Layered Mexican Chocolate Tres Leches Cake
Moist chocolate sponge soaked in three milks and topped with whipped cream and cinnamon for a rich, indulgent treat. This mexican-inspired desserts ready in about 65 minutes layers All-purpose flour, Unsweetened cocoa powder, Baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 370 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup All-purpose flour
- 1/3 cup Unsweetened cocoa powder
- 1 1/2 tsp Baking powder
- 1/4 tsp Salt
- 5, separated Large eggs
- 1 cup, divided Granulated sugar
- 1/2 cup Whole milk
- 1 tsp Vanilla extract
- 1 can (14 oz) Sweetened condensed milk
- 1 can (12 oz) Evaporated milk
- 1/2 cup Heavy cream
- 1/2 tsp, plus more for garnish Ground cinnamon
- 1 cup Heavy whipping cream
- 2 tbsp Powdered sugar
Instructions
- Step 1: Preheat oven to 350°F. In a medium bowl, sift together 1 cup all-purpose flour, 1/3 cup unsweetened cocoa powder, 1 1/2 tsp baking powder, and 1/4 tsp salt.
- Step 2: In a large bowl, beat 5 large egg yolks with 1/2 cup granulated sugar until pale and thick, about 3 minutes. Stir in 1/2 cup whole milk and 1 tsp vanilla extract.
- Step 3: Gently fold the dry ingredients into the egg yolk mixture until just combined.
- Step 4: In a separate clean bowl, beat 5 large egg whites with a mixer on high speed until soft peaks form. Gradually add remaining 1/2 cup granulated sugar and beat until stiff peaks form.
- Step 5: Carefully fold the egg whites into the batter in three additions, maintaining as much airiness as possible.
- Step 6: Pour batter into a greased 9x13-inch baking pan and bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
- Step 7: While the cake cools, whisk together 1 can (14 oz) sweetened condensed milk, 1 can (12 oz) evaporated milk, 1/2 cup heavy cream, and 1/2 tsp ground cinnamon.
- Step 8: Once the cake is cool, poke holes all over the surface with a fork or skewer and slowly pour the milk mixture evenly over the cake, allowing it to absorb.
- Step 9: Refrigerate the cake for at least 4 hours or overnight.
- Step 10: Before serving, whip 1 cup heavy whipping cream with 2 tbsp powdered sugar until stiff peaks form. Spread the whipped cream over the cake and sprinkle lightly with ground cinnamon.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Layered Mexican Chocolate Tres Leches Cake take to make?
Total time is about 65 minutes (30 min prep + 35 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Layered Mexican Chocolate Tres Leches Cake?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Layered Mexican Chocolate Tres Leches Cake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Layered Mexican Chocolate Tres Leches Cake for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Layered Mexican Chocolate Tres Leches Cake?
Mexican desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
