No-Bake Mexican Chocolate Tres Leches Cups
A rich, no-bake dessert featuring layers of moist chocolate cake soaked in a three-milk mixture topped with whipped cream and cinnamon. This mexican-inspired desserts ready in about 50 minutes layers box (15.25 oz) 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.
Ingredients
- 1 box (15.25 oz) chocolate cake mix
- 1 cup whole milk
- 1 cup evaporated milk
- 1 cup sweetened condensed milk
- 1 cup heavy cream
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 2 tbsp unsweetened cocoa powder
- 1 cup, for topping whipped cream
- for dusting, about 1/2 tsp ground cinnamon
Instructions
- Step 1: Prepare the chocolate cake mix according to package instructions, adding 2 tbsp unsweetened cocoa powder to intensify chocolate flavor. Bake in a 9x13-inch pan at 350°F for 30-35 minutes until a toothpick inserted comes out clean; cool completely.
- Step 2: In a large bowl, whisk together 1 cup whole milk, 1 cup evaporated milk, and 1 cup sweetened condensed milk until smooth.
- Step 3: Once the cake is cooled, use the handle of a wooden spoon to poke holes all over the surface. Slowly pour the three-milk mixture evenly over the cake, allowing it to soak for 30 minutes in the refrigerator.
- Step 4: In a chilled bowl, beat 1 cup heavy cream with 2 tbsp granulated sugar and 1 tsp vanilla extract using an electric mixer on high speed until stiff peaks form.
- Step 5: Spread the whipped cream evenly over the soaked cake layer and dust with 1 tsp ground cinnamon.
- Step 6: Cut into individual cups or squares and sprinkle an additional 1/2 tsp ground cinnamon on each serving before serving chilled.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Mexican Chocolate Tres Leches Cups take to make?
Total time is about 50 minutes (15 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 No-Bake Mexican Chocolate Tres Leches Cups?
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 No-Bake Mexican Chocolate Tres Leches Cups?
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 No-Bake Mexican Chocolate Tres Leches Cups 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 No-Bake Mexican Chocolate Tres Leches Cups?
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.
