Gingerbread Eggnog Tres Leches
Semi homemade Gingerbread Eggnog Tres Leches made with ginger bread flavored cake mix, whipping cream and eggnog along with spices like cinnamon, nutmeg and dry ginger!
If you do not have any Gingerbread or eggnog during holidays, did you even celebrate them?!?! I love having all the festive goodies around holiday time. Especially anything gingerbread and eggnog. However, my busy schedule does not permit me to spend a whole lot of time in the kitchen, especially when it comes to baking good. I would take anything semi-homemade to make my life a bit easier! This semi-homemade cake is just perfect example of that!
I am a huge fan of Gingerbread flavored Betty Crocker Cake & Cookie Mix. However, instead of making it regular boxed cake, I love using this cake-mix to make super moist tres leches. It is extremely flavorful with perfect texture! It not overpowering with all the spices nor sugar. The fresh festive flavored whipping cream and sweet roasted walnuts/pecan makes it even better and more delicious.
Make a big batch of it for your holidays feast and let your family/friends thank you for putting “so much effort” into making it, LOL. I love having a big piece of it with hot coffee while I enjoy some Christmas movies!! Check out my basundi cake and mango mousse cake for even more deliciousness! I hope you enjoy it as much as we go. If you end up making it and liking it, tag me on Instagram @myvegetarianroots. I would love to see your recreation of this deliciousness!
Gingerbread Eggnog Tres Leches
Ingredients
- 14.5 oz Betty Crocker Cake & Cookie Mix, Gingerbread
- 1½ cup Eggnog alcohol free
- 1 cup Whipping Cream
- ¼ tsp Cinnamon Powder
- ¼ tsp Nutmeg Powder
- ¼ tsp Ginger Powder
- ¼ tsp Rum Extract
Whipping Cream
- 1 cup Whipping Cream
- ¼ cup Eggnog alcohol free
- 3 tbsp Powdered Sugar
- ¼ tsp Cinnamon Powder
- ¼ tsp Nutmeg Powder
- ¼ tsp Rum Extract
Roasted Sweet Walnut
- 1½ cup Chopped Walnut
- 1 tbsp Brown Sugar
- 1 tbsp Maple Syrup
- ⅛ tsp Cinnamon Powder
- ⅛ tsp Nutmeg Powder
Instructions
- Make the cake as per package instructions. Once baked, let it cool down for 20-30 minutes.
- Mix 1½ cup of eggnog, 1 cup of whipping cream, ¼ tsp of cinnamon, ¼ tsp of nutmeg, ¼ tsp of dry ginger powder and ¼ tsp of rum extract.
- Poke the cake with a chopstick or a fork. Pour the eggnog mixture on top of the cake.
- The cake will soak up most of the eggnog mixture. If the cake soaks up a lot of it and if you think there might be more room for more liquid, add more eggnog (little at a time).
- Cover the cake and refrigerate it over night or for at least 6 hours.
- Once the cake is cooled down overnight in the refrigerate, it is time to frost it.
Frost the cake
- Mix everything listed under "Whipping Cream" in a standing mixture bowl. It is best if you have the standing mixture bowl cold.
- Start whipping the whipping cream mixture in a standing mixer or handy mixer until frosting holds stiff peaks.
- Frost the cake with the whipping cream. Refrigerate frosted cake for at-least an hour.
Make sweet walnuts
- Preheat oven on 375° F.
- Mix everything listed under "Roasted Sweet Walnut".
- Roast coated walnuts for 4-6 minutes or until they are golden brown.
- Once cooled down, sprinkle them on top of the frosted cake.
- Serve it cold!!!
