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Mexican Chocolate Tres Leches Cake

Mexican chocolate tres leches cake made with a rich cocoa sponge soaked in a sweet condensed-and-evaporated milk mixture. Baked until set at 350°F, then chilled for 2 hours so every slice has tender, custardy layers topped with whipped cream and cinnamon.
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Prep Time 30 minutes
Cook Time 30 minutes
Rest 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 batter
  • 5 large eggs separated
  • 0.75 cup granulated sugar
  • 0.25 cup vegetable oil
  • 0.5 cup whole milk
  • 1 tsp vanilla extract
Milk soak
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 0.5 cup Mexican hot chocolate or strong coffee
Topping
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tbsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Mix dry ingredients and batter
  1. Whisk together all-purpose flour, unsweetened cocoa powder, baking powder, and salt until evenly combined.
  2. Beat egg yolks with granulated sugar until pale and slightly thick, then stir in vegetable oil, whole milk, and vanilla extract.
  3. Fold the flour mixture into the yolk mixture just until no dry streaks remain, keeping the batter airy.
  4. Beat egg whites until stiff peaks form, then fold them into the batter until the color looks uniform.
Bake the cake
  1. Pour the batter into a 9x13 baking dish and bake at 350°F for 30 minutes, until a toothpick comes out mostly clean and the center springs back.
Soak and chill
  1. Stir sweetened condensed milk, evaporated milk, and Mexican hot chocolate or strong coffee until smooth.
  2. Pierce the cooled cake all over with a fork, then pour the milk mixture evenly over the surface so it seeps down the sides.
  3. Refrigerate for at least 2 hours, until the cake is fully saturated and looks set when sliced.
Whip and finish
  1. Whip heavy cream with powdered sugar until stiff peaks form, holding their shape.
  2. Spread the whipped cream over the chilled cake and dust with cinnamon for a light top layer.
  3. Serve chilled, so the layers stay custardy and the whipped cream keeps its structure.

Notes

For the cleanest slices, chill overnight and serve straight from the fridge. Store covered in the refrigerator for up to 3 days; the cake can be frozen (freeze slices individually for easier thawing) for up to 1 month. To make it less sweet, reduce the cinnamon topping to 1/2 tbsp and use strong coffee instead of Mexican hot chocolate for a deeper, less sugary soak.