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Mexican Chocolate Tres Leches Cake

Mexican chocolate tres leches cake with rich cocoa layers soaked in a sweet milk mixture, then topped with whipped cream and cinnamon. Baked in a 9x13 pan and finished chilled so every slice stays tender and creamy.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting 2 hours
Total Time 3 hours
Servings: 10 servings
Course: Dessert
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 0.75 cup unsweetened cocoa powder
  • 1.5 tsp baking powder
  • 0.25 tsp salt
Cake base
  • 5 large eggs separated
  • 0.75 cup granulated sugar
  • 0.25 cup vegetable oil
  • 0.5 cup whole milk
  • 1 tsp vanilla extract
Soaking mixture
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 0.5 cup Mexican hot chocolate or strong coffee use either option
Topping
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tbsp cinnamon

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Make the cake batter
  1. Whisk together all-purpose flour, unsweetened cocoa powder, baking powder, and salt until evenly combined and no dry cocoa streaks remain.
  2. Beat egg yolks with granulated sugar until pale, then stream in vegetable oil, whole milk, and vanilla extract.
  3. Fold the flour mixture into the yolk mixture until just combined, stopping as soon as no dry pockets remain.
  4. Beat egg whites until stiff peaks form, then fold them into the batter gently to keep the volume.
Bake the cake
  1. Pour the batter into a 9x13 baking dish, then bake at 350°F for 30 minutes until the center springs back lightly.
  2. Cool the cake completely before soaking so the milk mixture absorbs evenly.
Soak and chill
  1. Combine sweetened condensed milk, evaporated milk, and Mexican hot chocolate or strong coffee until smooth and pourable.
  2. Pierce the cooled cake all over, then pour the milk mixture evenly over the top.
  3. Refrigerate for at least 2 hours to fully soak and set.
Whip and finish
  1. Whip heavy cream with powdered sugar until stiff peaks form.
  2. Spread the whipped cream over the chilled cake and dust with cinnamon.
  3. Serve chilled for clean slices and a firm, creamy top layer.

Notes

For the cleanest slices, chill uncovered for 30 minutes after topping, then cover and refrigerate. Store leftovers in the refrigerator for up to 3 days; freezing is not recommended because the whipped cream texture can change. If you want a different flavor profile, swap Mexican hot chocolate for strong coffee to keep the cocoa cake while adding a deeper roast note (still keeps the classic tres leches soak).