Chocolate Tres Leches Cake

Chocolate Tres Leches Cake is the BEST dessert. This traditional three milks cake has chocolate added to it for an even better flavor!


Ingredients for Cake

  • cups all purpose flour
  • 3/4 cup unsweetened cocoa powder sifted
  • 1 tbsp . baking powder
  • ¼ tsp salt
  • 4 egg whites
  • 1 cup white sugar
  • 1 tsp vanilla extract
  • 4 egg yolks
  • ½ cup milk

Three Milks Ingredients

  • 1 ( 12 oz.) can sweetened condensed milk
  • 1 1/2 cup heavy cream or whipping cream
  • 1 ( 14 oz.) evaporated milk
  • 3 tbsp . unsweetened cocoa powder.

Ingredients for Chocolate Cream Topping

  • ½ cup confectioners sugar sifted
  • ¼ cup unsweetened cocoa powder sifted
  • 2 cups whipping cream


Directions for cake

  1. In a medium bowl mix flour, baking powder, cocoa powder and salt. Set aside.

  2. Whisk egg whites until frothy. Then, slowly add sugar while whisking at high speed until it thickens, approximately 3-5 minutes.

  3. Add egg yolks one at a time while mixer is still running and mix at high speed for another 3-5 minutes until they're blended thoroughly.

  4. Add half of the flour mixture and keep mixing until it is well blended. Then, add the milk and the vanilla extract. Finally, add the remaining flour. Keep mixing for about 3-5 more minutes until everything is well blended.

  5. Grease and flour a 9 x 13 inch baking pan pour in the batter. Tap a few times, and bake at 350ºF for about 20-25 minutes or until a knife inserted in the center comes out clean. Let cool about an hour.

  6. In a small container mix the sweetened condensed milk, evaporated milk, heavy cream and 3 tbsp. of cocoa powder. Mix well and set aside.

  7. Poke cake all over with a skewer or fork. Then, slowly pour the milk mixture over the cake. Cover it let rest in the refrigerator for at least 1 hour, until cake absorb the milk mixture.Then cover it with the chocolate cream, refrigerate 4 hours, preferably overnight.

Directions for the Chocolate Cream Topping

  1. Place mixing bowl and whisk in the freezer at least 15 minutes before making your whipped cream.

  2. Mix powdered sugar and cocoa powder in a small bowl and set aside.

  3. Take the mixing bowl and whisk out of the freezer and add the whipping cream. Whisk between medium to high speed for about 1-2 minutes or until it thickens.

  4. While still whisking add the dry ingredients very slowly. Remember to scrape the sides of the bowl to incorporate well all of the ingredients. Keep whisking at high speed for about 2-3 minutes or until soft peaks form.

  5. Spread evenly over the cake, refrigerate at least an hour, and serve!

Recipe Notes

The cake will get better and better as it stays in the fridge longer and longer! Lasts up to 10 days. Delicious!