The Best Chocolate Tres Leches Cake Recipe: Sofie’s Decadent & Easy Milk Cake
Indulge in Sofie’s perfectly moist and incredibly decadent Chocolate Tres Leches Cake. This recipe takes the classic Latin American dessert and infuses it with rich cocoa, soaked in three kinds of chocolate milk, and topped with a fluffy chocolate whipped cream. Tested over 9 times for perfection, it’s an easy-to-follow recipe that will become a family favorite.
- Prep Time: 35
- Cook Time: 32
- Total Time: 5h 37m
- Yield: 10 servings
- Category: Dessert, Cake
- Method: Baking, No-Bake Frosting
- Cuisine: Latin American, American
Ingredients
300g Granulated White Sugar
180g Plain Flour
1/2 Tsp Baking Soda
1/4 Tsp Salt
1/2 Tsp Instant Espresso Powder
75g Cocoa Powder (for cake batter)
4 Eggs
245g Whole Milk (for chocolate mixture)
1 Tsp Vanilla Extract (for cake batter)
145g Vegetable Oil
395g Sweetened Condensed Milk
120g Heavy Cream (for milk soak)
250g Evaporated Milk
2 Tbsp Cocoa Powder (for milk soak)
480g Heavy Cream (for whipped cream)
100g Caster Sugar
3 Tbsp Cocoa Powder (for whipped cream)
2 Tsp Vanilla Extract (for whipped cream)
About 50g Chocolate Shavings for topping
Instructions
1. Preheat the oven to 160°C (325°F). Lightly grease a 9×13 inch pan with non-stick cooking spray and set aside.
2. In a medium mixing bowl, pour in the flour, sugar, baking soda, salt, and espresso powder. Whisk together until combined with no lumps and set aside.
3. Place the chocolate and 75g cocoa powder into a heatproof bowl. Microwave the 245g milk in a separate microwavable bowl until just boiling.
4. Pour the boiling milk over the chocolate and cocoa powder, then allow it to sit for a minute.
5. Mix the mixture together until the chocolate melts and looks like a rich chocolate sauce. Allow to cool slightly.
6. Whisk in the oil, eggs, and 1 Tsp vanilla extract until it looks smooth.
7. Pour the wet ingredients into the dry ingredients, then using a spatula, fold the mixture together until combined. Be careful not to overmix.
8. Scrape the batter into the prepared cake pan and gently tap the pan on the kitchen counter to remove any air bubbles. Bake for 30-35 minutes, rotating the cake halfway for even baking. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
9. Allow the cake to cool in the pan for at least 30 minutes.
10. In a medium bowl, combine the sweetened condensed milk, 120g heavy cream, evaporated milk, and 2 Tbsp cocoa powder. Whisk until well combined and smooth.
11. Poke the cooled cake all over using a fork while it is slightly warm, ensuring you reach the bottom of the pan.
12. Slowly pour the milk mixture evenly over the cake, allowing it to soak in.
13. Tightly cover the cake with plastic wrap. Refrigerate for a minimum of 4 hours to overnight. This step is crucial for the cake to fully absorb the milk and develop its characteristic moist texture.
14. In a medium mixing bowl, beat together the remaining 480g heavy cream, caster sugar, 3 Tbsp cocoa powder, and 2 Tsp vanilla extract until medium peaks form. Be careful not to overbeat, or it will turn grainy.
15. Evenly spread the chocolate whipped cream over the chilled cake. Top with chocolate shavings and enjoy!
Notes
For the best results, use good quality cocoa powder. Dutch-processed cocoa will give a darker, richer chocolate flavor. For an extra touch of flavor, you can add a pinch of cinnamon to the cake batter to complement the chocolate. This cake tastes even better the next day once the milk has fully permeated the cake, so it’s a perfect make-ahead dessert!