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5 from 27 votes

Chocolate Tres Leches Cake

Chocolate tres leches cake is a chocolate twist on a classic Mexican dessert. This chilled treat is rich and decadent!
Prep Time10 minutes
Cook Time35 minutes
Chill4 hours
Total Time4 hours 45 minutes
Course: Dessert
Cuisine: American, Mexican
Servings: 15 slices
Author: Lil' Luna


  • 1 (18.25-ounce) package chocolate cake mix
  • 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 tablespoons unsweetened cocoa powder


  • 1 cup confectioners' sugar
  • ½ cup unsweetened cocoa powder divided
  • 3 cups heavy whipping cream
  • chocolate curls



  • Preheat oven to 350°F.
  • Grease a 9x13-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.


  • 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.


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.


Serving: 1slice | Calories: 299kcal | Carbohydrates: 16g | Protein: 5g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 96mg | Sodium: 61mg | Potassium: 207mg | Fiber: 2g | Sugar: 5g | Vitamin A: 868IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 1mg