Table of Contents
Description
This Chocolate Tres Leches Cake is rich, ultra-moist, and soaked in creamy milk — an easy, show-stopping dessert everyone will love.
Introduction
If you’re a fan of rich chocolate desserts and ultra-moist cakes, this Chocolate Tres Leches Cake is about to steal your heart. Classic tres leches cake is already beloved for its soft texture and creamy finish, but adding chocolate takes it to a whole new level of indulgence. Every bite is tender, chocolatey, and soaked with a sweet milk mixture that melts in your mouth.
This dessert is perfect for celebrations, family gatherings, or anytime you want to impress without complicated steps. While it looks bakery-worthy, it’s surprisingly an easy recipe that even beginner bakers can master. The magic happens when the warm chocolate sponge absorbs the three-milk mixture, creating a cake that stays moist for days.
Whether you grew up enjoying tres leches or are trying it for the first time, this chocolate version feels comforting, nostalgic, and indulgent all at once. It’s the kind of dessert that disappears fast at parties and gets requested again and again. If you’re craving a creamy, chocolate-forward treat that feels special yet approachable, this recipe deserves a spot in your kitchen 🍫✨
Recipe Equipment
To make this Chocolate Tres Leches Cake, you’ll need:
- 9×13-inch baking dish
- Mixing bowls (large and medium)
- Electric mixer or hand whisk
- Measuring cups and spoons
- Rubber spatula
- Saucepan (for milk mixture, optional)
- Cooling rack
Recipe Stat Sheet (Quick Overview)
| Category | Details |
|---|---|
| Cuisine | Latin-Inspired |
| Course | Dessert |
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Soaking Time | 2 hours |
| Total Time | About 3 hours |
| Servings | 12 slices |
| Difficulty | Easy–Intermediate |
Ingredients
Chocolate Cake
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- 5 large eggs, separated
- 1 cup granulated sugar (divided)
- ⅓ cup milk
- 1 tsp vanilla extract
Tres Leches Milk Mixture
- 1 cup sweetened condensed milk
- 1 cup evaporated milk
- ½ cup whole milk or heavy cream
Chocolate Whipped Topping
- 1½ cups heavy whipping cream
- ¼ cup powdered sugar
- 2 tbsp cocoa powder
- ½ tsp vanilla extract
Why These Ingredients Work
The whipped eggs create a light sponge, cocoa adds deep chocolate flavor, and the three-milk mixture keeps the cake unbelievably moist and creamy.
Ingredient Notes
- Eggs: Separating and whipping them gives the cake its airy texture.
- Cocoa Powder: Use unsweetened cocoa for balanced sweetness.
- Milk Choices: Whole milk creates richness, while heavy cream adds extra indulgence.
- Whipped Cream: Homemade topping tastes fresher and less sweet than store-bought.
Step-by-Step Instructions
- Preheat and prep.
Preheat your oven to 350°F and grease a 9×13-inch baking dish. - Mix dry ingredients.
Whisk flour, cocoa powder, baking powder, and salt in a bowl until combined. - Beat egg yolks.
Beat egg yolks with ¾ cup sugar until pale and creamy. Mix in milk and vanilla. - Whip egg whites.
Beat egg whites until soft peaks form, then slowly add remaining sugar until glossy. - Combine batter.
Gently fold dry ingredients into yolk mixture, then carefully fold in egg whites to keep it fluffy. - Bake the cake.
Pour batter into the dish and bake for 28–30 minutes until set but soft. - Prepare milk soak.
Whisk condensed milk, evaporated milk, and whole milk together. - Soak the cake.
Poke holes all over the warm cake and slowly pour the milk mixture on top. - Chill.
Refrigerate for at least 2 hours to fully absorb the milk. - Add topping.
Whip cream, powdered sugar, cocoa, and vanilla until fluffy. Spread evenly over cake.
Pro Tips & Variations
For deeper flavor, add espresso powder to the cocoa mixture. Want a festive twist? Sprinkle chocolate shavings or cocoa nibs on top. You can also swap chocolate whipped cream for classic vanilla whipped topping. This cake tastes even better the next day as flavors develop. If serving for a crowd, make it the night before to save time. Always serve chilled for the best texture and flavor balance.
Serving Suggestions
- Serve cold for the creamiest texture
- Garnish with chocolate curls 🍫
- Pair with fresh berries
- Dust with cocoa powder
- Add a drizzle of chocolate syrup
Storage Information
- Refrigerator: Store covered for up to 4 days
- Freezer: Freeze without topping for up to 2 months
- Make Ahead: Best made one day in advance
Nutrition Facts (Estimated Per Serving)
- Calories: 390
- Carbohydrates: 45g
- Fat: 21g
- Protein: 8g
- Sugar: 34g
This Chocolate Tres Leches Cake is rich, creamy, and irresistibly moist — the kind of dessert that turns any occasion into a celebration. Whether you’re making it for a birthday, holiday, or just because, this cake never disappoints 🍰💛
Give it a try, and don’t forget to leave a comment, share with friends, or save it for later. I’d love to hear how it turned out in your kitchen!