Sweet Heat and Creamy Dream: Mexican Chocolate Tres Leches Cake

Why Make This Recipe

Mexican Chocolate Tres Leches Cake is a delicious twist on the classic Tres Leches Cake. It brings the rich flavor of chocolate along with the traditional moist and milky texture that makes this dessert so beloved. This cake is perfect for celebrations or even a simple family gathering. It mixes familiar Mexican ingredients with cocoa to create a sweet and delightful treat. Plus, it’s easy to make, and everyone will love it!

How to Make Mexican Chocolate Tres Leches Cake

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 cup unsweetened cocoa powder
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• 1 cup heavy cream
• 1/4 cup chocolate syrup
• Cinnamon for garnish (optional)

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a bowl, combine flour, baking powder, and cocoa powder. In another bowl, beat the butter and sugar together until fluffy.
3. Add the eggs, one at a time, then mix in the vanilla.
4. Gradually add the flour mixture to the wet ingredients, alternating with milk. Pour into the prepared dish.
5. Bake for 25-30 minutes, or until a toothpick comes out clean.
6. Once cooled, poke holes all over the cake with a fork.
7. In a bowl, mix the evaporated milk, sweetened condensed milk, and chocolate syrup. Pour this mixture over the cake, allowing it to soak in.
8. In a separate bowl, whip the heavy cream until soft peaks form, then spread it over the cake.
9. Garnish with a sprinkle of cinnamon if desired.
10. Refrigerate for at least 2 hours before serving.

How to Serve Mexican Chocolate Tres Leches Cake

Serve this cake chilled, directly from the refrigerator. It’s best to slice it into squares and plate it with a spoon to catch any extra milky juices. You can add a dollop of whipped cream on top for extra flavor, and a sprinkle of cinnamon gives it a beautiful finish.

How to Store Mexican Chocolate Tres Leches Cake

You can store leftover cake in an airtight container in the refrigerator. This dessert stays fresh for about 3 to 4 days. Just be sure to keep it covered to prevent it from drying out.

Tips to Make Mexican Chocolate Tres Leches Cake

• Make sure all your ingredients are at room temperature for the best mixing results.
• Don’t skip the step of poking holes in the cake. This allows the milk mixture to soak in properly.
• If you prefer a richer chocolate flavor, add a little extra cocoa powder to the batter.

Variation

You can play with the flavors by adding cinnamon or even a splash of espresso to the cake batter for a mocha flavor. If you want to keep it classic, stick to the original recipe.

FAQs

Q: Can I use cake mix instead of making the batter from scratch?
A: Yes, you can use a chocolate cake mix. Just prepare according to the package instructions and follow the soaking steps.

Q: Can I make this cake ahead of time?
A: Absolutely! You can make it a day ahead. The flavors will blend beautifully if you let it chill overnight.

Q: Is there a non-dairy alternative for the milk?
A: Yes! You can use almond milk or coconut milk as substitutes for the whole milk and any dairy in the recipe.

Mexican Chocolate Tres Leches Cake

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: angela
• Total Time: 45 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A delightful twist on the classic Tres Leches Cake, combining rich chocolate flavor with the traditional moist and milky texture.

---

Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 cup unsweetened cocoa powder
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• 1 cup heavy cream
• 1/4 cup chocolate syrup
• Cinnamon for garnish (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. Combine flour, baking powder, and cocoa powder in a bowl.
3. Beat the butter and sugar together until fluffy in another bowl.
4. Add the eggs, one at a time, then mix in the vanilla.
5. Gradually add the flour mixture to the wet ingredients, alternating with milk.
6. Pour the mixture into the prepared dish.
7. Bake for 25-30 minutes, or until a toothpick comes out clean.
8. Once cooled, poke holes all over the cake with a fork.
9. Mix the evaporated milk, sweetened condensed milk, and chocolate syrup in a bowl.
10. Pour this mixture over the cake, allowing it to soak in.
11. Whip the heavy cream until soft peaks form, then spread it over the cake.
12. Garnish with a sprinkle of cinnamon if desired.
13. Refrigerate for at least 2 hours before serving.

Notes

Make sure all your ingredients are at room temperature for the best mixing results. Don’t skip the step of poking holes in the cake to allow the milk mixture to soak in properly.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 30g
• Sodium: 220mg
• Fat: 24g
• Saturated Fat: 14g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 80mg