Chocolate Tres Leches Cake
This easy Chocolate Tres Leches Cake starts with Devil’s Food cake mix, then gets soaked in a rich chocolate three-milk mixture and topped with fluffy chocolate whipped cream. It’s creamy, chocolatey, and even better after chilling overnight.
Ingredients
For the Chocolate Cake Base
- 15.25 oz Devil's Food Cake Mix
- 1 cup whole milk
- 1 stick butter (room temperature)
- 1 teaspoon vanilla extract
- 4 large eggs
For the Chocolate Tres Leches Mixture
- 8 oz heavy cream
- 12 oz evaporated milk
- 14 oz sweetened condensed milk
- 3 oz instant chocolate pudding mix
For the Whipped Cream Topping
- 8 oz heavy cream
- 8 oz whipped topping (thawed)
- 3 oz instant chocolate pudding mix
- 1.5 oz chocolate bar (for shaving)
Instructions
- Make the cake batter. Add the Devil’s Food cake mix, whole milk, softened butter, vanilla extract, and eggs to a large mixing bowl. Beat with a hand mixer until smooth and fully combined.
- Bake the cake. Pour the batter into a greased 9x13-inch baking dish. Bake according to the cake mix package directions. Remove from the oven and let the cake cool for 15 to 20 minutes.
- Poke the cake. Use a fork, wooden skewer, or chopstick to poke holes evenly across the entire cake, going almost all the way through.
- Make the chocolate tres leches mixture. Whisk together the heavy cream, evaporated milk, sweetened condensed milk, and instant chocolate pudding mix until smooth.
- Soak the cake. Slowly pour the milk mixture over the cake, about 1 cup at a time. Let each addition soak in before adding more. Continue until all of the milk mixture has been added.
- Chill. Cover the cake and refrigerate for at least 1 hour. For the best texture, refrigerate overnight.
- Make the chocolate whipped cream. Beat the heavy cream and instant chocolate pudding mix with a hand mixer until thickened. Gently fold in the thawed whipped topping just until combined.
- Finish the cake. Spread the chocolate whipped cream evenly over the chilled cake. Shave the chocolate bar over the top, then slice and serve cold.
Notes
- Don't use the ingredients listed on the cake mix box. Prepare the mix with the milk, butter, vanilla, and eggs listed in this recipe.
- Use instant pudding mix, not cook-and-serve. It thickens the milk mixture and whipped topping without cooking.
- Pour the milk mixture slowly. Adding it a little at a time helps the cake absorb it evenly.
- Make plenty of holes. If the milk isn't soaking in well, use a wooden skewer or chopstick to make slightly larger holes.
- Let it chill overnight if possible. The texture gets even better as the cake sits.
- Store leftovers covered in the refrigerator for 3 to 4 days.
- To freeze, freeze the cake before adding the whipped topping. Thaw overnight in the refrigerator, then add the topping and chocolate shavings before serving.
Nutrition Facts
Calories: 408kcalCarbohydrates: 48gProtein: 8gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 84mgSodium: 459mgPotassium: 344mgFiber: 1gSugar: 37gVitamin A: 630IUVitamin C: 1mgCalcium: 220mgIron: 2mg
