German Chocolate Tres Leches Cake

Imagine my surprise when I realized that German chocolate cake does not actually come from Germany. It’s really an American creation, named after its inventor, Samuel German. But not to worry, because the only surprise you’ll get with this German chocolate tres leches cake is how good it is. After all, how can a chocolate cake soaked in a sweet milk mixture be anything but good?

Our take on the classic Latin American tres leches cake uses a decadent German chocolate cake in place of the usual sponge cake. It’s then doused with three kinds of milk (tres leches in Spanish): evaporated milk, sweetened condensed milk and heavy cream. Our version is topped with pillowy whipped cream and sprinkled with shredded coconut and crunchy pecans that provide a welcome contrast to the moist cake. A splash of rum adds complementary notes of caramel, vanilla and baking spices like cinnamon and cloves. This cake might just pop to the top of your list of decadent desserts that are guaranteed to satisfy even the most serious sweet tooth.

German Chocolate Tres Leches Cake Ingredients

• Chocolate cake mix
• Sweetened condensed milk
• Evaporated milk
• Heavy whipping cream
• Rum
• Confectioners’ sugar
• Sweetened shredded coconut, toasted
• Chopped pecans, toasted
• Chocolate syrup (optional)

Directions

Step 1: Prepare the cake

Prepare the cake mix according to the package instructions, using a 13×9-inch baking pan. Let the cake cool completely on a wire rack.

Step 2: Soak the cake

Meanwhile, in a large bowl, whisk the sweetened condensed milk, evaporated milk, 1/2 cup of the heavy cream and the rum. With a wooden skewer, poke holes in the cake about 1/2 inch apart. Slowly pour the milk mixture over the cake, allowing the cake to absorb the mixture. Let the cake stand for 30 minutes, then refrigerate it, covered, for at least eight hours or overnight.

Editor’s Tip: Let the cake rest for as long as possible to allow it to fully absorb the milk mixture and become creamy and tender. This cake is also best served cold, so the added time in the refrigerator is beneficial.

Step 3: Make the whipped topping

In a small bowl, beat the remaining 1 cup of cream until it begins to thicken. Add the confectioners’ sugar, and beat until stiff peaks form. Spread the topping over the cake, then sprinkle on the coconut and pecans. If desired, drizzle individual servings with chocolate syrup.

Editor’s Tip: Use a hand mixer to simplify the process if beating the cream by hand becomes too tiring.

How to Store German Chocolate Tres Leches Cake

Cover the cake pan tightly with storage wrap or transfer individual slices in airtight containers, then store the cake in the fridge for up to four days.

German Chocolate Tres Leches Cake Tips

How do I make a dairy-free soaking mixture?

You can easily use a nondairy milk alternative like coconut, almond or oat milk in place of the evaporated milk and heavy cream (which is already a substitute for whole milk). For a sweetened condensed milk substitute, use sweetened condensed coconut milk to maintain the sweetness and richness of the milk mixture.

What can I use as a substitute for rum in German chocolate tres leches cake?

Add brandy or cognac instead of rum, if the alcohol isn’t an issue. The measurements will depend on your personal preference. If you prefer a nonalcoholic option, consider adding vanilla or almond extract for a complementary flavor, or maple syrup or caramel to mimic the taste of rum.

How can I make German chocolate tres leches cake less soggy?

Allow the cake to cool for at least 30 minutes before pouring the three-milk mixture over it. This allows the cake’s structure to cool and strengthen enough to absorb the milks. A warm cake is delicate and will become mushy if you add the milk mixture before the cake has cooled down.