Gingerbread Tres Leches Cake

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Recipe Intro From cynthiajordan

I love Tres Leches Cake in all of its soggy glory. This cake was Inspired by the popular Latin American dessert, a sponge cake soaked in three different kinds of milk-typically sweetened condensed, evaporated, and whole milk. If you have never tried it, you really should because it's one of my favorites. The first time I ever made one was for an ex's 21st birthday. I was told by a friend that I wouldn't be able to execute it properly (in hindsight she was kinda a lousy friend!!) and I, being me, needed to prove her totally wrong. I like to believe I did. I ended up making that same recipe 10 years (!) later into a massive cake for a Christmas party at a commissary kitchen in the Bronx. 

This year I was feeling in the gingerbread spirit- I wanted to do a holiday spin using a gingerbread sponge cake and decided to infuse the three kinds of milk with cinnamon and fresh ginger. The topping is a cream cheese whipped cream, to add just the right amount of tang. 

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  • Recipe Card
Prep time 45mins
Cook time 45mins

Recipe Card

Gingerbread Sponge Cake

ingredients

  • 2 1/4 cups cake flour
  • 1 teaspoon cocoa powder
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • 1 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3/4 cup plus 2 tablespoons sugar, divided
  • Zest from 1 lemon
  • 1/2 cup sunflower seed oil (or neutral oil)
  • 3/4 cup unsulphured molasses (preferably Grandma’s)
  • 2 eggs, yolks and whites separated
  • 1 teaspoon vanilla extract
  • 1/2 cup warm coffee (or warm water, black or ginger tea)

Soak

ingredients

  • 1 can (14 ounce) sweetened condensed milk
  • 1 can (12 ounce) evaporated milk
  • 1 cup whole milk
  • 1 cinnamon stick
  • 1 small knob peeled fresh ginger (optional)
  • 1 teaspoon vanilla extract

Whipped Cream

ingredients

  • 1 cup heavy cream
  • 4 ounces (1/2 block) cream cheese, at room temperature
  • 1/4 cup confectioners sugar, sifted
  • 1 teaspoon vanilla extract
  • Homemade or store bought gingerbread cookies, for decorating

To make the cake:

Method

  • Step 1

    Preheat oven to 350* and grease a 13x9 inch baking dish.

  • Step 2

    Sift together cake flour, cocoa, ginger, cinnamon, cloves, baking soda, and salt. Set aside.

  • Step 3

    In the bowl of a stand mixer fitted with the paddle attachment, combine the ¾ cup of sugar and lemon zest. Run mixer on low until combined.

  • Step 4

    In a glass measuring cup combine oil, molasses, yolks, and vanilla. Stream into low running mixer. Turn mixer speed up to medium and mix until completely combined.

  • Step 5

    Turn speed back down to low and add ⅓ of the dry mixture followed by half of the warm coffee. Scrape down bowl, and repeat until ending with the dry. Increase speed to medium until combined thoroughly.

  • Step 6

    Transfer batter to a large clean bowl. Wash mixing bowl and dry completely before whipping egg whites.

  • Step 7

    Using the whisk attachment, whip egg whites on low speed, gradually sprinkle in the remaining two tablespoons of sugar. Once egg whites begin to froth up, increase speed to medium. Whip until medium soft peaks form. About 5-6 minutes.

  • Step 8

    Gently fold egg whites into batter and transfer to the prepared baking dish. Bake for 40-45 minutes rotating halfway through.

  • Step 9

    While cake is baking, make the soaking liquid by combining sweetened condensed milk, evaporated milk, whole milk, cinnamon stick and vanilla extract into a small pot. Turn heat to medium.

  • Step 10

    Whisk together well until completely warmed through, about 8 minutes. Turn off heat and cover with a lid until ready to use.

  • Step 11

    Remove cake from the oven and allow to cool for 10 minutes before using a skewer to poke holes all over the cake.

  • Step 12

    Remove the cinnamon stick and ginger (if using) from the milk mixture and evenly distribute across the surface of the cake making sure it is absorbing. [Note: Do this slowly. Be sure not to rush so the cake has time to absorb.]

  • Step 13

    Allow cake to cool completely at room temperature. Refrigerate until ready to top.

  • Step 14

    To make the topping, whip heavy cream to medium soft peaks. Transfer to a medium bowl and set aside in the refrigerator.

  • Step 15

    Using the same mixing bowl (no need to wash) and whisk attachment, combine cream cheese, confectioner’s sugar, and vanilla. Beat until completely smooth.

  • Step 16

    Fold the whipped cream into the cream cheese mixture using a spatula until combined and smooth.

  • Step 17

    Spread over top of cake and garnish with pomegranate seeds, zest, and cinnamon if desired. Keep refrigerated until ready to serve.