Chocolate Tres Leches Cake

Chocolate Tres Leches Cake is a rich, coffee-kissed chocolate sponge soaked in a dreamy blend of three milks, then topped with clouds of vanilla whipped cream. This isn’t just cake, it’s a celebration on a plate. It’s surprisingly easy to make, feeds a crowd beautifully, and tastes even better the next day when all those gorgeous flavors have had time to mingle in the fridge.

Love More Dessert Recipes? Try My Dark Chocolate Cake Recipe or this Chocolate Pound Cake next.

Why You’ll Love This Recipe

• Unbelievably moist and decadent — the tres leches soak transforms ordinary cake into something magical and almost custard-like
• Perfect make-ahead dessert — actually gets better as it sits, making it ideal for parties, potlucks, or busy weekends
• Deep chocolate flavor with a hint of coffee — the cocoa and coffee combo creates rich, sophisticated taste that’s never too sweet
• Feeds a crowd without the fuss — one 9×13 pan serves 12-15 people, and everyone always asks for the recipe
• Nostalgic and comforting — it’s like a hug from your abuela, even if you never had one who baked

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Ingredients You’ll Need

For the Cake (Chocolate Sponge):

• 1 ¾ cups all-purpose flour (about 220-230 g) — the foundation of our tender sponge
• ¾ cup unsweetened cocoa powder (about 75-80 g) — use good quality for the deepest chocolate flavor
• 1 teaspoon baking powder
• 2 teaspoons baking soda — this helps create that airy, absorbent texture
• 1 teaspoon salt
• 1 cup granulated sugar
• 1 cup buttermilk — or substitute whole milk with a splash of lemon juice
• ½ cup vegetable oil — keeps the cake moist; canola or melted coconut oil work too
• 2 large eggs, room temperature — they mix in more smoothly when they’re not cold
• 1 teaspoon vanilla extract
• 1 cup freshly brewed strong hot coffee — or hot water if you prefer, though coffee deepens the chocolate

For the Tres Leches Milk Soak:

• 1 (14-ounce) can sweetened condensed milk — the sweet, creamy heart of the soak
• 1 (12-ounce) can evaporated milk — adds body without being too heavy
• ¾ cup heavy cream — you can use whole milk or half-and-half for a lighter version

For the Whipped Topping:

• 1 cup heavy whipping cream, very cold — straight from the fridge is best
• 2-3 tablespoons granulated or powdered sugar, to taste
• 1 teaspoon vanilla extract
• Optional: chocolate shavings or cocoa powder for garnish — because presentation matters!

Why These Ingredients Work

The magic of this cake starts with a light, airy chocolate sponge that’s designed to be a little on the thin side when you mix it. Don’t worry—that’s exactly what you want! A thinner batter creates a more porous cake that soaks up all that gorgeous milk mixture like a dream. The combination of baking powder and baking soda gives you the perfect rise and creates all those little air pockets that will cradle the tres leches soak.

Hot coffee might seem like an odd addition, but trust me on this one. It doesn’t make the cake taste like coffee—instead, it amplifies the chocolate flavor and adds a subtle depth that makes people wonder what your secret is. Buttermilk adds tang and tenderness, while the oil keeps everything moist without being greasy.

The tres leches soak itself is where the real magic happens. Sweetened condensed milk brings sweetness and silky texture, evaporated milk adds creaminess without overwhelming richness, and heavy cream ties it all together with luxurious body. When these three milks combine and soak into that chocolate sponge, you get something that’s almost pudding-like in the best possible way—soft, creamy, and absolutely irresistible.

Essential Tools and Equipment

• 9×13-inch baking pan — glass or metal both work beautifully
• Large mixing bowls (at least 2) — one for dry, one for wet ingredients
• Whisk or electric mixer — for combining and for whipping that cream
• Fork or wooden skewer — essential for poking holes so the cake can drink up all that milk
• Measuring cups and spoons — baking is all about the right proportions
• Plastic wrap or aluminum foil — for covering while the cake chills
• Chilled metal bowl (optional but helpful) — for whipping cream

Step-by-Step Instructions

Step 1: Preheat & Prepare Your Pan

Preheat your oven to 350°F (175°C) and position a rack in the center. Generously grease your 9×13-inch baking pan with butter or non-stick spray, then give it a light dusting of flour (or cocoa powder for extra chocolate points).

Step 2: Mix Your Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar until everything is evenly distributed and there are no cocoa lumps.

Step 3: Combine the Wet Ingredients

In another bowl or large measuring cup, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, and that cup of hot coffee (or hot water). The mixture might look a little odd at first, but keep whisking until it’s smooth and combined. The warmth of the coffee helps everything blend together beautifully.

Step 4: Bring It All Together

Pour your wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined.

Step 5: Bake to Perfection

Pour the batter into your prepared pan and gently smooth the top with a spatula. Slide it into your preheated oven and bake for 30-35 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs clinging to it.

Step 6: Cool (But Not Completely!)

Remove the cake from the oven and let it cool for about 10 minutes. You want it warm but not scorching hot, this is the perfect temperature for soaking. While it’s cooling, this is your chance to prepare the milk mixture.

Step 7: Prepare the Tres Leches Soak

In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, and heavy cream until completely smooth and combined.

Step 8: Poke and Soak

Using a fork or wooden skewer, poke holes all over the surface of the warm cake. These are the pathways for all that milky goodness to travel deep into your cake. Now, slowly and evenly pour the milk mixture over the entire cake, allowing it to absorb as you go.

Step 9: Chill and Let the Magic Happen

Cover the cake tightly with plastic wrap or aluminum foil and refrigerate for at least 2 hours. But here’s my secret: if you can wait 4-6 hours or even overnight, you’ll be rewarded with an even more luscious, thoroughly soaked cake.

Step 10: Whip Up Your Topping

Just before you’re ready to serve, make your whipped cream. In a chilled bowl, combine the cold heavy whipping cream, sugar, and vanilla extract. Whip with an electric mixer (or a whisk and some determination) until soft to medium peaks form.

Step 11: Top and Garnish

Spread or pipe that gorgeous whipped cream over your chilled, soaked cake. If you’re feeling fancy, add chocolate shavings with a vegetable peeler or dust the top with a little cocoa powder through a fine-mesh sieve. It’s like putting the final bow on a gift.

Step 12: Slice and Serve

Use a sharp knife to cut clean slices, wipe the knife between cuts for the prettiest presentation. Serve cold or slightly chilled.

You Must Know

The single most important thing about this recipe is patience. After you pour that milk mixture over the cake, you might panic a little seeing all that liquid sitting on top. Don’t worry! As the cake chills, it will absorb every last drop, transforming into that signature tres leches texture. If you try to serve it too soon, you’ll miss out on the full experience. Give it time to work its magic in the refrigerator.

Also, room temperature eggs make all the difference. Cold eggs don’t incorporate as smoothly into the batter and can create a slightly denser texture. Just set them out on the counter 30 minutes before you start baking, or place them in a bowl of warm water for 5 minutes in a pinch.

Personal Secret: I always make my chocolate tres leches the night before I plan to serve it. Not only does this save me time on the day of a gathering, but the overnight soak creates an even more luxurious, evenly moistened cake.

Pro Tips & Cooking Hacks

• Use good quality cocoa powder — it makes a noticeable difference in flavor; Dutch-process cocoa creates an extra-deep, dark chocolate taste
• Don’t skip the coffee — even if you’re not a coffee drinker, it enhances the chocolate without adding coffee flavor; hot water works, but coffee is better
• Poke generously — I’m talking 50+ holes; the more holes, the better the soak distribution and the more evenly moist your cake will be
• Pour slowly and evenly — take your time with the milk mixture, working in sections to ensure every part of the cake gets its fair share
• Keep everything cold for the whipped cream — pop your mixing bowl and beaters in the freezer for 10 minutes before whipping; cold equipment = better, more stable whipped cream
• Make it bakery-beautiful — pipe the whipped cream with a star tip instead of spreading it for an impressive presentation that takes just minutes
• Avoid over-baking — this cake should be tender and moist even before the soak; an overbaked cake won’t absorb the milk mixture as well

Flavor Variations & Suggestions

If you’re feeling adventurous, this recipe is wonderfully flexible. For a mocha version, add 1-2 tablespoons of instant espresso powder to your milk soak—it creates an incredible coffee-chocolate combination that adults especially love. You can also stir in a tablespoon of Kahlúa or coffee liqueur to the tres leches mixture for an adults-only treat at evening gatherings.

Want to play with texture? Fold some mini chocolate chips into the batter before baking for little pockets of melted chocolate surprise. Or add a teaspoon of cinnamon to the dry ingredients along with a pinch of cayenne for a Mexican hot chocolate vibe that’s subtle but sophisticated.

For a lighter version, swap the heavy cream in the soak for whole milk or half-and-half. You’ll lose a bit of richness, but the cake will still be beautifully moist and delicious. Some folks like to drizzle dulce de leche or chocolate syrup over each slice when serving, which adds another layer of decadence. And if you want to make it extra special for a birthday or celebration, press chocolate sandwich cookies into the whipped cream topping or add fresh berries for a pop of color and brightness.

Make-Ahead Options

This is one of those magical desserts that not only tolerates being made ahead but actually benefits from it. You can bake the cake, soak it with the tres leches mixture, and refrigerate it up to 2 days before you plan to serve it. Just hold off on adding the whipped cream topping until a few hours before serving to keep it fresh and fluffy.

If you want to get even more ahead, you can bake the cake itself, let it cool completely, wrap it tightly in plastic wrap, and freeze it for up to a month. When you’re ready to use it, thaw it in the refrigerator overnight, then proceed with poking holes and adding the milk soak as directed.

The whipped cream topping is best made fresh on the day you’re serving, but if you stabilize it with a tablespoon of powdered sugar and a little gelatin (or use stabilized whipped cream), it will hold up for a day or two. For parties, I often prepare the soaked cake 24 hours in advance and just whip the cream while guests are arriving—it takes five minutes and guarantees the freshest, fluffiest topping.

What to Serve With Chocolate Tres Leches Cake

This cake is rich and satisfying enough to stand on its own, but it’s absolutely gorgeous served alongside a steaming cup of Mexican hot chocolate or a robust dark-roast coffee. The slight bitterness of coffee balances the sweetness of the cake perfectly and makes each bite feel even more indulgent.

For a full dessert spread at parties, I love pairing this with fresh berries—strawberries, raspberries, or sliced mango add a bright, fruity contrast that cuts through the richness. A scoop of vanilla ice cream or dulce de leche ice cream on the side never hurts either, especially if you’re serving this at a summer gathering.

If you’re making this for a special dinner, serve it after lighter main courses like grilled fish tacos, citrus-marinated chicken, or a fresh summer salad. The cake is decadent enough that you’ll want to keep the rest of the meal on the lighter side so everyone has room for a generous slice.

Allergy Information

This cake contains several common allergens: wheat (flour), dairy (milk products and butter), and eggs. For those with dairy sensitivities, you can experiment with coconut cream in place of heavy cream and dairy-free condensed and evaporated milk alternatives, though the flavor and texture will be slightly different. I’ve heard of people having success with this approach, though I haven’t tested it personally.

For a gluten-free version, substitute a good quality 1-to-1 gluten-free flour blend for the all-purpose flour. Make sure your baking powder and baking soda are certified gluten-free as well. The texture might be slightly different—perhaps a touch more delicate—but it should still work beautifully.

Unfortunately, this particular recipe is challenging to make egg-free since the eggs provide essential structure to the sponge cake. If you have an egg allergy, you might have better luck with a tres leches recipe that starts with a box cake mix that’s formulated to work with egg replacers, then proceed with the milk soak and topping as directed here.

Storage & Reheating

Store your chocolate tres leches cake covered in the refrigerator—it must stay cold because of all that milk. Properly stored, it will keep beautifully for 3-4 days, though in my experience, it rarely lasts that long! The cake actually continues to improve through day two or three as the flavors meld and develop.

Cover the pan tightly with plastic wrap or aluminum foil, or if you’ve already cut into it, press plastic wrap directly onto the cut surfaces to prevent them from drying out. The whipped cream topping will hold up for a day or two, but it’s always freshest on the first day.

This is one dessert you don’t want to reheat—it’s meant to be served cold or at cool room temperature. If anything, let it sit out for just 10-15 minutes before serving to take the chill off slightly, but it should still be cold to really enjoy that refreshing, creamy texture.

You can freeze individual slices wrapped very tightly in plastic wrap and then foil for up to a month, though the whipped cream topping may weep a bit when thawed. For best results, freeze the cake without the whipped cream and add fresh topping after thawing.

Questions I Get Asked A Lot

Can I make this without coffee?

Yes! Simply substitute hot water for the coffee. The coffee enhances the chocolate flavor without making the cake taste like coffee, but hot water will still give you a beautifully moist, delicious cake. If you do use water, consider adding an extra ½ teaspoon of vanilla extract to boost the flavor.

Why is my cake not absorbing all the milk?

This usually happens if the cake is completely cooled before you add the milk mixture, or if you didn’t poke enough holes. The cake should still be slightly warm when you soak it, and you need lots and lots of holes—don’t be shy! If your cake seems resistant, poke more holes and give it time.

Can I use a different size pan?

You can, but you’ll need to adjust the baking time. An 8×8-inch pan will give you a thicker cake that needs 35-40 minutes of baking time and will yield fewer servings. Two 9-inch round pans work beautifully for a layered presentation—just reduce baking time to 25-30 minutes and soak each layer separately.

Help! My whipped cream is runny or separated.

This happens when the cream isn’t cold enough or is over-whipped. Make sure your cream, bowl, and beaters are all very cold—I pop mine in the freezer for 10 minutes before starting. Whip just until soft to medium peaks form; it should be thick but still smooth and spreadable.

Can I use milk chocolate cocoa instead of unsweetened?

I don’t recommend it for this recipe. Milk chocolate cocoa is much sweeter and would throw off the balance of the cake, making it too sweet when combined with the tres leches soak. Stick with unsweetened cocoa powder for the best results.

💬 Tried this recipe? I’d love to hear how it turned out! Leave a comment and rating below