Mocha Tres Leches Cake + Hispanicize Recap
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Updated Mar 02, 2025, Published Jun 08, 2014
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I have been traveling quite a bit — some for work, some for pleasure, and some for a little bit of both. In April I traveled to Miami to attend Hispaninicize 2014 and had a fantastic time. I learned, I networked, I laughed, and I danced. Since I work from home, I’m usually wearing Crocs, yoga pants, and have my hair up in a scrunchy. I admit it’s not the prettiest of sights. I forgot how fun it was to get dolled up and let loose. I traveled with my cousin Jessica who is a wardrobe stylist and writer and we had a blast together.
Hispanicize was full of sessions geared to the Latino trend-setters in marketing, blogging, journalism, the arts, film, music, and everything in between. One of my favorite nights was a yacht party. I hadn’t danced in a long time and I truly needed it.
Hispanicize was also filled with Latino celebrities and Latinovators. At the gala I danced (again) as Sheila E. singer, drummer, and percussionist rocked the house.
Edward James Olmos, Mexican American actor was also there. I was totally starstruck when I met him.
On my final day in Miami I spoke at a session called Sobre Mesa: Get a taste of what’s Simmering in the homes of the new and diverse U.S. families. I was sitting next to the handsome Chef James, chef for Telemundo’s morning show Levantate. You might recognize someone else on the panel, my blog hermana Vianney from Sweet Life.
In this video you can see the entire 1-hour session or fast-forward to 51:00 and hear my story of blogging, writing a cookbook, and some of the amazing opportunities I’ve experienced such as contributing recipes for Betty Crocker and partnering with brands like Clabber Girl and California Strawberries.
First and foremost I’d like to thank Clabber Girl for generously sponsoring my attendance in Miami and thank you to Manny Ruiz, the founder of Hispanicize for inviting me to be a speaker. And of course I’d like to thank all of you who are reading this blog post. If it weren’t for you I wouldn’t have a reason to share my recipes online. If I could send a slice of cake to each one of you I would. Gracias!
I developed this dessert, because it reminds me of my trip — it’s sweet, spicy, and fabulous, just like Miami. This mocha tres leches cake is rich and moist and has unique flavors with the addition of coffee and a spicy kick of cayenne pepper. What I love most about tres leches cakes is that they are sliced and served directly from the pan with no need to invert the pan. That is always my biggest fear when it comes to baking. I’ve had many cake disasters as I flipped them on a serving platter. Tres leches is very forgiving and the whipped cream over the top covers up any flaws.
Serve a slice with fresh raspberries for a stand alone treat or a grand finale after a special dinner. And for more Mexican dessert inspiration, check out my coconut milk tres leches cake and mango tres leches cake next!
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Chocolate Tres Leches Cake
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne powder
- 1/8 teaspoon salt
- 4 eggs, separated
- 1 cup sugar, divided
- 1 teaspoon vanilla extract
- 1/3 cup milk
Tres Leches:
- 1 12 ounce can evaporated milk
- 1 14 ounce can sweetened condensed milk
- 1/2 cup milk
- 1/4 cup brewed coffee, room temperature
Whipped Cream:
- 2 cups heavy cream, cold
- 1/4 cup granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1/4 teaspoon vanilla extract
Toppings:
- chocolate shavings or grated Mexican chocolate , for garnish
- rasberries, optional
- fresh mint leaves, optional
Instructions
- Preheat oven to 350 degrees F.
- Grease a 9” x 13” baking pan.
- In a large mixing bowl combine flour, baking powder, cocoa powder, cinnamon, cayenne powder, and salt.
- Separate egg yolks and egg whites. In a separate bowl beat the yolks with ¾ cup of sugar. Mix in the vanilla and milk.
- Pour the egg yolk mixture into the flour mixture and mix these gently until combined.
- In a separate bowl, beat the egg whites on high until you have soft peaks. Add ¼ cup sugar and beat on high until stiff peaks form.
- Fold egg whites into the flour batter gently.
- Pour the batter into a baking pan and spread out until batter looks even.
- Bake for 25-27 minutes. Check to make sure cake is ready by inserting a toothpick into the center of the cake. If the toothpick comes out clean it’s ready. Remove from the oven and let it cool for about 20 minutes.
- After the 20 minutes and while the cake is still warm, pierce the cake all over with a fork making sure you pierce the edges. This will allow the milk mixture to drain into the cake when you pour it over the pierced cake.
- Whip together the evaporated milk, the sweet condensed milk, milk, and coffee. This will make about 4 cups.
- Slowly pour about 3 cups over the entire cake. The milk will puddle over the cake. Make sure to get around the edges. Don’t worry about the puddling of the milk the sponge cake will absorb it in about 30 minutes. Save the rest of the milk for later. Cover the cake with plastic wrap, place in the fridge, and chill for about 2 hours or overnight.
Whipped Cream:
- In a large mixing bowl add the cold cream, sugar, cocoa powder, and vanilla and mix on high until fluffy, about 1-2 minutes. Reserve in a covered container in the fridge until ready to use.
- Ladle a tablespoon of the leftover milk onto a serving plate. Place a piece of cake on the milk. Add a dollop of whipping cream, sprinkle with chocolate shavings or grated Mexican chocolate.
Notes
- Separate eggs while cold, then let them come to room temperature for easier whipping and better volume.
- Whip egg whites in a clean, grease-free bowl—even a tiny bit of yolk or oil can prevent them from forming stiff peaks.
- Soak the cake while it’s still warm to help it absorb the tres leches mixture more evenly.
- Chill for at least 2 hours (or overnight) for the best flavor and texture.
- Wait to add whipped cream and toppings until just before serving for the freshest presentation.
- Not freezer-friendly – due to the high moisture content, freezing is not recommended.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love chocolate and tres leches! I’m going to make this for my mother’s birthday. However, I’d like to halve the recipe and add Kahlua to the tres leches sauce.
Do you recommend making it in an 8×8 or in jumbo muffin tins? and do you think that Kahlua will work for the cake?
Hola Patricia! Sorry for the delay. Did you make it? I’d recommend using an 8×8 pan vs muffin tins. Can’t wait to hear how it tastes with the addition of the Kahlua — I bet it will taste AMAZING!
Hi, I want to make this for my boyfriends birthday and have never made a Tres Leches cake before. Any tips?
Hi Natasha,
It’s actually very simple. My tip — have fun and make it with love and it will be lovely 🙂
Oh. My. God. This sounds SO delicious! I’m going to make it for my little sister’s birthday when she comes to visit me in July.
Thank you Lola! It was sooo tasty! Can’t wait to hear what you think. Enjoy!
This looks yummy!
I have to make this cake, I love love chocolate. though I do love the vanilla with coconut milk too.