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Fluffy chocolate sponge cake soaked in a chocolate three-milk mixture and topped with chocolate whipped cream, this Chocolate Tres Leches Cake is a creamy and chocolatey treat that’s perfect for any occasion.

Chocolate Tres Leches Cake is the chocolate twist on the classic dessert. It consists of a light and fluffy sponge chocolate cake moistened with three kinds of milk after it is baked. Leave the cake in the fridge for a few hours to let the cake absorb the milk. The cake does not get soggy, but it softens and becomes incredibly moist. Then, the cake is frosted with chocolate-flavored whipped cream and dusted with cocoa powder.

Despite using chocolate flavors in all its components, this cake has a mild chocolate flavor without being too sweet. It is a super moist chocolate cake that tastes like straight chocolate milk.

This crowd-pleasing cake is perfect for any occasion. It is easy to make and perfect for making ahead as it is even tastier the next day.

chocolate sponge cake drenched with chocolate milk bath and frosted with chocolate whipped cream

What Is Tres Leches Cake?

Tres leches literally means “three milks” in Spain. Tres leches cake or also known as pan tres leches is an ultra-light sponge cake soaked in three kinds of milk. It is a popular cake in Mexico and Latin America and throughout the United States as it is often available at Mexican restaurants.

Why You Will Love This Recipe

Chocolate flavor. This cake is loaded with chocolate flavor, but not too rich and more like a milky chocolate flavor.
Texture. The fluffiness and light texture of the sponge cake come from the egg whites that are beaten until stiff peaks, like the chiffon cake recipe. The cake is then soaked in three kinds of milk, resulting in a delightful moist cake that practically melts in your mouth with each bite.
Not too sweet. I often find tres leches cake is overly sweet. In fact, most recipes on the internet dump 1 can of condensed milk and evaporated milk into the cake. That’s way too much for me. This recipe has less sugar than other recipes, so it will be perfect for those who are looking for guilt-less tres leches cake.
Not soggy. The cake is unbelievably moist thanks to the milk bath. It will not become soggy and deflate when soaked in the milks.
Perfect made ahead dessert. It gets even more delicious sitting in the fridge for a day or two.

Cake Components

Chocolate sponge cake. The beaten white eggs act as a rising agent, giving the cake a fluffy, light texture. Thanks to the cocoa powder dissolved in hot milk, it gives the cake an intense chocolate flavor. Plus, a little bit of coffee is an excellent way to enhance the chocolate flavor. You won’t be able to taste the coffee at all.
Chocolate milk bath. For the three-milk mixture, I use evaporated milk, condensed milk, whole milk, and a little bit of cocoa powder.
Chocolate whipped cream. It is as simple as whipping cream, confectioners’ sugar, and chocolate powder beaten together until stiff.
Cocoa powder dusting. To decorate the cake and add more chocolate flavor. You can also substitute the dusting with grated chocolate or fruits if preferred.

Ingredients You Need

Chocolate Sponge Cake

Eggs. This cake relies mostly on the volume of the egg whites for the fluffiness.
Granulated sugar. Adding sugar to foamy egg whites creates a thick and glossy foam. The sugar also adds sweetness to the cake.
Whole milk. To provide moisture and richness to the batter, resulting in a softer, more tender crumb. Use hot milk to bloom the cocoa powder for a more intense chocolate flavor.
Cocoa powder. I like to use Dutch-processed cocoa powder for a more intense chocolate flavor.
Instant coffee. A couple of teaspoons will help to bring out the chocolate flavor and create a more intense chocolate cake.
Vegetable oil. The oil keeps the cake moist. Make sure to use neutral flavored oil.
Cake flour. It creates a lighter, more tender crumb and fluffier texture than all-purpose flour.
Baking powder. It helps the cake rise while baking.
Cream of tartar. It acts as a stabilizer, helping the egg whites whip into a stiff, glossy foam

Chocolate Milk Soak

Cocoa powder. To add chocolate flavor to the milk soak. Make sure to sift the cocoa powder or it will become lumpy.
Whole milk. To give a fresh, milky flavor and tone down the sweetness of the condensed milk. Use hot milk to bloom the cocoa powder first to add a more intense chocolate flavor.
Sweetened condensed milk. It adds sweetness to the milk soak.
Evaporated milk. It gives the cake a sweet creaminess.

Chocolate Whipped Cream

Heavy whipping cream. Whip the heavy cream with sugar and cocoa powder on high speed until stiff.
Confectioners’ sugar. To sweeten the cream.
Cocoa powder. To add chocolate flavor to the cream.

Storage

You can store the fully assembled cake in the fridge for up to 3 days. Keep it covered to keep it moist. It is traditionally served cold, so no need to reheat the cake or bring it to room temperature before serving.

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