Mexican Chocolate Tres Leches Cake with Cinnamon
A rich chocolate sponge cake infused with warm Mexican flavors, soaked in a trio of milk for incredible moisture. The deep cocoa base is enhanced by coffee and finished with fluffy whipped cream and a dusting of cinnamon. Perfect for celebrations or when you want to impress guests with an authentic Latin dessert that balances indulgent chocolate with the signature tres leches texture.
Ingredients
- 2 cups sugar
- 1 ¾ cups flour
- 1 cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 1 tablespoon vanilla extract
- 1 cup hot coffeeboiling water1:1conf:5
Coffee can be replaced with equal amount boiling water
- ½ cup heavy cream
- 14 ounces sweetened condensed milk
- 12 ounces evaporated milk
- 4 cups whipped cream
- ground cinnamon, for dusting
Instructions
- 1
Preheat oven and prepare baking pan with spray or butter and flour
- 2
Mix together dry ingredients in stand mixer on low speed
- 3
Whisk together eggs, milk, oil, and vanilla in small bowl
- 4
Add wet ingredients to dry ingredients, mix on low then medium speed until just combined
- 5
Carefully stir in hot coffee by hand until just combined
- 6
Pour batter into prepared pan and bake until done
- 7
Whisk together heavy cream, condensed milk, and evaporated milk while cake bakes
- 8
Remove cake from oven and pierce all over with fork
- 9
Pour milk mixture over warm cake
- 10
Cover and chill for several hours
- 11
Top with whipped cream and dust with ground cinnamon before serving
Tips
Use boiling water instead of coffee if preferred - coffee enhances the chocolate flavor without making it taste like coffee
Pierce the cake thoroughly with a fork to ensure the milk mixture soaks in evenly throughout
Good to Know
Refrigerate covered for up to 3 days
Can be made 1 day ahead - actually improves as milk mixture soaks longer
Serve chilled, cut into squares
Common Mistakes
Don't overmix after adding coffee to avoid splashing
Pierce cake thoroughly or milk won't absorb properly
Substitutions
Coffee can be replaced with equal amount boiling water
FAQ
Can I make this without coffee?
Yes, substitute the hot coffee with an equal amount of boiling water. The coffee enhances chocolate flavor but isn't essential.
How long does the cake need to chill?
Minimum 3-4 hours but overnight is even better. The longer it chills, the more the milk mixture soaks in.
Can I freeze this cake?
Not recommended as the milk-soaked texture doesn't freeze well. Best enjoyed fresh within 3 days of making.