Dubai-Style Chocolate Tres Leches is a luxurious take on the classic Latin American dessert, infused with Middle Eastern flavors. This ultra-moist vanilla sponge cake is soaked in a rich three-milk mixture, topped with velvety whipped cream, drizzled with dark chocolate, and garnished with crushed pistachios and fresh strawberries. The combination of creamy textures and nutty flavors makes this dessert a showstopper for any special occasion.
Why You’ll Love This Recipe
- Ultra-Moist & Decadent – The tres leches soak ensures a rich, melt-in-your-mouth texture.
- Middle Eastern Twist – Pistachios and chocolate elevate the classic version.
- Perfect for Entertaining – A visually stunning and indulgent dessert.
- Easy to Make Ahead – Chilling enhances the flavor, making it ideal for meal prep.
- Balanced Sweetness – The bitterness of dark chocolate complements the creamy sweetness.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 eggs, separated
- 1 cup sugar
- 1 teaspoon vanilla extract
- ⅓ cup whole milk
For the Tres Leches Mixture:
- ½ cup evaporated milk
- ½ cup condensed milk
- ½ cup heavy cream
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ½ cup melted dark chocolate
- ¼ cup crushed pistachios
- 2 fresh strawberries, sliced
Directions
- Prepare the Cake – Preheat the oven to 350°F (175°C). Grease and flour an 8×8-inch baking dish.
- Make the Batter – In a bowl, whisk together flour, baking powder, and salt. In a separate bowl, beat egg yolks with ¾ cup sugar until pale. Stir in vanilla and milk. In another bowl, beat egg whites until soft peaks form, then gradually add the remaining ¼ cup sugar. Gently fold egg whites into the yolk mixture, then fold in the dry ingredients.
- Bake the Cake – Pour the batter into the prepared dish and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
- Soak with Tres Leches – Poke holes in the cake using a fork and slowly pour the three-milk mixture over it. Refrigerate for at least 2 hours to allow full absorption.
- Whip the Cream – Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread evenly over the soaked cake.
- Garnish & Serve – Drizzle melted dark chocolate over the whipped cream, sprinkle with crushed pistachios, and top with fresh strawberry slices. Chill before serving for the best flavor.
Servings and Timing
- Prep Time: 20 minutes
- Cooking Time: 25 minutes
- Chilling Time: 2 hours
- Total Time: 2 hours 45 minutes
- Servings: 6
- Calories: Approximately 380 kcal per serving
Variations
- Nutty Flavor Boost – Add a drizzle of tahini for an extra Middle Eastern touch.
- Coffee Infusion – Mix a shot of espresso into the tres leches soak for added depth.
- Caramel Drizzle – Swap chocolate for a rich date syrup or caramel sauce.
- White Chocolate Version – Use melted white chocolate for a creamier topping.
- Dairy-Free Alternative – Substitute coconut milk for condensed milk and almond milk for evaporated milk.
Storage/Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze the cake (without toppings) for up to 2 months. Thaw in the refrigerator before adding whipped cream and garnishes.
- Serving Tip: Serve chilled for the best flavor and texture.
FAQs
Can I make this cake in advance?
Yes, it tastes even better after chilling overnight, making it perfect for meal prep.
What type of chocolate works best for drizzling?
High-quality dark chocolate (70% or higher) melts beautifully and balances the sweetness.
Can I use a different type of nut?
Yes, almonds or hazelnuts make great substitutes for pistachios.
What can I serve with this cake?
Pair with Arabic coffee, chai, or a scoop of vanilla gelato.
Can I make this cake without eggs?
Yes, substitute eggs with a flaxseed or yogurt-based egg replacement.
Why does the cake need to chill for so long?
Chilling allows the three-milk mixture to fully absorb, enhancing the texture and flavor.
Can I use a different cake base?
Yes, sponge cake or chiffon cake can be used for a lighter texture.
How do I prevent the cake from becoming too soggy?
Ensure you poke small holes evenly and pour the milk mixture slowly to allow gradual absorption.
Is this recipe gluten-free?
No, but you can use a gluten-free flour blend as a substitute.
Can I use milk chocolate instead of dark chocolate?
Yes, but dark chocolate provides a more balanced contrast to the sweetness.
Conclusion
Dubai-Style Chocolate Tres Leches is an indulgent, Middle Eastern-inspired twist on a beloved classic. With its ultra-moist texture, rich chocolate drizzle, and nutty pistachio garnish, this dessert is perfect for any special occasion. Serve it chilled, and enjoy a luxurious fusion of flavors in every bite!
Print
Dubai-Style Chocolate Tres Leches
- Total Time: 2 hours 45 minutes
- Yield: Serves 6
Description
A luxurious twist on the classic tres leches cake, infused with Middle Eastern flavors. This ultra-moist vanilla sponge is soaked in a rich three-milk mixture, topped with velvety whipped cream, drizzled with chocolate, and garnished with crushed pistachios and fresh strawberries for an elegant finish.
Ingredients
For the Cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 eggs, separated
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/3 cup whole milk
For the Tres Leches Mixture:
- 1/2 cup evaporated milk
- 1/2 cup condensed milk
- 1/2 cup heavy cream
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup melted dark chocolate
- 1/4 cup crushed pistachios
- 2 fresh strawberries, sliced
Instructions
- Prepare the Cake: Preheat oven to 350°F (175°C). Grease and flour an 8×8-inch baking dish.
- Make the Batter: In a bowl, whisk together flour, baking powder, and salt. In another bowl, beat egg yolks with ¾ cup sugar until pale. Stir in vanilla and milk. In a separate bowl, beat egg whites until soft peaks form, then gradually add the remaining ¼ cup sugar. Gently fold the egg whites into the yolk mixture, then carefully fold in the dry ingredients.
- Bake the Cake: Pour batter into the prepared baking dish and bake for 25 minutes, or until a toothpick inserted comes out clean. Let cool completely.
- Soak with Tres Leches: Poke holes all over the cake using a fork, then slowly pour the three-milk mixture over it. Refrigerate for at least 2 hours to allow full absorption.
- Whip the Cream: Beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Spread evenly over the soaked cake.
- Garnish & Serve: Drizzle melted dark chocolate over the whipped cream, sprinkle with crushed pistachios, and top with fresh strawberry slices. Chill before serving for the best flavor.
Notes
- For an extra rich version, replace some of the heavy cream with rose or saffron-infused cream.
- If you love a crunch, add toasted almond slivers with the pistachios.
- Letting the cake chill overnight enhances the flavors even more!
- Prep Time: 20 minutes
- chill time: 2 hours
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking & Chilling
- Cuisine: Middle Eastern-Inspired / Fusion