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HERSHEY'S Syrup Milk Chocolate Tres Leches Cake


22 Min.
30 Min.
Skill Level:
1 cake

This stunning, layered HERSHEY'S Syrup Chocolate Tres Leches Cake recipe is sure to be a hit with your family and friends. If you've never tried or made tres leches, it's a sponge cake soaked in milk for a super-moist, decadent flavor and texture, then served with a thick cream topping. This recipe includes both an authentic glaze made with HERSHEY'S Chocolate Syrup and a topping made with HERSHEY'S Cocoa. Serve this impressive HERSHEY'S Syrup Milk Chocolate Tres Leches Cake at your next gathering with family and friends.  HERSHEY'S Syrup has endless uses in the kitchen! Head on over to our blog post of Swoon-Worthy Syrup Recipes for more how-tos starring your favorite HERSHEY'S Syrup flavors.

Ingredients & Directions

Prep Time
30 minutes
Bake Time
22 minutes
Cool Time
30 minutes
Chill Time
8 hours


Prevent your screen from going dark while you bake.


  • 1/2 cup
    butter (1 stick) , softened
  • 1 cup
  • 5
  • 2 tsps
    vanilla extract
  • 1-1/3 cups
    cake flour
  • 1/3 cup
  • 1 tsp
    baking powder
  • 1/2 tsp
  • Tres Leche Glaze
  • 2 cans
    sweetened condensed milk (14 oz. each)
  • 1 can
    evaporated milk (12 oz.)
  • 1 cup
    heavy cream
  • 3/4 cup
  • Cream Toppingg
  • 2 cups
    whipping cream
  • 1 cup
  • 1/4 cup
  • 1 tsp
    vanilla extract

Step-By-Step Directions

Equipment Needed 
oven oven
13x9x2-inch baking pan 13x9x2-inch baking pan
mixing bowl mixing bowl
mixer mixer
skewer or fork skewer or fork
wire rack wire rack
refrigerator refrigerator
pitcher or bowl pitcher or bowl

Heat oven to 350°F. Grease and flour 13x9x2-inch baking pan.


Beat butter in large bowl with electric mixer until light and fluffy. Gradually beat in sugar, continuing to beat about 1 minute. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Stir together flour, cocoa, baking powder and salt. Gradually blend flour mixture into butter mixture, mixing just until blended. Pour batter into prepared pan.


Bake 20 to 25 minutes or until golden brown and wooden pick inserted in center comes out clean. Cool cake in pan on wire rack for 30 minutes. With skewer or fork pierce the entire top of the cake. Prepare Tres Leche Glaze. Reserve 1-1/2 cups glaze; pour remaining glaze over cake. Cover; refrigerate cake and reserved glaze overnight. (Cake should absorb most of the glaze and will be very wet.)


Prepare Cream Topping. Spread topping over cake; refrigerate until ready to serve. To serve, pour 1 to 2 tablespoons of the reserved glaze onto bottom of each individual dessert dish. Place cake piece on this glaze. Garnish as desired. Cover; refrigerate leftovers.

Tres Leche Glaze:

Stir together 2 cans (14 oz. each) sweetened condensed milk, 1 can (12 oz.) evaporated milk, 1 cup heavy cream and 3/4 cup HERSHEY'S Syrup in pitcher or large bowl.

Cream Toppingg:

Beat 2 cups (1 pt.) whipping cream, 1 cup sugar, 1/4 cup HERSHEY'S Cocoa and 1 teaspoon vanilla extract in large mixing bowl until stiff.

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