Gingerbread Tres Leches Cake – heaven in a pan! This cake is AMAZING! Seriously one of the best cakes I’ve ever made. Gingerbread cake soaked in sweetened condensed milk, evaporated milk, and half-and-half and topped with fresh whipped cream and crushed gingersnaps. SO good! Super simple to make and everyone raves about it. A must for your holiday celebration!
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Pin This RecipeGingerbread Three Milk Cake
OK, stop what you are doing and go get the stuff to make this Gingerbread Tres Leches cake. O-M-G! It is incredible! One bite and you will be blown away. I baked a box of gingerbread cake mix and poured a mixture of three kinds of milk over the warm cake then refrigerated it overnight. I topped the cake with some fresh whipped cream and crushed gingersnaps and cherries. It was great! This will definitely be at our Christmas celebrations!
How to Make Gingerbread Tres Leche Cake
This dessert is super simple to make. Start with baking two boxes of gingerbread cake mix. As soon as the cake comes out of the oven, poke holes all over the cake. Whisk together sweetened condensed milk, half-and-half, and evaporated milk. Pour the milk mixture over the warm cake and cool completely. Cover the cake and refrigerate it overnight. When ready to serve, top the cake with fresh whipped cream and crushed gingersnap cookies. Top each slice of cake with a cherry and enjoy!
- You will want to make this cake a day in advance. The cake needs time to absorb all the milk.
- I used Betty Crocker Gingerbread Cake & Cookie Mix.
- I use a chopstick, straw, or spoon handle to poke holes in the cake.
- You can substitute a tub of Cool Whip for the fresh whipped cream if you prefer.
- Does Gingerbread Tres Leches Cake need to be refrigerated? Yes. Store the leftover cake covered in the refrigerator.
Easy Holiday Dessert for a Crowd
This cake is dangerously delicious! Chicken Legs had ZERO self-control with this cake in the house. He had to throw most of it away when I tested the recipe to avoid eating the whole cake himself. He has requested this cake for our Christmas dinner dessert. Can’t wait!
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Gingerbread Tres Leches Cake
Equipment:
Ingredients:
Cake
- 2 (14.5-oz) boxes gingerbread cake & cookie mix, plus ingredients to make cake
Milk Mixture
- 1 (14-oz) can sweetened condensed milk
- 1 (12-oz) can evaporated milk
- 1 cup half-and-half
Topping
- 2 cups heaving whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 8 gingersnap cookies, crushed
- cherries
Instructions:
- Prepare cake mix according to package directions. Bake in a greased and floured 9×13 pan according to package directions.
- Mix together sweetened condensed milk, evaporated milk and half and half.
- Remove cake from oven. Poke holes in warm cake and slowly pour milk mixture over cake. Cool cake completely. Cover and refrigerate overnight.
- When ready to serve, whip together heavy cream, powdered sugar, and vanilla extract. Whip at high speed for 1-2 minutes. Spread whipped cream over cake and top with crushed gingersnap cookies and cherries.
Notes:
- You will want to make this cake a day in advance. The cake needs time to absorb all the milk.
- I used Betty Crocker Gingerbread Cake & Cookie Mix.
- I use a chopstick, straw, or spoon handle to poke holes in the cake.
- You can substitute a tub of Cool Whip for the fresh whipped cream if you prefer.
- Does Gingerbread Tres Leches Cake need to be refrigerated? Yes. Store the leftover cake covered in the refrigerator.
Steph
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