Chocolate Tres Leches Cake Recipe

Name: Chocolate Tres Leches Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18.25 ounce) package Swiss chocolate cake mix (such as Duncan Hines(R)); 1 1/4 cups chocolate milk; 1/2 cup canola oil; 3 eggs; 1 teaspoon instant espresso powder; 1 (14 ounce) can sweetened condensed milk; 3/4 cup half-and-half; 3/4 cup evaporated milk; 3 tablespoons unsweetened cocoa powder; 1 cup confectioners' sugar; 1/2 cup unsweetened cocoa powder; 3 cups heavy whipping cream

Servings: persons

1 (18.25 ounce) package Swiss chocolate cake mix (such as Duncan Hines(R))
1 1/4 cups chocolate milk
1/2 cup canola oil
3 eggs
1 teaspoon instant espresso powder
1 (14 ounce) can sweetened condensed milk
3/4 cup half-and-half
3/4 cup evaporated milk
3 tablespoons unsweetened cocoa powder
1 cup confectioners' sugar
1/2 cup unsweetened cocoa powder
3 cups heavy whipping cream

1
Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch pan with butter and flour.
2
Beat cake mix, chocolate milk, canola oil, eggs, and espresso powder together in a large bowl with an electric hand mixer on a low speed until dry ingredients are moistened. Increase speed to medium and continue beating another 2 minutes; pour into prepared pan.
3
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Remove cake from the oven and allow it to cool in the pan until it is no longer hot to the touch. While the cake is still warm, poke lots of holes all over the cake with a small skewer or a fork.
4
Whisk sweetened condensed milk, half-and-half, evaporated milk, and 3 tablespoons cocoa powder together in a bowl until cocoa is mostly incorporated into the liquid; slowly pour the milk mixture evenly over the cake. Allow the cake to cool completely as the liquid soaks into it.
5
Sift confectioners' sugar and cocoa powder together in a bowl.
6
Beat heavy whipping cream in a stand mixer on medium speed for about 1 minute. While continuing to mix, add sugar-and-cocoa mixture to the cream in 2 batches, allowing the first to incorporate before adding the second. Increase mixer speed to medium-high; beat until soft peaks form and the cream is thickened and spreadable. Spread chocolate whipped cream on the cake to serve.

1821

kcal

Calories

138

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (18.25 ounce) package Swiss chocolate cake mix (such as Duncan Hines(R)), 1 1/4 cups chocolate milk, 1/2 cup canola oil, 3 eggs, and more.

Yes, Chocolate Tres Leches Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Tres Leches Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions