Nutella Tres Leches Cake Recipe – Moist, Rich, and Irresistible

There’s something magical about this Nutella Tres Leches Cake recipe. A soft chocolate sponge soaks up a warm Nutella milk blend, then gets topped with whipped Nutella cream and a sprinkle of white chocolate chips. Each bite is rich, moist, and full of that comforting hazelnut flavor we all crave. Whether it’s for birthdays, Sunday gatherings, or just because — this cake always disappears fast.

Why You’ll Love This Nutella Tres Leches Cake Recipe

This isn’t just a chocolate cake with Nutella. It’s a moist, airy, chocolate sponge soaked in Nutella milk syrup, topped with silky Nutella whipped cream, and finished with white chocolate chips. Every step is carefully explained so even beginners can bake this with confidence.

Looking for more Mexican-inspired desserts with a twist? Try my Churro Cheesecake Bars for another crowd-pleaser.

What You’ll Need for the Perfect Nutella Tres Leches Cake Recipe

Creating the perfect Nutella Tres Leches Cake starts with gathering high-quality ingredients and having the right tools on hand. This recipe uses simple pantry staples but transforms them into something extraordinary. The key is in the balance—light sponge, rich milk syrup, and creamy Nutella frosting all working together for one unforgettable dessert.

This cake is a fusion of comfort and indulgence, and it’s easy to make once everything is set up properly. Below, you’ll find a breakdown of each component: the cake, the soaking syrup, and the frosting. Get ready—this one’s a showstopper.

For another family favorite made with pantry ingredients, check out my Conchas (Mexican Sweet Bread) that brings Grandma’s kitchen to life with every bite.

Ingredients List for Nutella Tres Leches Cake Recipe

For the Cake:

• 4 large eggs (room temperature)
• ¾ cup caster sugar (bareek cheeni)
• ½ cup cooking oil
• 2 teaspoons vanilla essence
• ½ cup Olper’s milk (room temperature)
• 1 ½ cups all-purpose flour (maida)
• ⅓ cup cocoa powder
• ½ teaspoon salt (namak)
• 1 teaspoon baking soda
• 2 teaspoons baking powder

For the Nutella Milk Syrup:

• 2 ½ cups warm Olper’s milk
• ½ cup Nutella
• ¼ cup condensed milk
• ½ cup Olper’s cream (room temperature)

For the Nutella Frosting:

• 250 ml whipping cream
• 2–3 tablespoons icing sugar
• 1 teaspoon vanilla essence
• ½ cup Nutella (melted)
• White chocolate chips (for decoration)

Must-Have Kitchen Tools for Success

To make this Nutella Tres Leches Cake turn out just right, these tools are essential:

• Hand Mixer or Stand Mixer: For smooth batter and perfect whipped cream
• Mixing Bowls: Separate bowls for batter, syrup, and frosting
• 9×13-inch Baking Pan: Ideal size for the right cake-to-syrup ratio
• Measuring Cups and Spoons: Precision matters
• Whisk and Spatula: For folding and mixing
• Piping Bag (optional): For decorating with a professional touch

Set yourself up with these tools, and baking this cake will feel just as rewarding as eating it.

How to Make Nutella Tres Leches Cake Recipe

Making a Nutella Tres Leches Cake may sound fancy, but the process is surprisingly simple. The key is taking your time through each step—especially soaking the cake with that dreamy Nutella milk syrup. Follow the directions below for a fail-proof way to get soft, moist texture without making your cake soggy.

Step-by-Step Instructions

Step 1: Whisk the Eggs and Sugar
In a large mixing bowl, beat 4 large eggs and ¾ cup caster sugar with a hand mixer or stand mixer on medium-high speed. Continue for 3–4 minutes, until light, pale, and fluffy.

Step 2: Add the Wet Ingredients
To the egg mixture, add ½ cup cooking oil, 2 tsp vanilla essence, and ½ cup room-temperature Olper’s milk. Mix until fully combined.

Step 3: Sift the Dry Ingredients
In another bowl, sift together:

• 1½ cups all-purpose flour
• ⅓ cup cocoa powder
• ½ tsp salt
• 1 tsp baking soda
• 2 tsp baking powder

Sifting removes lumps and helps the cake rise evenly.

Step 4: Combine Wet and Dry Ingredients
Gently add the dry ingredients to the wet mixture. Fold in using a spatula or mix on low speed. Do not overmix. The batter should be smooth and slightly thick.

Step 5: Prepare the Baking Pan
Grease and line a 9×13-inch baking pan with parchment paper. Pour in the batter and level it out.

Step 6: Bake the Cake
Preheat your oven to 350°F (175°C). Bake for 25–30 minutes. Check at the 25-minute mark with a toothpick; it should come out clean.

Step 7: Cool the Cake
Let the cake cool in the pan for 10 minutes. Then transfer to a wire rack and let it cool completely before adding the syrup.

Soak with Nutella Milk Syrup for That Tres Leches Magic

Step 8: Make the Nutella Milk Syrup
In a saucepan, gently heat 2½ cups Olper’s milk. Add ½ cup Nutella and whisk until smooth. Stir in ¼ cup condensed milk and ½ cup cream. Mix until fully blended, then let cool slightly.

Step 9: Poke and Soak the Cake
Poke holes all over the cooled cake using a fork or skewer. Slowly pour the warm Nutella milk syrup over the cake, letting it soak in. Press gently with a spatula to help the syrup absorb. Let sit for 10–15 minutes.

Step 10: Chill the Cake
Refrigerate for at least 2 hours, or preferably overnight. This allows the flavors to deepen and the texture to set.

Serving, Variations, and Storing

Serving Suggestions That Make It Extra Special

Once your Nutella Tres Leches Cake has soaked and chilled, it’s time for the final touch — that rich, whipped Nutella frosting and your choice of toppings. This cake isn’t just moist and flavorful, it’s a centerpiece-worthy dessert that impresses without the stress.

Right before serving, I love adding decorative swirls or even a drizzle of warm Nutella over the top. It’s the kind of dessert that makes guests ask, “Where did you buy this?” and I always smile and say, “Homemade—with love.”

Decorate and Elevate Your Cake

Make the Nutella Frosting:

• Whip 250 ml whipping cream in a bowl using a hand mixer until soft peaks form.
• Add 2–3 tablespoons icing sugar and 1 tsp vanilla essence. Whip again until stiff peaks form.
• Fold in ½ cup melted Nutella until fully combined.

Frost the Cake:
Spread the Nutella frosting evenly over the chilled, soaked cake. Use an offset spatula for a smooth finish or pipe decorative swirls using a piping bag.

Optional Toppings:

• White chocolate chips – sprinkle generously for a sweet, creamy crunch
• Melted Nutella drizzle – microwave Nutella for a few seconds and drizzle with a spoon
• Chocolate shavings or curls – use a peeler for pretty ribbons
• Chopped hazelnuts – add a nutty crunch that ties into the Nutella base

Serve chilled, and cut into clean squares using a hot knife for neat slices.

Variations You’ll Want to Try

• Ferrero Rocher Twist: Add chopped Ferrero Rocher chocolates on top for a deluxe version.
• Nut-Free Option: Use chocolate spread instead of Nutella and skip nuts in decoration.
• Layered Version: Bake in two pans and layer with frosting in between for a celebration-style cake.

Want to try a more traditional take? My Classic Pink Pan de Niño Recipe has that old-school charm you’ll love.

Storing and Make-Ahead Tips

Fridge:
Cover the cake tightly and refrigerate for up to 3 days. The flavor gets even better with time.

Freezing (Unfrosted):
You can freeze the baked sponge cake (before soaking or frosting) for up to 2 months. Wrap in plastic wrap and foil. Thaw overnight before assembling.

Make-Ahead:
You can bake the cake and make the syrup a day in advance. Assemble and frost the next day for best flavor and texture.

Grandma’s Cakes and Nutella Dreams

Growing up in our warm, bustling kitchen, every celebration smelled like vanilla, cinnamon, or sugar. But it was the days when Grandma taught me how to make tres leches that I remember most. Her voice hummed through the kitchen as she poked holes in the cake and gently poured the milk over, whispering, “Let it rest—it gets better with time.”

Years later, on a rainy Sunday afternoon, I decided to experiment. What if I could combine her beloved recipe with my daughter’s favorite flavor: Nutella? What happened next was a chocolatey miracle — the Nutella Tres Leches Cake was born.

Now it’s our go-to recipe for birthdays, potlucks, or just when we need comfort. It’s still Grandma’s tres leches at heart, but with that creamy, nutty swirl of Nutella that turns every bite into something magical. Our 6-year-old calls it “cake milkshake,” and honestly, she’s not wrong.

From one home baker to another, this Nutella Tres Leches Cake recipe is as much about tradition as it is about creativity. If you’ve ever loved tres leches or spooned Nutella straight from the jar (guilty), you’re going to love this version even more.

FAQs: Nutella Tres Leches Cake Recipe

This Nutella Tres Leches Cake Recipe blends the traditional charm of tres leches with the irresistible indulgence of Nutella. It’s soft, rich, and made for sharing — but don’t be surprised if it disappears faster than you expect. Whether you’re new to baking or a seasoned home cook, this recipe is simple, satisfying, and guaranteed to impress.

Nutella Tres Leches Cake Recipe – Moist, Rich, and Irresistible

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• Author: Clarice
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 50 minutes (includes chilling)
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: Mexican Fusion
• Diet: Vegetarian

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Description

This Nutella Tres Leches Cake recipe features a soft chocolate sponge soaked in Nutella milk syrup and topped with creamy Nutella frosting. Moist, rich, and perfect for any celebration.

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Ingredients

For the Cake:

4 large eggs (room temperature)

¾ cup caster sugar

½ cup cooking oil

2 teaspoons vanilla essence

½ cup Olper’s milk (room temperature)

1 ½ cups all-purpose flour

⅓ cup cocoa powder

½ teaspoon salt

1 teaspoon baking soda

2 teaspoons baking powder

For the Nutella Milk Syrup:

2 ½ cups warm Olper’s milk

½ cup Nutella

¼ cup condensed milk

½ cup Olper’s cream (room temperature)

For the Nutella Frosting:

250 ml whipping cream

2–3 tablespoons icing sugar

1 teaspoon vanilla essence

½ cup Nutella (melted)

White chocolate chips (for decoration)

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Instructions

1. Whisk eggs and sugar until fluffy.

2. Add oil, vanilla, and milk. Mix until combined.

3. Sift and add dry ingredients. Mix gently.

4. Pour batter into greased 9×13 pan and bake at 350°F for 25–30 mins.

5. Cool completely on a wire rack.

6. Make syrup: warm milk, mix in Nutella, condensed milk, and cream.

7. Poke holes in cake, pour syrup, and let soak 10–15 minutes.

8. Chill cake for at least 2 hours.

9. Whip cream with sugar and vanilla. Fold in Nutella.

10. Frost chilled cake. Top with white chocolate chips and drizzle melted Nutella.

11. Serve chilled.

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Notes

Let the cake chill overnight for best results.

You can make the sponge a day ahead and frost the next day.

Use a hot knife to slice neatly.