Mexican Chocolate Tres Leches Cake Recipe

If you’re craving a dessert that brings together silky richness with a little kick of spice, the Mexican Chocolate Tres Leches Cake is going to rock your world. This luscious cake is soaked in a trio of milks infused with deep cocoa and warming cinnamon, then topped with a fluffy, chocolatey whipped cream that melts in your mouth. Each bite offers a perfect harmony of creamy, spicy, and sweet, making it far more than your average tres leches—this is a festive celebration of bold flavors and comforting textures that’s perfect for any occasion.

Ingredients You’ll Need

Every ingredient in this recipe plays a crucial role, balancing each other to create that moist, decadent Mexican Chocolate Tres Leches Cake you’ll want to savor. From the cocoa and cinnamon that add warmth and depth, to the trio of milks that deliver irresistible creaminess, these staples come together beautifully to form a show-stopping dessert.

• 1 cup hot coffee: Enhances the chocolate flavor and adds subtle complexity.
• 12 tablespoons unsalted butter: Provides richness and moisture to the cake.
• 4 large eggs: Bind the batter and help with structure and lift.
• 1 1/3 cups whole milk: Contributes to a tender crumb and smooth texture.
• 3 teaspoons pure vanilla extract: Adds sweetness and depth to the flavor.
• 2 cups granulated sugar: Balances bitterness and ensures perfect sweetness.
• 1 1/2 cups all-purpose flour: Forms the cake’s foundation.
• 1 cup unsweetened cocoa powder: Delivers deep chocolate flavor and rich color.
• 1 teaspoon cinnamon: Brings a warm, earthy note essential in Mexican chocolate.
• 1/4-1/2 teaspoon cayenne pepper: Adds a subtle spicy kick—adjust to your taste.
• 3 teaspoons baking powder: Helps the cake rise generously.
• 1 teaspoon baking soda: Adds lightness and balances acidity.
• 1/2 teaspoon salt: Enhances all the flavors beautifully.
• 8 ounces semi-sweet chocolate, chopped: Infuses gooey pockets of melted chocolate.
• 1 cup sweetened condensed milk: The first part of the signature tres leches soak.
• 1 cup evaporated milk: Adds creaminess and richness.
• 1 cup chocolate milk: Brings chocolate goodness to the milk soak.
• 2 cups heavy whipping cream: Used for the luscious whipped topping.
• 1/2 cup cocoa powder (for topping): Gives the whipped cream a chocolate boost.
• 1/2 teaspoon cinnamon (for topping): Reinforces warmth in the topping.
• 1/8 teaspoon cayenne pepper (for topping): A light touch of heat to finish.

How to Make Mexican Chocolate Tres Leches Cake

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350 degrees F and greasing a 9×13-inch baking pan thoroughly, either with butter or cooking spray. This sets the stage for the perfect bake where the cake won’t stick and will brown evenly.

Step 2: Combine Butter and Coffee

In a medium bowl, stir together the hot coffee and unsalted butter until the butter melts fully. This mixture infuses the batter with deep chocolate notes and adds moisture. If the butter resists melting, pop the bowl in the microwave for 30 seconds—easy!

Step 3: Mix Wet Ingredients

In a large bowl, whisk together the eggs, whole milk, vanilla extract, and granulated sugar until everything is smooth and well combined. These wet ingredients create the base that will blend seamlessly with your dry ingredients to develop your cake’s tender crumb.

Step 4: Sift and Combine Dry Ingredients

Into a separate bowl, mix together the flour, unsweetened cocoa powder, cinnamon, cayenne pepper, baking powder, baking soda, and salt. This spice mix is what makes the Mexican Chocolate Tres Leches Cake stand apart, layering bold flavors in every bite.

Step 5: Blend Batter Components

Add half of the dry ingredients to the wet mixture and stir until partially combined. Then pour in the coffee and butter mixture, stirring until the batter is smooth and fully combined. Finally, fold in the chopped semi-sweet chocolate to create melty, rich pockets of flavor throughout the cake.

Step 6: Bake the Cake

Pour the luscious batter into your prepared pan and bake for 45 to 50 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out with just a few moist crumbs clinging to it—not too wet, not too dry. Let the cake cool completely before moving to the next step.

Step 7: Make and Soak with Tres Leches Mixture

While the cake cools, whisk together the sweetened condensed milk, evaporated milk, and chocolate milk. Then poke generous holes all over the cake’s surface using a fork or toothpick. These holes are essential—they help the Mexican Chocolate Tres Leches Cake soak up all that creamy goodness perfectly. Pour the milks evenly over the cake and refrigerate for at least one hour to allow full absorption.

Step 8: Prepare the Whipped Topping

To top off this masterpiece, whip together the heavy cream, cocoa powder, cinnamon, and cayenne pepper until stiff peaks form—that’s your delicious, fluffy, and lightly spiced chocolate whipped cream. Spread it evenly over the chilled cake for a gorgeous finish.

Step 9: Add Final Touches and Serve

Dust the top lightly with powdered sugar, a sprinkle of cinnamon, and maybe just a little extra cayenne if you want to amp up the heat. Slice, serve, and watch your friends swoon over this unforgettable Mexican Chocolate Tres Leches Cake.

How to Serve Mexican Chocolate Tres Leches Cake

Garnishes

For an extra-special presentation, scatter shaved dark chocolate or a few toasted pecans on top of the whipped cream. Fresh raspberries or pomegranate seeds also add a lovely burst of color and tartness that pairs beautifully with the cake’s richness.

Side Dishes

This cake is quite the star on its own, but if you want to turn it into a full dessert experience, serve alongside a scoop of cinnamon ice cream or a small dish of Mexican hot chocolate. These pairings complement the cake’s warm, spicy chocolate flavors without competing.

Creative Ways to Present

Consider serving Mexican Chocolate Tres Leches Cake in individual glasses or mason jars for a charming single-serve dessert. Layer cake pieces, milk soak, and whipped topping for a stunning presentation that’s perfect for parties or impromptu gatherings.

Make Ahead and Storage

Storing Leftovers

This cake keeps wonderfully in the fridge for up to 4 days, tightly covered with plastic wrap or stored in an airtight container. The flavors actually deepen with time, making leftovers just as delightful, if not more so.

Freezing

If you want to freeze the cake, it’s best to do so before adding the whipped topping. Wrap the baked and cooled cake tightly in plastic wrap and then aluminum foil, freezing for up to 2 months. Thaw overnight in the fridge before proceeding with the milk soak and topping.

Reheating

Since this is a moist, milk-soaked cake, reheating isn’t typically recommended. It’s best enjoyed chilled straight from the fridge for that signature creamy texture. However, if desired, you can let slices sit at room temperature for about 15 minutes to take the chill off before serving.

FAQs

Can I adjust the spice level in the Mexican Chocolate Tres Leches Cake?

Absolutely! The cayenne pepper gives the cake its unique spicy kick. If you prefer something milder, reduce the amount to 1/4 teaspoon or omit it altogether. For a bolder heat, feel free to increase it based on your spice tolerance.

What makes Mexican Chocolate Tres Leches Cake different from regular tres leches?

The addition of cocoa powder, cinnamon, and cayenne pepper gives this version a rich chocolate flavor with a subtle warmth, distinguishing it from the classic tres leches cake that usually has just vanilla and milk flavors.

Can I use milk alternatives for this recipe?

While whole milk and dairy milks are recommended for the authentic creamy texture, you can try substitutes like almond or oat milk in the cake batter. However, the soaking milks and whipped cream topping depend on traditional dairy for the best results.

How do I know when the cake is fully soaked?

After pouring the milk mixture over the cake, it should look thoroughly saturated but not puddling excessively. Chilling for at least an hour helps the cake absorb all the milks. The texture will be moist, tender, and rich but not soggy.

Can I make the whipped topping ahead of time?

Yes, you can whip the topping a few hours in advance and keep it chilled in the refrigerator. If it loses volume, just give it a quick whisk to revive the stiffness before spreading it on the cake.

Final Thoughts

Now that you have the recipe and all the tips for making the Mexican Chocolate Tres Leches Cake, I encourage you to give it a try soon. It’s the kind of dessert that brings warmth, joy, and a little exciting surprise to every bite—perfect for celebrations or simply treating yourself because you deserve it. Trust me, once you taste this cake, it will quickly become a favorite in your dessert repertoire!

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