Ingredients for Gingerbread Tres Leches Cake
- 1 box (15.25 oz) gingerbread cake mix
- 2 large eggs
- 1 cup ginger beer
- 1 teaspoon ground ginger
- Sweetened Condensed Milk
- Evaporated Milk
- Heavy Cream
- Whipped Cream
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How to Make Gingerbread Tres Leches Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, combine one box (15.25 oz) gingerbread cake mix, 2 large eggs, and 1 cup ginger beer. Mix according to cake mix instructions.
- Pour batter into the prepared 9x13 inch pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. (Check baking time based on your cake mix instructions).
- While the cake is baking, whisk together 1 cup whole milk, 1 cup evaporated milk, 1/2 cup heavy cream, and 1 teaspoon ground ginger in a separate bowl.
- Once the cake is out of the oven, let it cool in the pan for 10-15 minutes.
- Using a toothpick or fork, poke numerous small holes all over the warm cake.
- Slowly pour the milk mixture evenly over the warm cake, allowing it to soak in completely. You may need to gently tilt the pan to ensure even distribution.
- Gently lift the edges of the cake to allow the milk mixture to soak underneath as well.
- Cover the pan and refrigerate for at least 8 hours, or preferably overnight, to allow the cake to fully absorb the milk mixture.
- Before serving, top with your favorite whipped cream (such as Cool Whip or homemade whipped cream).
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
232g
Fat
77g
Carbs
28g
