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Mexican Chocolate Tres Leches Cake

Mexican chocolate tres leches cake with a rich cocoa sponge, soaked in a sweet condensed milk–evaporated milk mixture. Finished with fluffy whipped cream and a cinnamon dusting for a layered, sliceable texture.
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Prep Time 30 minutes
Cook Time 30 minutes
resting 2 hours
Total Time 3 hours
Servings: 10 servings
Course: Dessert
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cake base
  • 1.5 cup all-purpose flour
  • 0.75 cup unsweetened cocoa powder
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 5 large eggs separate yolks and whites
  • 0.75 cup granulated sugar
  • 0.25 cup vegetable oil
  • 0.5 cup whole milk
  • 1 tsp vanilla extract
Milk soak
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 0.5 cup Mexican hot chocolate or strong coffee
Topping
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tbsp cinnamon for dusting

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make the chocolate cake batter
  1. Whisk together all-purpose flour, unsweetened cocoa powder, baking powder, and salt in a mixing bowl until evenly combined.
  2. Beat the egg yolks with granulated sugar until pale, about 2 to 3 minutes.
  3. Add vegetable oil, whole milk, and vanilla extract to the yolk mixture and mix until smooth.
  4. Fold the flour mixture into the yolk mixture just until no dry streaks remain.
Bake the cake
  1. Beat the egg whites until stiff peaks form, then fold them into the batter gently to keep the air in.
  2. Pour the batter into a 9x13 baking dish and bake at 350°F for 30 minutes, until a toothpick comes out mostly clean.
  3. Cool the cake completely on the pan so it can absorb the milk mixture evenly.
Soak and chill
  1. Combine sweetened condensed milk, evaporated milk, and Mexican hot chocolate or strong coffee until smooth.
  2. Pierce the cooled cake all over with a fork and pour the milk mixture evenly over the top so it seeps into the layers.
  3. Refrigerate the cake for at least 2 hours to fully soak and set.
Whip, top, and serve
  1. Whip heavy cream with powdered sugar until stiff peaks form.
  2. Spread the whipped cream over the chilled cake and dust with cinnamon.
  3. Serve the cake chilled for clean slices and the best soaked texture.

Notes

Pro tip: cool the cake completely before soaking so the milk mixture spreads evenly without making the surface gummy. Store covered in the refrigerator for up to 3 days; freezing is not recommended because the whipped cream texture can break down. For a lighter option, use light cream for the topping (texture may be slightly softer).