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Mexican Chocolate Tres Leches Cake

Mexican chocolate tres leches cake with a rich cocoa sponge soaked in a sweet milk mixture, then topped with whipped cream and cinnamon. The cake stays moist and layered after a 2-hour chill, with clean slices when pierced before soaking.
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Prep Time 30 minutes
Cook Time 30 minutes
Refrigerate 2 hours
Total Time 3 hours
Servings: 10 servings
Course: Dessert
Cuisine: Mexican
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 0.75 cup unsweetened cocoa powder
  • 1.5 tsp baking powder
  • 0.25 tsp salt
Cake batter
  • 5 large eggs separate yolks and whites
  • 0.75 cup granulated sugar
  • 0.25 cup vegetable oil
  • 0.5 cup whole milk
  • 1 tsp vanilla extract
Soak mixture
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 0.5 cup Mexican hot chocolate or strong coffee choose one
Topping
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tbsp cinnamon plus extra for dusting if desired

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Make the cocoa cake batter
  1. Whisk together all-purpose flour, unsweetened cocoa powder, baking powder, and salt until evenly combined, then set aside.
  2. Beat the egg yolks with granulated sugar until pale and slightly thick.
  3. Add vegetable oil, whole milk, and vanilla extract to the yolk mixture and mix until smooth.
  4. Fold the flour mixture into the yolk batter until no dry streaks remain.
  5. Beat the egg whites until stiff peaks form, then fold them into the batter gently to keep it airy.
  6. Pour the batter into a 9x13 baking dish and bake at 350°F for 30 minutes, until a toothpick comes out with a few moist crumbs.
Soak and chill
  1. Combine sweetened condensed milk, evaporated milk, and Mexican hot chocolate or strong coffee until smooth.
  2. Pierce the cooled cake all over with a fork, then pour the milk mixture evenly over the surface so it settles into the layers.
  3. Refrigerate the cake for at least 2 hours so it fully absorbs the soaking liquid.
Whip and finish
  1. Whip heavy cream with powdered sugar until stiff peaks form.
  2. Spread the whipped cream over the chilled cake and dust with cinnamon.
  3. Serve chilled with visible soaked layers.

Notes

For clean slices, let the cake chill in the dish and cut with a sharp knife dipped in hot water, wiping between cuts. Refrigerate leftovers up to 3 days; the whipped top may soften slightly. Freezing is not recommended because the texture of the soaked cake can change. If you need a lighter option, swap the heavy cream topping for whipped topping made with reduced-fat cream and reduce powdered sugar by 1 tbsp.