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German Chocolate Tres Leches Cake

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Total Time
Prep: 20 min. Bake: 25 min. + chilling

By Taste Of Home Editorial Team

Recipe by Lisa Varner

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 30, 2023

I first tried tres leches cake while I was in Ecuador several years ago. Since then, I’ve changed it up by adding some of my favorite ingredients, namely chocolate and coconut. This version also has a splash of rum for an adults-only treat. —Lisa Varner, El Paso, Texas

Test Kitchen Approved

German Chocolate Tres Leches Cake

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Yield: 15 servings
Prep: 20 min
Cook: 25 min
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Ingredients

  • 1 package chocolate cake mix (regular size)
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (12 ounces) evaporated milk
  • 1-1/2 cups heavy whipping cream, divided
  • 1/4 cup rum
  • 3 tablespoons confectioners' sugar
  • 1/2 cup sweetened shredded coconut, toasted
  • 1/2 cup chopped pecans, toasted
  • Chocolate syrup, optional
Text Ingredients

Directions

  1. Preheat oven to 350°. Prepare and bake cake mix according to package directions, using a 13x9-in. baking pan. Cool on a wire rack.
  2. Meanwhile, in a large bowl, whisk milks, 1/2 cup cream and rum. With a wooden skewer, poke holes in cake about 1/2 in. apart. Slowly pour milk mixture over cake, allowing cake to absorb mixture. Let stand 30 minutes. Refrigerate, covered, 8 hours or overnight.
  3. In a small bowl, beat remaining 1 cup cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over top of cake. Sprinkle with coconut and pecans. If desired, drizzle servings with chocolate syrup.

Nutrition Facts

1 piece: 416 calories, 23g fat (11g saturated fat), 81mg cholesterol, 299mg sodium, 44g carbohydrate (33g sugars, 0 fiber), 7g protein.
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