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There’s something magical about tres leches cake during the holidays. It is creamy, festive, and feels like a warm hug in dessert form. This Chocolate Tres Leches Cake keeps the spirit of the classic but adds flavors inspired by Mexican chocolate. The cake itself is made with cocoa, cinnamon, and a touch of cayenne for the perfect hint of spice. The milk mixture includes a splash of brewed coffee that deepens the chocolate flavor without overpowering the sweetness. And the whipped topping brings everything together with a light touch of cocoa for a fluffy chocolate finish.

It’s rich, cozy and perfect for holiday gatherings. If you love tres leches cake, be sure to try my other variations too. My Coconut Tres Leches Cake is tropical and refreshing, while my Pumpkin Tres Leches Cake is perfect for cozy fall gatherings.

What is Chocolate Tres Leches Cake?

Tres leches translates to “three milks,” referring to evaporated milk, sweetened condensed milk, and whole milk poured over a warm sponge cake. This version builds on that tradition with layers of chocolatey flavor.

The holiday dessert is infused with cocoa, warm cinnamon, and a tiny pinch of cayenne for a subtle kick that echoes the flavors of Mexican chocolate. The tres leches mixture includes brewed coffee, which enhances the chocolate flavor and gives the cake a beautiful depth without tasting like a coffee dessert. The whipped cream topping is lightly flavored with cocoa powder so every bite feels soft, chocolatey, and perfectly balanced.

Ingredients & Substitutions

Here’s what you’ll need for this chocolate tres leches cake:

Cake:

• All-purpose flour – The base of the sponge cake. I do not recommend whole wheat or gluten-free blends for this recipe because they make the cake dense instead of light and airy.
• Baking powder – Helps the cake rise and stay fluffy.
• Unsweetened cocoa powder – This gives the cake its chocolate flavor. Use a good quality cocoa for the best taste. Dutch-processed cocoa also works, but it will make the cake slightly darker and richer.
• Ground cinnamon – Adds warmth and helps create that Mexican chocolate flavor profile.
• Cayenne powder – Just a tiny pinch gives a gentle heat that balances the chocolate and cinnamon. You will not taste spice, just a background warmth. You can leave it out if you prefer.
• Salt – A little salt enhances all the flavors and keeps the sweetness in check.
• Eggs (separated) – Separating the eggs is the secret to a very light sponge. The yolks make the batter rich and golden, while the whipped egg whites give the cake its height.
• Granulated sugar – Divided between the yolks and whites to create structure, sweetness, and stability.
• Vanilla extract – I always recommend Mexican vanilla extract for warmth and depth. Regular vanilla works too.
• Whole milk – Adds moisture to the cake batter and helps create the beautiful crumb. Whole milk also contains nutrients like calcium and vitamin D that many of us do not get enough of.

Tres Leches Mixture:

• Evaporated milk – Adds richness without making the cake overly heavy.
• Sweetened condensed milk – Provides sweetness and that classic silky texture.
• Whole milk – Keeps the mixture balanced and pourable.
• Brewed coffee – Enhances the chocolate flavor and adds depth. It does not make this a “coffee cake.” Decaf works, or replace with additional whole milk if you wish to skip coffee entirely.

Whipped Cream:

• Heavy cream – Whips up fluffy and stable. Real cream gives the topping the best taste and texture.
• Granulated sugar – Lightly sweetens the topping so it complements the rich cake.
• Cocoa powder – Adds a subtle chocolate flavor that ties the dessert together.
• Vanilla extract – A splash adds warmth and rounds out the chocolate notes.

Optional Toppings:

• Chocolate shavings or grated Mexican chocolate
• Raspberries or fresh mint leaves for a holiday touch

Find the complete list of ingredients, measurements, and instructions in the printable recipe card below.

How to Make Chocolate Tres Leches Cake

Step 1: Preheat the oven. Set your oven to 350°F and grease a 9×13-inch baking pan.

Step 2: Mix the dry ingredients. In a bowl, combine flour, baking powder, cocoa powder, cinnamon, cayenne, and salt.

Step 3: Separate the eggs. Beat egg yolks with ¾ cup sugar until thick and pale. Stir in vanilla and milk.

Step 4: Combine wet and dry. Gently mix the yolk mixture into the dry ingredients until smooth.

Step 5: Beat egg whites. In a clean bowl, beat egg whites until soft peaks form. Add ¼ cup sugar and beat until stiff.

Step 6: Fold together. Carefully fold the egg whites into the batter to keep it airy.

Step 7: Bake the cake. Spread evenly in the pan and bake for 20–25 minutes, or until a toothpick comes out clean.

Step 8: Soak with tres leches. While still warm, poke holes all over the cake with a fork. In a bowl, mix the evaporated milk, condensed milk, regular milk, and coffee. Slowly pour about 3 cups of the mixture over the cake, making sure to reach the edges. Don’t worry if the milk pools—the sponge will absorb it in about 30 minutes. Save the remaining milk for later.

Step 9: Make the whipped cream. Beat heavy cream, sugar, cocoa, and vanilla until fluffy. Spread evenly over the chilled cake.

Step 10: Garnish and serve. Top with chocolate shavings or raspberries for a festive finish.