No-Bake Mexican Chocolate Tres Leches Cake

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A luscious Mexican-inspired dessert combining moist chocolate cake soaked in three types of milk, topped with whipped cream and a dusting of cinnamon. This Mexican-inspired recipe, ready in about 55 minutes, layers chocolate cake mix, whole milk, evaporated milk 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 320 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.

Prep: 20 min Cook: 35 min Serves 12 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Prepare the chocolate cake mix according to package instructions and bake in a 9x13-inch pan at 350°F for 30-35 minutes until a toothpick inserted comes out clean; allow to cool completely.
  2. Step 2: In a large bowl, whisk together 1 cup whole milk, 1 cup evaporated milk, and 1 cup sweetened condensed milk until fully combined.
  3. Step 3: Using a fork or skewer, poke several holes evenly across the cooled cake surface, then slowly pour the milk mixture over the cake, allowing it to absorb for at least 1 hour in the refrigerator.
  4. Step 4: In a chilled mixing bowl, beat 1 cup heavy cream with 2 tbsp granulated sugar and 1 tsp vanilla extract on medium-high speed until stiff peaks form, about 3-4 minutes.
  5. Step 5: Spread the whipped cream evenly over the soaked cake, then sift 1 tsp ground cinnamon and 2 tbsp unsweetened cocoa powder over the top.
  6. Step 6: Garnish with 1/4 cup dark chocolate shavings and refrigerate for another 30 minutes before serving to allow flavors to meld.

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