Nutella Tres Leches Cake takes the beloved Latin American classic and gives it a rich, chocolate-hazelnut twist. This cake combines the airy texture of sponge cake with a luscious Nutella-infused milk soak and a creamy whipped topping. Every bite is moist, sweet, and indulgent — a perfect dessert for special occasions or when you want to impress without too much effort.
Ingredients
For the Cake:
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1 cup all-purpose flour
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1 tsp baking powder
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¼ tsp salt
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5 large eggs, separated
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1 cup granulated sugar, divided
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⅓ cup whole milk
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1 tsp vanilla extract
For the Tres Leches Mixture:
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1 can (12 oz) evaporated milk
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1 can (14 oz) sweetened condensed milk
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½ cup heavy cream
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½ cup Nutella
For the Topping:
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1½ cups heavy whipping cream
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3 tbsp powdered sugar
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1 tsp vanilla extract
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2 tbsp Nutella, slightly warmed (for drizzling)
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Crushed hazelnuts or chocolate shavings for garnish (optional)
Cooking Time
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Prep time: 25 minutes
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Bake time: 30 minutes
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Chill time: 2 hours
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Total time: about 3 hours
Serving
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Serves 10–12
Instructions
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Bake the Cake:
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a medium bowl, whisk together flour, baking powder, and salt.
In a separate large bowl, beat egg yolks with ¾ cup of sugar until thick and pale. Stir in milk and vanilla. Gently fold in the dry ingredients.
In another bowl, beat egg whites until soft peaks form, then add the remaining ¼ cup sugar and beat until glossy.
Fold the egg whites gently into the batter until just combined. Pour the batter into the prepared pan and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. -
Prepare the Milk Mixture:
In a bowl, whisk together evaporated milk, sweetened condensed milk, heavy cream, and Nutella until smooth. Warm slightly if needed to blend evenly. -
Soak the Cake:
Once the cake has cooled slightly, poke holes all over with a fork or skewer. Slowly pour the Nutella milk mixture over the cake, allowing it to soak in. Refrigerate for at least 2 hours (or overnight) to let the flavors develop. -
Make the Topping:
Whip the heavy cream with powdered sugar and vanilla until soft peaks form. Spread evenly over the chilled cake. -
Finish and Serve:
Drizzle the warmed Nutella over the top and sprinkle with crushed hazelnuts or chocolate shavings if desired. Keep chilled until ready to serve.
Tips
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For a deeper chocolate flavor, add 1 tbsp cocoa powder to the dry cake ingredients.
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The cake tastes even better the next day after the milk mixture fully soaks in.
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Use an offset spatula to spread the topping smoothly for a neat presentation.
Nutrition (per serving)
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Calories: 420
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Protein: 9g
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Fat: 22g
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Carbohydrates: 45g
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Sugar: 34g
Moist, creamy, and full of chocolate-hazelnut flavor, Nutella Tres Leches Cake is pure dessert heaven — a dreamy fusion of Latin sweetness and Nutella indulgence.
