Chocolate Tres Leches Cake

Hello baker friends! I wanted a chocolate tres leches cake that actually tasted like chocolate all the way through, not just in the topping. Using a chocolate sponge instead of vanilla gives me enough structure for the cake to absorb the milk mixture while staying soft and custardy rather than soggy. I’m careful about how the sponge, the chocolate milk soak, and the topping work together so the chocolate comes through clearly without losing the familiar tres leches texture.

I finish the cake with a chocolate whipped cream that comes together quickly and spreads easily once the cake is fully chilled. I like whipping it to medium or stiff peaks so it holds clean swirls without weighing down the soaked cake underneath. This is one of those desserts I prefer to make ahead — it slices cleanly, travels well, and the texture only improves after a night in the fridge.

Why you will love this recipe…

I designed this recipe so the sponge absorbs the three-milk mixture evenly without turning dense or heavy. The cake batter comes together quickly with basic pantry ingredients and bakes reliably in a standard 9×13-inch pan, which makes it easy to fit into a normal baking day. After chilling overnight, the cake settles into a uniform, well-balanced texture, and the whipped cream topping spreads cleanly over the surface without dragging or tearing.

Key Ingredients & Why I Use Them

Cocoa powder: This is the main source of chocolate flavor in both the cake and the milk mixture, so I use unsweetened cocoa for depth without extra sweetness.

Milk (heated): Warming the milk helps dissolve the cocoa completely, which keeps the soak smooth instead of gritty.

Sweetened condensed milk: Adds sweetness and body to the soak, helping the cake stay rich without becoming watery.

Evaporated milk: Balances the condensed milk and keeps the soak from feeling overly sweet or heavy.

Whipped cream topping: I keep it light so it complements the soaked cake instead of weighing it down.

Making the Chocolate Tres Leches

Down below in the recipe card, I have step by step instructions, but here is the basic overview and some reasoning as to why I do certain things!

Step 1: Chocolate Sponge Cake

I start by whisking the flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a medium bowl. I do this first to make sure everything is evenly distributed before it goes into the batter, which helps the cake rise evenly and prevents pockets of cocoa or leavening in the finished sponge.

In a separate medium bowl, whisk the eggs with the milk, vegetable oil, and vanilla until mixed.

Pour the wet ingredients into the dry and whisk just until the cake batter no longer shows streaks of flour. Scrape down the sides of the bowl with a spatula as needed to make sure everything is incorporated.

Prepare the hot brewed coffee or hot water and pour it slowly into the batter while whisking gently. The heat helps dissolve the cocoa and makes the batter smooth and pourable. Transfer the finished batter to a greased and cocoa-dusted 9×13-inch pan. Smooth the top, and bake until the center springs back lightly and a toothpick comes out clean. Let the cake cool in the pan for 15 to 20 minutes before soaking.

Step 2: Chocolate Tres Leches Mixture

To prepare the chocolate three-milk mixture, I warm the milk until it’s hot but not boiling — just enough heat to properly dissolve the cocoa. I whisk the cocoa powder into the hot milk first because it blooms the cocoa and gives a smoother, more evenly flavored soak. Once that’s fully mixed, I whisk in the sweetened condensed milk and evaporated milk until the mixture looks completely smooth and uniform, making sure to scrape along the sides so no cocoa gets left behind. When I want a deeper chocolate note, I’ll add a small pinch of espresso powder here — it doesn’t make the cake taste like coffee, but it really sharpens the chocolate flavor.

Step 3: Soaking the Cake

Once the cake has cooled slightly and is still warm, I poke holes all over the surface using a skewer or the handle of a wooden spoon. This gives the milk mixture somewhere to go so it absorbs evenly instead of pooling on top. I pour the chocolate three-milk mixture over the cake slowly, working in several passes and giving it time to soak in between pours. The sponge gradually absorbs the liquid from the edges toward the center. After that, I cover the pan tightly and refrigerate the cake overnight — this rest time is what allows the texture to fully settle and become evenly custardy throughout.

Step 4: Prepare the Chocolate Whipped Cream

Once the cake is thoroughly chilled, it’s time to prepare the chocolate whipped cream topping. Add the cold heavy cream, powdered sugar, and cocoa powder to the bowl of a stand mixer. If you prefer, you can use a medium bowl and a hand mixer instead. Beat on medium-high speed with the whisk attachment. Once it begins to thicken, increase the speed slightly until medium to stiff peaks form. Scrape the sides of the bowl as needed so the whipped cream stays smooth. It’s important that your heavy cream is cold so the whipped cream doesn’t melt.

Mix in the vanilla briefly, then spread the whipped cream evenly over the cold cake.

Storage

I keep the cake covered and refrigerated for up to four days. The texture stays soft and moist, and the whipped cream holds its shape well when stored cold.

Tips & Tricks

• Let the cake cool just enough. You don’t want it to crumble when poked but it should be warm enough to help the mixture soak in evenly.
• Slowly pouring the three-milk-mixture in layers prevents pooling.
• If you choose water instead of coffee, a little espresso powder helps improve flavor without making it taste like coffee.
• For the whipped cream, start with cold equipment. I like to chill my bowl for the best consistency.

More Recipes

I do have a more traditional Tres Leches Cake if you want something classic. Or if you’re looking for more rich flavors and creamy textures, try my Dulce de Leche Cake, or Olive Oil Chocolate Cake. My No-Bake Flan, Chocolate Strawberry Cake, or Chocolate Mousse Cake is also great time you need something decadent and satisfying.

As always, thank you for reading my blog! It means the world to me! Tag me on instagram if you make one of my desserts! I hope you loved this Chocolate Tres Leches Cake as much as I did! Much love!