If you have not tried the Tres Leches cake, you haven't lived. This Chocolate Tres Leches Cake has the maximum incredible taste ever! Made with three milk, this cake is a Pleaser crowd. provided at a celebration and a huge vacation, that is a certain cake to be a tradition.


There's some thing approximately the taste of Chocolate Tres Leches Cake. I normally have vanilla, and sometimes even coconut, however I recognize I need to attempt the chocolate version. The very cool element approximately the leche cake is they are so moist and yummy. No different cakes available are pretty like this!

Also, called pastel de Tres Leches in Spanish, a Tres leche cake is a type of sponge cake. most of the people understand this as butter cakes. it is immersed in 3 sorts of milk or milk.

This form of cake become visible in Mexico within the 19th century. you can also see the sort of recipe on condensed milk cans inside the forty's. Tres Leches cake isn't always new, however they may be positive to be scrumptious. I in my view love that there may be a lot history and lifestyle behind this cake. but, absolutely everyone from each walk of life can enjoy it.

You'll want to chill the bowl of mixer stand for 10 minutes to get it cool. Cooler, higher! In some other bowl, you may need to filter powdered sugar and cocoa powder together my favourite component. Then, you'll beat the cold heavy cream in a chilly bowl stand mixer. you'll use the shake attachment for one minute.


For the cake:

  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup canola oil
  • 2 large eggs (at room temperature)
  • 1 teaspoon vanilla
  • 1 cup freshly brewed strong hot coffee

Milk Filling:

  • 14 ounces sweetened condensed milk (1 can)
  • ¾ cup half and half
  • ¾ cup evaporated milk
  • 3 tablespoons unsweetened cocoa powder

Whipped Cream Topping:

  • 1 cup powdered sugar
  • ½ cup unsweetened cocoa powder
  • 3 cups very cold heavy cream

Make the Cake:

  1. Preheat oven to 350 degrees.
  2. Spray a 9×13 baking pan with cooking spray.
  3. For the cake, put flour, sugar, cocoa, baking powder, baking soda and salt in a bowl and mix well.
  4. In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined. The batter will be very thin.
  5. Pour the batter into the prepared pan and bake for about 30-35 minutes or until the center of the cake springs back when you touch it.
  6. While the cake is still warm, poke lots of holes all over the cake with a small skewer or a fork.

Make the filling:

  1. Whisk sweetened condensed milk, half-and-half, evaporated milk, and 3 tablespoons cocoa powder together in a bowl. The cocoa may not completely dissolve, but whisk until it is mostly incorporated.
  2. Slowly pour the milk mixture evenly over the warm cake.
  3. Allow the cake to cool completely.

Make the Whipped Cream Topping:

  1. Refrigerate the bowl of a stand mixer for 10 minutes to get it cold.
  2. Sift the powdered sugar and cocoa powder together.
  3. Beat the cold heavy cream in the cold stand mixer bowl using the whisk attachment for 1 minute.
  4. Add half of the sugar/cocoa powder mixture. Beat until it is fully mixed in, then add the remaining sugar mixture.
  5. Continue to beat until soft peaks form and the mixture is spreadable. It should be fluffy and light.

Assemble the cake:

  1. Spread the chocolate whipped cream on the cooled cake.
  2. Drizzle with chocolate syrup or sprinkle with mini chocolate chips.
  3. Store in an airtight container in the refrigerator.

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