A decadent twist on the classic tres leches, this chocolate version combines rich cocoa flavors with the signature three-milk soak for an irresistibly moist and indulgent dessert that’s perfect for special occasions or whenever you’re craving something truly spectacular.
Why You’ll Love This Recipe
This Chocolate Tres Leches Cake elevates the beloved classic with deep chocolate notes while maintaining that signature ultra-moist texture. The combination of three milks creates a cake that’s somehow both substantial and light at the same time. It’s impressive enough for celebrations but simple enough to make any day feel special. The contrast between the rich chocolate cake and the sweet milk mixture creates a harmonious balance that chocolate lovers and tres leches enthusiasts will both appreciate. Plus, it can be made ahead of time, actually improving as it sits in the refrigerator and absorbs all those delicious milks.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour forms the sturdy foundation of this cake, providing structure while still allowing for a tender crumb that will soak up the milk mixture beautifully.
Unsweetened cocoa powder is the star ingredient that transforms traditional tres leches into this chocolate version. It adds rich depth and that unmistakable chocolate flavor without making the cake overly sweet.
Baking powder and baking soda work as leavening agents to ensure your cake rises properly and has the perfect light texture needed to absorb the milk mixture.
Salt enhances all the flavors in the cake, particularly the chocolate, and balances the sweetness. Don’t skip this humble but crucial ingredient.
Granulated sugar sweetens the cake and helps create a tender texture by incorporating air when creamed with the butter.
Butter brings richness and moisture to the cake base. Make sure it’s properly softened (but not melted) for the best creaming results with sugar.
Eggs provide structure, stability, and richness to the cake. They act as binding agents while adding a subtle richness that complements the chocolate.
Vanilla extract enhances the chocolate flavor with its aromatic qualities. Even though this is a chocolate dessert, vanilla is crucial for depth of flavor.
Buttermilk adds tanginess and moisture to the cake batter. Its acidity also helps activate the baking soda, resulting in a tender crumb.
Heavy cream is part of the tres leches mixture that will soak into your cake, adding richness and a silky mouthfeel.
Evaporated milk is more concentrated than regular milk, providing richness without excess liquid that might make the cake soggy rather than pleasantly moist.
Sweetened condensed milk brings thickness and sweetness to the soaking mixture, creating that distinctive tres leches flavor profile and glossy finish.
Whipped cream serves as the perfect light topping, providing a cloud-like contrast to the dense, milk-soaked cake beneath.
Directions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a bowl, combine flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, cream together butter and sugar. Add eggs one at a time, followed by vanilla extract.
- Gradually add the dry ingredients in alternating batches with the buttermilk, mixing gently after each addition.
- Pour the batter into the prepared dish and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Once baked, let the cake cool for 10 minutes before poking holes all over the surface with a fork.
- In a separate bowl, combine the heavy cream, evaporated milk, and sweetened condensed milk.
- Pour the milk mixture evenly over the cooled cake and let it soak for 30 minutes.
- Top with whipped cream before serving.
Servings and Timing
This Chocolate Tres Leches Cake serves 12 people generously. The preparation takes approximately 15 minutes, while baking time is around 35 minutes. You’ll need to allow an additional 40 minutes for cooling and soaking, bringing the total time to about 1 hour and 30 minutes. Each serving contains approximately 480 calories, making it a decadent but worthwhile treat.
Variations
Berry-Topped Chocolate Tres Leches: Add fresh strawberries, raspberries, or blackberries on top of the whipped cream for a fruity contrast to the rich chocolate.
Mexican Chocolate Version: Add 1-2 teaspoons of ground cinnamon and a pinch of cayenne pepper to the dry ingredients for a spiced chocolate cake inspired by Mexican chocolate flavors.
Coffee-Infused: Replace ¼ cup of the buttermilk with strong brewed coffee or espresso to enhance the chocolate flavor with subtle coffee notes.
Coconut Chocolate Tres Leches: Substitute coconut milk for the heavy cream in the milk mixture and sprinkle toasted coconut flakes over the whipped cream topping.
Storage/Reheating
This Chocolate Tres Leches Cake actually improves with time as the milks fully absorb into the cake. Store it covered in the refrigerator for up to 4 days. The cake should always be refrigerated due to the dairy content.
For the best flavor and texture, remove the cake from the refrigerator about 15-20 minutes before serving to take the chill off. This isn’t a cake that requires reheating – in fact, it’s traditionally served cold or at cool room temperature.
If you want to make it ahead for an event, you can bake the cake base up to a day in advance, then add the milk mixture and refrigerate overnight before topping with fresh whipped cream just before serving.
For longer storage, you can freeze the plain baked cake (before adding the milk mixture) for up to 3 months. Thaw completely before proceeding with the milk soak.
FAQs
Why is my cake not absorbing the milk mixture?
The key is to poke enough holes in the cake while it’s still warm. Use a fork, skewer, or even the handle of a wooden spoon to create channels for the milk to seep into. Also, make sure your cake isn’t overbaked, as a drier cake will have more difficulty absorbing liquid.
Can I make this recipe ahead of time?
Absolutely! This cake actually gets better after sitting in the refrigerator for 24 hours as the flavors meld and the milk mixture fully absorbs. Just add the whipped cream topping shortly before serving for the freshest presentation.
Is tres leches cake supposed to be soggy?
Not soggy, but definitely very moist. The cake should be saturated with the milk mixture but still maintain its structure. If it’s falling apart, you may have added too much liquid or not used a cake with enough structure to hold it.
Can I use a boxed cake mix instead of making the cake from scratch?
Yes, you can use a chocolate boxed cake mix as a shortcut. Just prepare it according to package directions, then proceed with poking holes and adding the milk mixture as directed in this recipe.
How do I know when I’ve added enough of the milk mixture?
You should use all of the milk mixture specified in the recipe. It might look like too much at first, but the cake will absorb it as it sits. Pour it slowly and evenly across the entire surface, pausing occasionally to let it soak in if needed.
Can I make this cake without dairy?
While traditional tres leches is dairy-heavy by definition, you can make a dairy-free version using plant-based butter, coconut cream, and dairy-free condensed and evaporated milk alternatives. The flavor profile will be different but still delicious.
Why did my cake sink in the middle?
This could happen if the cake was underbaked, if you opened the oven door too early during baking, or if your leavening agents (baking powder/soda) were old. Make sure to test for doneness with a toothpick and allow the cake to bake completely.
Do I have to use buttermilk in the cake batter?
While buttermilk gives the best flavor and texture, you can substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk and letting it sit for 5 minutes before using.
Can I add chocolate chips to the cake batter?
Yes! Fold in ½-¾ cup of semi-sweet chocolate chips to the batter for extra chocolate pockets throughout the cake. The chips may sink somewhat due to the moisture of the cake, creating a delightful chocolate layer near the bottom.
Conclusion
This Chocolate Tres Leches Cake brings together the best of both worlds: the irresistible moisture of traditional tres leches and the deep satisfaction of chocolate cake. What makes this dessert truly special is how it transforms over time, becoming even more flavorful as it rests in the refrigerator. The balance of rich chocolate cake soaked in sweet milks and topped with light whipped cream creates a textural experience that’s hard to match in other desserts. Whether you’re serving it at a celebration or simply treating yourself to something special, this cake is bound to create memorable moments around your table. Each forkful delivers that perfect harmony of flavors that makes tres leches cakes so beloved worldwide, with the added dimension of chocolate that makes this version uniquely crave-worthy.
Print
Chocolate Tres Leches Cake Dream
A rich and moist Chocolate Tres Leches Cake soaked in a delicious milky mixture and topped with whipped cream.
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup heavy cream
- 1/2 cup evaporated milk
- 1/2 cup sweetened condensed milk
- 1/2 cup whipped cream for topping
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a bowl, combine flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, cream together butter and sugar. Add eggs one at a time, followed by vanilla extract.
- Gradually add the dry ingredients in alternating batches with the buttermilk, mixing gently after each addition.
- Pour the batter into the prepared dish and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Once baked, let the cake cool for 10 minutes before poking holes all over the surface with a fork.
- In a separate bowl, combine the heavy cream, evaporated milk, and sweetened condensed milk.
- Pour the milk mixture evenly over the cooled cake and let it soak for 30 minutes.
- Top with whipped cream before serving.
Notes
- Ensure the cake is completely cooled before pouring the milk mixture for better absorption.
- You can refrigerate the cake for a few hours for a chilled version.
- Optional toppings include chocolate shavings or cocoa powder dusting for an extra chocolatey touch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 95 mg
