Description
Rich, creamy, and coffee-kissed. This Mocha Tres Leches Cake blends the classic three-milk soak with espresso and cocoa for a dessert that’s moist, chocolatey, and indulgent. Topped with fluffy whipped cream and a dusting of cocoa, it’s perfect for coffee lovers and special occasions alike.
Ingredients
Scale
For the Cake:
- 1 cup (120g) all-purpose flour
- 1 tsp baking powder
- 1/4 cup (20g) unsweetened cocoa powder
- 5 large eggs
- 1 cup (200g) granulated sugar
- 1/3 cup (80ml) whole milk
For the Mocha Milk Mixture:
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) can evaporated milk
- 1/2 cup (120ml) heavy cream
- 1/3 cup (80ml) strong brewed coffee or espresso
- 2 tbsp unsweetened cocoa powder
For the Whipped Topping:
- 1 1/2 cups (360ml) heavy cream
- 1/4 cup (30g) powdered sugar
- 1 tsp vanilla extract
- Optional: 1 tsp instant coffee for added mocha flavor
- Garnish: cocoa powder or chocolate curls
Instructions
- Bake the Cake: Preheat oven to 350°F (175°C). Grease and lightly flour a 9×13-inch pan. Sift flour, baking powder, and cocoa in a bowl. Beat eggs and sugar until thick and pale (about 7 minutes), then fold in dry ingredients and milk. Pour into pan and bake 22–25 minutes, until a toothpick comes out clean. Cool completely.
- Make the Mocha Milk Mixture: Whisk condensed milk, evaporated milk, heavy cream, coffee, and cocoa powder until smooth.
- Soak the Cake: Poke holes all over the cooled cake with a fork or skewer. Slowly pour the milk mixture evenly over the cake. Cover and refrigerate at least 4 hours or overnight.
- Prepare the Whipped Topping: Beat heavy cream, powdered sugar, vanilla, and optional instant coffee until stiff peaks form.
- Assemble: Spread whipped topping evenly over chilled cake. Dust with cocoa powder or garnish with chocolate curls.
Notes
- Egg tip: Use room-temperature eggs for a fluffier sponge.
- Flavor balance: Use strong coffee or espresso for bold mocha taste.
- Make ahead: The flavor deepens if soaked overnight.
- Variations: Try brownie base for a richer version, hot cocoa tres leches with marshmallows, or tiramisu-style with mascarpone cream.
- Storage: Refrigerate up to 4 days; freezing not recommended after adding whipped cream.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 35g
- Sodium: 140mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 115mg
Keywords: Mocha Tres Leches Cake, Coffee Tres Leches Cake, Chocolate Tres Leches Cake, Espresso Tres Leches, Latin American Desserts