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Decadent Chocolate Tres Leches Cake

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A rich, moist chocolate tres leches cake soaked in a three-milk mixture and topped with whipped cream. This easy, make-ahead dessert is perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup whole milk, room temperature
  • 1 can (12 oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • ½ cup whole milk
  • 1 teaspoon vanilla extract
  • 2 cups heavy whipping cream, cold
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Cocoa powder or chocolate shavings for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray. Optionally, line the bottom with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes with an electric mixer.
  4. Add the eggs one at a time, beating well after each addition. Add the vanilla extract with the last egg.
  5. With the mixer on low speed, alternately add the dry ingredients and the milk, starting and ending with the dry ingredients. Mix until just combined.
  6. Pour the batter into the prepared pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cake cool completely on a wire rack (at least 1 hour).
  8. Once cool, poke holes all over the cake using a wooden skewer or fork, about every inch.
  9. In a large measuring cup or bowl, whisk together the evaporated milk, sweetened condensed milk, whole milk, and vanilla extract.
  10. Slowly pour the milk mixture over the cake, starting at the edges and working toward the center. Let it soak in between pours.
  11. Cover the pan tightly with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably overnight.
  12. Just before serving, in a chilled bowl, beat the cold heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form.
  13. Spread the whipped cream evenly over the cake. Dust with cocoa powder or sprinkle chocolate shavings if desired.
  14. Serve cold, cut into squares.

Notes

Room temperature ingredients are important for a tender crumb. Don’t overmix the batter. Let the cake cool completely before adding the milk soak. Chill overnight for best results. The cake can be made ahead and stored in the refrigerator for up to 5 days. Freeze without topping for up to 3 months.

Nutrition

Keywords: chocolate tres leches cake, tres leches cake, chocolate cake, Mexican dessert, easy cake recipe

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