Zombie Apocalypse Tres Leches Cake

This chocolate tres leches cake is decadent devil's food cake topped with chocolate pudding, whipped cream and drizzled with a smooth and punchy strawberry sauce. Perfect for special occasions and birthdays for your favourite zombies.
Author Rebecca Lindamood


For the Chocolate Cake:

  • 1 1/2 sticks 12 tablespoons butter, softened to room temperature
  • 1 3/4 cups granulated sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons real vanilla extract
  • 2 cups all purpose flour
  • 3/4 cup dutch process cocoa powder
  • 4 large eggs
  • 1 1/2 cups evaporated milk can substitute whole milk if necessary

For the Good Stuff on Top:

  • 3 cups of your favourite chocolate pudding (I use a double batch of Nana's Spanish Style chocolate pudding.
  • 3 cups heavy cream
  • 3 tablespoons confectioner's sugar
  • 1 teaspoon pure vanilla extract

For the Zombie Apocalypse Strawberry Sauce:

  • 1 pound frozen strawberries partially thawed
  • 1/4 cup sugar
  • 1 tablespoon balsamic vinegar


To Make and Bake the Cake:

  • Preheat oven to 350°F.
  • Grease and flour a 9-inch by 13-inch by 2-inch baking pan.
  • In the bowl of a stand mixer fitted with a batter blade, or with a hand mixer in a large mixing bowl, beat together the butter, sugar, salt, baking soda, and vanilla until it is fluffy, about 5 minutes. Scrape down the sides of the bowl. Add the eggs one at a time, stopping the mixer and scraping down the sides after each addition.
  • In a separate bowl, whisk together the all-purpose flour and cocoa powder until no lumps remain. If you can't whisk out the lumps, push it through a sieve or sift it.
  • Add about 1/3 of the flour mixture to the contents of the mixing bowl. Beat it in on medium low until no dry pockets remain. Add 1/3 of the milk and beat until combined. Scrape down the sides of the bowl and continue adding the flour and milk alternately, mixing until combined and scraping down the sides of the bowl each time. The last addition should be milk. Mix just until evenly combined.
  • Spoon the cake batter into the pan. Smooth the top of the batter and bake for 30-35 minutes, or until the cake pulls away from the edges of the pan a bit and a skewer or toothpick inserted in the center comes out clean.
  • Let the cake cool in the pan on the rack completely before proceeding.
  • When cake is cool, use a skewer or chopstick to poke holes all over the cake. Pour the pudding on top of the cake, cover with plastic wrap directly on the surface of the cake and let it soak for at least an hour but up to overnight before proceeding.

To Make the Zombie Apocalypse Strawberry Sauce:

  • Put the partially thawed berries, granulated sugar and balsamic vinegar together in the blender and blend on high until smooth. Store in a tightly covered container in the refrigerator until you're ready to serve the cake.

To Top and Serve the Cake:

  • When ready to serve, whip the heavy cream, confectioner's sugar and vanilla extract together until you reach soft peaks. Spread the whipped cream over the cake evenly. Cut the cake into pieces of desired size. Drizzle individual servings with the Zombie Apocalypse Strawberry Sauce.
  • Store leftovers tightly covered in the refrigerator for up to 3 days.