Chocolate Tres Leches Cake
Chocolate Tres Leches Cake
Ingredients
For the Cake
- 1 box Betty Crocker Super Moist Devil's Food cake mix
- 1 1/4 cups whole milk, or amount specified on cake mix box to replace water
- 2 eggs
- 1/2 cup vegetable oil, or amount specified on cake mix box
- 1 teaspoon vanilla extract
For the Tres Leches Milk Mixture
- 1 can evaporated milk, 12 fluid ounces
- 1 can sweetened condensed milk, 14 fluid ounces
- 1/4 cup whole milk
- 1/4 cup cocoa powder
For the Topping
- 1 container Cool Whip, 8 ounces, thawed
- 1/2 cup chocolate crunchies, crushed
Instructions
- 1
Preheat your oven to 350°F. Lightly spray a 13x9 inch baking pan with non-stick cooking spray.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, combine the whole milk (replacing the water called for on the cake mix box), eggs, vegetable oil, and vanilla extract. Whisk these wet ingredients together until well combined.
⏱️ 3 min
- 3
Add the entire box of Devil's Food cake mix to the wet ingredients. Whisk until the batter is smooth and no lumps remain. Be careful not to overmix.
⏱️ 2 min
- 4
Pour the cake batter evenly into the prepared 13x9 inch baking pan. Gently tap the pan on the counter a few times to release any trapped air bubbles.
⏱️ 1 min
- 5
Bake the cake in the preheated oven for approximately 28 to 33 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 350
- 6
While the cake is baking, prepare the Tres Leches milk mixture. In a separate bowl, combine the evaporated milk, sweetened condensed milk, 1/4 cup whole milk, and cocoa powder. Whisk thoroughly until the cocoa powder is fully dissolved and the mixture is smooth.
⏱️ 5 min
- 7
Once the cake is baked, remove it from the oven and let it cool in the pan for about 10-15 minutes. This allows it to firm up slightly before flipping.
⏱️ 15 min
- 8
Carefully flip the cake out of the baking pan onto a wire rack or a clean surface. Allow it to cool completely, about 30-45 minutes.
⏱️ 45 min
- 9
Pour about 1/4 of the prepared milk mixture into the bottom of the now empty 13x9 inch baking pan.
⏱️ 1 min
- 10
Carefully place the completely cooled, flipped cake back into the pan, so the top of the cake is now facing down into the milk mixture. This allows the milk to soak in more effectively.
⏱️ 1 min
- 11
Using a fork or skewer, poke holes all over the bottom (now top) of the cake. Slowly and evenly pour the remaining Tres Leches milk mixture over the cake, ensuring it is absorbed.
⏱️ 3 min
- 12
Cover the pan with plastic wrap and refrigerate for at least 1 hour, or preferably overnight, to allow the cake to fully absorb the milk mixture and chill.
⏱️ 60 min
- 13
Before serving, spread the thawed Cool Whip evenly over the top of the chilled cake. Sprinkle with chocolate crunchies.
⏱️ 2 min
- 14
Cut into squares and serve cold.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Tres Leches Cake
For the Cake
- 1 box Betty Crocker Super Moist Devil's Food cake mix
- 1 1/4 cups whole milk, or amount specified on cake mix box to replace water
- 2 eggs
- 1/2 cup vegetable oil, or amount specified on cake mix box
- 1 teaspoon vanilla extract
For the Tres Leches Milk Mixture
- 1 can evaporated milk, 12 fluid ounces
- 1 can sweetened condensed milk, 14 fluid ounces
- 1/4 cup whole milk
- 1/4 cup cocoa powder
For the Topping
- 1 container Cool Whip, 8 ounces, thawed
- 1/2 cup chocolate crunchies, crushed
Instructions
- 1
Preheat your oven to 350°F. Lightly spray a 13x9 inch baking pan with non-stick cooking spray.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the whole milk (replacing the water called for on the cake mix box), eggs, vegetable oil, and vanilla extract. Whisk these wet ingredients together until well combined.
⏱️ 3 min - 3
Add the entire box of Devil's Food cake mix to the wet ingredients. Whisk until the batter is smooth and no lumps remain. Be careful not to overmix.
⏱️ 2 min - 4
Pour the cake batter evenly into the prepared 13x9 inch baking pan. Gently tap the pan on the counter a few times to release any trapped air bubbles.
⏱️ 1 min - 5
Bake the cake in the preheated oven for approximately 28 to 33 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 350 - 6
While the cake is baking, prepare the Tres Leches milk mixture. In a separate bowl, combine the evaporated milk, sweetened condensed milk, 1/4 cup whole milk, and cocoa powder. Whisk thoroughly until the cocoa powder is fully dissolved and the mixture is smooth.
⏱️ 5 min - 7
Once the cake is baked, remove it from the oven and let it cool in the pan for about 10-15 minutes. This allows it to firm up slightly before flipping.
⏱️ 15 min - 8
Carefully flip the cake out of the baking pan onto a wire rack or a clean surface. Allow it to cool completely, about 30-45 minutes.
⏱️ 45 min - 9
Pour about 1/4 of the prepared milk mixture into the bottom of the now empty 13x9 inch baking pan.
⏱️ 1 min - 10
Carefully place the completely cooled, flipped cake back into the pan, so the top of the cake is now facing down into the milk mixture. This allows the milk to soak in more effectively.
⏱️ 1 min - 11
Using a fork or skewer, poke holes all over the bottom (now top) of the cake. Slowly and evenly pour the remaining Tres Leches milk mixture over the cake, ensuring it is absorbed.
⏱️ 3 min - 12
Cover the pan with plastic wrap and refrigerate for at least 1 hour, or preferably overnight, to allow the cake to fully absorb the milk mixture and chill.
⏱️ 60 min - 13
Before serving, spread the thawed Cool Whip evenly over the top of the chilled cake. Sprinkle with chocolate crunchies.
⏱️ 2 min - 14
Cut into squares and serve cold.
⏱️ 1 min