Gingerbread Tres Leches

5 from 1 vote

This gingerbread tres leches is a gingerbread cake that’s soft, moist, and absolutely delicious! Gingerbread cake mix gets doused with three types of milk and topped with a homemade whipped cream for a holiday treat you’ll want to make year after year!

Prep Time10 mins

Cook Time25 mins

Chill time4 hrs

Total Time4 hrs 35 mins

Course: Dessert

Cuisine: American

Servings:

Calories: 187kcal

Author: Britni Vigil

Ingredients

1 14.5 ounce box of gingerbread mix
1 large egg
1 1/4 cup water
1 1/3 cup heavy whipping cream (divided)
12 ounces evaporated milk
14 ounces sweetened condensed milk
2 TBS sugar
cinnamon (if desired for ganish)

Instructions

Preheat the oven to 350*F and spray a 9" x 13" baking dish with non-stick cooking spray.
Mix the gingerbread mix, water and egg in a large mixing bowl until well mixed.
1 14.5 ounce box of gingerbread mix, 1 large egg, 1 1/4 cup water
Pour batter into the baking dish and bake for 25-30 minutes until a toothpick comes out clean.
Remove the cake from the oven then use a fork or round handle of a wooden spoon to poke holes all over the top of the cake and set it aside.
Mix together the evaporated milk, sweetened condensed milk and 1/3 cup heavy cream then pour the milk mixture over the cake until it is slightly saturated, but not soggy. You might not need all of the mixture. Then place in refrigerator to chill.
1 1/3 cup heavy whipping cream, 12 ounces evaporated milk, 14 ounces sweetened condensed milk
While cake is chilling, add 2 TBS sugar to remaining heavy cream and whip until stiff peaks form.
1 1/3 cup heavy whipping cream, 2 TBS sugar
Remove cake from the refrigerator and spread whipped cream over the top of the cake, sprinkle with cinnamon if desired, then return to the fridge to chill for at least 4 hours before serving.
cinnamon

Notes

Store in the fridge covered for up to three days then throw any leftovers away.

Nutrition