scratch guarantees a rich, moist texture that stands up to the chocolate tres leches milk mixture—plus, the flavor is so much better homemade! If you’re in a rush, go for a simple devil’s food boxed mix and follow the soaking and topping steps.
What kind of cocoa powder works best?
Dutch-processed cocoa powder is preferred for both the cake and milk mixture because it’s smoother and has a deeper chocolate flavor, but standard unsweetened cocoa will work in a pinch.
Can I make Chocolate Tres Leches Cake dairy-free?
With a little creativity, yes! Use your favorite dairy-free milk alternatives (like oat, soy, or coconut milk) and look for vegan whipped cream substitutes. The final flavor will be slightly different, but still decadent and delicious.
How far in advance can I make Chocolate Tres Leches Cake?
You can make it a full day in advance—just cover and refrigerate. The flavors get even better as the milk soaks in, and you can add the whipped cream topping right before serving for best presentation.
Why is my cake too soggy or too dry?
If your Chocolate Tres Leches Cake is too soggy, it may have been over-soaked, or the cake was underbaked and couldn’t hold up. If it’s too dry, it likely needed more of the milk mixture. Don’t skip poking holes, and pour the mixture in gradually for perfect results.
Final Thoughts
This Chocolate Tres Leches Cake is pure chocolate bliss in every bite—a dessert that’s both comforting and WOW-worthy. Give it a try, share it with the people you love, and watch it disappear slice by slice. You’re going to want to make this one again and again!
Print
Chocolate Tres Leches Cake Recipe
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent goodness of Chocolate Tres Leches Cake. This moist chocolate cake is soaked in a three-milk mixture and topped with luscious chocolate whipped cream.
Ingredients
Cake:
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder (preferably Dutch-processed)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup buttermilk (or whole milk with 1 tbsp lemon juice, let sit 5 min)
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water or hot coffee (coffee enhances chocolate flavor)
Chocolate Tres Leches Milk Mixture:
- 14 oz sweetened condensed milk (canned)
- ½ cup evaporated milk
- 1 cup milk
- 2 tablespoons Dutch-processed cocoa powder
Chocolate Whipped Cream:
- 2 cups heavy whipping cream
- ⅓ cup cocoa powder
- ½ cup powdered sugar
- Chocolate shavings/curls for topping
Instructions
- Make the cake: Preheat oven to 350°F and grease a 9×13-inch baking dish. In a large bowl, sift together flour, sugar, cocoa, baking powder, baking soda, and salt. In another bowl, whisk eggs, buttermilk, oil, and vanilla. Slowly add the wet ingredients to the dry, mixing until just combined. Stir in the hot water or coffee until smooth. Pour into the prepared pan and bake 25-30 minutes or until a toothpick inserted comes out clean. Let cool.
- Make the chocolate tres leches milk mixture: Whisk together sweetened condensed milk, evaporated milk, regular milk, and cocoa powder. Poke holes in the cooled cake with a fork, then slowly pour the milk mixture over it. Refrigerate for at least 30 minutes.
- Make the chocolate whipped cream: Chill a mixing bowl for 20 minutes. Add heavy cream, cocoa powder, and powdered sugar. Beat until stiff peaks form. Spread over the chilled cake and top with chocolate shavings or curls.
Notes
- You can enhance the flavor by using strong brewed coffee in the cake batter.
- Ensure the cake is completely cooled before adding the tres leches mixture.
- For a lighter version, you can use light whipping cream in the chocolate whipped cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 26g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
Keywords: Chocolate Tres Leches Cake, dessert, chocolate cake, tres leches, Mexican dessert
