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September 16, 2025
Chocolate Tres Leches Cake Recipe
Chocolate tres leches cake provides moist chocolate results with rich and delicious twist on the classic Mexican dessert that elevates traditional preparation to new levels of indulgence. This chocolate variation demonstrates how beloved desserts can be enhanced while maintaining essential characteristics that define tres leches. The rich chocolate element adds depth while the traditional three milk approach ensures proper moisture and texture.
This moist chocolate tres leches cake is a rich and delicious twist on the classic Mexican dessert. It tastes like you spent all day in the kitchen but a boxed mix makes it so easy!
Prep Time:
35 mins
Cook Time:
35 mins
Additional Time:
45 mins
Total Time:
1 hr 55 mins
Servings:
18
Yield:
1 (9×13-inch) cake
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Ingredients
1 (15.25 ounce) package Swiss chocolate cake mix (such as Duncan Hines®)
1 ¼ cups chocolate milk
½ cup canola oil
3 large eggs
1 teaspoon instant espresso powder
1 (14 ounce) can sweetened condensed milk
¾ cup half-and-half
¾ cup evaporated milk
3 tablespoons unsweetened cocoa powder
1 cup confectioners’ sugar
½ cup unsweetened cocoa powder
3 cups heavy whipping cream
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch pan.
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.
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.
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 chocolate milk mixture evenly over cake. Allow cake to cool completely as liquid soaks into it.
Sift confectioners’ sugar and cocoa powder together in a bowl.
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 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 cake to serve.
Cook’s Note
For variety, you can add 1 tablespoon of coffee-flavored liquor (such as Kahlua) to your milk mixture, or add 1/2 teaspoon of cinnamon to your cake batter.
Nutrition Facts (per serving)
| 472 | Calories |
| 31g | Fat |
| 46g | Carbs |
| 8g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 18 | |
| Calories 472 | |
| % Daily Value * | |
| Total Fat 31g | 39% |
| Saturated Fat 14g | 69% |
| Cholesterol 101mg | 34% |
| Sodium 319mg | 14% |
| Total Carbohydrate 46g | 17% |
| Dietary Fiber 2g | 7% |
| Total Sugars 33g | |
| Protein 8g | 15% |
| Vitamin C 1mg | 1% |
| Calcium 196mg | 15% |
| Iron 2mg | 11% |
| Potassium 343mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
