Mexican Chocolate Tres Leches Cake

Oh my gosh, have you ever tried Mexican chocolate tres leches cake? It’s super rich and so, so good! I couldn’t stop eating it.

The cake is soft and full of creamy chocolate flavor. And it’s soaked in three kinds of milk, which makes it extra moist. I was totally in love with every bite!

This cake is perfect for parties or just a special treat. It’s easy to make and always gets a big “wow” from everyone. Wanna give it a try?

Let’s bake it together! I’ll show you how to make it at home. It’s super fun and super yummy!

Why You’ll Love This Recipe

• Authentic with a Twist: Traditional tres leches meets rich chocolate with warm Mexican-inspired flavors.
• Ultra Moist & Decadent: Soaked in three kinds of milk, this cake is luxuriously soft and flavorful.
• Perfectly Spiced: A touch of cinnamon and cayenne balances the sweetness and adds depth.
• Make-Ahead Friendly: It tastes even better the next day, making it ideal for parties.

Required Kitchen Tools

To make this delicious cake, you’ll need the following:

✔️ Mixing bowls (for wet and dry ingredients)
✔️ Hand or stand mixer (to whip up the batter and topping)
✔️ 9×13 baking dish (for soaking the cake)
✔️ Whisk & spatula (for even mixing)
✔️ Toothpick (for testing doneness)

Ingredients for the Cake

Here’s what you’ll need to create the rich, chocolatey cake:

• 1 cup hot coffee – Enhances the chocolate flavor.
• ½ cup unsalted butter, melted – Adds richness and moisture.
• 3 large eggs – Provides structure and stability.
• ¾ cup whole milk – Keeps the cake tender.
• 2 teaspoons pure vanilla extract – Rounds out the flavors.
• 1 ½ cups granulated sugar – Sweetens the cake.
• 1 ¾ cups all-purpose flour – The base for the perfect crumb.
• ½ cup unsweetened cocoa powder – Gives deep chocolate flavor.
• 1 teaspoon cinnamon – Adds warmth and enhances the chocolate.
• ½ teaspoon cayenne pepper – Optional, but adds a subtle heat.
• 1 teaspoon baking powder – Helps the cake rise.
• ½ teaspoon baking soda – Ensures a light, fluffy texture.
• ½ teaspoon salt – Balances sweetness.
• ½ cup semi-sweet chocolate, chopped – For extra decadence.

Variations for Mexican Chocolate Tres Leches Cake

• Extra Spicy: Increase the cayenne for a bolder kick.
• Dulce de Leche Drizzle: Add a caramel-like topping for extra indulgence.
• Nutty Twist: Mix in chopped pecans or almonds for crunch.
• Mocha Flavor: Swap regular coffee for espresso.

Step-by-Step Instructions

1. Preheat the Oven & Prepare the Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.

2. Mix the Wet Ingredients

In a large bowl, whisk together the hot coffee, melted butter, eggs, whole milk, and vanilla extract until smooth.

3. Combine Dry Ingredients

In a separate bowl, sift together the flour, cocoa powder, sugar, cinnamon, cayenne, baking powder, baking soda, and salt.

4. Make the Batter

Gradually add the dry ingredients into the wet mixture, stirring until just combined. Then, fold in the chopped chocolate.

5. Bake the Cake

Pour the batter into the prepared dish and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

How to Make the Tres Leches Milk Mixture

The magic of a tres leches cake is in its luxurious, sweet, and creamy soak. This version is made with a chocolatey twist!

Ingredients for the Milk Mixture:

• 1 can (14 oz) sweetened condensed milk – Adds rich sweetness.
• 1 can (12 oz) evaporated milk – Creates a silky texture.
• 1 cup chocolate milk – Infuses deep chocolate flavor.

Step-by-Step Instructions for the Milk Mixture

1. Poke Holes in the Cake

Once the cake has finished baking, let it cool for 10-15 minutes. Then, using a fork or a wooden skewer, poke holes all over the surface. This allows the cake to fully absorb the milk mixture.

2. Mix the Three Milks

In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, and chocolate milk until well combined.

3. Pour Over the Cake

Slowly pour the milk mixture over the cake, making sure it soaks evenly. The cake may look like it’s drowning, but don’t worry—it will absorb everything beautifully!

4. Chill for Maximum Flavor

Cover the cake and refrigerate for at least 4 hours or overnight. This allows the flavors to meld together and gives the cake its signature ultra-moist texture.

Making the Spiced Whipped Cream Topping

A light and airy topping balances out the richness of the cake. This spiced whipped cream takes things to the next level!

Ingredients for the Whipped Cream:

• 1 ½ cups heavy whipping cream – The base for a fluffy topping.
• 2 tablespoons powdered sugar – Adds slight sweetness.
• 1 tablespoon cocoa powder – Enhances the chocolate flavor.
• ½ teaspoon cinnamon – Gives warmth and depth.
• ¼ teaspoon cayenne pepper – Optional, but adds a subtle heat.

How to Make the Whipped Cream:

1. Chill Your Mixing Bowl: For best results, place your mixing bowl and beaters in the freezer for 10 minutes before whipping the cream.
2. Whip the Cream: Using a hand mixer or stand mixer, beat the heavy whipping cream on medium-high speed until soft peaks form.
3. Add Flavors: Gently fold in the powdered sugar, cocoa powder, cinnamon, and cayenne pepper, then continue beating until stiff peaks form.
4. Spread Over the Cake: Smooth the whipped cream evenly over the chilled cake.

Serving and Decoration

How to Serve Mexican Chocolate Tres Leches Cake

This cake is best served cold. Here are some topping ideas to make it even more stunning:

• Chocolate Shavings: Grate dark or milk chocolate on top for an elegant finish.
• Cinnamon Dusting: Lightly sprinkle cinnamon for extra warmth.
• Fresh Berries: Strawberries or raspberries add a bright contrast.
• Chocolate Drizzle: Drizzle melted chocolate for a show-stopping presentation.

Storing Mexican Chocolate Tres Leches Cake

This cake gets even better over time, as the milk soak continues to infuse flavor. Here’s how to store it properly:

Refrigeration

• Keep the cake covered in the refrigerator for up to 4 days.
• Since it’s a milk-soaked cake, it should always be stored cold.

Freezing Instructions

• You can freeze the unsoaked cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil.
• Do not freeze the cake after adding the milk mixture—it will alter the texture.

Nutrition Information

Serving Size	Calories	Carbs	Protein	Fat	Sugar
1 slice (out of 12)	~350	45g	6g	16g	30g

(Note: These values are estimates and may vary based on ingredients used.)

Mexican Chocolate Tres Leches Cake FAQs

1. Can I make this cake ahead of time?

Yes! This cake actually tastes better the next day after chilling in the fridge. It allows the flavors to meld together perfectly.

2. Can I make this without cayenne pepper?

Absolutely! The cayenne adds a subtle warmth, but you can leave it out if you prefer a classic chocolate flavor.

3. What can I use instead of chocolate milk?

You can substitute regular milk + 1 tablespoon cocoa powder, or use half-and-half for a richer soak.

4. Can I make this cake gluten-free?

Yes! Simply replace the all-purpose flour with a 1:1 gluten-free flour blend.

Conclusion

Mexican Chocolate Tres Leches Cake is the ultimate fusion of rich chocolate, warm spices, and creamy sweetness. The combination of moist chocolate cake, a decadent three-milk soak, and spiced whipped cream makes every bite an indulgent experience.

This cake is perfect for special occasions, holidays, or whenever you’re craving a dessert that’s bold and unique. The touch of cinnamon and cayenne adds just the right amount of warmth, making it an unforgettable treat.

Plus, it’s an easy make-ahead dessert—letting it sit overnight only enhances the flavor! Whether you serve it with chocolate shavings, fresh berries, or a dusting of cinnamon, it’s guaranteed to impress.

So, if you’re looking for a new favorite cake that’s as indulgent as it is unique, this is the one to try! Let me know how it turns out for you—I’d love to hear your thoughts!