Chocolate Tres Leches Cake

2 mins read

This Chocolate Tres Leches Cake is a fun and flavorful twist on the classic! A light and airy chocolate sponge cake is soaked in a chocolate three milk mixture and topped with swirls of chocolate whipped cream.


Why we love this Chocolate Tres Leches Cake

This easy to make chocolate cake is perfect for serving up at birthday parties or Cinco de Mayo. It’s also a wonderful complement to your favorite Mexican over Tex Mex dinner. This chocolate version is a take on our Classic Tres Leches cake, which always receives rave reviews!

  • Texture: airy sponge cake with just the right amount of milks leave you with a moist, tender cake that isn’t soggy.
  • Flavor: we’re incorporating chocolate at every level of this cake recipe to leave no doubt in your taste buds that this is a chocolate cake! From the cake to the milks to the whipped cream topping and the garnish on top.

Ingredients Needed


One of the highlights of this recipe is the airy sponge cake. This cake is extra airy to help it soak in all the milks that will be poured over the top. Whipping the egg whites is crucial to obtaining the perfect texture to this cake!

  • All purpose flour
  • White sugar
  • Dutch Process Cocoa Powder
  • Baking Powder
  • Milk
  • Vanilla
  • Eggs

Whats in the signature 3 milk mixture?

This cake is called Tres Leches due to the signature 3 milk mixture that is poured over the top! While you will see recipes call for different types of milks, the classic combination is made of:

  • Sweetened Condensed Milk
  • Evaporated Milk
  • Heavy Cream

And for this particular cake we are adding some of the cocoa powder to make a dreamy chocolate milk.


Chocolate Whipped Cream Topping

The cake is topped with decadent luscious swirls of fluffy chocolate whipped cream. Making homemade whipped cream is quick and easy. It can be done by hand if needed, but I recommend using a stand or hand mixer to make the process easier. The chocolate whipped cream only requires:

  • Heavy Cream
  • Powdered Sugar
  • Dutch Process Cocoa Powder

How to Make

  1. Divide the eggs, combine the egg yolks with sugar and vanilla.
  2. Add in the dry ingredients: flour, cocoa powder, salt, baking powder. Then add milk, stir to combine.
  3. Whip the egg whites with a hand or stand mixer until stiff peaks form.
  4. Add the whipped egg whites to the cake batter. Be gentle when folding in the whites since this is what will give our cake a light and airy texture.
  1. After the cake has baked and cooled, poke holes all over the surface, this allows the milk to soak into the cake.
  2. Pour the chocolate milk mixture over the top.
  3. Cover and let the cake chill for several hours or overnight.
  4. Top the cake with homemade chocolate whipped cream mixture made of heavy cream, powdered sugar and cocoa powder.

Make Ahead & Storage

  • Make Ahead: this cake does need time to soak, and is best prepared the day before serving. However, if you need to prepare it more in advance the cake can be caked and stored covered at room temperature for up to 2 days before soaking and topping.
  • Storage: Due to the milks in the cake, this cake needs to be stored in the refrigerator. It will keep up to 4 days. However, this cake is best enjoyed within the first 48 hours.
  • Freezing: You can freeze this cake. BUT you can only freeze the actual cakeBefore you drench it with the milk mixture. So after the cake has been baked, freeze it like you would any cake. Then when you are ready to use, bring to room temperature, drench with the milks, let it soak overnight, then top with the whipped cream.

More Mexican Dessert Recipes

If you tried this recipe please leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating below! Thank you so much!

Photography by the talented