Chocolate Tres Leches Cake is a chocolate twist on a classic Mexican dessert. This chilled treat is rich and decadent!
Chocolate Tres Leches Cake is similar to our classic Tres Leches Cake, but chocolate-y. If you love Mexican desserts, you’ll also love Fried Ice Cream, Churros, and Flan.
Mexican Chocolate Tres Leches Cake
Tres Leches is Spanish for “three milks”. It is a baked sponge cake soaked with a combination of 3 types of milk. This recipe is a blend of sweetened condensed milk, half-and-half, and evaporated milk.
The milk mixture yields wet cake, but it should not be so soggy that the sponge cake disintegrates.
When you cut the cake, or pierce each slice with your fork, you will notice little puddles of delicious chocolate milk are released.
This cake is perfect for birthdays or special occasions!
Chocolate Tres Leches Cake is a tasty twist on a classic Mexican dessert our family loves!!! Try Tres Leches Cake with Cake Mix or our classic Tres Leches Cake for a more classic version.
Chocolate Tres Leches Cake
PREP. Preheat oven to 350°F. Grease a 9×13-inch pan.
BATTER. In a large bowl, beat cake mix, chocolate milk, canola oil, and eggs until well combined (about 2 minutes) with an electric hand mixer or stand mixer. Pour into greased pan.
BAKE. Bake for 34-36 minutes or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes.
Poke holes all over the top of the cake with a fork.
MILK LAYER. In a medium bowl, whisk sweetened condensed milk, half and half, evaporated milk, and 3 tablespoons cocoa powder until cocoa powder is fully mixed into the milks.
CHILL. Pour this evenly over the cake. Refrigerate for at least 4 hours or overnight.
Cake TOPPING
DRY INGREDIENTS. Make the topping by first sifting the powdered sugar and cocoa powder together in a medium bowl.
WHIPPED CREAM. Make whipped cream by beating heavy cream in a stand mixer on medium speed for 2 minutes.
COMBINE. Add half the sugar/cocoa mix and beat until incorporated. Add the rest of the sugar/cocoa mix and beat on medium-high heat until soft peaks form.
SERVE! Spread chocolate whipped cream over the cake right before serving as well as chocolate curls. Drizzle with chocolate syrup for even more chocolate flavor!
How to make chocolate curls
All you need is a vegetable peeler and a chocolate bar.
- Choose a high-quality chocolate bar. Use milk chocolate, semi-sweet, or dark chocolate. The chocolate bar needs to be at room temperature otherwise it will be too hard to create curls.
- Peel the short side for short curls or the long side for larger curls.
Recipe Tips
Texture. If the sponge cake doesn’t absorb the milk mixture after being refrigerated for several hours, it may have been overmixed, creating a denser cake.
It’s really important that the sponge cake is light and airy so that the milk has ample places to settle.
Gluten-free. Make your own chocolate sponge cake, including gluten-free cake, and then soak it with the tres leches milk mixture.
Cake mix. Follow the directions on the recipe and not the directions on the box. Use a box cake mix between 15-18 oz.
Easy cleanup. Grease and flour a cake pan, or line the bottom with parchment paper. This will allow the cake pieces to be more easily removed from the pan.
Poking holes. Once the cake has been baked and cooled for a bit, poke holes all over the cake using a fork or a wooden skewer.
Variations. Add a tsp of ground cinnamon for a tasty flavor variation.
Make Chocolate Tres Leches Cupcakes
Just like with other cake recipes, this can easily be turned into some amazing cupcakes.
- Make the cake batter as directed, but bake them using aluminum or silicone cupcake liners. (The paper liners won’t hold the milk mixture).
- Bake the cupcakes for 15-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool for a few minutes before poking holes in them.
- Drizzle the 3 milk mixture evenly over the cupcakes.
- Top with whipped cream frosting and chocolate shavings.
Storing Info
Tres Leches cake is best when eaten within the first couple of days.
Make ahead of time. If you are purposefully making the cake ahead of time, I recommend storing the cake and the whipped cream topping separately. Frost the cake before serving.
STORE covered in the fridge for 4-5 days.
- If the fridge is too cold, the milk mixture may partially freeze and produce a hard cake. Simply let the cake sit at room temperature for a few minutes to soften.
FREEZE for up to 3 months. Freeze it with or without the whipped cream topping. Wrap the cake tightly with plastic wrap and again with foil. Thaw in the fridge before serving.
Recipe FAQ
If the sponge cake doesn’t absorb the milk mixture after being refrigerated for several hours, it may have been over-mixed. This creates a denser cake. The sponge cake must be light and airy so the milk has ample places to settle.
We like to leave ours in the fridge for a minimum of three hours for the best consistency. But you can let the cake absorb the milk for up to 24 hours before serving.
Yes! Because of all the liquid dairy, the cake needs to be stored in the fridge. It’s best served cold anyways!
For More Cakes:
Chocolate Tres Leches Cake Recipe
Ingredients
- 1 (18.25-ounce) package chocolate cake mix
- 1¼ cups chocolate milk
- ½ cup canola oil
- 3 eggs
- 1 (14-ounce) can sweetened condensed milk
- ¾ cup half-and-half
- ¾ cup evaporated milk
- 3 tbsp unsweetened cocoa powder
Topping
- 1 cup confectioners' sugar
- ½ cup unsweetened cocoa powder divided
- 3 cups heavy whipping cream
- chocolate curls
Instructions
Cake
- Preheat oven to 350°F.
- Grease a 9×13-inch pan.
- In a large bowl, beat cake mix, chocolate milk, canola oil, and eggs until well combined (about 2 minutes). Pour into greased pan.
- Bake for 34-36 minutes or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes.
- Poke holes all over the top of the cake with a fork.
- In a medium bowl, whisk sweetened condensed milk, half and half, evaporated milk, and 3 tablespoons cocoa powder until cocoa powder is fully mixed into the milks. Pour this evenly over the cake. Refrigerate for at least 4 hours or overnight.
Topping
- Make the topping by first sifting the powdered sugar and cocoa powder together in a medium bowl.
- Make whipped cream by beating heavy cream in a stand mixer on medium speed for 2 minutes. Add half the sugar/cocoa mix and beat until incorporated. Add the rest of the sugar/cocoa mix and beat on medium-high heat until soft peaks form.
- Spread chocolate whipped cream over the cake right before serving as well as chocolate curls.
My 16 year old daughter made this over the weekend and everyone loved it. It was delicious.
I love to hear that your teen is baking! And so happy the recipe was a hit!