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German Chocolate Tres Leches Cake

Recipe by
55 minutes plus chilling time
Prep: 20 minutes | Cook: 25 minutes | Servings: 12-14


  • 1 package chocolate cake mix
  • 1 can (12 ounces) evaporated milk
  • 1 can (14 ounces) sweetened condensed milk
  • 1½ cups heavy whipping cream, divided
  • ½ cup dark rum, divided
  • 3 tablespoons confectioners’ sugar
  • ½ cup chopped pecans, toasted
  • ½ cup coconut flakes, toasted
  • Chocolate sauce


  1. Preheat oven to 350°F.
  2. Prepare cake mix according to package directions. Cool on a wire rack when done.
  3. Meanwhile whisk together both milks, ½ cup cream and ¼ rum, using a large bowl. Using a skewer poke holes in cake about ½ inch apart. Slowly pour milk mixture over cake, allowing mixture to absorb into cake. Let stand 30 minutes. Refrigerate, covered, 8 hours or overnight.
  4. In a small bowl, beat remaining cream until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form. Add the rest of the rum and beat until incorporated. Spread over top of cake. Sprinkle with coconut and nuts. When serving, drizzle chocolate sauce.

One Review

  1. Holy Drool. Cannot get over how good this looks!!!! There’s no going wrong with German chocolate!

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No Fail Recipes