This moist Chocolate Tres Leches Cake is a delicious twist on the classic Mexican dessert! Soaked in a signature three milk mixture and topped with homemade chocolate whipped cream, it’s great for any celebration, including Cinco de Mayo, Christmas, and New Years!
This post is sponsored by Pete and Gerry’s Organic Eggs. All opinions expressed here are my own.
If you love the classic Mexican tres leches cake (or “three milks cake” in English), then you’re going to love this chocolate version! (I also have a pumpkin tres leches cake and an apple tres leches cake!)
This popular Mexican dessert consists of a delicious chocolate cake soaked in a mixture of three milks and topped with chocolate whipped cream. It’s creamy yet light and airy, chocolaty without being overly rich, and extremely easy to make!
It’s my go-to cake to make for any celebration, including the holidays when everyone is wanting a little bite of something special.
Ingredients You’ll Need
To make the moist chocolate cake, you’ll need all-purpose flour, unsweetened cocoa powder, granulated sugar, vegetable oil, milk, baking soda, baking powder, ground cinnamon, and (my personal favorite!) Pete and Gerry’s Organic Eggs.
I’m a huge fan of Pete and Gerry’s and have been eating their eggs for a few years now because they’re so high quality. Not only are they USDA Certified Organic and Certified Humane Free Range, but the flavor is so much better than any other store-bought eggs I’ve ever had, and the color of their yolks is always so vibrant! I can’t recommend them enough.
To make the signature three milks mixture, you’ll need:
- milk (either 2% or whole)
- sweetened condensed milk
- evaporated milk
Some recipes call for heavy cream instead of regular milk, but I prefer using regular milk since I’m already using heavy cream in the whipped topping.
How to Make Chocolate Tres LEches Cake
Make the cake batter by first combining all the dry ingredients (flour, sugar, cocoa powder, salt, cinnamon, baking powder, and baking soda) and then whisking in the wet (milk, oil, and vanilla extract).
Pour the batter into a greased 9×13-inch pan and bake in the oven for 30 minutes.
Then using a wooden skewer or the tines of a large fork, poke holes all over the cake. This will give the three milks mixture plenty of places to go and soak in.
Next, make the three milks mixture by combining milk, sweetened condensed milk, and evaporated milk.
Pour it over the entire cake as evenly as possible so that every part of the cake gets some of the liquid. Cover and refrigerate the cake for at least 2 hours so that it can cool completely.
Next, make the chocolate whipped cream by beating together heavy cream, sugar, vanilla extract, and cocoa powder until fluffy. Then cover and refrigerate until the cake is ready.
I used a handheld electric mixer to make the whipped cream, but you could also use a stand mixer if you prefer.
Once the cake has completely cooled, spread the whipped cream all over the top of the cake, garnish with chocolate shavings, and serve!
make ahead and Storage
This cake can be made up to 3 days ahead of time and stored in the fridge until ready to serve. However, I recommend leaving the whipped topping off until right before serving.
Cover and refrigerate any leftover cake for up to 4 days.
For the cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 pinch kosher salt
- 3 cup milk, divided (2% or whole)
- 1/2 cup vegetable oil
- 2 large Pete and Gerry's Organic Eggs
- 2 teaspoons vanilla extract
- 8 ounces sweetened condensed milk
- 6 ounces evaporated milk
For the whipped topping
- 1 cup heavy cream
- 1 1/2 tablespoon granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1/4 teaspoon vanilla extract
- chocolate shavings, for garnish
- Preheat the oven to 350°F. Coat a 9×13-inch pan with cooking spray, olive oil, or butter. Set aside.
- In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, and salt. Stir to combine.
- Add 2 cups of milk, the vegetable oil, eggs, and vanilla extract. Whisk together until well combined and smooth.
- Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Set aside to cool for 10 minutes while you make the three milk mixture.
- In a medium bowl, add the remaining 1 cup of milk, the sweetened condensed milk, and evaporated milk. Whisk together to combine.
- Using a knife or a spatula, gently unstick the sides of the cake from the pan. Then, poke holes all over the cake using a skewer or a large fork.
- Gradually pour the three milk mixture over the cake. Cover and refrigerate for at least two hours to let the cake fully cool and absorb the liquid.
- While the cake cools, make the whipped topping. In a large bowl, add the heavy cream, sugar, cocoa powder, and vanilla extract.
- Beat on high speed using a handheld or stand mixer until soft peaks form. Cover and refrigerate until ready to use.
- When the cake has cooled completely, top with the whipped topping and garnish with chocolate shavings, if desired.
- Make ahead: This cake can be made up to 3 days ahead of time and stored in the fridge until ready to serve. However, I recommend leaving the whipped topping off until right before serving.
- Storage: Cover and refrigerate any leftover cake for up to 4 days.