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Chocolate Tres Leches Cake

Chocolate Tres Leches Cake – A chocolate version of the classic Mexican dessert. Also known as Three Milk Cake, this chocolate sponge cake is drenched in three types of chocolate flavoured milk, and topped with a layer of homemade chocolate whipped cream!

Chocolate Tres Leches Cake

Chocolate Tres Leches Cake

Tres Leches Cake literally means “three milks cake”, and it is a classic Mexican dessert.

We’re taking that popular dessert and giving it a chocolate makeover.

This recipe consists of a light and fluffy chocolate sponge cake that is soaked in a sweet, chocolatey, three milk mixture.

The milks used are whole milk, sweetened condensed milk, and evaporated milk – all mixed together with a little cocoa powder.

The cake is then topped with a homemade chocolate whipped cream.

Now, if that doesn’t sound like a chocolate lover’s dream cake, I don’t know what does!

Looking for more chocolate recipes? Check out my Easy Chocolate Pudding, Nutella Stuffed Double Chocolate Muffins, and my Homemade Hot Chocolate.

Chocolate Tres Leches Cake

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make this cake. You can find my recipe card at the bottom of this post for the complete list with their amounts.

For the Cake:

  • Cake flour: See my recipe notes below in the recipe card on how to make your own cake flour.
  • Cocoa powder: I love and use Dr. Oetker Fine Dark Cocoa Powder.
  • Baking powder
  • Salt
  • Large eggs: You’ll need 3, at room temperature.
  • Caster/granulated sugar
  • Vanilla extract
  • Unsalted butter: Melted.
  • Greek-style yogurt: If you can’t get hold of yogurt, you can also use sour cream.

For the Milk Mixture:

  • Whole milk
  • Sweetened condensed milk
  • Evaporated milk
  • Cocoa powder

For the Topping:

  • Double/heavy cream
  • Icing/powdered sugar
  • Cocoa powder
  • Vanilla extract

How to make Chocolate Tres Leches Cake

To make this cake, simply grab a medium mixing bowl and whisk together the flour, cocoa powder, baking powder, and salt. Set aside.

In a separate large mixing bowl, whisk together the eggs. Add the sugar, and whisk until combined.

Add the vanilla extract, melted butter, and yogurt, and whisk until combined.

Gradually fold in the dry ingredients.

Pour the batter into a greased 13×9-inch pan, and spread out evenly. Bake for 25 – 30 minutes, or until a toothpick inserted into the centre comes out clean.

While the cake is still warm, poke holes all over the top of the cake using a fork.

For the milk mixture, grab a large measuring jug and whisk together the milk, condensed milk, evaporated milk, and cocoa powder until combined.

Slowly pour the milk mixture over the entire cake. Allow the cake to cool completely.

Optional, but recommended: Cover and refrigerate for at least 1 hour or overnight to allow the cake to soak up the milk mixture.

For the topping, grab a handheld or stand mixer fitted with the whisk attachment, and whip the heavy cream until it starts to thicken.

Add the icing sugar, cocoa powder, and vanilla extract, and whip until medium to stiff peaks form.

Spoon the whipped cream onto the cake and spread out evenly. Garnish with chocolate shavings, if desired.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Chocolate Tres Leches Cake
Chocolate Tres Leches Cake

This Chocolate Tres Leches Cake is:

  • quick and easy to throw together
  • incredibly moist and fluffy
  • rich in chocolate flavour
  • a chocolate lover’s dream cake!

How long will this cake last? This cake and any leftovers can be stored, covered tightly, in the fridge for up to 3 – 4 days.

Can I freeze this cake? Yes, the sponge cake can be covered tightly and frozen for up to 3 months. Thaw overnight before adding the milk mixture and topping.

This recipe yields 12 large slices, but you can easily serve up smaller slices to feed a larger crowd.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Chocolate Tres Leches Cake
Chocolate Tres Leches Cake

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Chocolate Tres Leches Cake

Chocolate Tres Leches Cake

Yield: 12 servings
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes

A chocolate version of the classic Mexican dessert. Also known as Three Milk Cake, this chocolate sponge cake is drenched in three types of chocolate flavoured milk, and topped with a layer of homemade chocolate whipped cream!

Ingredients

For the Cake

  • 1 and 3/4 cups (218g) cake flour*
  • 1/2 cup (60g) cocoa powder
  • 2 and 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 large eggs, room temperature
  • 1 and 1/4 cups (250g) caster/granulated sugar
  • 1 and 1/2 teaspoons vanilla extract
  • 3/4 cup (170g) unsalted butter, melted
  • 3/4 cup (180g) Greek-style yogurt

For the Milk Mixture

  • 1 cup (240ml) whole milk
  • 1 can (14oz/397g) sweetened condensed milk
  • 1 can (12oz/354ml) evaporated milk
  • 1/4 cup (30g) cocoa powder

For the Topping

  • 2 cups (480ml) heavy cream
  • 1/2 cup (62g) icing/powdered sugar
  • 1/4 cup (30g) cocoa powder
  • 1 teaspoon vanilla extract

Instructions

For the Cake

  1. Preheat the oven to 180C/350F/Gas 4, and grease a 13x9-inch pan. Set aside.
  2. Whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  3. In a separate large bowl, whisk together the eggs. Add the sugar, and whisk until combined. Add the vanilla extract, butter, and yogurt, and whisk until combined.
  4. Gradually fold in the dry ingredients.
  5. Pour the batter into the prepared pan, and spread out evenly. Bake for 25 - 30 minutes, or until a toothpick inserted into the centre comes out clean.
  6. While the cake is still warm, poke holes all over the top of the cake using a fork.

For the Milk Mixture

  1. In a large measuring jug, whisk together the milk, condensed milk, evaporated milk, and cocoa powder until combined.
  2. Slowly pour the milk mixture over the entire cake. Allow the cake to cool completely.
  3. Optional, but recommended: Cover and refrigerate for at least 1 hour or overnight to allow the cake to soak up the milk mixture.

For the Topping

  1. Using a handheld or stand mixer fitted with the whisk attachment, whip the heavy cream until it starts to thicken.
  2. Add the icing sugar, cocoa powder, and vanilla, and whip until medium to stiff peaks form.
  3. Spoon the whipped cream onto the cake and spread out evenly. Garnish with chocolate shavings, if desired.

Notes

*Make your own cake flour! Measure out 1 and 3/4 cups (218g) of plain/all-purpose flour, remove 3 tablespoons, and replace with 3 tablespoons of cornflour/cornstarch. Sift well.

Leftover cake can be stored, covered tightly, in the fridge for up to 3 - 4 days.

This cake can also be covered tightly and frozen for up to 3 months. Thaw overnight before adding the milk mixture and topping.

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Nutrition Information:
Yield: 12 servings Serving Size: 1 serving
Amount Per Serving: Calories: 637Total Fat: 35gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 146mgSodium: 305mgCarbohydrates: 71gFiber: 2gSugar: 51gProtein: 13g

Nutrition information isn’t always accurate.

Did you make this recipe?

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