Chocolate Tres Leches Cake

If you’ve ever had the original tres leches cake, you already know how soft and milky it is. Now take that idea and give it a rich chocolate twist — that’s what this cake is about.

It’s soft, sweet, a little bit messy in the best way, and full of deep cocoa flavor that hits as soon as you take the first bite.

This isn’t your everyday chocolate cake. It starts with a fluffy chocolate sponge that soaks up three types of milk like a sponge soaks water — but it never turns soggy if you do it right.

The texture is light but still rich. It holds its shape when sliced, yet melts away in your mouth.

It’s not too fancy, not too plain — just really, really good. The whipped topping on top adds a cool, creamy finish that balances the bold chocolate inside.

It’s the kind of cake you serve cold, straight from the fridge, and somehow it gets better with every bite.

This recipe is fully made from scratch. No shortcuts, no boxed mixes, no confusion.

And if you’ve never made tres leches cake before, don’t worry — I’ll guide you through every little step so your cake turns out soft, rich, and just right.

Table of Contents

Chocolate Tres Leches Cake Recipe

Ingredients

For the Chocolate Sponge Cake:

1 cup all-purpose flour (sifted)
1/2 cup unsweetened cocoa powder (Dutch-processed for deep color)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
4 large eggs (room temperature)
1 cup granulated sugar
1/2 cup whole milk (room temperature)
1/2 cup neutral oil (like sunflower or canola)
2 tsp vanilla extract
1 tsp instant coffee powder (optional, enhances chocolate flavor)

For the Chocolate Milk Soak:

1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
1/2 cup whole milk
3 tbsp unsweetened cocoa powder (sifted)
1 tsp vanilla extract

For the Whipped Cream Topping:

2 cups heavy whipping cream (very cold)
1/2 cup powdered sugar (adjust to taste)
1 tbsp unsweetened cocoa powder (for light chocolate cream)
1 tsp vanilla extract

For Garnish:

Chocolate shavings or curls (dark or milk chocolate)

Instructions

Preheat your oven to 175°C (350°F). Grease a 9×13 inch baking pan (no need to line it).
In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a separate bowl, beat eggs and sugar with a hand or stand mixer on high speed for 5–6 minutes until light, fluffy, and pale in color.
Lower the mixer speed, then add oil, milk, vanilla, and coffee powder. Mix until combined.
Gently fold the dry ingredients into the wet mixture using a spatula. Mix just until smooth — do not overmix.
Pour the batter into the prepared pan and smooth the top.
Bake for 25–30 minutes or until a toothpick comes out clean.
Let the cake cool in the pan for 15 minutes. Then poke holes all over with a skewer or fork (about 1 inch apart).
In a bowl, whisk together evaporated milk, condensed milk, regular milk, cocoa powder, and vanilla until smooth.
Slowly pour the mixture over the slightly warm cake, making sure to spread it evenly and let it soak into the holes.
Cover and refrigerate the cake for at least 4 hours or preferably overnight so it absorbs fully and becomes ultra-moist.
In a cold mixing bowl, beat the cold whipping cream on medium-high speed until it starts to thicken.
Add powdered sugar, cocoa powder, and vanilla extract.
Continue beating until stiff peaks form. Do not overbeat or it will curdle.
Once the soaked cake is fully chilled, spread the whipped chocolate cream over the top using a spatula.
Sprinkle or shave chocolate curls generously over the surface for that bakery-finish look.
Chill again for 15–20 minutes before slicing for the cleanest cuts.
Serve cold straight from the fridge. The flavor and texture are even better the next day!

How Do I Make Chocolate Tres Leches Cake From Scratch?

Creating a homemade chocolate tres leches cake is straightforward when you follow these steps:

Prepare the chocolate sponge cake: Use a recipe that yields a light and airy sponge, as this texture is ideal for absorbing the milk mixture.
Mix the three milks: Combine sweetened condensed milk, evaporated milk, and heavy cream or whole milk.
Soak the cake: Once the cake has cooled, poke holes throughout and slowly pour the milk mixture over it, allowing it to absorb fully.
Chill and top: Refrigerate the cake for several hours or overnight. Before serving, spread a layer of whipped cream on top and garnish as desired.

Why Is My Tres Leches Cake Soggy Or Falling Apart?

If your cake feels more like pudding than cake, here’s why it might be happening:

Over-soaking: Too much milk or pouring it too fast can flood the cake.
Weak sponge base: A dense or underbaked sponge can’t hold the milk well.
Cutting too early: Slicing before it sets in the fridge will make it fall apart.

Can I Use Boxed Cake Mix For Chocolate Tres Leches Cake?

Yes, but be mindful:

Choose light cake mix: Chocolate sponge or devil’s food cake works best.
Avoid dense mixes: Pound cake or fudge-style mixes soak poorly.
Don’t overmix the batter: Keep it light and airy for better absorption.

How Long Should I Soak The Cake In The Milk Mixture?

Timing makes a big difference:

Minimum soak time: Let the cake soak for at least 4 hours.
Best results: Overnight in the fridge gives a rich, even texture.

Can I Make Tres Leches Cake Without Eggs?

Yes, you can make it egg-free with a few changes:

Use egg substitutes: Like plain yogurt, mashed banana, or unsweetened applesauce.
Avoid dense results: Stick to sponge-like recipes made for eggless baking.

Can I Make Chocolate Tres Leches Cake Ahead Of Time?

Yes, and it’s actually better this way:

Soak the cake a day before: The flavors get deeper overnight.
Add whipped topping just before serving: To keep it fresh and fluffy.

How Do I Prevent The Cake From Becoming Too Wet?

A few simple habits help avoid a soggy mess:

Use a proper sponge cake: It needs to hold liquid, not collapse.
Don’t over-pour the milk: Use a measuring cup, not just guesswork.
Let it rest between pours: Give time for each part to soak in.

Can I Use Plant-Based Milk Instead Of Dairy?

Yes, you can switch all three milks with plant-based options:

Evaporated milk substitute: Use reduced coconut or oat milk.
Condensed milk substitute: Use sweetened condensed coconut milk.
Regular milk substitute: Use full-fat oat, almond, or soy milk.

Why Did My Whipped Cream Topping Turn Watery?

To keep your whipped topping thick and fluffy:

Don’t overwhip: Stop as soon as it forms soft peaks.
Keep tools cold: Chill your bowl and beaters before using.
Add stabilizer: Like cornstarch or a spoon of dry milk powder.

What Size Pan Should I Use For The Perfect Texture?

Size matters here:

Use a 9×13-inch pan: It gives the right thickness for soaking.
Avoid smaller pans: The cake will be too thick and won’t soak well.

Can I Reduce The Sweetness Of The Milk Soak?

You can tone it down without losing flavor:

Use less condensed milk: Replace part of it with evaporated milk or plain cream.
Skip extra sugar: Don’t add more sweetener to the milk mix.

How Do I Store Chocolate Tres Leches Cake In The Fridge?

Keep it chilled and moist:

Cover tightly: Use plastic wrap or a lid to avoid drying out.
Store for up to 4 days: After that, the texture may change.

Can I Freeze Chocolate Tres Leches Cake?

Freezing is possible, but do it right:

Freeze before adding whipped topping: Cream doesn’t freeze well.
Wrap in plastic and foil: To avoid freezer burn.
Thaw overnight in the fridge: Not on the counter.