If you’ve ever fallen in love with tres leches cake, just wait until you try this rich, dreamy chocolate version. In this article, you’ll learn how to make the best chocolate tres leches cake recipe from scratch, using simple ingredients and techniques that ensure it’s perfectly moist without ever getting soggy. I’ll also share the ingredients and method, smart variations, and how to serve and store your cake. Whether you’re a first-timer or a tres leches lover, this recipe brings a delicious cocoa twist to a beloved classic.
Table of Contents
Table of Contents
Chocolate and Tradition in One Bite
Growing up, tres leches cake was our celebration staple—birthdays, graduations, even “just because” weekends. But the day Grandma and I added cocoa to the mix changed everything. It was one rainy afternoon when the electricity flickered, and she decided we’d try something new. “Chocolate makes everything better, mijita,” she said, measuring cocoa into the batter with that instinct only grandmothers have. The smell alone was enough to make us forget the storm.
This best chocolate tres leches cake recipe combines that rich memory with the method I’ve perfected over years of baking in our little kitchen. It’s a cake soaked in three kinds of milk, infused with deep cocoa flavor, and topped with whipped cream so airy it practically floats. Even better, it holds its shape without becoming mushy—just the way Grandma liked it.
A Cake That Connects Generations
I’m Clarice—a home cook, wife, mom, and granddaughter—living in a lively multigenerational home. Our kitchen is always humming with chatter, laughter, and dessert experiments. My daughter helped me stir the cocoa last time we made this cake. She even asked if we could add chocolate chips next time (we might!). That’s the beauty of this recipe: it invites you in, lets you tweak it, and guarantees you’ll want to make it again.
If you’ve already tried my cookies and cream tres leches cake, you know I don’t mess around when it comes to decadent textures and bold flavor. This chocolate version takes it a step further—it’s comfort, nostalgia, and indulgence all in one.
Ingredients You’ll Need for the Best Chocolate Tres Leches Cake Recipe
Simple Ingredients, Incredible Flavor
To create the best chocolate tres leches cake recipe, you don’t need fancy supplies—just a few pantry staples and a little bit of love. I’ve tested this cake with multiple milk blends and cocoa types, and the list below gives you a failproof, flavor-packed base. The key here is balance: rich chocolate sponge meets sweet, creamy soak.
Here’s what you’ll need:
For the Chocolate Cake:
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder (preferably Dutch-processed)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5 large eggs, separated
- 1 cup granulated sugar (divided)
- 1/3 cup whole milk
- 1 tsp vanilla extract
For the Tres Leches Soak:
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1/2 cup heavy cream
- 2 tbsp cocoa powder (sifted for smooth blending)
For the Whipped Cream Topping:
- 1 1/2 cups heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- Optional: chocolate shavings, cocoa powder dusting, or cinnamon
This list keeps it classic with a deep cocoa flavor in both the sponge and the soaking milk. You can absolutely adjust the sweetness by cutting the sugar in the whipped cream, or make it dairy-free with canned coconut milk and vegan whipped topping.
Ingredient Swaps & Tips
Want to go even richer? Add a shot of espresso to your soaking mix to make a mocha tres leches. Or fold in mini chocolate chips after beating the egg whites for a burst of texture in every bite. For a citrusy lift, orange zest balances the chocolate beautifully.
If you’re in love with creative flavor twists like this, check out my easy margarita tres leches cake that brings a tangy twist to the traditional formula. It’s proof that tres leches can be as versatile as it is indulgent.
How to Make The best Chocolate Tres Leches Cake recipe
Follow these steps, and your cake will come out light, chocolatey, and never soggy—just like my grandma used to make. Here’s how:
Step 1: Prep your oven and pan
Preheat the oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking dish or line it with parchment paper for easy cleanup.
Step 2: Sift the dry ingredients
In a medium bowl, sift together 1 cup of flour, 1/3 cup cocoa powder, 1 1/2 tsp baking powder, and 1/4 tsp salt. Set aside.
Step 3: Beat the egg yolks and sugar
In a large bowl, whisk 5 egg yolks with 3/4 cup of the sugar until thick and pale. Mix in 1/3 cup milk and 1 tsp vanilla extract.
Step 4: Whip the egg whites
In a separate clean bowl, beat the 5 egg whites on medium-high until soft peaks form. Slowly add the remaining 1/4 cup sugar and continue beating until stiff peaks form.
Step 5: Combine and fold
Gently fold the egg yolk mixture into the whipped egg whites using a spatula. Then fold in the sifted dry ingredients in three parts, mixing just until no streaks remain.
Step 6: Bake the cake
Pour the batter into your prepared pan and smooth the top. Bake for 25–30 minutes or until a toothpick comes out clean. Let it cool completely in the pan.
Step 7: Poke and soak
Once cooled, use a fork or skewer to poke holes all over the cake—this helps the soak absorb evenly. In a bowl, whisk together the sweetened condensed milk, evaporated milk, heavy cream, and 2 tbsp cocoa powder. Slowly pour the chocolate milk mixture over the cake, letting it soak in as you go.
Step 8: Chill and whip
Refrigerate the soaked cake for at least 4 hours, or overnight for best results. Before serving, whip the cream with powdered sugar and vanilla until soft peaks form. Spread over the cake and top with chocolate shavings or cocoa powder if desired.
This cake turns out beautifully rich and airy every single time. Just like my easy mini chocoflan, layering the textures is what brings it to life—sponge, soak, and cream.
Serving, Variations, and Storing Your Chocolate Tres Leches Cake
How to Serve the Best Chocolate Tres Leches Cake Recipe the Right Way
Once chilled and topped with whipped cream, this chocolate tres leches cake becomes a showstopper. Slice it into generous squares and serve cold. The best part? Each bite offers that luscious contrast—moist sponge, creamy topping, and rich cocoa without being overwhelming.
For presentation, a dusting of cocoa powder or curls of dark chocolate adds elegance. You can even sprinkle crushed cinnamon sticks or a drizzle of chocolate ganache if you’re serving it at a party.
Pro tip: This cake tastes even better the next day, making it perfect for prepping ahead.
Fun Variations & Smart Storage
Want to get creative? Here are a few of our family-tested twists:
Add a hint of cinnamon or cayenne for a Mexican hot chocolate vibe.
Swap regular whipped cream for coffee-flavored whipped topping.
Garnish with berries like raspberries or sliced strawberries for a fruity contrast.
If you’re curious about other layered milk-soaked desserts, don’t miss my biscoff tres leches box cake—it brings crunchy, caramel-sweet layers into the mix.
Storage Tips:
Store leftovers covered in the fridge for up to 4 days. Since it’s a milk-soaked cake, don’t leave it at room temp for more than an hour. You can also freeze it before adding the whipped topping—just thaw overnight and finish with fresh cream before serving.
This is one of those recipes that keeps giving—moist, bold, and so forgiving. Whether it’s Sunday dinner or your daughter’s birthday (ask me how I know), it never fails to impress.
Frequently Asked Questions
Does tres leches have chocolate?
Traditionally, tres leches is a vanilla sponge cake soaked in three types of milk, without chocolate. But variations like this best chocolate tres leches cake recipe add cocoa to the batter and milk mixture for a decadent twist.
How long do tres leches need to soak before serving?
The cake should soak for at least 4 hours, but overnight is ideal. This allows the milk to fully absorb into the sponge without turning it soggy.
How to make tres leches cake not soggy?
The key is baking a light, airy sponge that can hold the milk without collapsing. Poking holes evenly and pouring the milk mixture gradually ensures proper absorption. Chilling helps firm up the texture.
What are the ingredients in tres leches cake?
Classic tres leches includes flour, eggs, sugar, baking powder, and vanilla. The milk soak combines sweetened condensed milk, evaporated milk, and heavy cream. This chocolate version adds cocoa to both the cake and soak for rich flavor.
Conclusion
This best chocolate tres leches cake recipe isn’t just another dessert—it’s a family moment baked into every bite. From my Grandma’s cocoa curiosity to our current-day kitchen traditions, it’s a cake that bridges generations. Moist but not soggy, rich yet light, it’s everything a tres leches cake should be—with a chocolate twist you’ll make again and again.
Print
Best Chocolate Tres Leches Cake That’s Moist, Rich, and Easy
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 5 hours
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
Rich and moist chocolate tres leches cake soaked in a cocoa milk blend and topped with fluffy whipped cream.
Ingredients
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/4 tsp salt
5 large eggs, separated
1 cup granulated sugar (divided)
1/3 cup whole milk
1 tsp vanilla extract
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1/2 cup heavy cream
2 tbsp cocoa powder (sifted)
1 1/2 cups heavy whipping cream
3 tbsp powdered sugar
1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F. Grease and flour a 9×13-inch baking dish.
2. Sift flour, cocoa powder, baking powder, and salt into a bowl.
3. In another bowl, beat egg yolks with 3/4 cup sugar until pale. Add milk and vanilla.
4. In a separate bowl, beat egg whites to soft peaks. Slowly add 1/4 cup sugar and beat to stiff peaks.
5. Gently fold yolk mixture into whites. Fold in dry ingredients until just combined.
6. Pour batter into pan. Bake 25–30 minutes. Let cool completely.
7. Poke holes all over cake. Mix condensed milk, evaporated milk, heavy cream, and cocoa powder.
8. Pour soak mixture slowly over cake. Refrigerate at least 4 hours or overnight.
9. Whip cream, powdered sugar, and vanilla to soft peaks. Spread over cake before serving.
Notes
Chill overnight for best flavor and texture.
For a mocha version, add 1 shot of espresso to the milk soak.
Top with dark chocolate shavings or a dusting of cocoa.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 32g
- Sodium: 95mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 115mg