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Chocolate Caramel Tres Leche Cake

Chocolate Caramel Tres Leches Cake

Taking the classic tres leches cake and giving it a chocolatey spin!
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Course Dessert
Servings 16 Servings

Ingredients
  

Cake

  • 1 ¼ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ cup unsweetened cocoa powder
  • 1 ¼ cups granulated sugar
  • 2 tsp vanilla extract
  • ⅓ cup milk whole milk or almond milk
  • 5 large eggs separated
  • ¼ tsp salt

Three-Milk Mixture

  • 1 cup coconut milk
  • 2 cups milk
  • 1 can sweetened condensed milk
  • 3 tbsp caramel sauce

Whipped Frosting

  • 2 cups heavy whipping cream
  • ¾ cup powdered sugar
  • 1 tsp vanilla extract
  • Caramel sauce for drizzling

Optional Toppings

  • Chocolate shavings
  • Chopped nuts pecans or walnuts
  • Sea salt flakes for a sweet-salty contrast

Instructions
 

Step 1: Prep and Bake the Cake

  • Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan.
  • Separate the egg yolks and egg whites into two bowls.
  • In a large bowl, whisk together egg yolks, vanilla extract, and milk.
  • In another bowl, sift together flour, cocoa powder, and baking powder.
  • Using a stand mixer, beat the egg whites until soft peaks form. Gradually add in the sugar and continue beating until stiff peaks form.
  • Gently fold the egg yolk mixture and dry ingredients into the whipped egg whites, a little at a time, until fully incorporated.
  • Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool completely for 1-2 hours.

Step 2: Soak the Cake

  • In a mixing bowl, whisk together coconut milk, milk, sweetened condensed milk, and caramel sauce until fully combined.
  • Use a fork to poke holes all over the cooled cake.
  • Slowly pour the milk mixture over the cake, allowing it to absorb gradually. Let the cake rest for 30 minutes in the refrigerator, adding more milk as needed.
  • If any excess liquid remains, tilt the pan slightly and let it redistribute evenly throughout the cake.

Step 3: Make the Whipped Frosting

  • In a stand mixer, whip together heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  • Spread the whipped frosting evenly over the chilled cake.
  • Drizzle caramel sauce on top for the perfect finishing touch.
  • Optionally, sprinkle with chocolate shavings, chopped nuts, or a touch of sea salt for added texture and flavor.
  • Slice, serve, and enjoy!

Notes

Storage Tips

  • Store in the refrigerator for up to 3 days for the best flavor and texture.
  • Keep covered to prevent the cake from drying out.
  • For a firmer texture, freeze slices individually and thaw before serving.
Keyword caramel, caramel sauce, chocolate, chocolate cake, homemade caramel, tres leches
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