Easy Mexican Chocolate Tres Leches Cake Recipe — and trust me, the “easy” part isn’t just for show. This cake is soaked in three kinds of milk (tres leches, duh!), has a rich chocolatey punch, and it’s ridiculously moist. Like, melt-in-your-mouth, “where has this been all my life” kinda moist.

My husband, bless his sweet-toothed heart, is OBSESSED. The first time I made this, he literally stood over the pan with a fork, making little “mmm” noises until it was socially unacceptable. Now, it’s requested for every birthday, anniversary, Tuesday… you name it. And the kids? They go wild for the chocolate. Honestly, it’s the only thing that keeps them quiet for more than five minutes sometimes. (Don’t judge my parenting, okay? Cake works.)

Why You’ll Love This Easy Mexican Chocolate Tres Leches Cake Recipe

Because chocolate and milky goodness are a match made in heaven. Seriously, it’s like a party in your mouth.
It’s way easier than it looks. Don’t let “tres leches” intimidate you. If I can make it without setting the kitchen on fire, you definitely can.
It’s the ultimate comfort food. Perfect for celebrating, or for eating your feelings after a rough day. (We’ve all been there.)
It’s seriously impressive. Bring this to a potluck and watch everyone’s jaws drop. You’ll be the dessert MVP, guaranteed.

How to Make It

Alright, listen up, buttercup! First, you’re gonna whisk together all the dry junk – flour, cocoa (the good stuff!), baking powder, baking soda, salt. Get that all nice and mixed.

Next, in another bowl – yeah, sorry about the dishes – cream together the butter and sugar. I always use my stand mixer for this because, let’s be honest, I’m lazy. But you can totally do it by hand if you’re feeling ambitious. Beat in the eggs one at a time, then stir in the vanilla. Don’t skip the vanilla, it adds a warm depth.

Now, here’s the fun part: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry stuff. Mix until just combined. Don’t overmix it! Overmixing is the enemy of fluffy cake.

Pour the batter into a greased and floured 9×13 inch pan. Seriously, grease AND flour it. I skipped the flour once and it was a sticky disaster. Bake until a toothpick inserted into the center comes out clean. Let it cool COMPLETELY. I know, it’s torture, but trust me.

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While the cake is cooling, whisk together the three kinds of milk: evaporated milk, condensed milk, and heavy cream. This is the “tres leches” part, and it’s what makes the cake so darn good.

Once the cake is cool, poke holes all over it with a fork. Like, a LOT of holes. This is important so the milk can soak in properly. Pour the milk mixture evenly over the cake. It’ll seem like a lot of liquid, but don’t worry, the cake will absorb it all. Refrigerate for at least 2 hours, or even better, overnight.

Before serving, whip up some whipped cream. I just use the store-bought stuff in a can because, again, lazy. But if you’re feeling fancy, go ahead and make your own. Spread it over the cake and sprinkle with cocoa powder or chocolate shavings. Ta-da! You’re a baking superstar!

Ingredient Notes

All-Purpose Flour: The backbone of the cake. I’ve tried using gluten-free flour once, and let’s just say it wasn’t my finest moment. The texture was… weird.
Unsweetened Cocoa Powder: Splurge on the good stuff here! It makes a HUGE difference. I love using Dutch-processed cocoa for a richer flavor.
Baking Powder & Baking Soda: Don’t skip either! They’re what give the cake its light and airy texture. I always double-check that mine isn’t expired because, well, I’m forgetful.
Salt: Just a pinch! It enhances the sweetness and balances out the flavors.
Unsalted Butter: Make sure it’s softened! I always forget to take it out of the fridge in time, so I end up microwaving it (carefully!) and hoping for the best.
Granulated Sugar: For sweetness, duh! I once tried using honey instead, and it was okay, but not the same. Stick with sugar for this one.
Eggs: They bind everything together. I always use large eggs, but medium ones will work in a pinch.
Vanilla Extract: Don’t skimp on the vanilla! It adds a warm, comforting flavor. I use the real stuff, not the imitation kind.
Evaporated Milk: This is key for that classic tres leches flavor. Don’t try to substitute it with regular milk!
Sweetened Condensed Milk: Another essential ingredient! It adds sweetness and creaminess.
Heavy Cream: For richness and moisture. You can use half-and-half in a pinch, but the cake won’t be quite as decadent.

Recipe Steps:

Whisk together flour, cocoa, baking powder, baking soda, and salt.
Cream together butter and sugar, then beat in eggs and vanilla.
Gradually Add dry ingredients to wet ingredients, alternating with milk.
Pour batter into greased and floured pan.
Bake until a toothpick comes out clean.
Cool cake completely.
Whisk together evaporated milk, condensed milk, and heavy cream.
Poke holes all over the cake.
Pour milk mixture over the cake.
Refrigerate for at least 2 hours.
Whip cream and spread over the cake.
Sprinkle with cocoa powder or chocolate shavings.

What to Serve It With

Honestly? Nothing. It’s perfect on its own. But if you’re feeling fancy, a scoop of vanilla ice cream or some fresh berries would be amazing. Or a dollop of homemade whipped cream. Okay, maybe it goes well with a few things. And maybe a strong cup of coffee or a hot chocolate would really knock this out of the park!

Tips & Mistakes

Don’t overbake the cake! It should be moist and tender, not dry and crumbly.
Make sure the cake is completely cool before pouring the milk mixture over it. Otherwise, it’ll get soggy.
Don’t be afraid to experiment with toppings! Chocolate shavings, chopped nuts, or a drizzle of chocolate sauce would all be delicious.
If you don’t have time to make whipped cream, store-bought is totally fine. I won’t judge.
I once forgot the baking powder… It was a flat, dense chocolate brick. Learn from my mistakes.

Storage Tips

Store any leftover cake in the fridge, covered, for up to 3 days. And yes, it’s totally acceptable to eat it cold straight from the fridge for breakfast. Don’t even pretend you wouldn’t. Actually, let the cake sit at room temperature for about 20 minutes before you dive in. It’s also delightful eaten warm, but that might be gilding the lilly.

Variations and Substitutions

Want to add a little spice? A pinch of cinnamon or chili powder to the cake batter would be amazing.
Don’t have evaporated milk? You can use whole milk in a pinch, but the cake won’t be quite as rich.
Feeling adventurous? Add a layer of dulce de leche to the cake before pouring the milk mixture over it.
I once ran out of heavy cream and used sour cream instead. It actually worked surprisingly well! The cake was a little tangier, but still delicious. (Don’t tell anyone I said that.)

Frequently Asked Questions

I can’t have gluten… will this still work?

Honestly, gluten-free baking can be tricky. I’ve had mixed results trying to make this gluten-free. If you’re gonna try, use a really good gluten-free flour blend and keep a close eye on the baking time. It might be a little denser, but still tasty!

Do I have to grease *and* flour the pan?

YES! Trust me on this one. I skipped the flouring once and spent a solid 20 minutes trying to pry the cake out of the pan. Not fun.

Can I use regular milk instead of evaporated milk?

You *can*, but it won’t be the same. Evaporated milk has a richer, more concentrated flavor that really makes this cake special. But if you’re desperate, go for it. Just don’t say I didn’t warn you.

How long will this cake last?

If you manage to not eat it all in one sitting, it’ll last for about 3 days in the fridge. But let’s be real, it’s not gonna last that long.

Can I freeze this cake?

I wouldn’t recommend it. The texture might get a little weird after thawing. Plus, why would you freeze it when you can just eat it?

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If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

Easy Mexican Chocolate Tres Leches Cake Recipe