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Gingerbread tres leches cake featured image.

Easy Gingerbread Tres Leches Cake (With Cake Mix)

Tanvi Srivastava
This festive gingerbread tres leches cake, combines the warmth of gingerbread spices with rich creaminess of a classic tres leches cake.
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Prep Time 10 minutes
Cook Time 30 minutes
Cake Soaking time 6 hours
Total Time 9 minutes
Course Dessert
Cuisine American
Servings 12 servings

Ingredients
  

For Homemade Gingerbread Spice Mix (Makes extra)

  • 2 tablespoon ground ginger
  • 2 tablespoon ground cinnamon
  • 1 teaspoon all spice powder
  • 1 teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground cardamom

Wet Ingredients

  • 3 large eggs
  • 1 cup whole milk
  • ½ cup neutral cooking oil

Dry Ingredients

  • 1 (13.35) oz yellow cake mix I use Duncan Hines
  • 1.5 teaspoon gingerbread spice powder

For Milk Soak

  • 12 oz evaporated milk
  • 14 oz sweetened condensed milk
  • ¾ cup heavy cream
  • ½ teaspoon gingerbread spice powder

For Topping

  • 2 cup heavy cream
  • ⅓ cup powdered sugar
  • ¼ teaspoon vanilla
  • Gingerbread spice powder for dusting

Instructions
 

Make The Gingerbread Spice Blend

  • Mix all the listed spices in a bowl until wet combined. We are not going to use all of it so you can save the leftovers in an air tight container for future recipes.

Bake The Gingerbread Cake

  • Preheat your oven to 350F. Grease a 9 by 13 inch baking dish with oil.
  • In a large mixing bowl add the wet ingredients - eggs, oil and milk. Beat using a hand mixer until combined
  • Add the cake mix and spice mix. Mix using the hamd mixer until just combined.
  • Pour the cake batter into the prepared siha and smoothen the top using a spatula.
  • Bake in the preheated oven for 5-30 minutes or until a toothpic inserted into the center of cake comes out clean.

Prepare The Tres Leches Mix & Soak The Cake

  • In another mixing bowl mix together the evaporated milk, heavy cream and sweetend condensed milk. Save about 1 cup of the 3-milk mixture to use while serving.
  • Poke holes all over the surface to the cake using a fork.
  • Pour the milk mixture all over the cake. Allow the cake to absorb for atleast 2-3 hours in the refrigerator or overnight is the best.

Whipped Cream

  • Chill a mixing bowl and whisk (or beaters) in the freezer for 10-15 minutes. Pour the chilled heavy cream into the bowl.Add powdered sugar.
  • Whip the mixture using a hand mixer or whisk on medium-high speed until soft peaks form (3-5 minutes). Be careful not to overwhip, or it may start seperating.
  • Spread the whipped cream over the top of chilled soaked cake.
  • Optionally, dust the cake with scant amount of gingerbread spice powder.

Notes

  1. Make sure to not overspice any element in this recipe.
Tried this recipe?Let us know how it was!