Oaxacan Chocolate Tres Leches Cake

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Classic Mexican tres leches cake infused with Oaxacan chocolate for a deep, rich flavor, soaked in a creamy milk mixture. This mexican ready in about 80 minutes layers all-purpose flour, sugar, 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 300 calories and feeds 10, 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.

★ 4.2 (15 ratings) Prep: 45 min Cook: 35 min Serves 10 Mexican cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
  2. Step 2: Whisk 2 cups all-purpose flour, 1 cup sugar, 1 tsp baking powder, and 1/4 tsp salt in a bowl. Beat 3 large eggs in another bowl until light, then add 1 cup milk and 1 tsp vanilla extract. Gradually add dry ingredients, mixing until combined. Stir in 1/2 cup melted Oaxacan chocolate.
  3. Step 3: Pour batter into prepared pan and bake for 30-35 minutes until a toothpick comes out clean. Cool for 10 minutes.
  4. Step 4: While cake cools, combine 1 can evaporated milk, 1 can condensed milk, and 1 cup heavy cream in a bowl. Whisk until smooth.
  5. Step 5: Poke holes all over warm cake with a skewer. Pour milk mixture evenly over cake. Refrigerate for at least 4 hours.
  6. Step 6: Before serving, top with 1 cup whipped cream and 2 tbsp chocolate shavings.

Frequently asked questions

How long does Oaxacan Chocolate Tres Leches Cake take to make?

Total time is about 80 minutes (45 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 Oaxacan 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 Oaxacan 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 Oaxacan Chocolate Tres Leches Cake for a different number of people?

The recipe is written for 10 servings. Multiply each ingredient by (your serving target / 10). 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 Oaxacan Chocolate Tres Leches Cake?

Mexican mexican 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.

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