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Mexican Chocolate Tres Leches Cake

Mexican chocolate tres leches cake with a rich cocoa sponge soaked in a sweet milk mixture, then topped with whipped cream and cinnamon. Moist layers form as the cake absorbs condensed milk, evaporated milk, and hot chocolate (or coffee).
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Prep Time 30 minutes
Cook Time 30 minutes
Rest time 2 hours
Total Time 3 hours
Servings: 10 servings
Course: Dessert
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chocolate cake base
  • 1.5 cup all-purpose flour
  • 0.75 cup unsweetened cocoa powder
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 5 eggs separated (yolks and whites used separately)
  • 0.75 cup granulated sugar
  • 0.25 cup vegetable oil
  • 0.5 cup whole milk
  • 1 tsp vanilla extract
Soaking milk mixture
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 0.5 cup Mexican hot chocolate or strong coffee choose one
Topping
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tbsp cinnamon plus extra for dusting if desired

Equipment

  • 1 sheet pan

Method
 

Make the chocolate cake batter
  1. Whisk together all-purpose flour, unsweetened cocoa powder, baking powder, and salt until evenly combined and no dry streaks remain.
  2. Beat the egg yolks with granulated sugar until the mixture turns pale and looks slightly thick.
  3. Add vegetable oil, whole milk, and vanilla extract to the yolk mixture and mix until smooth.
  4. Fold the flour mixture into the wet ingredients just until incorporated, keeping the batter airy.
  5. Beat the egg whites until stiff peaks form, then fold them into the batter until uniform with light, fluffy texture.
Bake
  1. Pour the batter into a 9x13 baking dish and bake at 350°F for 30 minutes, until a toothpick comes out clean.
  2. Cool the cake completely before soaking, so it absorbs the milk mixture evenly.
Soak and chill
  1. Combine sweetened condensed milk, evaporated milk, and Mexican hot chocolate or strong coffee in a bowl and stir until glossy and smooth.
  2. Pierce the cooled cake all over with a fork or skewer, then pour the milk mixture evenly across the surface.
  3. Refrigerate the cake for at least 2 hours so the liquids fully soak into the layers.
Top and serve
  1. Whip heavy cream with powdered sugar until stiff peaks form, stopping when it holds shape.
  2. Spread the whipped cream over the chilled cake and dust with cinnamon for a warm, speckled finish.
  3. Serve chilled for clean slices and maximum contrast between the soaked cake and creamy topping.

Notes

Pro tip: cool the cake fully before pouring the milk mixture—warm cake can cause uneven pooling. Store covered in the refrigerator for up to 4 days; freeze for up to 1 month, but add fresh whipped cream after thawing for best texture. For a lighter option, use light whipped topping or half heavy cream with Greek yogurt for a tangier, lower-fat cream.