Discover the magic of this Easy Chocolate Tres Leches Cake, a dessert that generously infuses a rich chocolate sponge with a trio of milks for an unbelievably moist and flavorful experience. This recipe is your shortcut to a show-stopping dessert that’s surprisingly simple to prepare, perfect for any occasion.
Key Ingredients for Easy Chocolate Tres Leches Cake
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar, plus 2 tablespoons for the milk mixture
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs, at room temperature
- 1 cup milk (whole milk recommended), at room temperature
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ¾ cup evaporated milk (156g can)
- ½ cup sweetened condensed milk (198g can)
- ½ cup heavy cream (for the topping)
- 2 tablespoons powdered sugar (for the topping)
- Optional garnish: chocolate shavings, fresh berries, whipped cream
How to Make Easy Chocolate Tres Leches Cake
This Easy Chocolate Tres Leches Cake is a testament to how simple ingredients can create something truly extraordinary. In under an hour of active preparation, you’ll bake a tender chocolate cake that’s then soaked in a luscious blend of three milks, resulting in an incredibly moist and satisfyingly rich dessert. The airy whipped topping and optional toppings add delightful contrast and flavor.
Step-by-Step Instructions
Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper for easier removal. This ensures your cake doesn’t stick.
Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, 1 cup of granulated sugar, unsweetened cocoa powder, baking soda, and salt. Whisk thoroughly to ensure all the dry ingredients are well combined and aerated, preventing lumps.
Combine Wet Ingredients: In a separate medium bowl, whisk together the eggs, 1 cup of room temperature milk, vegetable oil, and 1 teaspoon of vanilla extract until well blended.
Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Whisk gently until just combined. Be careful not to overmix; a few small lumps are okay. Overmixing can develop the gluten in the flour, leading to a tougher cake.
Bake the Cake: Pour the batter evenly into the prepared 9×13 inch baking pan. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The cake should be springy to the touch.
Prepare the Milk Soaking Mixture: While the cake is baking, prepare the tres leches soaking mixture. In a medium pitcher or bowl, whisk together the evaporated milk, sweetened condensed milk, and the remaining 2 tablespoons of granulated sugar until the sugar is dissolved. This creates the sweet, milky liquid that will transform the cake.
Soak the Cake: Once the cake is baked, remove it from the oven and let it cool in the pan for about 10-15 minutes. While the cake is still warm, poke holes all over the top of the cake using a fork or a skewer. This allows the milk mixture to be absorbed throughout the cake. Slowly and evenly pour the prepared milk mixture over the entire surface of the warm cake. Let the cake sit at room temperature for at least 30 minutes, or until most of the milk has been absorbed.
Prepare the Topping: While the cake is soaking, or after it has absorbed most of the liquid, prepare the topping. In a clean bowl, whip the heavy cream and powdered sugar until stiff peaks form. This creates a light and airy, yet stable, topping.
Assemble and Chill: Spread the whipped cream evenly over the top of the soaked cake. For best results, cover the cake and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the cake to become thoroughly chilled and saturated.
Serve: Before serving, garnish with chocolate shavings, fresh berries, or your favorite toppings. Slice and serve chilled.
Why You’ll Love This Easy Chocolate Tres Leches Cake
You’ll adore this Easy Chocolate Tres Leches Cake for its incredible moistness and deep, chocolatey flavor that rivals any bakery creation. The magic lies in the perfect ratio of chocolate sponge to the sweet, creamy milk infusion, making it a truly indulgent treat. Unlike a traditional chocolate cake that can sometimes be dry, this tres leches variation is guaranteed to be wonderfully damp and decadent, offering a delightful contrast to a similarly beloved dessert like a classic sponge cake soaked in a lighter syrup.
Plus, crafting this show-stopping dessert at home is remarkably cost-effective, allowing you to impress guests without breaking the bank. The simple yet flavorful combination of rich cocoa and the signature trio of milks, crowned with a cloud of whipped cream, creates an unforgettable dessert experience that’s perfect for birthdays, holidays, or simply a sweet craving. Don’t wait to experience this delightful cake; gather your ingredients and give this easy chocolate tres leches cake recipe a try today!
Storing and Reheating Tips
This Easy Chocolate Tres Leches Cake is best stored in the refrigerator. Due to its milk-based nature, it’s important to keep it chilled to maintain freshness and prevent spoilage.
- Refrigeration: Cover the cake tightly with plastic wrap or transfer it to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days.
- Freezing: While not ideal for maintaining the optimal texture of the whipped cream topping, you can freeze the cake. It’s best to freeze the cake before adding the whipped cream topping. Once the cake has soaked and chilled, wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 1-2 months. Thaw overnight in the refrigerator, then top with freshly whipped cream before serving.
- Reheating: This cake is meant to be served chilled, so reheating isn’t necessary. Enjoy it directly from the refrigerator.
Final Thoughts
This Easy Chocolate Tres Leches Cake is a true showstopper that proves elegance doesn’t require complexity. Its incredibly moist texture and rich chocolate flavor make it a beloved dessert for any occasion. We encourage you to bake this delightful cake; it’s a simple pleasure that’s incredibly rewarding.
Easy Chocolate Tres Leches Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper for easier removal. This ensures your cake doesn’t stick.
- In a large mixing bowl, whisk together the all-purpose flour, 1 cup of granulated sugar, unsweetened cocoa powder, baking soda, and salt. Whisk thoroughly to ensure all the dry ingredients are well combined and aerated, preventing lumps.1 ½ cups all-purpose flour, 1 cup granulated sugar, ⅓ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt
- In a separate medium bowl, whisk together the eggs, 1 cup of room temperature milk, vegetable oil, and 1 teaspoon of vanilla extract until well blended.2 large eggs, 1 cup milk, ½ cup vegetable oil, 1 teaspoon vanilla extract
- Pour the wet ingredients into the bowl with the dry ingredients. Whisk gently until just combined. Be careful not to overmix; a few small lumps are okay. Overmixing can develop the gluten in the flour, leading to a tougher cake.
- Pour the batter evenly into the prepared 9×13 inch baking pan. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The cake should be springy to the touch.
- While the cake is baking, prepare the tres leches soaking mixture. In a medium pitcher or bowl, whisk together the evaporated milk, sweetened condensed milk, and the remaining 2 tablespoons of granulated sugar until the sugar is dissolved. This creates the sweet, milky liquid that will transform the cake.¾ cup evaporated milk, ½ cup sweetened condensed milk, 1 cup granulated sugar
- Once the cake is baked, remove it from the oven and let it cool in the pan for about 10-15 minutes. While the cake is still warm, poke holes all over the top of the cake using a fork or a skewer. This allows the milk mixture to be absorbed throughout the cake. Slowly and evenly pour the prepared milk mixture over the entire surface of the warm cake. Let the cake sit at room temperature for at least 30 minutes, or until most of the milk has been absorbed.
- While the cake is soaking, or after it has absorbed most of the liquid, prepare the topping. In a clean bowl, whip the heavy cream and powdered sugar until stiff peaks form. This creates a light and airy, yet stable, topping.½ cup heavy cream, 2 tablespoons powdered sugar
- Spread the whipped cream evenly over the top of the soaked cake. For best results, cover the cake and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the cake to become thoroughly chilled and saturated.
- Before serving, garnish with chocolate shavings, fresh berries, or your favorite toppings. Slice and serve chilled.chocolate shavings, fresh berries, whipped cream