Moist Chocolate Tres Leches Cake Recipe – chocolate three milks cake topped with sweetened whipped cream. One bite and you will be blown away. Chocolate cake, cinnamon, sweetened condensed milk, evaporated milk, half and half, cocoa powder, powdered sugar, vanilla extract, and heavy whipping cream. Top the cake with cherries and chocolate curls. A chocolate lovers dream! This cake gets better as it sits in the fridge. This easy dessert will feed a lot of people. This super simple cake is always a hit at parties and potlucks!
Chocolate Tres Leches for Cinco de Mayo
This Chocolate Tres Leches Cake is one of our desserts! It is super easy to make and is to-die-for delicious! We love Tres Leches Cake and this chocolate version is even better than the original! Chocolate cake soaked in three kinds of milk and topped with sweetened whipped cream. YUM! I made this for our Cinco de Mayo celebration and it was gone in a flash! Everyone asked for the recipe!
What is a Tres Leches Cake?
Tres Leches Cake or milk cake is a tender cake soaked in a mixture of three different types of milk: evaporated milk, sweetened condensed milk, and whole milk, half-and-half, or heavy cream. Soaking the cake in milk yields a super moist cake. The cake is topped with sweetened whipped cream.
How to Make Cake Mix Tres Leches Cake
This cake is super easy to make with only a few simple ingredients. Spray a 9x-13-inch cake pan with cooking spray. In a large bowl, add a box of cake mix, cinnamon, and the egg, oil, and water called for on the box of cake mix. Mix the cake on medium speed with a hand mixer for two minutes. Spread cake batter into the prepared pan. Bake the cake in a pre-heated oven according to the package directions, until a wooden skewer inserted into the middle of the cake comes out clean.
In a medium bowl, whisk together sweetened condensed milk, evaporated milk, half-and-half, and cocoa powder. Remove the cake from the oven. Use a fork or wooden spoon handle to poke holes in the hot cake. Pour the sweet milk mixture on top of the cake. Cool cake completely on a wire rack. Cover the dish with plastic wrap and refrigerate overnight.
When ready to serve the cake, In a large mixing bowl, combine cold heavy cream, powdered sugar, and vanilla extract. Whip cream on high speed with an electric mixer until stiff peaks form. Spread the whipped cream over the cake. Top the cake with maraschino cherries and cut it into slices.
Tips & Frequently Asked Questions
- Can substitute chocolate milk for half-and-half and unsweetened cocoa powder.
- Can use heavy cream or whole milk for half-and-half.
- Use a long-tined fork, wooden spoon handle, or chopsticks to poke holes in the cake.
- When making the fresh whipped cream, I chill my mixing bowl in the freezer for 5-10 minutes before adding the cream and sugar.
- Can substitute a tub of cool whip whipped topping for fresh whipped cream.
- Leftover cake will keep up to 4 days covered in the refrigerator.
Easy Mexican Cake Recipe
This is one of our all-time favorite poke cakes. I never have any leftovers when I take this to parties and potlucks. Serve the cake topped with cherries or chocolate shavings. It is equally delicious with some vanilla ice cream. This cake is the perfect addition to any cookout, dinner party, or holiday meal.
Looking for more dessert recipes? Here are a few of our easy dessert recipes from the blog:
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Cookies & Cream Tres Leches Cake
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Chocoalte Tres Leches Cake
Equipment:
Ingredients:
Cake
- 1 box Devil's Food cake mix, plus ingredients to make cake
- 2 tsp cinnamon
Milk Mixture
- 1 (14-oz) can sweetened condensed milk
- 1 (12-oz) can evaporated milk
- 1 cup half-and-half
- 2 Tbsp unsweetened coca powder
Whipped Cream Topping
- 2 cups heaving whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- cherries
Instructions:
- Mix together cake mix, cinnamon, plus ingredients to make the cake. Prepare the cake according to the package directions. Bake in a greased and floured 9×13 pan.
- Mix together sweetened condensed milk, evaporated milk, half and half, and cocoa powder. Poke holes in the cake and slowly pour the milk mixture over the hot cake. Cool completely. Cover and refrigerate overnight.
- When ready to serve, whip together heavy cream, powdered sugar and vanilla extract. Whip at high speed for 1-2 minutes. Spread over the cake and top each slice with a cherry.
Notes:
- Can substitute chocolate milk for half-and-half and unsweetened cocoa powder.
- Can use heavy cream or whole milk for half-and-half.
- Use a long-tined fork, wooden spoon handle, or chopsticks to poke holes in the cake.
- When making the fresh whipped cream, I chill my mixing bowl in the freezer for 5-10 minutes before adding the cream and sugar.
- Can substitute a tub of cool whip whipped topping for fresh whipped cream.
- Leftover cake will keep up to 4 days covered in the refrigerator.
I made this last night. Everybody at work loved it.
Linda
I am so hungry and you just pushed me over the limit with this. Great idea for Cinco de Mayo celebtations! Thanks for sharing.
Linda
Buenos Dias!!! Your cake looks delicious. Happy Cinco de Mayo!!!