If you are looking for an irresistible dessert that combines festive flavors with a luscious, moist texture, the Peppermint Chocolate Chip Tres Leches Cake Recipe is your new best friend. This cake is a delightful twist on the classic tres leches, bursting with refreshing peppermint, melty mini chocolate chips, and a creamy three-milk soak that makes every bite a celebration of sweetness and holiday cheer. Whether you’re serving it at a festive gathering or craving something special, this cake promises to be a standout treat that everyone will rave about.
Ingredients You’ll Need
Getting started with the Peppermint Chocolate Chip Tres Leches Cake Recipe is wonderfully simple because every ingredient plays a crucial role in creating its unique flavor and texture. From the rich chocolate chips that add pockets of indulgence to the peppermint extract infusing it with cool, bright notes, these ingredients ensure a beautifully balanced festive cake.
- Yellow cake mix plus ingredients: The base of your cake; using a mix keeps the process easy without sacrificing deliciousness.
- Mini chocolate chips (1½ cups): These melt slightly throughout the cake, giving bursts of chocolate in every bite.
- Crushed candy canes (from a 12-count box): Provides a refreshing peppermint crunch and festive decor.
- Peppermint extract (1 tsp): Enhances the mint flavor, brightening the cake’s profile.
- Sweetened condensed milk (1 can, 14 oz): One of the trio of milks that makes the cake luxuriously moist and rich.
- Evaporated milk (1 can, 12 oz): Adds creaminess and depth to the milky soak.
- Half-and-half (1 cup): Helps balance the richness of the condensed and evaporated milks.
- Heavy whipping cream (2 cups): For the fluffy, cloud-like whipped topping to finish the cake off.
- Powdered sugar (½ cup): Sweetens the whipped cream perfectly without graininess.
- Vanilla extract (1 tsp): Adds warmth and rounds out the flavors in the whipped topping.
- Mini chocolate chips and crushed candy canes (for garnish): Finish the cake with extra festive flair and texture.
How to Make Peppermint Chocolate Chip Tres Leches Cake Recipe
Step 1: Prepare the Cake Batter
Start by mixing your yellow cake mix according to the package directions, but don’t forget to add that special Peppermint Chocolate Chip Tres Leches Cake Recipe twist with 1 teaspoon of peppermint extract. This infusion will make your cake smell heavenly and taste wonderfully festive. Fold in the crushed candy canes alongside mini chocolate chips, ensuring every slice is studded with sweetness and crunch.
Step 2: Bake the Cake
Pour the batter into a greased and floured 9×13-inch pan, making sure the batter distributes evenly. Bake according to package instructions until golden brown and a toothpick inserted comes out clean. The candy canes gently melt during baking, imparting little bursts of peppermint flavor throughout.
Step 3: Prepare the Tres Leches Milk Mixture
While the cake is baking, whisk together one can of sweetened condensed milk, one can of evaporated milk, and one cup of half-and-half. This creamy and sweet mixture is the essence of the tres leches magic, designed to soak into your baked cake creating that signature moist, tender crumb.
Step 4: Soak the Cake
As soon as the cake comes out of the oven, while it’s still warm, use a fork or skewer to poke holes all over the surface. Slowly pour the milk mixture over the cake, allowing it to seep deeply into every crevice. Then, let the cake cool completely, cover, and refrigerate it overnight. This chilling time lets those milks work their magic fully, resulting in an incredibly moist cake that melts in your mouth.
Step 5: Whip the Topping and Finish
When you’re ready to serve, whip the heavy cream with powdered sugar and vanilla extract in a chilled bowl until soft peaks form—about 1 to 2 minutes on high speed. Spread this luscious whipped cream gently over the cake, creating a light and airy topping. For the ultimate festive touch, sprinkle mini chocolate chips and crushed candy canes right before serving to add extra texture, flavor, and holiday sparkle.
How to Serve Peppermint Chocolate Chip Tres Leches Cake Recipe
Garnishes
The beauty of this cake’s presentation lies in simple yet delightful garnishes. Freshly crushed candy canes bring snowflake-like crunch, while mini chocolate chips add a pop of color and chocolate bursts. Feel free to add a sprig of fresh mint or a dusting of cocoa powder for an elegant final touch. These garnishes don’t just look pretty; they elevate each bite with complementary flavors and textures.
Side Dishes
This cake pairs wonderfully with a cup of rich hot chocolate or a smooth peppermint mocha, amplifying its festive charm. For a lighter contrast, serve alongside fresh berries or a citrus salad to cut through the richness. A scoop of vanilla ice cream also works beautifully for an extra indulgent dessert experience.
Creative Ways to Present
Want to dazzle your guests? Serve this cake in clear glass trays so the beautiful layers and candy studded cake peek through enticingly. You can also create individual portions in small dessert glasses or mason jars—layering cake cubes, milk soak, whipped cream, and garnishes—for a portable, charming presentation. Holiday-themed serving platters or cake stands add just the right festive vibe.
Make Ahead and Storage
Storing Leftovers
After indulging, wrap any leftover Peppermint Chocolate Chip Tres Leches Cake Recipe tightly with plastic wrap or store it in an airtight container in the refrigerator. Because of its moist nature, this cake stays fresh and flavorful for up to 4–5 days, allowing you to enjoy a bit of holiday magic even after the celebration.
Freezing
While it’s best enjoyed fresh, you can freeze leftover cake if needed. Remove whipped cream topping beforehand (it doesn’t freeze well), then wrap the cake tightly in plastic wrap and foil. Freeze for up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator and freshly whip the cream topping before serving.
Reheating
This cake is best served chilled to preserve the texture of the soaked layers and whipped cream topping. If you prefer a slightly warmer dessert, let it sit out at room temperature for about 20 minutes before serving—never microwave it or you risk separating the milk soak and melting the whipped cream.
FAQs
Can I make this cake from scratch instead of using a cake mix?
Absolutely! If you’re up for it, a homemade yellow cake batter works perfectly. Just add the peppermint extract and fold in the chocolate chips and crushed candy canes before baking. The extra effort brings a wonderfully fresh, tailored flavor to your Peppermint Chocolate Chip Tres Leches Cake Recipe.
Is there a non-dairy version of this recipe?
You can substitute the milk ingredients with non-dairy alternatives like coconut milk, almond milk, or oat milk, and use coconut cream for the topping. Keep in mind the texture and flavor will vary slightly, but you can still achieve a delicious festive result.
Why do I need to poke holes in the cake?
Poking holes allows the tres leches milk mixture to soak all the way through the cake, making it moist and creamy rather than dense or dry. It’s the key technique that gives this cake its signature tenderness.
Can I prepare this cake on the same day I want to serve it?
The soak and chilling process really benefits from at least several hours or preferably overnight in the refrigerator. Making it the day before ensures the cake fully absorbs the milk mixture and flavors meld beautifully, giving you the best taste and texture.
What can I use for garnishes if I don’t have candy canes on hand?
No candy canes? No problem! Crushed peppermint candies or peppermint bark work great too. Alternatively, sprinkle some chocolate shavings or a dusting of cocoa powder along with mini chocolate chips for a pretty, festive look.
Final Thoughts
Trust me, once you try this Peppermint Chocolate Chip Tres Leches Cake Recipe, it will quickly become a seasonal favorite you’ll want to make again and again. The combination of cool peppermint, melty chocolate, and that unforgettable tres leches soak is simply unbeatable. Dive in, share it with loved ones, and enjoy every luscious, festive bite!
Print
Peppermint Chocolate Chip Tres Leches Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes plus overnight chilling
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-American
Description
This Peppermint Chocolate Chip Tres Leches Cake is a festive twist on the classic tres leches dessert, combining the creamy richness of three types of milk with refreshing peppermint and delightful chocolate chips. Perfect for holiday celebrations, this moist yellow cake infused with peppermint extract and crushed candy canes is soaked with sweetened condensed milk, evaporated milk, and half-and-half, topped with a light whipped cream frosting, garnished with chocolate chips and crushed candy canes for an extra festive touch.
Ingredients
Cake
- 1 box yellow cake mix (plus ingredients to make cake as per package directions)
- 1½ cups mini chocolate chips
- 1 (12-count) box candy canes, crushed
- 1 tsp peppermint extract
Milk Soaking Mixture
- 1 (14-oz) can sweetened condensed milk
- 1 (12-oz) can evaporated milk
- 1 cup half-and-half
Whipped Cream Topping
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
Garnish
- Mini chocolate chips
- Crushed candy canes
Instructions
- Prepare and Bake Cake: Mix the yellow cake mix, peppermint extract, and any additional ingredients required by the cake mix package according to the directions. Stir in the crushed candy canes and mini chocolate chips gently. Pour the batter into a greased and floured 9×13-inch baking pan. Bake according to the time and temperature specified on the cake mix box, until a toothpick inserted comes out clean.
- Make Milk Soak Mixture: While the cake is baking, combine the sweetened condensed milk, evaporated milk, and half-and-half in a mixing bowl. Stir until thoroughly mixed.
- Soak the Cake: Once the cake is removed from the oven and still warm, poke holes evenly all over the surface using a fork or skewer. Slowly pour the milk mixture over the cake, allowing it to absorb completely. Let the cake cool to room temperature, then cover it and refrigerate overnight to soak fully.
- Prepare Whipped Cream Topping: Before serving, chill the mixing bowl in the freezer for 5-10 minutes. Add the heavy whipping cream, powdered sugar, and vanilla extract to the cold bowl. Whip at high speed for 1-2 minutes or until soft peaks form, creating a light and fluffy topping.
- Assemble and Garnish: Spread the freshly whipped cream evenly over the soaked cake. Garnish the top with extra mini chocolate chips and crushed candy canes for a festive finish. Serve chilled.
Notes
- For best results, refrigerate the cake overnight to allow it to soak up the milk mixture fully.
- Crushing candy canes can be done by placing them in a sealed plastic bag and gently pounding with a rolling pin.
- Whipping the cream in a chilled bowl helps achieve the perfect light and fluffy texture.
- This cake is perfect for holiday celebrations and can be stored covered in the refrigerator for up to 3 days.
- You can substitute peppermint extract with vanilla extract for a classic tres leches flavor.
