This is the kind of dessert you make when you want something impressive but still easy to pull off. Chocolate tres leches cake bakes up as a simple chocolate sheet cake, then gets transformed with a sweet milk soak and a soft chocolate whipped topping that turns every slice into something special.
Why You'll Love This Recipe
- Deep chocolate flavor thanks to bloomed cocoa powder
- Soaked with a sweet chocolate milk mixture for extra richness
- Soft, tender cake that holds up beautifully to the milks
- Easy to make ahead and serve chilled
- Perfect for gatherings, potlucks, and celebrations
Ingredients (With Notes)
Cake
- Unsweetened cocoa powder - Bloomed with boiling water to deepen the chocolate flavor
- Boiling water - Activates the cocoa for a richer taste
- All-purpose flour - Spoon and level for best results
- Baking powder & baking soda - Helps the cake rise evenly
- Salt - Balances the sweetness
- Oil - Keeps the cake moist
- Granulated sugar - Sweetens and helps create a tender crumb
- Eggs - Room temperature works best
- Vanilla extract - Adds warmth to the chocolate flavor
- Buttermilk - Keeps the cake soft and tender
Milk Mixture
- Evaporated milk - Adds creaminess without heaviness
- Sweetened condensed milk - Sweet and rich
- Chocolate milk - Brings the chocolate flavor into every bite
Chocolate Whipped Cream
- Heavy whipping cream - Cold for best whipping
- Powdered sugar - Lightly sweetens
- Unsweetened cocoa powder - Chocolate flavor without extra sweetness
- Vanilla extract - Rounds everything out
Instructions
Make the Cake
Preheat your oven to 350°F. In a small heat-safe bowl, whisk together the cocoa powder and boiling water until smooth. Set it aside to bloom.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, use an electric mixer to beat the oil and sugar until fluffy.
Add the eggs and vanilla and mix just until incorporated. Pour in the bloomed cocoa mixture and mix again.
Add the dry ingredients and begin mixing.
Once the batter thickens, pour in the buttermilk and mix until smooth. The batter should be thick but pourable.
Pour the batter into an ungreased 9×13 baking dish and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
Once cooled, use a fork to poke holes all over the cake.
Add the Milks
Whisk together the evaporated milk, sweetened condensed milk, and chocolate milk.
Slowly pour the mixture evenly over the cake.
Cover and refrigerate for at least 2 hours, or until the cake has absorbed the milk mixture.
Make the Chocolate Whipped Cream
In a large bowl, beat the heavy whipping cream, powdered sugar, cocoa powder, and vanilla until stiff peaks form. Spread evenly over the chilled cake.
Dust with extra cocoa powder if desired and serve cold.
Tips & Notes
- Blooming the cocoa powder makes a noticeable difference in chocolate flavor, so don't skip that step
- Do not grease the pan. The cake needs to cling to the sides to absorb the milk properly
- For homemade chocolate milk, mix whole milk with chocolate syrup to taste
- Mini chocolate chips or chocolate shavings make a great optional topping
FAQs
Chocolate milk adds extra flavor, but you can make your own with milk and chocolate syrup if needed.
Yes. This cake is even better after chilling for several hours, making it perfect for make-ahead desserts.
Chilling allows the milk mixture to fully soak into the cake and helps the whipped topping set.
Storage & Freezing
Refrigerator:
Cover and store in the fridge for up to 3 days.
Freezer:
For best results, freeze the cake before adding the milk mixture and whipped cream. Wrap tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight, then add the milks and topping before serving.
Serving Suggestions
- Serve straight from the fridge for the best texture
- Add fresh berries for a little contrast
- Pair with coffee or espresso for a perfect dessert moment
Other Similar Recipes
Recipe
Chocolate Tres Leches Cake
Ingredients
Cake:
- ¾ cup unsweetened cocoa powder
- 1 cup boiling water
- 2 cups all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup oil
- 1 ⅔ cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
Milks:
- 12 ounce can evaporated milk
- 14 ounce can condensed milk
- 1 cup chocolate milk
Chocolate Whipped Cream:
- 1 ½ cups heavy whipping cream cold
- ½ cup powdered sugar
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
Instructions
For the Cake:
- Preheat oven to 350°F. In a small, heat-proof bowl, whisk together the cocoa powder and boiling water until combined. Set aside to let the cocoa powder bloom.
- In a separate medium bowl, whisk the flour, baking powder, baking soda, and salt together. Set the bowl aside.
- Use an electric mixer to mix the oil in sugar in a large bowl until fluffy. Add the eggs and vanilla extract and mix until the eggs are just incorporated. Mix in the cocoa and water mixture, then pour in the dry ingredients and continue mixing.
- When the batter starts to get thick, pour in the buttermilk and mix until the batter is smooth. It should be thick and liquid.
- Pour the batter into a non-greased, 9×13 baking dish or pan and bake for 35-40 minutes or until a toothpick inserted in the middle of the cake comes out clean. Let the cake cool to room temperature.
- Once the cake has cooled, use a fork to prick holes all around the cake.
Milks:
- Whisk the evaporated milk, condensed milk, and chocolate milk in a large bowl until combined. Pour the mixture over the cake, then cover with plastic wrap. Store in the refrigerator for at least 2 hours or until the milk mixture has been absorbed into the cake completely.
Chocolate Whipped Cream:
- Beat the heavy whipping cream, powdered sugar, cocoa powder, and vanilla extract in a large bowl until stiff peaks form. Spoon the whipped cream over the cake, and spread it out evenly.
- Dust the cake with extra cocoa powder, if desired, and serve chilled. Keep in the refrigerator for up to 3 days.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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