Gingerbread Tres Leches Cake
Indulge in the perfect holiday fusion with this Gingerbread Tres Leches Cake—a decadent twist on the classic Latin dessert. This festive treat combines the spiced warmth of gingerbread with the irresistible richness of tres leches, creating a moist, flavorful cake that’s soaked in a luscious trio of milks. Infused with molasses, ginger, cinnamon, and cloves, each bite captures the cozy essence of the season. Topped with a luscious layer of homemade whipped cream, this dessert is as beautiful as it is delicious. Ideal for gatherings, this show-stopping cake can be made ahead, giving the flavors time to meld together for an unforgettable holiday centerpiece. Perfect for keywords like "gingerbread dessert," "tres leches cake," and "holiday recipes," this one is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground cloves
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.75 cups Granulated sugar
- 0.5 cups Molasses
- 3 units Large eggs
- 0.75 cups Whole milk
- 1 can (14 ounces) Sweetened condensed milk
- 1 can (12 ounces) Evaporated milk
- 1 cup Heavy cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a medium bowl, whisk together the flour, baking powder, ground ginger, cinnamon, cloves, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the molasses to the butter mixture and mix until combined.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Gradually add the dry flour mixture to the wet butter mixture in three additions, alternating with the whole milk (beginning and ending with the flour). Mix just until smooth.
Pour the batter into the prepared baking dish and smooth the top with a spatula.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the dish for 10 minutes before using a fork to poke holes all over the surface of the cake.
In a mixing bowl, whisk together the sweetened condensed milk, evaporated milk, and 1/2 cup of heavy cream. Slowly pour the milk mixture over the cooled cake, allowing it to soak in completely. Cover and refrigerate for at least 4 hours or overnight.
Just before serving, whip the remaining 1/2 cup of heavy cream with powdered sugar and vanilla extract until soft peaks form.
Spread the whipped cream evenly over the cake, garnish as desired (e.g., with a sprinkle of ground cinnamon or grated nutmeg), slice, and serve.
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 230 mg | 10% | |
| Total Carbohydrate | 62.5 g | 23% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 46.3 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 221 mg | 17% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 463 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
