Chocolate Tres Leches Cake


I first tasted a tres leches cake when I was working a conference at the Wyndham Resort in Phoenix.  I knew I would someday try my hand at this dessert .  It wasn’t until I saw a recipe posted using a cake mix that I was inspired into action.  Because of food sensitivities in our family (wheat and dairy to name a few) I knew that the standard cake mix needed to be replaced.  I made my own cake mix using white spelt flour  and reduced the dairy and amount of frosting.  Thanking Shay at MixandMatchMama for the inspiration.  I have referenced the recipe link utilizing the cake mix  in the recipe below.

Chocolate Tres Leches Cake
A beyond yummy cake - small slices are recommended because of its richness. This makes quite a bit of batter. I was able to bake 1 bundt cake and 12 cupcakes which can either be frosted now or placed in the freezer for another time.
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  1. 3 cups of white spelt flour or flour of your choice
  2. 1 3/4 cup superfine sugar (or make your own - this can be done by blending it - I used my Bullet)
  3. 2 tsp baking powder
  4. 3/4 tsp salt
  5. 1/2 cup cocoa
  6. 2 small packages of chocolate pudding
  7. 3/4 cup butter, softened
  8. 1/2 cup mini chocolate chips, melted
  9. 3/4 cup unsweetened almond milk
  10. 3/4 cup water
  11. 1 can of condensed milk - use 1/2 can in the cake batter and 1/2 for Step 2 under directions.
  12. 4 eggs
  13. 2 tsp of vanilla
  1. 2 1/2 cups powdered sugar
  2. 1 stick butter, softened
  3. 1 tsp vanilla
  4. 2 Tbsp unsweetened almond milk
  1. Preheat oven to 350 degrees
  2. Grease (I use Pam) a 10 inch bundt pan and place cupcake liners in pan - lightly spray with Pam
  3. Step 1 - Let's make the cake...
  4. Place the first six ingredients into a large bowl. Stir and then sift into another bowl. I used a fine mesh colander to sift with.
  5. In large mixing bowl, combine softened butter, melted chocolate, water, almond milk, 1/2 of the condensed milk, eggs and vanilla.
  6. Gradually add flour mixture into wet mixture. Scrape sides of bowl often and once everything is incorporated mix on medium speed for 2 minutes.
  7. Pour 3/4 of the batter into the bundt pan and bake for 50-60 minutes. Every oven is different. An inserted toothpick should come out clean.
  8. Place on cooling rack and let it sit for 15 minutes. Invert onto serving plate.
  9. Step 2 - infusing moistness into the cake...
  10. While the cake is still warm, use the end of a wooden spoon or I had a large straw to poke holes every 1-1/2 inches around the top of the cake. Warm the rest of the condensed milk in a pitcher-type measuring cup - and drizzle on cake and into holes. Let cool completely.
  11. Step 3 - Let's frost the cake....
  12. Cream the butter in mixer until smooth. Add the vanilla. Alternate the powdered sugar and milk until the frosting is at a spreading consistency.
  13. Frost and decorate the cake as desired.
  14. For cupcakes - Line a cupcake pan with liners. Spray with Pam. Fill 2/3 full. Bake for 20 minutes or until toothpick comes out clean.
  1. The cake had more of a brownie consistency.
  2. The cupcakes were more cake-like.
  3. Both delicious.
Adapted from MixandMatchMama
Adapted from MixandMatchMama
Deliciously Inspired
 Some of my ingredients:  White Spelt Flour and Unsweetened Almond Milk

Chocolate Tres Leche Cake - Ingredients


Cake Inverted Onto Serving Plate – I feel so happy when the cake comes out in one piece 🙂

Chocolate Tres Leche Cake - Out of the Pan

 Poke holes in the cake to place moisture into the cake with warmed condensed milk

Chocolate Tres Leche Cake - Poke holes

 Finished Cupcakes
Chocolate Tres Leche Cupcakes


  1. Your cake looks beautiful! I love how you mixed and matched it! Thank you so much for trying out one of my recipes!!

    • Thanks, Shay. My son-in-law is my chocolate kid and he really liked it. I still want to try your root beer cake.

  2. My husband would love this, must admit I’m a little afraid to try and make it though! Love the recipe for stuffed apples going to try that with my preschooler.