Description
Rich, chocolatey, and warmly spiced. This Mexican Chocolate Milk Cake combines the creamy texture of tres leches with the bold flavor of cinnamon-infused Mexican chocolate. Soaked in a silky three-milk mixture and topped with whipped cream, it’s a decadent dessert perfect for celebrations or indulgent nights in.
Ingredients
Scale
For the Cake:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 cup brewed coffee (room temperature)
- 1/2 cup buttermilk
For the Tres Leches Mixture:
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) can evaporated milk
- 1 cup heavy cream
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
For the Topping:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp cinnamon
- Chocolate shavings or cocoa powder for garnish
- Optional: Use real Mexican chocolate in place of cocoa powder for authenticity
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- Mix Dry Ingredients: In a large bowl, whisk flour, cocoa, baking powder, baking soda, salt, and cinnamon.
- Combine Wet Ingredients: In another bowl, whisk melted butter, sugar, eggs, vanilla, coffee, and buttermilk until smooth.
- Make Batter: Add dry mixture to wet mixture, stirring until just combined. Do not overmix.
- Bake: Pour batter into prepared pan. Bake 28–32 minutes or until a toothpick comes out clean. Cool completely.
- Prepare Tres Leches Mixture: Whisk condensed milk, evaporated milk, heavy cream, cinnamon, and vanilla until smooth.
- Soak Cake: Poke holes all over cooled cake. Slowly pour milk mixture over top. Refrigerate at least 4 hours or overnight.
- Make Topping: Beat heavy cream, powdered sugar, and cinnamon until stiff peaks form. Spread over soaked cake.
- Garnish & Serve: Sprinkle with cocoa powder, cinnamon, or chocolate shavings. Serve chilled.
Notes
- Flavor tip: Use real Mexican chocolate like Ibarra or Abuelita for authentic flavor.
- Texture: Don’t overbake to keep the cake tender for milk absorption.
- Soaking: Ensure enough holes are poked for even milk distribution.
- Chill time: Let cake soak overnight for best flavor.
- Variations: Add cayenne for spice, fold in chocolate chips, or drizzle dulce de leche on top.
- Storage: Refrigerate up to 4 days; do not freeze assembled cake.
- Prep Time: 30 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 35g
- Sodium: 210mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 115mg
Keywords: Mexican Chocolate Milk Cake, Chocolate Tres Leches, Cinnamon Chocolate Cake, Mexican Dessert Recipes, Hispanic Desserts