Desserts
Recipes2Made this recipe
Serves: 8 - 10
Prep Time: 30 minutes
Cook Time: 45 minutes + overnight
About Gingerbread Tres Leche Cake
Dive into a world of holiday indulgence with our Gingerbread Tres Leche Cake, a delightful fusion of warm, spiced gingerbread and the rich, creamy decadence of Tres Leches. The fluffy cake, infused with aromatic cinnamon, nutmeg, and molasses creates a perfectly moist texture that melts in your mouth with each bite. This dessert offers a festive twist on a classic favorite, making it the perfect treat for gatherings, celebrations, or a cozy winter night in.
Ingredients for Cake
2 cups all purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 3/4 cups light brown sugar
1/4 cup unsulphured molasses
1 stick unsalted butter
1/2 cup brewed coffee
1/4 cup water
1/2 cup whole milk
2 large eggs
Ingredients for Tres Leches Soak
1 cup sweetened condensed milk
3/4 cup evaporated milk
1/2 cup whole milk
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1 teaspoon lemon zest
Ingredients for Icing
1 stick unsalted butter, softened
8 ounces cream cheese, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar
Preparation
01To make the cake, preheat the oven to 400 F. Prepare 2, (8-inch) cake pans with non-stick cooking spray.
02In a large bowl, add the flour, ginger, cinnamon, baking soda, cloves, nutmeg, salt, and brown sugar. Whisk together until well combined and set aside.
03In a medium sauce pan over medium heat, add in the butter. Once it melts, add in the coffee, water, and molasses. Let it come to a boil. Once the mixture comes to a boil, turn off the heat and let it cool for 5 minutes.
04Add the molasses and butter mixture to the flour mixture, along with the vanilla, milk, and eggs. Mix well until it becomes uniform.
05Pour the batter into the pans, pouring one half of the batter into the first pan and the rest into the second. Bake for about 25 minutes, until a toothpick comes out clean.
06Let the cakes cool while you make the soak.
07To make the Tres Leches soak, in a medium size bowl, combine the sweetened condensed milk, evaporated milk, whole milk, vanilla extract, ground cinnamon, ginger, and lemon zest. Mix all the ingredients together.
08Using a toothpick or skewer, poke holes over the top of each cake. Be careful to not to poke holes close to the edges of the cake.
09Slowly pour the soak over each cake layer a little bit at a time. You will want to give the cake time to soak up the mixture by giving time in between each pour before you add more. This may take about 7-8 minutes.
10Let the cakes sit and soak the mixture in for about 20 minutes.
11Lay out plastic wrap on a counter. Carefully take each cake out of the pan, by flipping it upside down on the piece of plastic wrap. Wrap each cake and place it in the fridge overnight.
12To make the icing, in a large bowl, mix together the butter and cream cheese with a hand mixer on low/medium speed. Add in the vanilla and mix until it's fully incorporated. Then add in the sugar a little bit at a time while mixing until you achieve your desired consistency.
13When you're ready to assemble, place one cake layer on a cake plate or cake stand. Add a layer of icing and then place the second piece of cake on top. Add the rest of the icing to the top of the cake, smoothing it over the top.
14Garnish with store bought gingerbread cookies if desired.
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