Super easy and moist Matcha green tea Tres Leches cake using box mix. Only 30 minutes active time with simple year-round ingredients.

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This Matcha green tea Tres Leches was adapted from my original box cake mix Tres Leches cake. My friends and family really enjoyed the unique moist texture and sweet taste of that cake. I thought it would be interesting to adapt it for a green tea flavor since its slightly astringent taste would pair well with the naturally sweet Tres Leches cake. Because I didn't personally have any authentic references to go off of, I felt so lucky to have the opportunity to share and receive feedback for this creation with a fellow home baker who has South American roots. She told me this Matcha Tres Leches was better than many of the ones she's had in the past because the flavor and texture was just right and it was not soggy. I just love how this adaptation turned out and I think you will find it is a delicious and approachable dessert to bring to your next gathering.

XOXO,
Mimi

Why You'll Love This Recipe

• Easy - minimal ingredients to measure, make it with 30 minutes active time!
• Year-round Ingredients - many are shelf stable too!
• Delicious - The texture comes out moist and tender every time.
• Unique - Matcha's vegetal, grassy and earthy flavors may be novel to some palettes.
• Easily Transportable - just cover the tray and go! No worrying about it tipping over.

What is Tres Leches Cake?

Tres Leches is Spanish for "three milks". Translated, Tres Leches cake literally means 3 milks cake. This milk-soaked dessert is popular in Latin America, especially Mexico. To make Tres Leches cake, a sponge cake is soaked with three types of milk: condensed milk, evaorated milk and milk or cream. It's then topped with whipped cream and optionally with fresh fruits or a dusting of spices or tea powder. In this recipe, there is an addition of Matcha powder in all 3 components of the cake: cake body, milk soak and the frosting to give it it's Japanese green tea flavor.

What Does Matcha Tres Leches Taste Like?

Because this cake has been soaked in Matcha flavored milk, it is soft and extra moist but not soggy due to the sponge cake's ability to properly absorb the liquids. The cake itself is sweet because of the sweetened condensed milk but it's nicely balanced with the slightly bitter taste of Matcha powder that adds unique vegetal notes and a grassy and earthy flavor due to its presence in every component of this cake. Additionally, the frosting is a light and airy Matcha flavored whipped cream that is just lightly sweetened. This cake is sweet and creamy without being overly rich.

Does Soaking Tres Leches with Milk Make it Soggy?

Soaking Tres Leches with 3 types of milk give it its moist texture. It won't be soggy if it's baked using the proper cake body (sponge cake with AP flour) and soaked with the proper ratio of milk once the cake is cooled. Consuming it within the first 2 days is important too as the cake tends to get softer as time progresses. Updated: I've since made this cake multiple times and I have found that the cake still remains acceptably sturdy even up to the 5 day mark.

Which Pan Size Should I Use?

This recipe was created for a 13X9 baking pan that is at least 2" high. Other pan sizes that can be used are: two 8" rounds or two 9" rounds. I do not recommend making Tres Leches as cupcakes since the milk soak will make the cake too soft to handle on it's own without support of a knife and fork. To bake Tres Leches in individual serving sizes, bake it in an oven-safe ramekin or other heat-proof vessels.

Tips to Elevate Boxed Cake Mix

Cake mixes are not only convenient to use but they are also delicious with a great texture. Much research and development go into making these mixes for mass consumption that they've really perfected the flavor and texture. So much so that it's a well-known secret that many custom cakes, including wedding cakes, are made starting with boxed cake mix. Of course, they go through additional modifications by each individual baker depending on their level of expertise but here are some general guidelines on how you can elevate your own boxed cake mix at home:

• Replace the water with milk or buttermilk for extra flavor (done in this recipe).
• Add one extra egg for a richer and moistertexture (done in this recipe for extra structural integrity).
• Replace the oil with melted butter, ratio 1:1.2, for extra flavor (This was skipped in this recipe as Tres Leches already contains so much milk, adding more fat may make it too stodgy. Most Tres Leches recipes do not use butter.)
• Add vanilla essence for extra flavor (done in this recipe.)
• Add espresso powder for chocolate boxed mix to highlight flavors.

Preparing Ingredients and Substitutions

• Yellow Cake box mix: Tres Leches is normally made with a sponge cake. Yellow cake mix will usually resemble that flavor and texture profile. Yellow cake mix contains yolks while white cake mix does not. The flour in yellow cake usually has a heavier protein content making the texture more ideal for use with the milk soak. Betty Crocker brand was used in this recipe. If using another cake mix that weighs more, mix the powder very well and weigh out 375 g for use in this recipe.
• Matcha powder: see below on what type of Matcha and where to buy.
• Milk, Oil, Eggs: Provided quantity for these ingredients are for use with the Betty Crocker brand cake mix. Refer to your own cake mix instructions for precise quantity required for your own brand. A general rule of thumb to elevate box mixes is to replace the required water with milk and add an extra egg than what is called for, which is what I've done in this recipe.
• Milk: whole milk , skimmed milk or buttermilk
• Oil: choose neutral ones like grapeseed, canola and avocado.
• Eggs: large size.
• Condensed milk: is a sweetened form of milk that has water evaporated from it. It is usually sold in a can form, found in the baking aisle of the grocery store.
• Evaporated milk: is a milk that has water evaporated from it but it's unsweetened. It is usually sold in a can form, found in the baking aisle of the grocery store.
• Heavy cream: has a milk fat content of at least 36% (labelled as 36% M.F.). It can be substituted with whipping cream (with minimum 33% milk fat) but heavy cream is a little more rich in flavor and produces a more stable frosting. It must be completely chilled before whipping or it won't gain volume.
• Granulated sugar: The amount of sugar in the frosting makes the cream taste mildly sweetened and creamy when paired with this naturally sweet cake. It's ideal for those who prefer a less intense sweetness level. Double the amount of sugar if you prefer a truly sweet tasting cake.
• Vanilla extract: adds to and rounds out flavors.

Supplies

• Regular baking tools PLUS:
• 13X9 baking pan - other pan sizes can be used, see here.
• Handheld mixer - if you don't have a mixer, mixing vigorously with a balloon whisk will work just fine as well. A mixer will just make the frosting more smooth and creamy.
• Large mixing bowl, chilled
• Angled offset spatula - helps to smooth out the frosting into an even layer.

Step By Step Photos

Stir and Bake Cake

Heat oven to 325F. Grease only the bottom of the pan with a little bit of butter or oil. In a large bowl, stir together the cake mix and Matcha powder. Add in milk, oil, eggs and vanilla, beat together using a handheld mixer at medium speed for 2 minutes. It should look thick and homogenous. Pour batter into cake pan. Bake cake for 25-30 min. until it's golden brown and a toothpick inserted in the center comes out clean. Let the cake cool inside the pan as you prepare the milk soak.

Whisk Matcha Milk

In a small bowl, whisk together the Matcha powder with 1-2 tablespoon of heavy cream to create a wet paste. The goal is to fully dissolve the powder with vigorous whisking. There shouldn't be any clumps. Pour the matcha paste, condensed milk, evaporated milk and the rest of the heavy cream into a large measuring cup, stir it until it becomes homogenous. Stir well as the heavier condensed milk tends to stay at the bottom.

Pour Milk

Once the cake has completely cooled, use a fork to poke holes into the cake in evenly spaced rows about half inch apart. Pour the mixture slowly and evenly onto the cooled cake (do this only when the cake is cool). The milk will start to get absorbed into the cake through the holes. If your cake is domed, the milk will start to pool on the sides, take a spatula and gently guide the milk to all parts of the cake. Cover the cake and let it sit in the fridge for at least 2 hours before serving or frosting. Take this time to chill the mixing bowl and beaters in the fridge. This will help the heavy cream whip better.

Prepare Matcha Frosting

In a small bowl, whisk together the Matcha powder with 1-2 tablespoon of heavy cream to create a wet paste. The goal is to fully dissolve the powder with vigorous whisking. There shouldn't be any clumps. In the chilled mixing bowl, whip the Matcha paste, the rest of the heavy cream and sugar on med-high speed until stiff peaks. Use cream immediately for assembly.

Frost Cake

Add a few big dollops of cream onto one short end of the cake. Use an angled spatula to spread the cream in just one direction to prevent dragging off any crumbs from the top layer of the cake. The trick is to add lots of cream each time and gently spread it out in sections. An angled spatula really helps to create a flat top. If desired, top with fresh fruits, Maraschino cherries or a dusting of Matcha powder. Matcha Tres Leches should be kept in the fridge where it will stay fresh for 2-3 days. It's best to serve it within the first two days as the moist texture will be just right. Read post body on how to freeze and make in advance.

How to Store and Make in Advance

Matcha Tres Leches should be kept in the fridge where it will remain fresh for 2-3 days. It's best to serve it within the first two days as the moist texture will be just right. I've kept this cake for longer and it gets a little bit softer over time but it wasn't unacceptable. The amount of milk provided in the recipe keeps the texture firmer for longer. To make this cake in advance, freeze only the un-soaked cake portion. The cake body freezes exceptionally well. Wrap it with plastic wrap and then aluminum foil and freeze for up to 2 months. Defrost in the fridge the night before assembly. 2-24 hours before serving, add the milk soak and top with frosting.

Recipe

Yield: 15 Slices

30 Minute Matcha Tres Leches with Box Cake Mix

Print

Super easy and moist Matcha green tea Tres Leches cake using box mix. Only 30 minutes active time with simple year-round ingredients.

Prep Time 30 minutes

Cook Time 25 minutes

Resting 2 hours

Total Time 2 hours 55 minutes

Ingredients

Tres Leches Cake Body

• 1 box yellow cake mix (375g)*
• 2 tablespoon Matcha green tea powder*
• 1 cup milk (per box instructions)*
• ⅓ cup vegetable oil (per box instructions)*
• 4 eggs (per box plus one extra)*
• 2 teaspoon vanilla extract

3 Milk Soak

• 1 tablespoon + 1 teaspoon Matcha powder*
• 1 ¼ cup ml condensed milk* (300ml)
• ¾ cup evaporated milk* (175 ml)
• ½ cup heavy cream*

Frosting

• 2 teaspoon Matcha powder*
• 2 cups heavy cream
• 1 tbps + 2 teaspoon granulated sugar*

Supplies

• Regular baking tools PLUS:
• 13X9 baking pan
• Handheld mixer
• Large mixing bowl, chilled
• Angled offset spatula

Optional Decoration Ideas:

• Fresh strawberries
• Maraschino canned cherries
• Matcha powder
• Coffee beans

Instructions

Matcha Tres Leches Cake Body

1. Heat oven to 325F
2. Grease only the bottom of the pan with a little bit of butter or oil.
3. In a large bowl, stir together the cake mix and Matcha powder.
4. Add in milk, oil, eggs and vanilla, beat together using a handheld mixer at medium speed for 2 minutes. It should look thick and homogenous (see Step by Step Photos in post).
5. Pour batter into cake pan. Bake cake for 25-30 min. until it's golden brown and a toothpick inserted in the center comes out clean.
6. Let the cake cool inside the pan as you prepare the milk soak.

Matcha 3 Milk Cake Soak

1. In a small bowl, whisk together the Matcha powder with 1-2 tablespoon of heavy cream to create a wet paste. The goal is to fully dissolve the powder with vigorous whisking. There shouldn't be any clumps.
2. Pour the matcha paste, condensed milk, evaporated milk and the rest of the heavy cream into a large measuring cup, stir it until it becomes homogenous. Stir well as the heavier condensed milk tends to stay at the bottom.
3. Once the cake has completely cooled, use a fork to poke holes into the cake in evenly spaced rows about half inch apart.
4. Pour the mixture slowly and evenly onto the cooled cake (do this only when the cake is cool). The milk will start to get absorbed into the cake through the holes. If your cake is domed, the milk will start to pool on the sides, take a spatula and gently guide the milk to all parts of the cake.
5. Cover the cake and let it sit in the fridge for at least 2 hours before serving or frosting. Take this time to chill the mixing bowl and beaters in the fridge. This will help the heavy cream whip better.

Matcha Frosting

1. In a small bowl, whisk together the Matcha powder with 1-2 tablespoon of heavy cream to create a wet paste. The goal is to fully dissolve the powder with vigorous whisking. There shouldn't be any clumps.
2. In the chilled mixing bowl, whip the Matcha paste, the rest of the heavy cream and sugar on med-high speed until stiff peaks. Use cream immediately for assembly.

Assembly

1. Add a few big dollops of cream onto one short end of the cake. Use an angled offset spatula to spread the cream in just one direction to prevent dragging off any crumbs from the top layer of the cake. The trick is to add lots of cream each time and gently spread it out in sections. An angled spatula really helps to create a flat top.
2. If desired, top with fresh fruits, Maraschino cherries or a dusting of Matcha powder. Matcha Tres Leches should be kept in the fridge where it will stay fresh for 2-3 days. It's best to serve it within the first two days as the moist texture will be just right. Read post body on how to freeze and make in advance.

Notes

• Betty Crocker brand was used in this recipe. If using another cake mix that weighs more, mix the powder very well and weigh out 375 g for use in this recipe.
• Culinary grade matcha powder was used in this recipe for its bolder flavor and affordability.
• The Matcha flavor in this recipe is generally well-accepted by a broad range of palettes. If a more intense flavor is desired, add an extra teaspoon of powder to the milk soak and whipped cream.
• Provided quantity for milk, oil and eggs in the cake body are for the Betty Crocker brand cake mix. Refer to your own cake mix instructions for precise quantity required for your own brand. A general rule of thumb to elevate box mixes is to replace the required water with milk and add an extra egg than what is called for, which is what I've done in this recipe.
• Oil choices include: grapeseed, canola and avocado.
• Condensed milk is a sweetened form of milk that has water evaporated from it. It is usually sold in a can form, found in the baking aisle of the grocery store.
• Evaporated milk is a milk that has water evaporated from it but it's unsweetened. It is usually sold in a can form, found in the baking aisle of the grocery store.
• Heavy cream has a milk fat content of at least 36% (labelled as 36% M.F.) . It can be substituted with whipping cream (with minimum 33% milk fat) but heavy cream is a little more rich in flavor and produces a more stable frosting. It must be completely chilled before whipping or it won't gain volume.
• The amount of sugar in the frosting makes the cream taste mildly sweetened and creamy when paired with this naturally sweet cake. It's ideal for those who prefer a less intense sweetness level. Double the amount of sugar if you prefer a truly sweet tasting cake.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  PUCKWAY Angled Icing Spatula, Stainless Steel Offset Spatula, Cake Spatula Set of 2 Black 6, 8 inch Blade
• 
  Jade Leaf Matcha Organic Culinary Grade Matcha Powder - Premium Second Harvest - Authentic Japanese Origin (3.53 Ounce Resealable Pouch)
• 
  Betty Crocker Favorites Super Moist Butter Recipe Yellow Cake Mix, 13.25 oz (Pack of 12)
• 
  KitchenAid 5 Ultra Power Speed Hand Mixer - KHM512, Ice Blue
• 
  USA Pan 1110RC-3-ABC-1 American Bakeware Classics 9 x 13-Inch Rectangular Lasagna, Cake and Brownie Pan, Aluminized Steel

Nutrition Information

Yield

15

Serving Size

1
Amount Per Serving Calories 458Total Fat 25gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 10gCholesterol 108mgSodium 396mgCarbohydrates 51gFiber 1gSugar 35gProtein 8g

This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe? Share your results with me 🙂

Please leave a comment on the blog or share a photo on Instagram

ingerbread Tres Leches dessert using box cake mix and only 30 minutes active time. Moist and delicious. Travels well for holiday parties.

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This Gingerbread Tres Leches dessert is the winter holiday version of a reader's favorite recipe for Tres Leches Made with Box Mix. In the Fall season, I adapted that recipe with Pumpkin Spice and I was honored that it made it onto the Thanksgiving table of my friend, a well-known local foodie. I know some of my new readers might have been directed here from her post. She shared that the moist pumpkin spice tres leches dessert was a real hit with her family and she'd definitely be making it again. I thought it would be nice to have this gingerbread spice version for the Christmas dinner table. It's seriously one of the easiest and most impressive cake recipes you can make this holiday season. Enjoy!

XOXO,
Mimi

Why You'll Love This Recipe

• Easy - minimal ingredients to measure, make it with 30 minutes active time!
• Delicious - The texture comes out moist and tender every time.
• Festive - gingerbread spice flavors for Christmas and the winter holidays.
• Easily Transportable - just cover the tray and go! No worrying about it tipping over.

What is Tres Leches Cake?

Tres Leches is Spanish for "three milks". Translated, Tres Leches cake literally means 3 milks cake. This milk-soaked dessert is popular in Latin America, especially Mexico. To make Tres Leches cake, a sponge cake is soaked with three types of milk: condensed milk, evaorated milk and milk or cream. It's then topped with whipped cream and optionally with fresh fruits or a dusting of spices. This winter holiday themed Tres Leches in this recipe has been adapted with the flavors of gingerbread spice in both the cake body and the milk soak. Tres Leches can be easily adapted to other delicious flavors like Matcha Green Tea Tres Leches Cake, Pumpkin Tres Leches Dessert or Original Tres Leches Cake with Cake Mix.

What is Gingerbread Spice?

The spices that make up gingerbread spice are quite similar to pumpkin spice. They both contain a mixture of cinnamon, ginger, nutmeg and other spices like cloves and all spice in varying degrees. Pumpkin spice is more heavy on cinnamon while gingerbread focuses on both ginger and cinnamon on a more equal level. In addition, black pepper is sometimes added to gingerbread for an extra spicy "kick". The result is a spice blend that releases a warm and inviting aroma. It's what makes holiday baking a perfect way to combat those dark dreary days of winter.

What Does Gingerbread Spice Tres Leches Taste Like?

This cake has a good amount of fresh cream and gingerbread spice flavors. The texture is soft and moist from the gingerbread spice milk soak. It's extra moist but not soggy due to the sponge cake's ability to properly absorb the liquids. The cake itself is sweet because of the sweetened condensed milk but it's balanced with the less sweet fresh whipped cream frosting.

Gingerbread spice tres leches cake is soft and moist. For a soft frosting-free gingerbread cake, try Japanese souffle gingerbread cheesecake or these easy no-bake gingerbread cheesecake cups. And if you're looking for a gingerbread cake that has more physical appeal for a Christmas dessert table, try this super fluffy Printed Japanese gingerbread cake roll or regular Japanese gingerbread cake roll.

Does Soaking Tres Leches with Milk Make it Soggy?

Soaking Tres Leches with 3 types of milk give it its moist texture. It won't be soggy if it's baked using the proper cake body (sponge cake with AP flour) and soaked with the proper ratio of milk once the cake is cooled. Consuming it within the first 2 days is important too as the cake tends to get softer as time progresses. Updated: I've since made this cake multiple times using this recipe and I have found that the cake still remains acceptably sturdy even up to the 5 day mark.

Which Pan Size Should I Use?

This recipe was created for a 13X9 baking pan that is at least 2" high. Other pan sizes that can be used are: two 8" rounds or two 9" rounds. I do not recommend making Tres Leches as cupcakes since the milk soak will make the cake too soft to handle on it's own without support of a knife and fork. To bake Tres Leches in individual serving sizes, bake it in an oven-safe ramekin or other heat-proof vessels.

Topping Ideas for Gingerbread Spice Tres Leches

Fresh fruits are usually used as decoration on Tres Leches, choose ones that are low-moisture or have a membrane that contains the juices. Fruit pairing ideas for gingerbread include: apples, pears, cranberries and figs. Another popular decoration is a dusting of ground spices like cinnamon or you can even try a whole cinnamon bark. Nuts, chocolate shavings or cocoa beans also make good toppings that won't break down upon contact with the frosting.

Fresh whipped cream was chosen as the frosting because the rich milk flavors in the cream pairs well with the warmth of the gingerbread spices. You can also try a tangy and savory frosting like the cream cheese frosting in the pumpkin spice version of this recipe.

Preparing Ingredients and Substitutions

Gingerbread Spice Cake Body

• Yellow Cake box mix: Tres Leches is normally made with a sponge cake. Yellow cake mix will usually resemble that flavor and texture profile. Yellow cake mix contains yolks while white cake mix does not. The flour in yellow cake usually has a heavier protein content making the texture more ideal for use with the milk soak. Betty Crocker brand cake mix was used in this recipe. If using another cake mix that weighs more, mix the powder very well and weigh out 375 g for use in this recipe.
• Ground ginger, cinnamon, nutmeg, cloves and cardamom: Total weight of spices can be substituted with gingerbread spice mix . Ground cloves, nutmeg and cardamom adds dimension to the spice flavor profile but can be substituted with cinnamon.
• Milk, Oil, Eggs: Provided quantity for these ingredients are for use with the Betty Crocker brand cake mix. Refer to your own cake mix instructions for precise quantity required for your own brand. A general rule of thumb to elevate box mixes is to replace the required water with milk and add an extra egg than what is called for, which is what I've done in this recipe.
• Milk: whole milk , skimmed milk or buttermilk
• Oil: choose neutral ones like grapeseed, canola and avocado.
• Eggs: large size
• Vanilla extract: adds to and rounds out flavors.

Gingerbread Spice Milk Soak

• Cream: use whichever cream you will use in the frosting, see below.
• Condensed milk: is a sweetened form of milk that has water evaporated from it. It is usually sold in a can form, found in the baking aisle of the grocery store.
• Evaporated milk: is a milk that has water evaporated from it but it's unsweetened. It is usually sold in a can form, found in the baking aisle of the grocery store.
• Granulated sugar: The amount of sugar in the frosting makes the cream taste mildly sweetened and creamy when paired with this naturally sweet cake. It's ideal for those who prefer a less intense sweetness level. Double the amount of sugar if you prefer a truly sweet tasting cake.
• Ground ginger, cinnamon, nutmeg and cloves: same as above. Cardamom was omitted from the milk soak.

Fresh Whipped Cream Frosting

• Heavy cream: has a milk fat content of at least 36% (labelled as 36% M.F.). It can be substituted with whipping cream (with minimum 33% milk fat) but heavy cream is a little more rich in flavor and produces a more stable frosting. It must be completely chilled before whipping or it won't gain volume.
• Granulated sugar: The amount of sugar in the frosting makes the cream taste mildly sweetened and creamy when paired with this naturally sweet cake. It's ideal for those who prefer a less intense sweetness level. Double the amount of sugar if you prefer a truly sweet tasting cake.
• Vanilla extract: adds to and rounds out flavors

Supplies

• Regular baking tools PLUS:
• 13X9 baking pan - other pan sizes can be used, see here.
• Handheld mixer - if you don't have a mixer, mixing vigorously with a balloon whisk will work just fine as well. A mixer will just make the frosting more smooth and creamy.
• Large mixing bowl, chilled
• Angled offset spatula - helps to smooth out the frosting into an even layer.

Step By Step Photos

Stir & Bake

Heat oven to 325F. Grease only the bottom of the pan with a little bit of butter or oil. In a large bowl, stir together the cake mix and gingerbread spice. Add in milk, oil, eggs and vanilla, beat together using a handheld mixer at medium speed for 2 minutes. It should look thick and homogenous (see process photos or videos in post). Pour batter into cake pan. Bake cake for 25-30 min. until it's golden brown and a toothpick inserted in the center comes out clean. Let the cake cool inside the pan as you prepare the milk soak.

Mix Milk Soak

In a small bowl, whisk together the spices with 1-2 tablespoon of heavy cream to create a wet paste. The goal is to fully dissolve the powder with vigorous whisking. There shouldn't be any clumps. Pour the spice paste, condensed milk, evaporated milk and the rest of the heavy cream into a large measuring cup, stir it until it becomes homogenous. Stir well as the heavier condensed milk tends to stay at the bottom.

Pour Milk

Once the cake has completely cooled, use a fork to poke holes into the cake in evenly spaced rows about half inch apart. Pour the mixture slowly and evenly onto the cooled cake (do this only when the cake is cool). The milk will start to get absorbed into the cake through the holes. If your cake is domed, the milk will start to pool on the sides, take a spatula and gently guide the milk to all parts of the cake. Cover the cake and let it sit in the fridge for at least 2 hours before serving or frosting. Take this time to chill the mixing bowl and beaters in the fridge. This will help the heavy cream whip better.

Whip Frosting

In the chilled mixing bowl, whip the heavy cream and sugar on med-high speed until soft peaks. Add the vanilla extract and continue to whip until stiff peaks form. Use cream immediately for assembly.

Frost Cake

Add a few big dollops of cream onto one short end of the cake. Use an angled spatula to spread the cream in just one direction to prevent dragging off any crumbs from the top layer of the cake. The trick is to add lots of cream each time and gently spread it out in sections. An angled offset spatula really helps to create a flat top. Reserve some extra cream if you want to pipe swirls like in the pictures provided. If desired, top the cake with star anise, candied orange slices or a dusting of cinnamon. Gingerbread Spice Tres Leches should be kept in the fridge where it will stay fresh for 2-3 days. It's best to serve it within the first two days as the moist texture will be just right. Read post body on how to freeze and make in advance

How to Store and Make in Advance

Gingerbread spice Tres Leches should be kept in the fridge where it will remain fresh for 2-3 days. It's best to serve it within the first two days as the moist texture will be just right. I've kept this cake for longer and it gets a little bit softer over time but it wasn't unacceptable. The amount of milk provided in the recipe keeps the texture firmer for longer. To make this cake in advance, freeze only the un-soaked cake portion. The cake body freezes exceptionally well. Wrap it with plastic wrap and then aluminum foil and freeze for up to 2 months. Defrost in the fridge the night before assembly. 2-24 hours before serving, add the milk soak and top with frosting.

Recipe

Yield: 15 Slices

30 Minute Gingerbread Spice Tres Leches with Box Cake Mix

Print

Gingerbread Tres Leches dessert using box cake mix and only 30 minutes active time. Moist and delicious. Travels well for holiday parties.

Prep Time 30 minutes

Cook Time 25 minutes

Resting 2 hours

Total Time 2 hours 55 minutes

Ingredients

Gingerbread Spice Tres Leches Cake Body

• 1 box yellow cake mix (375g)*
• 1 cup milk (per box instructions)*
• ⅓ cup vegetable oil (per box instructions)*
• 4 eggs (per box plus one extra)*
• 2 teaspoon vanilla extract
• 1 ½ teaspoon ground ginger*
• ¾ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ⅛ teaspoon cardamom

3 Milk Soak

• 1 ¼ cup ml condensed milk* (300ml)
• ¾ cup evaporated milk* (175 ml)
• ½ cup heavy cream*
• 1 teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves

Frosting

• 2 cups heavy cream
• 1 tbps + 2 teaspoon granulated sugar*
• 2 teaspoon vanilla extract

Supplies

• Regular baking tools PLUS:
• 13X9 baking pan
• Handheld mixer
• Large mixing bowl, chilled
• Angled offset spatula

Optional Decoration Ideas:

• Whole star anise
• Candies orange slices
• Ground cinnamon

Instructions

Tres Leches Cake Body

1. Heat oven to 325F
2. Grease only the bottom of the pan with a little bit of butter or oil.
3. In a large bowl, stir together the cake mix and gingerbread spice.
4. Add in milk, oil, eggs and vanilla, beat together using a handheld mixer at medium speed for 2 minutes. It should look thick and homogenous (see process photos or videos in post).
5. Pour batter into cake pan. Bake cake for 25-30 min. until it's golden brown and a toothpick inserted in the center comes out clean.
6. Let the cake cool inside the pan as you prepare the milk soak.

Gingerbread Spice Milk Soak

1. In a small bowl, whisk together the spices with 1-2 tablespoon of heavy cream to create a wet paste. The goal is to fully dissolve the powder with vigorous whisking. There shouldn't be any clumps.
2. Pour the spice paste, condensed milk, evaporated milk and the rest of the heavy cream into a large measuring cup, stir it until it becomes homogenous. Stir well as the heavier condensed milk tends to stay at the bottom.
3. Once the cake has completely cooled, use a fork to poke holes into the cake in evenly spaced rows about half inch apart.
4. Pour the mixture slowly and evenly onto the cooled cake (do this only when the cake is cool). The milk will start to get absorbed into the cake through the holes. If your cake is domed, the milk will start to pool on the sides, take a spatula and gently guide the milk to all parts of the cake.
5. Cover the cake and let it sit in the fridge for at least 2 hours before serving or frosting. Take this time to chill the mixing bowl and beaters in the fridge. This will help the heavy cream whip better.

Frosting

1. In the chilled mixing bowl, whip the heavy cream and sugar on med-high speed until soft peaks.
2. Add the vanilla extract and continue to whip until stiff peaks form. Use cream immediately for assembly.

Assembly

1. Add a few big dollops of cream onto one short end of the cake. Use an angled spatula to spread the cream in just one direction to prevent dragging off any crumbs from the top layer of the cake. The trick is to add lots of cream each time and gently spread it out in sections. An angled offset spatula really helps to create a flat top. Reserve some extra cream if you want to pipe swirls like in the pictures provided.
2. If desired, top the cake with star anise, candied orange slices or a dusting of cinnamon. Gingerbread Spice Tres Leches should be kept in the fridge where it will stay fresh for 2-3 days. It's best to serve it within the first two days as the moist texture will be just right. Read post body on how to freeze and make in advance.

Notes

• Betty Crocker brand was used in this recipe. If using another cake mix that weighs more, mix the powder very well and weigh out 375 g for use in this recipe.
• Provided quantity for milk, oil and eggs in the cake body are for the Betty Crocker brand cake mix. Refer to your own cake mix instructions for precise quantity required for your own brand. A general rule of thumb to elevate box mixes is to replace the required water with milk and add an extra egg than what is called for, both of which is what I've done in this recipe.
• Oil choices include: grapeseed, canola and avocado.
• Condensed milk is a sweetened form of milk that has water evaporated from it. It is usually sold in a can form, found in the baking aisle of the grocery store.
• Evaporated milk is a milk that has water evaporated from it but it's unsweetened. It is usually sold in a can form, found in the baking aisle of the grocery store.
• Heavy cream has a milk fat content of at least 36% (labelled as 36% M.F.) . It can be substituted with whipping cream (with minimum 33% milk fat) but heavy cream is a little more rich in flavor and produces a more stable frosting. It must be completely chilled before whipping or it won't gain volume.
• The amount of sugar in the frosting makes the cream taste mildly sweetened and creamy when paired with this naturally sweet cake. It's ideal for those who prefer a less intense sweetness level. Double the amount of sugar if you prefer a truly sweet tasting cake.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  PUCKWAY Angled Icing Spatula, Stainless Steel Offset Spatula, Cake Spatula Set of 2 Black 6, 8 inch Blade
• 
  Kitchenaid Handheld Mixer
• 
  USA Pan 1110RC-3-ABC-1 American Bakeware Classics 9 x 13-Inch Rectangular Lasagna, Cake and Brownie Pan, Aluminized Steel
• 
  Betty Crocker Favorites Super Moist Butter Recipe Yellow Cake Mix, 13.25 oz (Pack of 12)

Nutrition Information

Yield

15

Serving Size

1
Amount Per Serving Calories 447Total Fat 25gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 10gCholesterol 108mgSodium 338mgCarbohydrates 48gFiber 1gSugar 34gProtein 8g

This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe? Share your results with me 🙂

Please leave a comment on the blog or share a photo on Instagram

Make easy stir and bake pumpkin spice cake loaf with only 15 minutes active time - no mixer required! Delicious treat for Fall teatime or Thanksgiving gift giving.

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I created this quick mini pumpkin cake loaf recipe as a fun and easy Fall treat for the children to pack in their lunchbox and for my own tea time after lunch (now that the kids are in school, I have a little bit of time to enjoy an afternoon treat, yay!) It's one of my new favorite recipes because it's so easy to prepare and easily shareable with family and friends. It feels so nice to have the ability to share a sense of community and stay connected throughout the year even when you have young children. We had lots of testers during the creation of this recipe, I ended up packing these little pumpkin cakes up in autumn themed baking paper and dropping them off to a few friends. I received great feedback for how delicious they were and will definitely be making more this Fall season. I hope you enjoy this simple cozy recipe.

XOXO,
Mimi

Why You'll Love This Recipe

• Quick - make it with 15 minutes active time!
• Easy - just bake and eat! No need for frosting.
• No Mixer Needed - 2-bowls, sieve, spatula and whisk is all you need.
• Festive - pumpkin and spice flavors for Thanksgiving and Halloween.
• Easily Transportable - for bringing to Thanksgiving dinner or Fall parties.

What Do These Pumpkin Cakes Taste Like?

These pumpkin cake loaves are made using the simple muffin method of mixing dry and wet ingredients together which yields a tender yet slightly denser cake texture than using the creaming, foam or sponge methods which requires additional steps to incorporate more air into the batter, resulting in a lighter texture. Flavor wise, these cake loaves are packed with warm spice flavors and although, not frosted, they are sufficiently sweetened with the addition of chocolate chips.

These sturdy cake loaves can be conveniently packaged for travel or overnight shipping (with appropriate cooling packs). If you need a moister and softer pumpkin cake try: Pumpkin 3-Milk Tres Leches or try Asian-style Pumpkin Chiffon Cake Roll for the fluffiest pumpkin cake you've ever had. Lastly, if you still prefer easy pumpkin cakes with a bit of festive decoration as a beautiful Thanksgiving dessert, try: 3D Mini Pumpkin Cupcakes Without a Mold.

Which Pan Size Should I Use?

Either a single (8.5" X 4.5") loaf pan or 8 mini (2.35" X 3.75") loaf pans can be used for this recipe. I've tested both sizes and provided appropriate baking times for each. Feel free to experiment with other pan sizes as well since this is a sturdy cake that will bake well in a variety of pans. You just need to pay attention to the doneness throughout its time in the oven. Watch for a golden brown top and a skewer inserted, comes out clean. If your pan is deep, you might need to tent the pan with aluminum foil to prevent the tops from browning too much before the insides are done.

Topping Ideas for Pumpkin Loaves

I prefer to use chocolate chips as toppings because they provide sweetness and flavor while being easily assessible. You can substitute the chocolate chips partially or entirely with dried cranberries, pecans, candied ginger (finely chopped) or candied oranges (finely chopped). Additionally, you can finish off the top with a maple syrup glaze or store-bought caramel sauce.

Ingredients & Substitutions

Dry Ingredients

• Cake flour - a low protein flour which will help make this cake softer than if using AP flour. It usually has a protein content between 6-8% while pastry flour, also a lower protein flour, has a protein content between 8-9%. Grocery stores usually sell a combination of cake and pastry flour at 7-9% protein. It can be substituted with all-purpose flour but the cake will be a little tougher than if using cake flour.
• Baking soda - leavening agent
• Baking powder - leavening agent
• Ground cinnamon - All the spices together can be substituted with pumpkin spice mix. Ground cloves and nutmeg adds dimension to the spice flavor profile but can be substituted with cinnamon.
• Ground ginger
• Ground cloves
• Ground nutmeg
• Sea salt - provides a nice contrast to the sweet taste in the cake and brings out the flavors.

Wet Ingredients

• Pumpkin puree - Use canned pumpkin only and not pumpkin pie filling. The ingredients list should say 100% pumpkin.
• Light brown sugar - can be substituted with dark brown sugar. It can also be substituted with granulated sugar but a brown sugar is ideal.
• Granulated sugar - can be substituted with brown sugar, the cake texture will be softer and a little denser.
• Neutral oil - Neutral oil choices: canola, grapeseed, avocado.
• Eggs - large size
• Vanilla extract - rounds out flavors.

Topping

• Chocolate chips - Hershey's brand dark chocolate was used here. It provided a good amount of sweetness to go with the cake body. It's easily accessible at most grocery stores and suitable for everyday baking but to elevate the depth of flavor, you can try using Ghiradelli chocolate chips.

Supplies

• Regular baking tools PLUS:
• 8.5" X 4.5" loaf pan OR 8 mini loaf pans (2.35" X 3.75")
• Balloon whisk
• Sieve
• 2 large mixing bowls

Step By Step Photos

Combine Wet Ingredients

Pre-heat oven to 350F. Grease cake pans with butter. In a large bowl, sift dry ingredients and whisk together. In another large bowl, with a whisk, stir well all the wet ingredients.

Add Dry Ingredients

Add dry ingredients into the wet pumpkin mixture. With a whisk, stir until just combined. Do not over mix.

Fold In Topping

With a spatula, gently fold in chocolate chips, reserving a handful for the tops of the cake if you prefer a more aesthetic appearance. Pour batter into prepared cake pans. Optional: sprinkle a few reserve chocolate chips on top of the batter.

Bake

Bake for 22-25 minutes (mini loaves) OR 40-50 minutes (single loaf) until the tops are golden brown and an inserted skewer comes out clean. Let cakes cool in pan for 5 minutes before transferring to cooling rack. Gently run a butter knife around the edge of the cake to release.

How to Store, Freeze & Make in Advance

Pumpkin spice cake loaves can stay fresh in an air-tight container for 2 days at room temperature or 5 days in the fridge. They freeze really well too! Wrap the cakes in plastic wrap and then again with aluminum foil or simply place them in a freezer Ziplock bag. They keep well in the freezer for up to 2 months. Defrost in the fridge overnight before serving. Enjoy!

Recipe

Yield: 8 Mini Loaves

15 Minute Pumpkin Spice Loaf Cake

Print

Make easy stir and bake pumpkin spice cake loaves with 15 minutes active time - no mixer required! A delicious treat for Fall teatime or Thanksgiving gift giving.

Active Time 15 minutes

Cook Time 22 minutes

Total Time 37 minutes

Ingredients

Dry Ingredients

• 200 grams cake flour*
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoon ground cinnamon*
• 1 teaspoon ground ginger
• ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• ¼ teaspoon fine sea salt

Wet Ingredients

• 250 ml pumpkin puree*
• 115 grams light brown sugar*
• 115 grams granulated sugar
• 75 ml neutral oil*
• 2 eggs
• 2 teaspoon vanilla extract

Topping

• 1 cup chocolate chips

Supplies

• Regular kitchen tools
• 2 large mixing bowls
• Balloon whisk
• 8.5" X 4.5" loaf pan OR
• 8 mini loaf pans (2.35" X 3.75")

Instructions

1. Pre-heat oven to 350F. Grease cake pans with butter.
2. In a large bowl, sift dry ingredients and whisk together.
3. In another large bowl, with a whisk, stir well all the wet ingredients.
4. Add dry ingredients into the wet pumpkin mixture. With a whisk, stir until just combined (see process photos for visual reference). Do not over mix.
5. With a spatula, gently fold in chocolate chips, reserving a handful for the tops of the cake if you prefer a more aesthetic appearance.
6. Pour batter into prepared cake pans. Optional: sprinkle a few reserve chocolate chips on top of the batter.
7. Bake for 22-25 minutes (mini loaves) OR 40-50 minutes (single loaf) until the tops are golden brown and an inserted skewer comes out clean.
8. Let cakes cool in pan for 5 minutes before transferring to cooling rack. Gently run a butter knife around the edge of the cake to release.
9. Pumpkin spice cake loaves can stay fresh in an air-tight container for 2 days at room temperature or 5 days in the fridge. They freeze really well too! Enjoy!

Notes

1. Cake flour is preferable for a soft fluffy texture. It can be substituted with All-Purpose Flour.
2. All the spices together can be substituted with pumpkin spice mix. Ground cloves and nutmeg adds dimension to the spice flavor profile but can be substituted with cinnamon.
3. Use canned pumpkin only and not pumpkin pie filling. The ingredients list should say 100% pumpkin.
4. Light brown sugar can be substituted with dark brown sugar.
5. Neutral oil choices: canola, grapeseed, avocado.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  USA Pan Nonstick Standard Bread Loaf Pan, 1 Pound, Aluminized Steel
• 
  PLAZOTTA 2 Packs 8 Cavity Non-Stock Mini Loaf Pan with Silicone Handle, Mini Bread Loaf Baking Pan Mini Brownie Pan Cheesecake Mould Rectangular Bar
• 
  GHIRARDELLI Semi-Sweet Chocolate Premium Baking Chips, Chocolate Chips for Baking, 12 OZ Bag

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 419Total Fat 17gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 11gCholesterol 47mgSodium 318mgCarbohydrates 66gFiber 3gSugar 42gProtein 5g

This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe? Share your results with me 🙂

Please leave a comment on the blog or share a photo on Instagram

Make endless printed pattern cake designs without an edible printer! Small individually portioned cake squares are perfect for parties and celebrations.

[feast_advanced_jump_to]

We just watched the new Gabby's Dollhouse movie in the theatres so I thought it would be the perfect time to finally post these Baby Box pattern mini cakes. I had actually held onto the digital assets for this project since my first-born's Kindergarten graduation party in June. Her classmate invited her to a year-end Gabby Dollhouse themed celebration to commemorate the completion of their first year of school (I still can't believe how quickly time passed this year).

It was a good opportunity to adapt my popular pattern cake roll recipe, to make the process more approachable and to make the presentation more party-friendly. If you've made pattern roll cakes before, you will fully understand the benefits of this recipe - you get the beauty of the pattern cake design without the complexity of rolling the cake into a log form. It makes the process more predictable in advance of important events. I really love how these turned out. Enjoy!

XOXO,
Mimi

Why You'll Love This Recipe

• Easy to follow for beginners.
• Yolk-less white pattern paste is easy to color.
• Neutral flavor is a great base for flavored extracts.
• No-rolling low-stacking cake.
• Individual portions are conveniently party-ready.
  

How Does This Cake Taste?

The cake body is composed of a chiffon cake that is light, springy and semi-sweet. Chiffon cake is a type of foam cake that relies on meringue as the leavening agent. It's springy and soft with flavors of vanilla and eggs. It's pairs wonderfully with fresh cream and a variety of fruits. Instead of butter, chiffon cakes use oil which makes this type of cake tender and soft, and doesn't harden after refrigeration. In fact, this cake is so fluffy, moist and flavorful that it can be eaten unfrosted. This makes it perfect for afternoon tea, lunch boxes, picnics or travelling.

Tips For the Fluffiest Chiffon Cake

Unlike a sponge cake which uses no or little butter, the pillowy soft chiffon cake base in this roll uses oil instead. The secret to this Asian bakery-style roll cake is its super fluffy cake base. Here are some tips:

• Use cake flour instead of AP flour.
• Always sift cake flour to prevent clumps.
• Gently incorporate the dry-mix and wet-mix together until no lumps of flour can be seen. Do not over mix as it will result in a tough cake.
• For the meringue, use room temperature egg whites for better volume.
• Whip the egg whites in a clean non-plastic bowl free of oil and water.
• Whip the egg whites until stiff peaks stage.
• Gently fold the meringue into the cake batter, retaining the air that you've built into the meringue. Do not stir.
• Use parchment paper to line the bottom of the cake pan for a clean release.

Ingredients & Substitutions

Dry Mix for Chiffon Cake Base

• Cake Flour - cake flour is a low protein flour which will help make this cake lighter and softer than if using all purpose flour. Cake flour needs to be sifted before use to prevent clumps. You can also use "cake & pastry flour" which many stores sell, This is a blend of both flours with a lower protein than AP. It's ok to use AP flour if that is all you have.
• Baking Powder - it acts as a leavening agent in case there is any weaknesses in the meringue.
• Salt - brings out the flavors in the cake and acts as a contrast to the sweetness.

Wet Mix for Chiffon Cake Base

• Granulated sugar - this first set of sugar is added into the wet ingredients to help add moisture and separate the grains. If you have it on hand, berry sugar or extra fine granulated sugar is a better substitute. It dissolves and mixes more easily for a finer textured cake.
• Neutral oil - adds moisture to the cake base. Canola, grapeseed, avocado are all good choices.
• Milk - adds extra flavor.
• Vanilla extract - rounds out all the flavors in the cake.
• Egg Yolks - tenderizes the cake, adds structure and emulsification of the cake batter.

Meringue for Chiffon Cake Base

• Egg whites - use fresh egg whites from large size eggs. Eggs separate more readily when it's cold and whip better when it has come to room temperature.
• Granulated sugar - use only granulated sugar, powdered sugar does not work for whipping meringue.
• Cream of tartar - is an acid that helps to stabilize the meringue. It can be substituted with double the amount of lemon juice or vinegar.

Stabilized Whipped Cream

• Heavy cream - is a cream with a minimum milk fat content of 36% and above (labelled as M.F. %36). On the other hand, whipping cream has milk fat content between 30-35%. Heavy cream yields a more stable whipped cream but whipping cream will work just as well in this recipe since gelatin is being added.
• Unflavored gelatin powder - when added to the cream, it creates a super stable whipped cream that will not easily deflate. The Knox brand is pretty standard and can be found in most grocery stores in the baking aisle.
• Granulated sugar - adds sweetness. It can be increased or decreased to taste.
• Vanilla extract - adds flavor to the cream, this can be substituted with other flavors of extract.

Supplies

• Regular Kitchen Tools PLUS:
• Handheld mixer
• 8X12" cake pan
• Silicone mat or parchment paper
• Piping bag
• Piping tip round #1,2,3,1A

Do I Really Need a Separate Pattern Paste?

I understand that creating a separate pattern paste can be time consuming. While it's possible to take some of the cake batter and use it as a pattern paste like in this recipe for a 2-color tiger striped pattern cake roll, I do not recommended it unless you're working really fast and only using 1 or 2 colors. For the cake to achieve a good rise, almost all cake batters need to be baked right away after mixing because leavening agents become activated and natural leavening processes start to degrade, for example, the air beaten into a meringue will begin to deflate. If we take that precious time after mixing the cake batter to use for piping the cake design, the resulting cake will have a less ideal texture. Additionally, the pattern paste is ideally suited for piping designs and contains no yolks for better color matching.

Can I Bake This Cake in a Different Sized Pan?

Yes, you can also bake this cake in two 8" round cake pans or two 7" square cake pans.

Why Doesn't the Skin on the Cake Come Off Neatly?

For the skin to peel off neatly revealing the beautiful pattern cake design, it's important to use the correct temperature and tools. Keep the temperature low and consistent. We're using 325F here to start but you may need to adjust it if you find that the skin is sticking. You can either lower the temperature or pull out the cake a bit earlier. Next, using the right tools help the skin to peel off more readily. Line the cake pan with parchment paper or better yet, a silicone baking mat. You might have to find a heavy duty paper brand and do not use wax paper.

How to Add Fine Details to the Pattern?

To add even more finer details and make this pattern cake even "fancier" (I know, is that even possible? lol), take a look at the cake painting techniques in these other tutorials Bear Cake Roll & Silent Night Christmas Cake Roll. Pro tip: I have since discovered that this cake paint is a really great product for adding final details, it dries fast with minimal bleed.

Step By Step Photos

Pattern Paste & Piping Design

Print out desired cake templates from post. Determine how much pattern paste you need. (For example, you can halve the pattern paste ingredients if you are using 2 colors or less.) In a small bowl, combine 1st set of sugar, milk and oil together. Sift in flour, stir until combined.

In a mixing bowl, whip 2nd set of sugar and egg whites together until stiff peaks form. Gently fold meringue into the wet flour mixture until just incorporated. Don't overdo it as you can fold a bit more later.

Split the pattern paste into separate bowls and add desired color. Gently fold again to incorporate color. Transfer into piping bags fitted with small round tips (#1,2,3) and pipe desired design onto silicone mats with templates placed underneath as guide. Discard leftover pattern paste. Place mat in the freezer to set small details while making the cake batter.

Prepare Cake Batter

Line the bottom of the cake pan with parchment paper. Preheat oven to 325 F. In a large mixing bowl, sift in dry mix. Stir to combine. Create a well in the center. Inside it, add the wet mix. With a whisk, stir to combine until fully incorporated with no visible lumps, do not over mix. Set this milk-flour mixture aside. 

Now make the meringue. In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar. Increase speed to medium, once the whites become opaque and bubble size have decreased, add sugar a little bit at a time. Increase speed to med-high, whip until stiff peaks.* This is the meringue.

Gently fold ⅓ of the meringue into the milk-flour mixture to get it moving. Once incorporated, fold in the rest of the meringue. Do not stir. Transfer the batter into a piping bag fitted with a large round piping tip (e.g. #1A). Use batter immediately. Remove the pattern paste design mat from the freezer and place it inside the cake pan. Gently pipe cake batter around the design and then to the rest of the cake. Make sure the batter is eventually even and levelled. Gently, tap the pan on the counter to release large air pockets. Bake for 25-28 min. until the cake is light golden, a skewer pulls out clean and the cake springs back in the center. Flip the cake pan upside down on the cooling rack and let cool for 30 min. before removing cake from pan. Use an offset spatula to gently release the sides of the cake from pan. Remove mat, let the cake cool completely while you make the fresh cream.

Stabilized Whipped Cream

Place beaters, bowl and cream in fridge to chill. It's important for these tools and ingredients to be completely chilled before whipping. Place water in a heatproof cup and sprinkle gelatin on top to bloom. Wait 5 minutes. Place cup in a small sauce pan filled with simmering water. Once gelatin becomes liquid, take it out of the water. Let cool on the counter.

Immediately start whipping the cream and sugar on medium speed. Whip until the beater starts leaving tracks inside the cream, pour the cooled gelatin into the bowl slowly and steadily. Aim for the area in between the whisk and the bowl while continuing to whip. Add extract. Increase speed to medium-high. Stop beating once the cream turns stiff. Do not over whip. Use cream to assemble the cooled cake immediately.

Assembly

Cut the cake in half (depending on your own particular design). Add an even layer of cream onto the unprinted cake. Add sliced strawberries if using. Then, lay the printed cake on top. Let assembled cake set in the fridge before cutting for neater cuts. Using a very sharp non serrated knife, cut the cake into 6 equal squares. Tip: soak the knife in hot water and wipe it clean after each cut. Optional: use cake paint and fairy dust to add finishing touches to your design.

Baby Box Inspired Pattern Cake Template

Sign up for the newsletter, confirm your email and receive the password to enter the Subscriber's Area for this Baby Box inspired pattern cake template and a huge variety of other cake and macaron templates.

Recipe

Yield: 6 squares

Mini Pattern Cake Squares - Gabby Dollhouse

Print

Make endless printed pattern cake designs without an edible printer! Small individually portioned cake squares are perfect for parties and celebrations.

Prep Time 1 hour

Cook Time 25 minutes

Additional Time 1 hour

Total Time 2 hours 25 minutes

Ingredients

Pattern Paste

• 20 grams cake flour
• 2 teaspoon granulated sugar (1st set)
• 1 tablespoon + 1 teaspoon milk
• 1 teaspoon neutral oil
• 2 egg whites
• 1 tablespoon granulated sugar (2nd set)
• Gel food coloring

Dry Mix for Cake Batter

• 112 grams cake flour*
• 1 teaspoon baking powder
• ¼ teaspoon fine sea salt

Wet Mix for Cake Batter

• 85 ml whole fat milk
• 75 ml neutral oil*
• 75 grams granulated sugar*
• 4 egg yolks
• 1 teaspoon vanilla extract

Meringue for Cake Batter

• 5 egg whites
• ½ teaspoon cream of tartar*
• 75 grams granulated sugar*

Stabilized Whipped Cream

• 2 ½ cup heavy cream, chilled*
• 3 tablespoon granulated sugar, to taste
• 2 teaspoon vanilla extract
• 2 teaspoon unflavored gelatin powder
• 2 tablespoon +2 teaspoon water
• Optional: fresh strawberries, sliced
• Optional: cake paint for final touches

Supplies

• Regular Kitchen Tools PLUS:
• Handheld mixer
• 8X12" cake pan
• Silicone mat or parchment paper
• Piping bag
• Piping tip round #1,2,3,1A

Instructions

Pattern Paste

1. Print out desired cake templates from post. Determine how much pattern paste you need. (For example, you can halve the pattern paste ingredients if you are using 2 colors or less.)
2. In a small bowl, combine 1st set of sugar, milk and oil together.
3. Sift in flour, stir until combined.
4. In a mixing bowl, whip 2nd set of sugar and egg whites together until stiff peaks form.
5. Gently fold meringue into the wet flour mixture until just incorporated. Don't overdo it as you can fold a bit more later.
6. Split the pattern paste into separate bowls and add desired color. Gently fold again to incorporate color.
7. Transfer into piping bags fitted with small round tips (#1,2,3) and pipe desired design onto silicone mats with templates placed underneath as guide. Discard leftover pattern paste.
8. Place mat in the freezer to set small details while making the cake batter.

Cake Base

1. Line the bottom of the cake pan with parchment paper.
2. Preheat oven to 325 F.
3. In a large mixing bowl, sift in dry mix. Stir to combine.
4. Create a well in the center. Inside it, add the wet mix.
5. With a whisk, stir to combine until fully incorporated with no visible lumps, do not over mix. Set this milk-flour mixture aside. 
6. Now make the meringue. In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar.
7. Increase speed to medium, once the whites become opaque and bubble size have decreased, add sugar a little bit at a time.
8. Increase speed to med-high, whip until stiff peaks.* This is the meringue.
9. Gently fold ⅓ of the meringue into the milk-flour mixture to get it moving. Once incorporated, fold in the rest of the meringue. Do not stir.
10. Transfer the batter into a piping bag fitted with a large round piping tip (e.g. #1A). Use batter immediately. 
11. Remove the pattern paste design mat from the freezer and place it inside the cake pan. Gently pipe cake batter around the design and then to the rest of the cake. Make sure the batter is eventually even and levelled (refer to process photos and video in post).
12. Gently, tap the pan on the counter to release large air pockets.
13. Bake for 25-28 min. until the cake is light golden, a skewer pulls out clean and the cake springs back in the center.
14. Flip the cake pan upside down on the cooling rack and let cool for 30 min. before removing cake from pan.
15. Use an offset spatula to gently release the sides of the cake from pan. Remove mat, let the cake cool completely while you make the fresh cream.

Stabilized Whipped Cream

1. Place beaters, bowl and cream in fridge to chill. It's important for these tools and ingredients to be completely chilled before whipping.
2. Place water in a heatproof cup and sprinkle gelatin on top to bloom. Wait 5 minutes.
3. Place cup in a small sauce pan filled with simmering water. Once gelatin becomes liquid, take it out of the water. Let cool on the counter.
4. Immediately start whipping the cream and sugar on medium speed.
5. Whip until the beater starts leaving tracks inside the cream, pour the cooled gelatin into the bowl slowly and steadily. Aim for the area in between the whisk and the bowl while continuing to whip.
6. Add extract.
7. Increase speed to medium-high. Stop beating once the cream turns stiff. Do not over whip.
8. Use cream to assemble the cooled cake immediately.

Assembly

1. Cut the cake in half (depending on your own particular design). Add an even layer of cream onto the unprinted cake. Add sliced strawberries if using. Then, lay the printed cake on top.
2. Let assembled cake set in the fridge before cutting for neater cuts.
3. Using a very sharp non serrated knife, cut the cake into 6 equal squares. Tip: soak the knife in hot water and wipe it clean after each cut.
4. Optional: use cake paint and fairy dust to add finishing touches to your design.
5. Pattern cake squares needs to be refrigerated where it will stay fresh for up to 4-5 days. Do not leave out at room temperature for longer than 2 hours. In hotter climates, keep it in the fridge until serving.

Notes

1. Cake flour is a low protein flour which yields soft fluffy cakes. It is preferred but can be substituted with AP Flour.
2. Neutral oil choices: canola, grapeseed, avocado.
3. Granulated sugar can be substituted with extra fine granulated sugar a.k.a berry sugar for a finer textured cake.
4. Cream of tartar in the meringue helps stabilize it. It can be substituted with double the amount in lemon juice or vinegar.
5. Heavy cream has a milk fat content of 36% (labelled as M.F. 36%) and above. It can be substituted with whipping cream (33%) but heave cream will produce a more stable whipped cream.
6. Stiff peaks in characterized by the egg whites having pointed peaks that point upwards without drooping when the whisk is pulled out.
7. The timing and temperature provided for this recipe is based on a medium-dark pan. For lighter pans, you might need bake it a few minutes longer. Use appearance to gauge doneness: light golden color, springy center and skewer inserted into cake comes out clean.
8. Heavy cream is cream with milk fat content of 35%+ (also labelled as 35% M.F.) It can be substituted with whipping cream which has milk fat of 30%+. Heavy cream is preferred for it's stability.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Wilton Decorating Tip-1A Round Carded, Package May Vary
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  Ateco 810 - 10 Piece Plain Tube Set, Stainless Steel Pastry Tips, Sizes 0 - 9
• 
  Ateco Disposable Decorating Bags, 21-Inch, Pack of 100
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  Silpat Half Size 11.6 x 16.5 Inch Nonstick Baking Mat for 13 x 18 Inch Pans, Set of 2
• 
  Fat Daddio's POB-8122 Sheet Cake Pan, 8 x 12 x 2 Inch, Silver
• 
  Chefmaster - Liqua-Gel Food Coloring - Fade Resistant Food Coloring - 12 Pack - Vibrant, Eye-Catching Colors, Easy-To-Blend Formula, Fade-Resistant
• 
  Sweet Sticks Edible Art Decorative Cake Paint 0.5 Ounce (15 Milliliters), Metallic Black

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 674Total Fat 45gSaturated Fat 20gTrans Fat 1gUnsaturated Fat 22gCholesterol 214mgSodium 270mgCarbohydrates 57gFiber 1gSugar 39gProtein 11g

This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe? Share your results with me 🙂

Please leave a comment on the blog or share a photo on Instagram

Easy pumpkin spice Tres Leches made with box cake mix using only 30 minutes active time. Moist and flavorful, it transports well for Thanksgiving.

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This pumpkin spice Tres Leches recipe has been in the works for a while now. Ever since I started making Tres Leches with box cake mix, I have been hooked, buying boxes of Betty Crocker yellow cake mix one after another to test out new flavors. With Fall right around the corner, it was natural to adapt it for pumpkin spice flavors and top it with a tangy and smooth cream cheese frosting. It's rich, sweet and full of warm spices that is so comforting during the chilly Fall season. I highly recommend this easy 30-minute active-time bake for your next Thanksgiving or Halloween gathering.

XOXO,
Mimi

Why You'll Love This Recipe

• Easy - minimal ingredients to measure, make it with 30 minutes active time!
• Delicious - The texture comes out moist and tender every time.
• Festive - pumpkin and spice flavors for Thanksgiving and Halloween.
• Easily Transportable - just cover the tray and go! No worrying about it tipping over.

What is Tres Leches Cake?

Tres Leches is Spanish for "three milks". Translated, Tres Leches cake literally means 3 milks cake. This milk-soaked dessert is popular in Latin America, especially Mexico. To make Tres Leches cake, a sponge cake is soaked with three types of milk: condensed milk, evaorated milk and milk or cream. It's then topped with whipped cream and optionally with fresh fruits or a dusting of spices. The Autumn themed Tres Leches in this recipe has been adapted with the flavors of pumpkin and spice in both the cake body and the milk soak. Tres Leches can be adapted to other delicious flavors like Matcha Green Tea Tres Leches Cake, Gingerbread Spice Tres Leches or the Original Tres Leches Cake with Cake Mix.

What Does Pumpkin Spice Tres Leches Taste Like?

This cake has a good amount of pumpkin and spice flavors. The texture is soft and moist from the pumpkin spice milk soak. It's extra moist but not soggy due to the sponge cake's ability to properly absorb the liquids. The cake itself is sweet because of the sweetened condensed milk but it's balanced with the savory taste in the cream cheese frosting, in part, due to the addition of a tiny dash of fine sea salt. It's quite a mouthwatering pairing.

Pumpkin tres leches cake is soft and moist, for a sturdier pumpkin cake that can travel at room temperature and for mailing (with appropriate cooling packs, try: 15-minute pumpkin spice cake loaf. And if you're looking for a pumpkin cake that has more physical appeal for a Thanksgiving desser table, try this super fluffy Asian-style Pumpkin Chiffon Cake Roll or 3D Pumpkin Cupcakes.

Does Soaking Tres Leches with Milk Make it Soggy?

Soaking Tres Leches with 3 types of milk give it its moist texture. It won't be soggy if it's baked using the proper cake body (sponge cake with AP flour) and soaked with the proper ratio of milk once the cake is cooled. Consuming it within the first 2 days is important too as the cake tends to get softer as time progresses. Updated: I've since made this cake multiple times using this recipe and I have found that the cake still remains acceptably sturdy even up to the 5 day mark.

Which Pan Size Should I Use?

This recipe was created for a 13X9 baking pan that is at least 2" high. Other pan sizes that can be used are: two 8" rounds or two 9" rounds. I do not recommend making Tres Leches as cupcakes since the milk soak will make the cake too soft to handle on it's own without support of a knife and fork. To bake Tres Leches in individual serving sizes, bake it in an oven-safe ramekin or other heat-proof vessels.

Topping Ideas for Pumpkin Spice Tres Leches

A traditional flavor pairing of cream cheese frosting and pumpkin spice cake was selected for this recipe. I prefer to make the frosting from scratch to control the sweetness level but canned cream cheese frosting can work in a pinch too. Taste it and if needed, add a little bit of salt to it to cut down the sweetness and highlight other flavors. It will make a big difference.

Fresh fruits are usually used as decoration on Tres Leches, choose ones that are low-moisture or have a membrane that contains the juices. Fruit pairing ideas for pumpkin include: apples, pears, cranberries and figs. Another popular decoration is a dusting of ground spices or you can even try a whole cinnamon bark. Nuts, chocolate shavings or cocoa beans also make good toppings that won't break down upon contact with the frosting.

Preparing Ingredients and Substitutions

Pumpkin Spice Cake Body

• Yellow Cake box mix: Tres Leches is normally made with a sponge cake. Yellow cake mix will usually resemble that flavor and texture profile. Yellow cake mix contains yolks while white cake mix does not. The flour in yellow cake usually has a heavier protein content making the texture more ideal for use with the milk soak. Betty Crocker brand cake mix was used in this recipe. If using another cake mix that weighs more, mix the powder very well and weigh out 375 g for use in this recipe.
• Ground cinnamon, nutmeg and cloves: Total weight of spices can be substituted with pumpkin spice mix. Ground cloves and nutmeg adds dimension to the spice flavor profile but can be substituted with cinnamon.
• Milk, Oil, Eggs: Provided quantity for these ingredients are for use with the Betty Crocker brand cake mix. Refer to your own cake mix instructions for precise quantity required for your own brand. A general rule of thumb to elevate box mixes is to replace the required water with milk and add an extra egg than what is called for, which is what I've done in this recipe.
• Milk: whole milk , skimmed milk or buttermilk
• Oil: choose neutral ones like grapeseed, canola and avocado.
• Eggs: large size.
• Vanilla extract: adds to and rounds out flavors.

Pumpkin Spice Milk Soak

• Cream: use either heavy cream or whipping cream for a richer flavor. If you prefer not to buy cream for this recipe, you can use homo milk.
• Condensed milk: is a sweetened form of milk that has water evaporated from it. It is usually sold in a can form, found in the baking aisle of the grocery store.
• Evaporated milk: is a milk that has water evaporated from it but it's unsweetened. It is usually sold in a can form, found in the baking aisle of the grocery store.
• Ground cinnamon, nutmeg and cloves: same as above.

Cream Cheese Frosting

• Butter: unsalted. Omit the salt below if using salted butter. Ensure that it's at room temperature before beating. If the butter and cream cheese have different temperatures, the mixture will separate and won't come together.
• Cream cheese: in block style, cream cheese spread in a tub is too soft to be used for this frosting. IMPORTANT: The cream cheese must be softened and at room temperature.
• Vanilla extract: adds to and rounds out flavors.
• Fine sea salt: highlights and brings out all the other flavors in the cake.
• Icing sugar: aka powdered sugar or confectioner's sugar should be sifted to prevent clumps in the frosting.

Supplies

• Regular baking tools PLUS:
• 13X9 baking pan - other pan sizes can be used, see here.
• Handheld mixer - if you don't have a mixer, mixing vigorously with a balloon whisk will work just fine as well. A mixer will just make the frosting more smooth and creamy.
• Large mixing bowl, chilled
• Angled offset spatula - helps to smooth out the frosting into an even layer

Step By Step Photos

Stir and Bake

Heat oven to 325F. Grease only the bottom of the pan with a little bit of butter or oil. In a large bowl, stir together the cake mix and pumpkin spice. Add in oil, eggs, vanilla, and pumpkin puree, beat together using a handheld mixer at medium speed for 2 minutes.

It should look thick and homogenous. Pour batter into cake pan. Bake cake for 25-30 min. until it's golden brown and a toothpick inserted in the center comes out clean. Let the cake cool inside the pan as you prepare the milk soak.

Mix Milk and Pour

In a small bowl, whisk together the spices with 1-2 tablespoon of heavy cream to create a wet paste. The goal is to fully dissolve the powder with vigorous whisking. There shouldn't be any clumps. Pour the spice paste, condensed milk, evaporated milk and the rest of the heavy cream into a large measuring cup, stir it until it becomes homogenous. Stir well as the heavier condensed milk tends to stay at the bottom.

Once the cake has completely cooled, use a fork to poke holes into the cake in evenly spaced rows about half inch apart. Pour the mixture slowly and evenly onto the cooled cake (do this only when the cake is cool). The milk will start to get absorbed into the cake through the holes. If your cake is domed, the milk will start to pool on the sides, take a spatula and gently guide the milk to all parts of the cake. Cover the cake and let it sit in the fridge for at least 2 hours before serving or frosting

Whip Frosting

IMPORTANT: ensure that the butter is at room temperature and the cream cheese is softened before starting. The two ingredients need to be at the same temperature to prevent separation. Cream cheese can be softened in the microwave at 10-15 second intervals. In a large mixing bowl, with a handheld mixer on medium speed, cream the room temperature butter until soft. Add the softened cream cheese and mix until well combined.

Add vanilla, salt and icing sugar, mix until it all comes together. It should look smooth and creamy. Use frosting to assemble cake immediately.

Frost Cake

Add a few big dollops of frosting onto one short end of the cake. Use an angled offset spatula to spread the frosting in just one direction to prevent dragging off any crumbs from the top layer of the cake. The trick is to add lots of cream each time and gently spread it out in sections. An angled spatula really helps to create a flat top. If desired, sift some cinnamon spice on top. Pumpkin Spice Tres Leches should be kept in the fridge where it will stay fresh for 2-3 days. It's best to serve it within the first two days as the moist texture will be just right.

How to Store and Make in Advance

Pumpkin spice Tres Leches should be kept in the fridge where it will remain fresh for 2-3 days. It's best to serve it within the first two days as the moist texture will be just right. I've kept this cake for longer and it gets a little bit softer over time but it wasn't unacceptable. The amount of milk provided in the recipe keeps the texture firmer for longer. To make this cake in advance, freeze only the un-soaked cake portion. The cake body freezes exceptionally well. Wrap it with plastic wrap and then aluminum foil and freeze for up to 2 months. Defrost in the fridge the night before assembly. 2-24 hours before serving, add the milk soak and top with frosting

Recipe

Yield: 15 Slices

30 Minute Pumpkin Spice Tres Leches with Box Cake Mix

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Easy pumpkin spice Tres Leches made with box cake mix using only 30 minutes active time. Moist and flavorful, it transports well for Thanksgiving.

Prep Time 30 minutes

Cook Time 25 minutes

Resting 2 hours

Total Time 2 hours 55 minutes

Ingredients

Pumpkin Tres Leches Cake Body

• 1 box yellow cake mix (375g)*
• 2 teaspoon ground cinnamon*
• ½ teaspoon ground nutmeg*
• ½ teaspoon ground cloves*
• ⅓ cup vegetable oil (per box instructions)*
• 1 cup pumpkin puree
• 4 eggs (per box plus one extra)*
• 2 teaspoon vanilla extract

Pumpkin Spice Milk Soak

• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 ¼ cup ml condensed milk* (300ml)
• ¾ cup evaporated milk* (175 ml)
• ½ cup heavy cream*

Cream Cheese Frosting

• 168 grams unsalted butter, room temp
• 340 grams block cream cheese, softened*
• 1 ½ teaspoon vanilla extract
• ¼+ ⅛ teaspoon fine sea salt
• 375 grams icing sugar, sifted*

Supplies

• Regular baking tools PLUS:
• 13X9 baking pan
• Handheld mixer
• Large mixing bowl, chilled
• Angled offset spatula

Instructions

Pumpkin Spice Cake Body

1. Heat oven to 325F
2. Grease only the bottom of the pan with a little bit of butter or oil.
3. In a large bowl, stir together the cake mix and pumpkin spice.
4. Addin oil, eggs, vanilla, and pumpkin puree, beattogether using a handheld mixer at medium speed for 2 minutes. It should look thick and homogenous (see process photos or video in post).
5. Bake cake for 25-30 min. until it's golden brown and a toothpick inserted in the center comes out clean.
6. Let the cake cool inside the pan as you prepare the milk soak.

Pumpkin Spice 3 Milk Cake Soak

1. In a small bowl, whisk together the spices with 1-2 tablespoon of heavy cream to create a wet paste. The goal is to fully dissolve the powder with vigorous whisking. There shouldn't be any clumps.
2. Pour the spice paste, condensed milk, evaporated milk and the rest of the heavy cream into a large measuring cup, stir it until it becomes homogenous. Stir well as the heavier condensed milk tends to stay at the bottom.
3. Once the cake has completely cooled, use a fork to poke holes into the cake in evenly spaced rows about half inch apart.
4. Pour the mixture slowly and evenly onto the cooled cake (do this only when the cake is cool). The milk will start to get absorbed into the cake through the holes. If your cake is domed, the milk will start to pool on the sides, take a spatula and gently guide the milk to all parts of the cake.
5. Cover the cake and let it sit in the fridge for at least 2 hours before serving or frosting.

Cream Cheese Frosting

1. IMPORTANT: ensure that the butter is at room temperature and the cream cheese is softened before starting. The two ingredients need to be at the same temperature to prevent separation. Cream cheese can be softened in the microwave at 10-15 second intervals.
2. In a large mixing bowl, with a handheld mixer on medium speed, cream the room temperature butter until soft.
3. Add the softened cream cheese and mix until well combined.
4. Add vanilla, salt and icing sugar, mix until it all comes together. It should look smooth and creamy. Use frosting to assemble cake immediately.

Assembly

1. Add a few big dollops of frosting onto one short end of the cake. Use an angled offset spatula to spread the frosting in just one direction to prevent dragging off any crumbs from the top layer of the cake. The trick is to add lots of cream each time and gently spread it out in sections. An angled spatula really helps to create a flat top.
2. If desired, sift some cinnamon spice on top. Pumpkin Spice Tres Leches should be kept in the fridge where it will stay fresh for 2-3 days. It's best to serve it within the first two days as the moist texture will be just right. Read post body on how to freeze and make in advance.

Notes

• Betty Crocker brand was used in this recipe. If using another cake mix that weighs more, mix the powder very well and weigh out 375 g for use in this recipe.
• Total weight of spices can be substituted with pumpkin spice mix. Ground cloves and nutmeg adds dimension to the spice flavor profile but can be substituted with cinnamon.
• A general rule of thumb to elevate box mixes is to add an extra egg than what is called for, which is what is done in this recipe. The milk/water required on box instructions was omitted.
• Oil choices include: grapeseed, canola and avocado.
• Condensed milk is a sweetened form of milk that has water evaporated from it. It is usually sold in a can form, found in the baking aisle of the grocery store.
• Evaporated milk is a milk that has water evaporated from it but it's unsweetened. It is usually sold in a can form, found in the baking aisle of the grocery store.
• Heavy cream has a milk fat content of at least 36% (labelled as 36% M.F.) . It can be substituted with whipping cream (with minimum 33% milk fat) or even homo milk but heavy cream has a slightly richer flavor.
• Cream cheese should be in block form as spreadable ones will be too soft for use in this frosting.
• Icing sugar is also known as confectioners' sugar or powdered sugar.
• If the cream cheese frosting starts to separate when beaten, it's most likely due to temperature differences between the butter and the cream cheese. Hang the mixing bowl over a pot of boiling water, once the frosting starts to melt slightly, start beating the mixture again, it should start to come together.
• To neatly pre-cut the slices in advance for parties, use a very sharp knife and wash it with hot water between cuts.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Simply Organic Pumpkin Spice Organic, 1.94 Ounce
• 
  Betty Crocker Rich and Creamy Cream Cheese Frosting, Gluten Free, 16 oz (Pack of 8)
• 
  PUCKWAY Angled Icing Spatula, Stainless Steel Offset Spatula, Cake Spatula Set of 2 Black 6, 8 inch Blade
• 
  Betty Crocker Favorites Super Moist Butter Recipe Yellow Cake Mix, 13.25 oz (Pack of 12)
• 
  KitchenAid 5 Ultra Power Speed Hand Mixer - KHM512, Ice Blue
• 
  USA Pan 1110RC-3-ABC-1 American Bakeware Classics 9 x 13-Inch Rectangular Lasagna, Cake and Brownie Pan, Aluminized Steel

Nutrition Information

Yield

15

Serving Size

1
Amount Per Serving Calories 585Total Fat 30gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 12gCholesterol 118mgSodium 414mgCarbohydrates 72gFiber 1gSugar 57gProtein 8g

This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe? Share your results with me 🙂

Please leave a comment on the blog or share a photo on Instagram

A light Chinese bakery-style mango mousse cake with fresh whipped cream, perfect for birthdays and celebrations.

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This mango mousse cake is adapted from my latest recipe, Easy Strawberry Mousse Cake. I decided to use mangos this time because my family loves the fresh mango cakes at the Chinese bakeries like fresh mango cake roll. This cake will have a similar taste profile, sweetness level and texture of the desserts available there. Working with fresh mangos can seem intimidating but it's made easier by putting them in a mousse form and cutting the fresh mangos out with a circular cutter for the decorations like in this recipe. Besides being surprisingly approachable, this mango mousse cake also freezes really well for future events. I highly recommend it for your next celebration!

XOXO,
Mimi

Why You'll Love This Cake

• Easy to prepare - no frosting and decorating needed
• Beautiful - naked layered cakes look elegant all on its own
• Tastes great - balanced sweetness with real fruit flavors
• Unique - mangoes are exotic but widely accepted by different palettes

What Does This Cake Taste Like?

This mango mousse cake is composed with layers of tender chiffon cake and real mango mousse. A chiffon cake is a type of foam cake that uses oil instead of butter as the fat. This makes the cake extra tender and soft. The mousse layer is predominantly flavored with real mangos and fresh cream - the flavors of the mangos really come through! I would have to say that this cake is similar to most desserts you'll find at the Asian bakeries - soft, moderately sweetened, and not too rich.

What kind of Mangos Can I Use?

You can use different varies of mangos as long as they are ripened. Ripe mangos yields slightly from pressure and gives off a sweet, fruity aroma near the stem. Their color will have likely changed from green to yellow, orange or red, depending on their variety. Some varieties remain green so it's best to do the feel and smell test.

Can I Use Different Fruits for this Cake?

Yes, you can but it will take some experimentation to get different fruits to set to a preferable consistency for mousse. Different fruits have different pH levels and different amounts of pulp which can affect how it sets. For example, fresh figs, kiwi fruit, papaya and pineapple contain protease enzymes that destroy proteins which in turn, prevents the gelatin from gelling properly. Here a mousse cake recipe using strawberries: 2 Hour Strawberry Mousse Cake.

Ingredients & Substitutions

Dry Mix for Chiffon Cake Base

• Cake Flour - cake flour is a low protein flour which will help make this cake lighter and softer than if using all purpose flour. Cake flour needs to be sifted before use to prevent clumps. You can also use "cake & pastry flour" which many stores sell, This is a blend of both flours with a lower protein than AP. It's ok to use AP flour if that is all you have.
• Baking Powder - it acts as a leavening agent in case there are any weaknesses in the meringue.
• Salt - brings out the flavors in the cake and acts as a contrast to the sweetness.

Wet Mix for Chiffon Cake Base

• Granulated sugar - this first set of sugar is added into the wet ingredients to help add moisture and separate the grains. If you have it on hand, berry sugar or extra fine granulated sugar is a better substitute. It dissolves and mixes more easily for a finer textured cake.
• Neutral oil - adds moisture to the cake base. Canola, grapeseed, avocado are all good choices.
• Milk - adds extra flavor.
• Vanilla extract - rounds out all the flavors in the cake.
• Egg Yolks - tenderizes the cake, adds structure and emulsification of the cake batter.

Meringue for Chiffon Cake Base

• Egg whites - use fresh egg whites from large size eggs. Eggs separate more readily when it's cold and whip better when it has come to room temperature.
• Granulated sugar - use only granulated sugar, powdered sugar does not work for whipping meringue.
• Cream of tartar - is an acid that helps to stabilize the meringue. It can be substituted with double the amount of lemon juice or vinegar.

Mango Mousse

• Whipping cream - has a milkfat content of 33% (labelled as M.F. 33). Heavy cream (labelled as M.F. 36+) can be used to substitute, it will make the mousse firmer and richer. Do not use half and half or milk.
• Fresh Mangos - make sure they are ripened. Ripe mangos yields slightly from pressure and gives off a sweet, fruity aroma near the stem. Their color will have changed from green to yellow, orange or red, depending on their variety.
• Powdered gelatin, unflavored - I prefer Knox gelatin because it's easily accessible. If using sheet gelatin, per the company, "one pouch of gelatin (2 ½ tsp) has the same gelling strength as 5 sheets (2-⅞" x 8-½") leaf gelatine.
• Water - ensure the water is cool. Do not use hot water to bloom gelatin.
• Granulated sugar - adds sweetness, add more or less to taste while cooking.

Supplies

• Regular kitchen tools PLUS:
• 8" round cake pans X 2
• 6" cake ring - was chosen for this recipe as it's one of the most popular size. You can use a 7" one as well which will result in less wasted cake after cutting. If you don't want to buy a cake ring for this project, you can secure the acetate strips into a tube shape with tape instead, then carefully cut out the cake with a knife and place the cake inside like you would have with the lined cake ring.
• Acetate strips (4" tall) - is required to retain the shape of the cake when the cake ring is removed. Parchment paper can be used instead but it's flimsy so the edges won't be as neat, especially if there is any wrinkling in the paper.
• Food processor or blender - breaks up the pulp in the mango.
• Angled spatula - is ideal for levelling the mousse evenly. A regular spatula works too.
• Parchment paper - prevents the cake from sticking. Buttering the pan instead works too.
• Sieve
• Mixer - either a handheld or stand mixer to whip the whipped cream and meringue. You can definitely do this by hand but be prepared for vigorous whipping that will tire you hand.

What Consistency Should The Mousse Have?

During the assembly, the consistency of the mousse should be thick and voluminous (see process photos in post body). It doesn't "pour" like pancake batter. It's more like a thick pudding. You'll need to use a spatula to spread the mousse to the edges to achieve neat edges when the acetate strip is removed. After it has been chilled and fully set in the fridge, the mousse should be firm and have clean lines when cut with a sharp knife.

Why is My Mousse So Runny?

First of all, make sure the mousse has a thick voluminous consistency at assembly time. If it doesn't, there's already something wrong with it. Some tips on achieving the proper mousse consistency:

1. Whipped cream needs to be whipped to stiff peaks. This gives the mixture volume. Stiff peaks is achieved when the points in the cream stands vertically and do not fall over on itself.
2. The puree needs to be cooled to room temperature for incorporation into the whipped cream.
3. When incorporating the two ingredients (whipped cream and puree) temper it by slowly folding in a small amount of cream each time.
4. Properly use gelatin by blooming it in cold water and not overheating it. Only add the bloomed gelatin to the puree when the heat has been turned off.
5. The mousse needs at least 3 hours to set in the fridge before serving.

Tips For the Fluffiest Chiffon Cake

Unlike a sponge cake which uses no or little butter, the pillowy soft chiffon cake base in this roll uses oil instead. The secret to this Asian bakery-style roll cake is its super fluffy cake base. Here are some tips:

• Use cake flour instead of AP flour.
• Always sift cake flour to prevent clumps.
• Gently incorporate the dry-mix and wet-mix together until no lumps of flour can be seen. Do not over mix as it will result in a tough cake.
• For the meringue, use room temperature egg whites for better volume.
• Whip the egg whites in a clean non-plastic bowl free of oil and water.
• Whip the egg whites until stiff peaks stage.
• Gently fold the meringue into the cake batter, retaining the air that you've built into the meringue. Do not stir.
• Use parchment paper to line the bottom of the cake pan for a clean release.

Can I Make This Cake in Advance?

Yes! The assembled cake is an excellent choice for making in advance. It can be frozen for up to one month. It will be completely ready for serving once defrosted. There will be very minimal changes in texture and no changes in flavor. Our pastry class instructors assured us that this is how mousse cakes are prepared and stored for future use in bakeries and hotels. This way, they always had certain baked goods on hand. Once the cake has set in the fridge, leave it in the cake ring, wrap up the top with some aluminum foil and freeze it for up to one month.

How to Store Mango Mousse Cake?

The assembled cake can stay fresh inside the fridge for up to 4-5 days. Always store this cake in the fridge and leave it out at room temperature for no more than 2 hours. To freeze, read above paragraph.

Step By Step Photos

Combine Wet and Dry Ingredients Together

Line the bottom of the cake pan(s) with parchment paper. Preheat oven to 325 F. In a large mixing bowl, sift in dry mix. Stir to combine. Create a well in the center. Inside it, add the wet mix. With a whisk, stir to combine until fully incorporated with no visible lumps, do not over mix. Set this milk-flour mixture aside. 

Make Meringue

In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar. Increase speed to medium, once the whites become opaque and bubble size have decreased, add sugar a little bit at a time. Increase speed to med-high, whip until stiff peaks.* This is the meringue.

Fold Meringue Into Batter

Gently fold ⅓ of the meringue into the milk-flour mixture to get it moving. Once incorporated, fold in the rest of the meringue. Do not stir. Use batter immediately. 

Bake

Pour batter into lined cake pan from one spot, spread out the batter evenly with an angled spatula. Tap the pan on the counter to release large air pockets. Bake for 25-28 min. until a skewer pulls out clean and the cake springs back in the center. Flip the cake pan upside down on the cooling rack and let cool for 30 min. before removing cake from pan. While the cake is cooling, prepare ingredients and supplies for the mango mousse and then work on Step 1-3 of the Assembly BEFORE starting the mousse.

Mango Mousse

Ensure that Step 1-3 of the Assembly is completed before you start the mousse, this will prevent it from setting prematurely inside the bowl. Chill beaters and mixing bowl in fridge. In a heat-proof cup, sprinkle the gelatin into the water. Let it bloom for 5 minutes.

Puree mango cubes in the food processor/blender until smooth. In a small pot, add the mango puree and sugar, heat on low heat until the sugar is dissolved. Do NOT let boil, a low warm temperature is sufficient.

Turn off heat and add the bloomed gelatin. Stir to fully dissolve. Pour the puree through a sieve, use a spatula to help push the puree through. Discard remaining pulp. Let cool on counter.

In the chilled mixing bowl, whip the whipping cream on med-high until stiff peaks form. Fold ¼ of the cream into the now cooled puree. Fold small portions at a time to temper the two ingredients. Use the mousse IMMEDIATELY to assemble the cake.

Assembly

Use an offset spatula to gently release the sides of the cake from pan. Remove paper. Press the cake ring into the cake to trim off the edges. Line the cake ring with acetate strips and wrap the bottom with aluminum foil. Gently place the first layer of cake into the lined cake ring. Carefully add half of the mango mousse into the cake ring. Try to spread the mousse to the outside edge and level the top neatly with a scraper or angled spatula. Repeat with remaining layers.

Allow cake to set in fridge before cutting and decorating, minimum of 3 hours. For perfectly clean lines when removing the acetate strip and for cutting, transfer the cake to the freezer to chill for an additional 3 hours. Gently remove the cake ring and acetate strips (defrost in the fridge before serving). Wash and thinly sliced fresh mangoes, pat dry. Assemble desired pattern on top of the cake.

Recipe

Yield: 8 slices

Chinese Mango Mousse Cake

Print

A light Chinese bakery-style mango mousse cake with fresh whipped cream, perfect for birthdays and celebrations.

Prep Time 1 hour

Bake Time 28 minutes

Fridge Time 6 hours

Total Time 7 hours 28 minutes

Ingredients

Dry Mix for Chinese Bakery Cake Base

• 112 grams cake flour*
• 1 teaspoon baking powder
• ¼ teaspoon sea salt

Wet Mix for Chinese Bakery Cake Base

• 85 ml whole fat milk
• 75 ml neutral oil (e.g. canola, grapeseed, avocado)
• 75 grams granulated sugar*
• 4 egg yolks
• 1 teaspoon vanilla extract

Meringue for Chinese Bakery Cake Base

• 5 egg whites
• ½ teaspoon cream of tartar*
• 75 grams granulated sugar*

Mango Mousse

• 1 cup whipping cream
• 300 g ripened mangos, cubed (around 2)
• 1 tablespoon unflavored powdered gelatin
• ¼ cup cool water
• 15 g granulated sugar (see notes)*

Filling and Decorating

• 2 fresh ripened mangoes, sliced

Supplies

• Regular kitchen tools PLUS
• 8" round cake pans X 2
• 6" cake ring
• Acetate strips (4" tall)
• Food processor or blender
• Angled spatula
• Parchment paper
• Sieve
• Mixer (handheld or stand)

Instructions

Chinese Bakery Cake Base

1. Line the bottom of the cake pan(s) with parchment paper.
2. Preheat oven to 325 F.
3. In a large mixing bowl, sift in dry mix. Stir to combine.
4. Create a well in the center. Inside it, add the wet mix.
5. With a whisk, stir to combine until fully incorporated with no visible lumps, do not over mix. Set this milk-flour mixture aside. 
6. Now make the meringue. In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar.
7. Increase speed to medium, once the whites become opaque and bubble size have decreased, add sugar a little bit at a time.
8. Increase speed to med-high, whip until stiff peaks.* This is the meringue.
9. Gently fold ⅓ of the meringue into the milk-flour mixture to get it moving. Once incorporated, fold in the rest of the meringue. Do not stir. Use batter immediately. 
10. Pour batter into lined cake pan from one spot, spread out the batter evenly with an angled spatula.
11. Tap the pan on the counter to release large air pockets.
12. Bake for 25-28 min. until a skewer pulls out clean and the cake springs back in the center.
13. Flip the cake pan upside down on the cooling rack and let cool for 30 min. before removing cake from pan.
14. While the cake is cooling, prepare ingredients and supplies for the mango mousse and then work on Step 1-3 of the Assembly BEFORE starting the mousse.

Mango Mousse

1. Ensure that Step 1-3 of the Assembly is completed before you start the mousse, this will prevent it from setting prematurely inside the bowl.
2. Chill beaters and mixing bowl in fridge.
3. In a heat-proof cup, sprinkle the gelatin into the water. Let it bloom for 5 minutes.
4. Puree mango cubes in the food processor/blender until smooth.
5. In a small pot, add the mango puree and sugar, heat on low heat until the sugar is dissolved. Do NOT let boil, a low warm temperature is sufficient.
6. Turn off heat and add the bloomed gelatin. Stir to fully dissolve.
7. Pour the puree through a sieve, use a spatula to help push the puree through. Discard remaining pulp. Let cool on counter.
8. In the chilled mixing bowl, whip the whipping cream on med-high until stiff peaks form.
9. Fold ¼ of the cream into the now cooled puree. Fold small portions at a time to temper the two ingredients. Use the mousse IMMEDIATELY to assemble the cake.

Assembly:

1. Use an offset spatula to gently release the sides of the cake from pan. Remove paper. Press the cake ring into the cake to trim off the edges.
2. Line the cake ring with acetate strips and wrap the bottom with aluminum foil.
3. Gently place the first layer of cake into the lined cake ring.
4. Carefully add half of the mango mousse into the cake ring. Try to spread the mousse to the outside edge and level the top neatly with a scraper or angled spatula. Repeat with remaining layers.
5. Allow cake to set in fridge before cutting and decorating, minimum of 3 hours.
6. For perfectly clean lines when removing the acetate strip and for cutting, transfer the cake to the freezer to chill for an additional 3 hours. Gently remove the cake ring and acetate strips (defrost in the fridge before serving).
7. Wash and thinly sliced fresh mangoes, pat dry. Assemble desired pattern on top of the cake.
8. Mango mousse cake will stay fresh inside the fridge for 4-5 days. Refer to post body on how to make cake in advance and how long it keeps at room temperature.

Notes

1. Cake flour is a low protein flour which yields soft fluffy cakes. It is preferred but can be substituted with AP Flour.
2. Granulated sugar can be substituted with extra fine granulated sugar a.k.a berry sugar for a finer textured cake.
3. Cream of tartar in the meringue helps stabilize it. It can be substituted with double the amount in lemon juice or vinegar.
4. Whipping cream has a milk fat content of 33% (denoted as M.F. 33) and above. It can be substituted with heavy cream which will make the mousse set more firmly (M.F. 36%).
5. For the meringue, stiff peaks is characterized by the egg whites having pointed peaks that point upwards without drooping when the whisk is pulled out.
6. The timing and temperature provided for this cake recipe is based on a medium-dark pan. For lighter pans, you might need bake it a few minutes longer. Use appearance to gauge doneness: springy center and skewer inserted into cake comes out clean.
7. For the mango puree, use sugar to taste. If mangos are too tart, use all 15 g of sugar (or more if desired). For more ripened mangos, 5 g may be sufficient.
8. The most accessible cake ring/pan sizes were used for this recipe. 8" for the cake pan and 6" for the ring. There will be excess cake leftover after using the 6" ring to cut into the 8" cake, it can be used to assemble smaller cakes in a jar etc.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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  Amazon Basics Parchment Paper for Baking, Non-Stick, 90 Sq Ft Roll, 1 Pack
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Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 890Total Fat 44gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 29gCholesterol 215mgSodium 498mgCarbohydrates 118gFiber 3gSugar 88gProtein 11g

This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe? Share your results with me 🙂

Please leave a comment on the blog or share a photo on Instagram

Super easy and moist Tres Leches cake using box mix. Only 30 minutes active time with simple year-round ingredients.

The journey towards this Tres Leches dessert aka 3 milk cake recipe started when I saw this delicious looking cake presented at a potluck. It looked like one of those cakes you just wanted to dive right into. After trying a slice, it definitely turned out to be true. I never tried such a super moist cake before and the rich flavors of different types of milk and vanilla really drew me in. I asked my new acquaintance for the recipe which was simply given to me verbally, "It's easy! Boxed cake mix, 3 types of milk and whipped cream." So armed with this information, I went home and experimented with different cake mixes and varying ratios of milk and sugar." I feel like I've finally adapted it to a sweetness and texture that I (and my readers) will enjoy. It's so easy to make and transport, I highly recommend this one for your next event!

XOXO,
Mimi

Why You'll Love This Recipe

• Easy - minimal ingredients to measure, make it with 30 minutes active time!
• Year-round Ingredients - available at most grocery stores. Many are shelf stable too!
• Delicious - The texture comes out moist and tender every time.
• Approachable - Flavors of vanilla and milk offer a broad appeal for diverse tastes.
• Easily Transportable - just cover the tray and go! No worrying about it tipping over.

What is Tres Leches Cake?

Tres Leches is Spanish for "three milks". Translated, Tres Leches cake literally means 3 milks cake. This milk-soaked dessert is popular in Latin America, especially Mexico. To make Tres Leches cake, a sponge cake is soaked with three types of milk: condensed milk, evaorated milk and milk or cream. It's then topped with whipped cream and optionally with fresh fruits or a dusting of spices.

What Does This Tres Leches Taste Like?

Because this cake has been soaked in milk, it is soft and extra moist but not soggy due to the sponge cake's ability to properly absorb the liquids. The cake itself is sweet because of the sweetened condensed milk but this can be balanced with a whipped topping that is just lightly sweetened (of course, you can add more sugar to the whipped cream if you prefer a truly sweet cake). There are strong flavors of vanilla and milk in this cake making it a perfect base for fruit toppings and a good vessel for carrying other flavor modifications like Matcha Green Tea Tres Leches, Gingerbread Spice Tres Leches and Pumpkin Spice Tres Leches.

Does Soaking Tres Leches with Milk Make it Soggy?

Soaking Tres Leches with 3 types of milk give it its moist texture. It won't be soggy if it's baked using the proper cake body (sponge cake with AP flour) and soaked with the proper ratio of milk once the cake is cooled. Consuming it within the first 2 days is important too as the cake tends to get softer as time progresses. Updated: I've since made this cake multiple times and I have found that the cake still remains acceptably sturdy even up to the 5 day mark.

Which Pan Size Should I Use?

This recipe was created for a 13X9 baking pan that is at least 2" high. Other pan sizes that can be used are: two 8" rounds or two 9" rounds. I do not recommend making Tres Leches as cupcakes since the milk soak will make the cake too soft to handle on it's own without support of a knife and fork. To bake Tres Leches in individual serving sizes, bake it in an oven-safe ramekin or other heat-proof vessels.

Topping Ideas for Tres Leches

Tres Leches is usually topped with a sweetened whipped cream frosting. Some bakers use pre-made icing but I think those are generally too sweet for pairing with this naturally sweet cake. The most popular way to decorate this cake is with fresh strawberries. When using other fruits, choose ones that are low-moisture or have a membrane that contains the juices like: blueberries, grapes, Maraschino cherries and raspberries. Another popular decoration is a dusting of cinnamon or cocoa powder. Nuts, chocolate shavings or cocoa beans also make good toppings that won't break down upon contact with whipped cream.

Tips to Elevate Boxed Cake Mix

Cake mixes are not only convenient to use but they are also delicious with a great texture. Much research and development go into making these mixes for mass consumption that they've really perfected the flavor and texture. So much so that it's a well-known secret that many custom cakes, including wedding cakes, are made starting with boxed cake mix. Of course, they go through additional modifications by each individual baker depending on their level of expertise but here are some general guidelines on how you can elevate your own boxed cake mix at home:

• Replace the water with milk or buttermilk for extra flavor (done in this recipe).
• Add one extra egg for a richer and moisture texture (done in this recipe for extra structural integrity).
• Replace the oil with melted butter, ratio 1:1.2, for extra flavor (This was skipped in this recipe as Tres Leches already contains so much milk, adding more fat may make it too stodgy. Most Tres Leches recipes do not use butter.)
• Add vanilla essence for extra flavor (done in this recipe.)
• Add espresso powder for chocolate boxed mix to highlight flavors.

Preparing the Ingredients and Substitutions

Tres Leches Cake Body

• Yellow Cake box mix: Tres Leches is normally made with a sponge cake. Yellow cake mix will usually resemble that flavor and texture profile. Yellow cake mix contains yolks while white cake mix does not. The flour in yellow cake usually has a heavier protein content making the texture more ideal for use with the milk soak. Betty Crocker brand was used in this recipe. If using another cake mix that weighs more, mix the powder very well and weigh out 375 g for use in this recipe.
• Milk, Oil, Eggs: Provided quantity for these ingredients are for use with the Betty Crocker brand cake mix. Refer to your own cake mix instructions for precise quantity required for your own brand. A general rule of thumb to elevate box mixes is to replace the required water with milk and add an extra egg than what is called for, which is what I've done in this recipe.
• Milk: whole milk , skimmed milk or buttermilk
• Oil: choose neutral ones like grapeseed, canola and avocado.
• Eggs: large size.
• Vanilla extract: adds to and rounds out flavors.

3 Milk Soak

• Condensed milk: is a sweetened form of milk that has water evaporated from it. It is usually sold in a can form, found in the baking aisle of the grocery store.
• Evaporated milk: is a milk that has water evaporated from it but it's unsweetened. It is usually sold in a can form, found in the baking aisle of the grocery store.
• Heavy cream: has a milk fat content of at least 36% (labelled as 36% M.F.). It can be substituted with whipping cream (with minimum 33% milk fat) but heavy cream is a little more rich in flavor and produces a more stable frosting. It must be completely chilled before whipping or it won't gain volume.

Frosting

• Heavy cream: see above.
• Granulated sugar: The amount of sugar in the frosting makes the cream taste mildly sweetened and creamy when paired with this naturally sweet cake. It's ideal for those who prefer a less intense sweetness level. Double the amount of sugar if you prefer a truly sweet tasting cake.

Supplies

• Regular baking tools PLUS:
• 13X9 baking pan - other pan sizes can be used, see here.
• Handheld mixer - if you don't have a mixer, mixing vigorously with a balloon whisk will work just fine as well. A mixer will just make the frosting more smooth and creamy.
• Large mixing bowl, chilled
• Angled offset spatula - helps to smooth out the frosting into an even layer.

Step By Step Photos

Stir and Bake

Heat oven to 325F. Grease only the bottom of the pan with a little bit of butter or oil. In a large bowl, mix cake mix, milk, oil, eggs and vanilla together using a handheld mixer at medium speed for 2 minutes. It should look thick and homogenous. Pour batter into cake pan. Bake cake for 25-30 min. until it's golden brown and a toothpick inserted in the center comes out clean. Let the cake cool inside the pan as you prepare the milk soak.

Mix Milk and Pour

Pour the condensed milk, evaporated milk and heavy cream into a large measuring cup, stir it until it becomes homogenous. Stir well as the heavier condensed milk tends to stay at the bottom. Once the cake has completely cooled, use a fork to poke holes into the cake in evenly spaced rows about half inch apart.

Pour the mixture slowly and evenly onto the cooled cake (do this only when the cake is cool). The milk will start to get absorbed into the cake through the holes. If your cake is domed, the milk will start to pool on the sides, take a spatula and gently guide the milk to all parts of the cake. Cover the cake and let it sit in the fridge for at least 2 hours before serving or frosting. Take this time to chill the mixing bowl and beaters in the fridge. This will help the heavy cream whip better.

Frost with Cream and Decorations

In the chilled mixing bowl, whip the heavy cream and sugar on med-high speed until soft peaks. Add the vanilla extract and continue to whip until stiff peaks form. Use cream immediately for assembly. Add a few big dollops of cream onto one short end of the cake. Use an angled spatula to spread the cream in just one direction to prevent dragging off any crumbs from the top layer of the cake. The trick is to add lots of cream each time and gently spread it out in sections. An angled offset spatula really helps to create a flat top. If desired, top with fresh fruits, Maraschino cherries or a dusting of cinnamon.

How to Store and Make in Advance

Tres Leches should be kept in the fridge where it will remain fresh for 2-3 days. It's best to serve it within the first two days as the moist texture will be just right. I've kept this cake for longer and it gets a little bit softer over time but it wasn't unacceptable. The amount of milk provided in the recipe keeps the texture firmer for longer. To make this cake in advance, freeze only the un-soaked cake portion. The cake body freezes exceptionally well. Wrap it with plastic wrap and then aluminum foil and freeze for up to 2 months. Defrost in the fridge the night before assembly. 2-24 hours before serving, add the milk soak and top with frosting.

Recipe

Yield: 15 Slices

Easy Tres Leches 3 Milk Cake with Box Mix

Print

Super easy and moist Tres Leches cake using box mix. Only 30 minutes active time with simple year-round ingredients.

Prep Time 30 minutes

Cook Time 25 minutes

Resting 2 hours

Total Time 2 hours 55 minutes

Ingredients

Tres Leches Cake Body

• 1 box yellow cake mix (375g)*
• 1 cup milk (per box instructions)*
• ⅓ cup vegetable oil (per box instructions)*
• 4 eggs (per box plus one extra)*
• 2 teaspoon vanilla extract

3 Milk Soak

• 1 ¼ cup ml condensed milk* (300ml)
• ¾ cup evaporated milk* (175 ml)
• ½ cup heavy cream*

Frosting

• 2 cups heavy cream
• 1 tbps + 2 teaspoon granulated sugar*
• 2 teaspoon vanilla extract

Supplies

• Regular baking tools PLUS:
• 13X9 baking pan
• Handheld mixer
• Large mixing bowl, chilled
• Angled offset spatula

Optional Decoration Ideas:

• Fresh strawberries
• Fresh berries
• Maraschino canned cherries
• Ground Cinnamon

Instructions

Tres Leches Cake Body

1. Heat oven to 325F
2. Grease only the bottom of the pan with a little bit of butter or oil.
3. In a large bowl, mix cake mix, milk, oil, eggs and vanilla together using a handheld mixer at medium speed for 2 minutes. It should look thick and homogenous.
4. Pour batter into cake pan. Bake cake for 25-30 min. until it's golden brown and a toothpick inserted in the center comes out clean.
5. Let the cake cool inside the pan as you prepare the milk soak.

3 Milk Cake Soak

1. Pour the condensed milk, evaporated milk and heavy cream into a large measuring cup, stir it until it becomes homogenous. Stir well as the heavier condensed milk tends to stay at the bottom.
2. Once the cake has completely cooled, use a fork to poke holes into the cake in evenly spaced rows about half inch apart.
3. Pour the mixture slowly and evenly onto the cooled cake (do this only when the cake is cool). The milk will start to get absorbed into the cake through the holes. If your cake is domed, the milk will start to pool on the sides, take a spatula and gently guide the milk to all parts of the cake.
4. Cover the cake and let it sit in the fridge for at least 2 hours before serving or frosting. Take this time to chill the mixing bowl and beaters in the fridge. This will help the heavy cream whip better.

Frosting

1. In the chilled mixing bowl, whip the heavy cream and sugar on med-high speed until soft peaks.
2. Add the vanilla extract and continue to whip until stiff peaks form. Use cream immediately for assembly.

Assembly

1. Add a few big dollops of cream onto one short end of the cake. Use an angled spatula to spread the cream in just one direction to prevent dragging off any crumbs from the top layer of the cake. The trick is to add lots of cream each time and gently spread it out in sections. An angled offset spatula really helps to create a flat top.
2. If desired, top with fresh fruits, Maraschino cherries or a dusting of cinnamon. Tres Leches should be kept in the fridge where it will stay fresh for 2-3 days. It's best to serve it within the first two days as the moist texture will be just right. Read post body on how to freeze and make in advance.

Notes

• Betty Crocker brand was used in this recipe. If using another cake mix that weighs more, mix the powder very well and weigh out 375 g for use in this recipe.
• Provided quantity for milk, oil and eggs in the cake body are for the Betty Crocker brand cake mix. Refer to your own cake mix instructions for precise quantity required for your own brand. A general rule of thumb to elevate box mixes is to replace the required water with milk and add an extra egg than what is called for, which is what I've done in this recipe.
• Oil choices include: grapeseed, canola and avocado.
• Condensed milk is a sweetened form of milk that has water evaporated from it. It is usually sold in a can form, found in the baking aisle of the grocery store.
• Evaporated milk is a milk that has water evaporated from it but it's unsweetened. It is usually sold in a can form, found in the baking aisle of the grocery store.
• Heavy cream has a milk fat content of at least 36% (labelled as 36% M.F.) . It can be substituted with whipping cream (with minimum 33% milk fat) but heavy cream is a little more rich in flavor and produces a more stable frosting. It must be completely chilled before whipping or it won't gain volume.
• The amount of sugar in the frosting makes the cream taste mildly sweetened and creamy when paired with this naturally sweet cake. It's ideal for those who prefer a less intense sweetness level. Double the amount of sugar if you prefer a truly sweet tasting cake.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  PUCKWAY Angled Icing Spatula, Stainless Steel Offset Spatula, Cake Spatula Set of 2 Black 6, 8 inch Blade
• 
  Kitchenaid Handheld Mixer
• 
  USA Pan 1110RC-3-ABC-1 American Bakeware Classics 9 x 13-Inch Rectangular Lasagna, Cake and Brownie Pan, Aluminized Steel
• 
  Betty Crocker Favorites Super Moist Butter Recipe Yellow Cake Mix, 13.25 oz (Pack of 12)

Nutrition Information

Yield

15

Serving Size

1
Amount Per Serving Calories 447Total Fat 25gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 10gCholesterol 108mgSodium 338mgCarbohydrates 48gFiber 1gSugar 34gProtein 8g

This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe? Share your results with me 🙂

Please leave a comment on the blog or share a photo on Instagram

Strawberry mousse cake conveniently made with frozen strawberries and tastes like ice cream - delicious!

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This strawberry mousse cake came about from my children's love of fresh strawberries. When asked what kind of cake they wanted mommy to make for their birthdays, they've always answered enthusiastically with "strawberry cake!"

This popular Asian bakery strawberry fruit cake was my go-to birthday cake recipe several years in a row but this year I decided to make adaptions for it to be a mousse cake. I had just taken a course on entremet cakes and love the aesthetics of this type of cake plus the convenience of having a fully assembled frozen cake that can be thawed for serving at any time. My kids also loved it! (I am still processing how they came to be 6, 3 and 3?) Please pin or save this recipe for your next event, it's stunning yet deceptively easy to prepare. Enjoy!

Xoxo, Mimi

Why You'll Love This Cake

• Easy to prepare - no frosting and decorating needed
• Beautiful - naked layered cakes look elegant all on its own
• Year round ingredients - make it with frozen strawberries
• Tastes great - balanced sweetness with real fruit flavors

How Does This Cake Taste?

This strawberry mousse cake is composed with layers of tender chiffon cake and real strawberry mousse. A chiffon cake is a type of foam cake that uses oil instead of butter as the fat. This makes the cake extra tender and soft. The mousse layer is flavored with real strawberries, fresh cream and vanilla, a combination that reminds me of delicious strawberry ice cream! I would have to say that this cake is similar to most desserts you'll find at the Asian bakeries - soft, moderately sweetened, and not too rich.

If you're time-pressed and looking for a truly sweet one-pan cake that you can also decorate with strawberries, try 30 Minute 3 Milk Soak Cake with Box Mix.

What kind of Strawberries Can I Use?

I used both frozen and fresh strawberries for this cake because it was more convenient and cost effective. For the mousse, I used frozen ones because it needed to be heated and pureed, therefore, there was little need for pricier fresh strawberries. With frozen strawberries, you can make this cake year round! I only used a few fresh strawberries to decorate the top when it was time to serve the cake.

Can I Use Different Fruits for this Cake?

Yes, you can but it will take some experimentation to get different fruits to set to a preferable consistency for mousse. Different fruits have different pH levels and different amounts of pulp which can affect how it sets. For example, fresh figs, kiwi fruit, papaya and pineapple contain protease enzymes that destroy proteins which in turn, prevents the gelatin from gelling properly. Here is a new mousse cake recipe that I adapted from this one using mangos: Chinese Bakery Mango Mousse Cake.

Ingredients & Substitutions

Dry Mix for Chiffon Cake Base

• Cake Flour - cake flour is a low protein flour which will help make this cake lighter and softer than if using all purpose flour. Cake flour needs to be sifted before use to prevent clumps. You can also use "cake & pastry flour" which many stores sell, This is a blend of both flours with a lower protein than AP. It's ok to use AP flour if that is all you have.
• Baking Powder - it acts as a leavening agent in case there are any weaknesses in the meringue.
• Salt - brings out the flavors in the cake and acts as a contrast to the sweetness.

Wet Mix for Chiffon Cake Base

• Granulated sugar - this first set of sugar is added into the wet ingredients to help add moisture and separate the grains. If you have it on hand, berry sugar or extra fine granulated sugar is a better substitute. It dissolves and mixes more easily for a finer textured cake.
• Neutral oil - adds moisture to the cake base. Canola, grapeseed, avocado are all good choices.
• Milk - adds extra flavor.
• Vanilla extract - rounds out all the flavors in the cake.
• Egg Yolks - tenderizes the cake, adds structure and emulsification of the cake batter.

Meringue for Chiffon Cake Base

• Egg whites - use fresh egg whites from large size eggs. Eggs separate more readily when it's cold and whip better when it has come to room temperature.
• Granulated sugar - use only granulated sugar, powdered sugar does not work for whipping meringue.
• Cream of tartar - is an acid that helps to stabilize the meringue. It can be substituted with double the amount of lemon juice or vinegar.

Strawberry Mousse

• Whipping cream - has a milkfat content of 33% (labelled as M.F. 33). Heavy cream can be used to substitute, it will make the mousse firmer and richer. Do not use half and half or milk.
• Frozen strawberries - are the economical way to make this cake year-round. It can be substituted with fresh strawberries in equal amounts.
• Powdered gelatin, unflavored - I prefer Knox gelatin because it's easily accessible. If using sheet gelatin, per the company, "one pouch of gelatin (2 ½ tsp) has the same gelling strength as 5 sheets (2-⅞" x 8-½") leaf gelatine.
• Vanilla extract - adds extra dimension to the flavors, artificial versions can be used.
• Granulated sugar - adds sweetness, add more or less to taste while cooking.

Supplies

• Regular kitchen tools PLUS:
• 8" round cake pans X 2
• 6" cake ring - was chosen for this recipe as it's one of the most popular size. You can use a 7" one as well which will result in less wasted cake after cutting. If you don't want to buy a cake ring for this project, you can secure the acetate strips into a tube shape with tape instead, then carefully cut out the cake with a knife and place the cake inside like you would have with the lined cake ring.
• Acetate strips (4" tall) - is required to retain the shape of the cake when the cake ring is removed. Parchment paper can be used instead but it's flimsy so the edges won't be as neat, especially if there is any wrinkling in the paper.
• Food processor or blender - breaks up the pulp in the mango.
• Angled spatula - is ideal for levelling the mousse evenly. A regular spatula works too.
• Parchment paper - prevents the cake from sticking. Buttering the pan instead works too.
• Sieve
• Mixer - either a handheld or stand mixer to whip the whipped cream and meringue. You can definitely do this by hand but be prepared for vigorous whipping that will tire you hand.

What Consistency Should The Mousse Have?

During the assembly, the consistency of the mousse should be thick and voluminous (see process photos in post body). It doesn't "pour" like pancake batter. It's more like a thick pudding. You'll need to use a spatula to spread the mousse to the edges to achieve neat edges when the acetate strip is removed. After it has been chilled and fully set in the fridge, the mousse should be firm and have clean lines when cut with a sharp knife.

Why is My Mousse So Runny?

First of all, make sure the mousse has a thick voluminous consistency at assembly time. If it doesn't, there's already something wrong with it. Some tips on achieving the proper mousse consistency:

1. Whipped cream needs to be whipped to stiff peaks. This gives the mixture volume. Stiff peaks is achieved when the points in the cream stands vertically and do not fall over on itself.
2. The puree needs to be cooled to room temperature for incorporation into the whipped cream.
3. When incorporating the two ingredients (whipped cream and puree) temper it by slowly folding in a small amount of cream each time.
4. Properly use gelatin by blooming it in cold water and not overheating it. Only add the bloomed gelatin to the puree when the heat has been turned off.
5. The mousse needs at least 3 hours to set in the fridge before serving.

Tips For the Fluffiest Chiffon Cake

Unlike a sponge cake which uses no or little butter, the pillowy soft chiffon cake base in this roll uses oil instead. The secret to this Asian bakery-style roll cake is its super fluffy cake base. Here are some tips:

• Use cake flour instead of AP flour.
• Always sift cake flour to prevent clumps.
• Gently incorporate the dry-mix and wet-mix together until no lumps of flour can be seen. Do not over mix as it will result in a tough cake.
• For the meringue, use room temperature egg whites for better volume.
• Whip the egg whites in a clean non-plastic bowl free of oil and water.
• Whip the egg whites until stiff peaks stage.
• Gently fold the meringue into the cake batter, retaining the air that you've built into the meringue. Do not stir.
• Use parchment paper to line the bottom of the cake pan for a clean release.

Can I Make This Cake in Advance?

Yes! The assembled cake is an excellent choice for making in advance. It can be frozen for up to one month. It will be completely ready for serving once defrosted. There will be very minimal changes in texture and no changes in flavor. Our pastry class instructors assured us that this is how mousse cakes are prepared and stored for future use in bakeries and hotels. This way, they always had certain baked goods on hand.

Once the cake has set in the fridge, leave it in the cake ring, wrap up the top with some aluminum foil and freeze it for up to one month.

You can also freeze the fresh strawberry decorations. Once defrosted the strawberries will look a bit deflated and the texture will be more mushy. I recommend adding fresh strawberries on top after defrosting but in a pinch, freezing it will work (I've tried).

How to Store Strawberry Mousse Cake?

The assembled cake can stay fresh inside the fridge for up to 4-5 days. Always store this cake in the fridge and leave it out at room temperature for no more than 2 hours. To freeze, read above paragraph.

Step By Step

Combine Wet and Dry Ingredients Together

Line the bottom of the cake pan(s) with parchment paper. Preheat oven to 325 F. In a large mixing bowl, sift in dry mix. Stir to combine. Create a well in the center. Inside it, add the wet mix. With a whisk, stir to combine until fully incorporated with no visible lumps, do not over mix. Set this milk-flour mixture aside. 

Make Meringue

Now make the meringue. In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar. Increase speed to medium, once the whites become opaque and bubble size have decreased, add sugar a little bit at a time. Increase speed to med-high, whip until stiff peaks.* This is the meringue.

Fold Meringue Into Batter

Gently fold ⅓ of the meringue into the milk-flour mixture to get it moving. Once incorporated, fold in the rest of the meringue. Do not stir. Use batter immediately. 

Bake

Pour batter into lined cake pan from one spot, spread out the batter evenly with an angled spatula. Tap the pan on the counter to release large air pockets. Bake for 25-28 min. until a skewer pulls out clean and the cake springs back in the center. Flip the cake pan upside down on the cooling rack and let cool for 30 min. before removing cake from pan. While the cake is cooling, prepare ingredients and supplies for the strawberry mousse and then work on Step 1-3 of the Assembly BEFORE starting the mousse.

Ensure that Step 1-3 of the Assembly is completed before you start the mousse, this will prevent it from setting prematurely inside the bowl. Chill beaters and mixing bowl in fridge. In a heat-proof cup, sprinkle the gelatin into the water. Let it bloom for 5 minutes.

Make Strawberry Puree

In a small pot, add the frozen strawberries and sugar, heat on low heat until the sugar is dissolved and the strawberries are broken down (around 20 min). Do NOT let boil, a low warm temperature is sufficient. Turn off heat and add the bloomed gelatin. Stir to fully dissolve. Pour the puree through a sieve, use a spatula to help push the puree through. Discard remaining pulp. Let cool on counter.

Whip Cream & Fold Into Puree

In the chilled mixing bowl, whip the whipping cream until soft peaks form. Add vanilla extract and whip until it reaches the stiff peaks stage. Fold ¼ of the cream into the now cooled puree. Fold small portions at a time to temper the two ingredients. Use the mousse IMMEDIATELY to assemble the cake.

Assemble

Use an offset spatula to gently release the sides of the cake from pan. Remove paper. Press the cake ring into the cake to trim off the edges. Line the cake ring with acetate strips and wrap the bottom with aluminum foil. Gently place the first layer of cake into the lined cake ring. Carefully add half of the strawberry mousse into the cake ring. Try to spread the mousse to the outside edge and level the top neatly with a scraper or angled spatula. Repeat with remaining layers.

Allow cake to set in fridge before cutting and decorating, minimum of 3 hours. For perfectly clean lines when removing the acetate strip and for cutting, transfer the cake to the freezer to chill for an additional 3 hours. Gently remove the cake ring and acetate strips. Wash and thinly sliced fresh strawberries, pat dry. Assemble desired pattern on top of the cake.

Recipe

Yield: 8 slices

Easy Strawberry Mousse Cake - 2 Hours Active Time

Print

Strawberry mousse cake conveniently made with frozen strawberries and tastes like ice cream - delicious!

Prep Time 1 hour

Bake Time 28 minutes

Fridge Time 6 hours

Total Time 7 hours 28 minutes

Ingredients

Dry Mix for Chiffon Cake Base

• 112 grams cake flour*
• 1 teaspoon baking powder
• ¼ teaspoon sea salt

Wet Mix for Chiffon Cake Base

• 85 ml whole fat milk
• 75 ml neutral oil (e.g. canola, grapeseed, avocado)
• 75 grams granulated sugar*
• 4 egg yolks
• 1 teaspoon vanilla extract

Meringue for Chiffon Cake Base

• 5 egg whites
• ½ teaspoon cream of tartar*
• 75 grams granulated sugar*

Strawberry Mousse

• 1 tablespoon unflavored powdered gelatin
• ¼ cup cool water
• 450 grams frozen strawberries*
• 32 grams granulated sugar to taste
• 1 cup whipping cream
• ½ teaspoon vanilla extract

Filling and Decorating

• Optional: fresh strawberries

Supplies

• Regular kitchen tools PLUS
• 8" round cake pans X 2
• 6" cake ring
• Acetate strips (4" tall)
• Food processor or blender
• Angled spatula
• Parchment paper
• Sieve
• Mixer (handheld or stand)

Instructions

Chiffon Cake Base

1. Line the bottom of the cake pan(s) with parchment paper.
2. Preheat oven to 325 F.
3. In a large mixing bowl, sift in dry mix. Stir to combine.
4. Create a well in the center. Inside it, add the wet mix.
5. With a whisk, stir to combine until fully incorporated with no visible lumps, do not over mix. Set this milk-flour mixture aside. 
6. Now make the meringue. In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar.
7. Increase speed to medium, once the whites become opaque and bubble size have decreased, add sugar a little bit at a time.
8. Increase speed to med-high, whip until stiff peaks.* This is the meringue.
9. Gently fold ⅓ of the meringue into the milk-flour mixture to get it moving. Once incorporated, fold in the rest of the meringue. Do not stir. Use batter immediately. 
10. Pour batter into lined cake pan from one spot, spread out the batter evenly with an angled spatula.
11. Tap the pan on the counter to release large air pockets.
12. Bake for 25-28 min. until a skewer pulls out clean and the cake springs back in the center.
13. Flip the cake pan upside down on the cooling rack and let cool for 30 min. before removing cake from pan.
14. While the cake is cooling, prepare ingredients and supplies for the strawberry mousse and then work on Step 1-3 of the Assembly BEFORE starting the mousse.

Strawberry Mousse

1. Ensure that Step 1-3 of the Assembly is completed before you start the mousse, this will prevent it from setting prematurely inside the bowl.
2. Chill beaters and mixing bowl in fridge.
3. In a heat-proof cup, sprinkle the gelatin into the water. Let it bloom for 5 minutes.
4. In a small pot, add the frozen strawberries and sugar, heat on low heat until the sugar is dissolved and the strawberries are broken down (around 20 min). Do NOT let boil, a low warm temperature is sufficient.
5. Turn off heat and add the bloomed gelatin. Stir to fully dissolve.
6. Pour the puree through a sieve, use a spatula to help push the puree through. Discard remaining pulp. Let cool on counter.
7. In the chilled mixing bowl, whip the whipping cream on med-high until soft peaks form.
8. Add vanilla extract and whip until it reaches the stiff peaks stage.
9. Fold ¼ of the cream into the now cooled puree. Fold small portions at a time to temper the two ingredients. Use the mousse IMMEDIATELY to assemble the cake.

Assembly:

1. Use an offset spatula to gently release the sides of the cake from pan. Remove paper. Press the cake ring into the cake to trim off the edges.
2. Line the cake ring with acetate strips and wrap the bottom with aluminum foil.
3. Gently place the first layer of cake into the lined cake ring.
4. Carefully add half of the strawberry mousse into the cake ring. Try to spread the mousse to the outside edge and level the top neatly with a scraper or angled spatula. Repeat with remaining layers.
5. Allow cake to set in fridge before cutting and decorating, minimum of 3 hours.
6. For perfectly clean lines when removing the acetate strip and for cutting, transfer the cake to the freezer to chill for an additional 3 hours. Gently remove the cake ring and acetate strips. (Defrost in the fridge before serving).
7. Wash and thinly sliced fresh strawberries, pat dry. Assemble desired pattern on top of the cake.
8. Strawberry mousse cake will stay fresh inside the fridge for 4-5 days. Refer to post body on how to make cake in advance and how long it keeps at room temperature.

Notes

1. Cake flour is a low protein flour which yields soft fluffy cakes. It is preferred but can be substituted with AP Flour.
2. Granulated sugar can be substituted with extra fine granulated sugar a.k.a berry sugar for a finer textured cake.
3. Cream of tartar in the meringue helps stabilize it. It can be substituted with double the amount in lemon juice or vinegar.
4. Whipping cream has a milk fat content of 33% (denoted as M.F. 33) and above. It can be substituted with heavy cream which will make the mousse set more firmly (M.F. 36%).
5. Weigh the frozen strawberries before thawing. Fresh strawberries can be used 1:1
6. For the meringue, stiff peaks is characterized by the egg whites having pointed peaks that point upwards without drooping when the whisk is pulled out.
7. The timing and temperature provided for this cake recipe is based on a medium-dark pan. For lighter pans, you might need bake it a few minutes longer. Use appearance to gauge doneness: springy center and skewer inserted into cake comes out clean.
8. Th most accessible cake ring/pan sizes were used for this recipe. 8" for the cake pan and 6" for the ring. There will be excess cake leftover after using the 6" ring to cut into the 8" cake, it can be used to assemble smaller cakes in a jar etc.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Amazon Basics Parchment Paper for Baking, Non-Stick, 90 Sq Ft Roll, 1 Pack
• 
  Ateco 1385 Offset Spatula with 4.5-Inch Stainless Steel Blade, Wood Handle, 4.5 Inch, natural
• 
  Cake Collars 4 x 394inch (5.9 mil thick) Transparent Acetate Sheets Rolls for Baking Surrounding Edge Decorating
• 
  Fat Daddio's SSRD-6030 Cake & Pastry Ring, 6 x 3 Inch, Silver
• 
  Tebery 3 Pack Round Cake Pan Set for Baking, 8 Inch Nonstick Circle Cake Pans with Wide Handle, 3 Pieces Layer Cake Tin Cheesecake Mold for Birthday Wedding

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 850Total Fat 43gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 29gCholesterol 215mgSodium 498mgCarbohydrates 108gFiber 2gSugar 77gProtein 11g

This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe? Share your results with me 🙂

Please leave a comment on the blog or share a photo on Instagram

East meets West in this soufflé Japanese cheesecake reimagined with Gingerbread spices for the Christmas Holiday season. A perfectly light dessert after a heavy meal.

[feast_advanced_jump_to]

Since it's the holiday season, I thought it would be a perfect time to make a gingerbread version of my last recipe, Japanese cotton cheesecake. It's a timely recipe as I needed an easy dessert to present at my Christmas gatherings and to give as edible gifts. This lighter soufflé-style cheesecake doesn't require extra work like decorations or frostings, it tastes so good all on it's own! I highly recommend it for your holiday party this year.

XOXO,
Mimi

Why You'll Love This Recipe

• Light & Fluffy - the lightest cheesecake to finish off heavy winter holiday meals
• Unique - a special holiday interpretation of a signature Asian dessert
• Simple - a simple cheesecake that tastes amazing on it's own without decorations

What Does This Cake Taste Like?

Firstly, Japanese cheesecakes in general are known to be soft and creamy, unlike their counterpart, the New York cheesecake which is denser. The Japanese version is usually known for it's soufflé-like properties. Just like soufflé, it's leavened by egg whites, making this type of cheesecake wobbly and light textured, similar to a chiffon cake when it first comes out of the oven. After setting in the fridge, it has a firmer and creamier texture.

Taste-wise, it doesn't have any sour taste because it doesn't contain sour cream. Instead, the natural flavors of milk and eggs come through, especially with recipes that don't contain vanilla. And like many Japanese desserts, it's also less sweet. The version in this recipe is flavored with gingerbread spices that are so popularly featured in North American baked goods during the holiday season. If you're interested, here are other signature Asian desserts that have been re-imagined with winter flavors: gingerbread chiffon cake roll and gingerbread men patterned cake roll. For an easier festive gingerbread cake try: gingerbread spice tres leches made with box cake mix.

Ingredients & Substitutions

Wet Mix for Batter

• Cream cheese - Use block style cream cheese, do not use cream cheese spread as it will be too soft to use in this recipe. I prefer Philadelphia brand for it's consistent results in baking.
• Butter - adds richness to the cheesecake, it should be unsalted
• Full fat milk - can be substituted with heavy cream for a richer flavor. Avoid using lower fat milks as they don't have a nice rich flavor.
• Egg yolks - from large eggs should be at room temperature for better incorporation

Dry Mix for Batter

• Cake flour - is a low protein flour that minimizes gluten formation, yielding a softer fluffier cake. It usually has a protein content between 6-8% while pastry flour, also a lower protein flour, has a protein content between 8-9%. Cake flour is usually sold as a blend in grocery stores labelled as "cake and pastry flour". It can be substituted with AP flour in an equal amounts but the cake will be less soft and fluffy.
• Cornstarch - keeps the protein level in the cake low to make it softer. It is white and fine, not the same as corn flour. It can be substituted with cake flour in equal amounts.
• Ground cinnamon, ginger, nutmeg and cloves - see in-depth discussion of gingerbread spice substitutes.

Meringue

• Egg whites (large size) - are the main leavening agent, it will whip better at room temperature. How much it comes to volume will determine how much your cake rises.
• Cream of tartar - is an acid that helps to stabilize the egg whites, it can be replaced with double the amount of lemon juice or vinegar.
• Granulated sugar - provides structure to the meringue and adds sweetness to the cheesecake.

Substitutes for Gingerbread Spices

Gingerbread spice blends are a convenient substitute for all or some of the spices in this recipe. It may be a little harder to find at regular grocery stores but it's readily available online, like this one here. If you like cooking and baking regularly, it's worth it to buy these spices individually so you can use them for other recipes. Ground ginger and ground cinnamon are the two main flavors most people would recognize in a gingerbread dish so make sure you have those at the very least. The rest of the spices are used more sparingly and they can be replaced with with cinnamon or ginger. Ground cloves and ground nutmeg in smaller amounts adds extra depth of flavor and aromas. For an extra spicier version, add a pinch of black pepper. For added dimension, add a bit of all spice.

What Type of Cake Pans Should I Use?

To release Japanese cheesecakes from the pan without ruining it's appearance, a cake pan with an open bottom is ideal. Japanese cheesecakes are soft and jiggly making them difficult to remove like regular cake. Either a cake ring or springform pan will allow you to remove the pan by pulling it away from the cake once it's rested on a presentation surface. I personally prefer to use cake rings as it was what we used in professional pastry classes. Cake rings have no breakable parts making them ideal for washing and long term usage.

If you only have traditional cake pans with a solid bottom, you can use that as well. Use a sharp edge knife to release the cake from the sides, place a piece of parchment paper over the top of the finished cake and turn the cake upside down. Then place a plate on the bottom of the cake and flip it over once again.

Can I Use a Different Sized Pan?

This recipe was written for a 7" cake ring that is 3" tall but you can also use a six or eight inch ring. For the 6" cake ring (at least 3" tall), reduce all the ingredients by 20% (the egg works outs to total 5 yolks and 5 egg whites). Do not fill up the pan all the way with batter, allow at least half an inch for expansion and there will still be some leftover batter for a cupcake. For the 8" cake ring, you can use the same amounts in this recipe but the cake will be shorter.

It can also be baked in mini cake rings or a cupcake pan lined with paper. I like the latter as it can be placed in a water bath easily without worrying about water seepage. No matter which size pan you choose, note that the baking times will change, it's important to use visual cues to gauge doneness - a nice golden color on the top and an internal temperature of 150F.

Are Water Baths Needed for Japanese Cheesecakes?

Japanese cheesecakes are usually baked using a water bath technique whereby the cake pan rests inside a pan of hot water during baking. The water helps keep the baking environment moist so the top of the cheesecake won't dry out and crack. Additionally, the water provides even gentle heat all around the cake to help it bake nice and slow for a better texture and to further stop cracks from forming. In class, we were taught to use water baths for baking our cheesecakes but I have tried baking this cake at home without it as well. I found that the tops and sides were thicker and drier without the water bath, plus it shrank and cracked. After shrinkage, the resulting cake was unpleasantly dense. If you're more picky about the appearance and texture of your cheesecake, I would highly recommend using a water bath.

Why Does My Cheesecake Have a Crack?

Poor temperature control and a meringue that is too stiff can cause this soufflé-style cake to crack and shrink. Know that it's okay for the cake to have cracks, it's more important to have a fully cooked cake than one that hasn't fully set due to under baking. If you're more picky about your Japanese cheesecake's appearance, here are some tips to prevent cracks:

1. Only beat the meringue to the firm peaks stage - the points hold their shape but falls over.
2. Use an external oven thermometer to keep track of the two different baking temperatures required.
3. Use the water bath as outlined above to provide even heating.
4. Start baking with a low temperature first and then increase it at the end. You can slowly increase it by 25F increments to obtain the final rise and browned top.
5. Leave the finished cake inside the oven with the door slightly ajar for an hour to reduce temperature shock.

Toppings & Flavor Pairings for this Cake

The beauty of Japanese cheesecakes is its simplicity. Tasting scrumptious all on its own, they are usually served by itself without any toppings or condiments, the same goes for this gingerbread flavored one. If you are interested in decorating this cake for presentation during the holiday season, I suggest dusting it lightly with icing sugar over a stencil to make special designs. You can also top it with a thin layer of fig jam or mamelade. For frosting, I recommend using something like a stabilized whipped cream or mascarpone whipped cream because its lighter texture is better suited for this type of light cheesecake. Gingerbread flavored desserts usually pairs well with the flavors of figs, oranges, caramel, chocolate, rum, vanilla, lemon, cinnamon, brown butter and coffee.

How To Store Japanese Cheesecakes

After cooling, Japanese cheesecakes need to be refrigerated in an air-tight container where it will stay fresh for up to 5 days. It can be frozen but similar to its main ingredient, cream cheese, the texture will become a little more grainy. The flavor will stay the same, it will just be a bit less creamy and smooth (noticeable only through my side-by-side tasting). It's a decent compromise if you really need to make this cake in advance.

Step By Step Photos

PRE-HEAT OVEN: to 250F and have a pot of hot water ready. PREP: Grease the sides of the cake pan with butter. Line bottom with parchment paper. Wrap the bottom and sides with aluminum foil to prevent water seepage. PREPARE WET MIX: Add room temperature cream cheese and butter to a heat-proof bowl. Hang over a pot of boiling water (do not let bowl touch water). Stir together until it becomes a creamy mixture (see step by step photos in post body). Right before taking off the heat, add the warmed milk and stir together until it looks smooth and uniformed.

Turn off heat and pour the mixture through a sieve to remove large lumps. The mixture should be at room temperature now. Add the room temperature egg yolks one at a time and stir until it's incorporated.

PREPARE DRY MIX: In a separate bowl, sift the flour, cornstarch and spices, mix to evenly disperse ingredients. INCORPORATE DRY & WET ingredients together. With a whisk, gently stir together until no traces of flour is visible. Set this batter aside.

MAKE MERINGUE. With a handheld mixer or stand mixer, whip the room temperature egg whites on low-speed until foamy. Add the cream of tartar. Increase speed to medium-low and whip until the beaters leave tracks inside the egg whites. Add the sugar a little bit at a time. Increase the speed to medium-high and whip until firm peaks.* Do NOT overwhip. This is now called the meringue.

FOLD MERINGUE INTO BATTER in 3 additions. Fold gently, do not stir. Place the prepared cake pan into the larger water bath pan. POUR CAKE BATTER: into the cake pan, leaving half an inch for expansion. Tap the large water bath pan once on the counter to release any large air pockets inside the cake batter. POUR HOT WATER (not boiling) into the water bath pan, about halfway up the cake pan.

BAKE: Carefully transfer the pan onto the middle rack of the pre-heated oven. Bake for 50-60 minutes. You'll see a moderate rise of the cake at this time. INCREASE TEMPERATURE to 300 F and bake for another 30 minutes until the top of the cheesecake is golden.* TURN OFF OVEN and leave the door slightly ajar. Let the cake sit inside the water bath in the oven for another hour before removing cake. This will prevent shrinkage and cracking from temperature shocks. Remove cake from pan and place it in an air-tight container in the fridge. It can be eaten fresh but the texture will be firmer once it settles in the fridge after 3 hours. Japanese cheesecake will stay fresh for up to 5 days in the fridge.

Recipe

Yield: 6 slices

Soufflé Gingerbread Japanese Cheesecake

Print

East meets West in this soufflé Japanese cheesecake reimagined with Gingerbread spices for the Christmas Holiday season. A perfectly light dessert after a heavy meal.

Active Time 40 minutes

Cook Time 1 hour 30 minutes

Rest 1 hour

Total Time 3 hours 10 minutes

Ingredients

Wet Mix

• 225 grams cream cheese*, room temp
• 40 grams butter, unsalted, room temp
• 40 ml full fat milk, warmed
• 6 egg yolks, room temp

Dry Mix

• 30 grams cake flour*
• 10 grams cornstarch*
• 1 ½ teaspoon ground ginger*
• 1 ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves

Meringue

• 6 egg whites, room temp
• ¼ teaspoon cream of tartar*
• 100 grams granulated sugar

Supplies

• Regular kitchen supplies PLUS:
• 7" cake ring or springform pan*
• sieve
• large baking pan for water bath
• parchment paper
• aluminum foil

Instructions

1. PRE-HEAT OVEN: to 250F and have a pot of hot water ready.
2. PREP: Grease the sides of the cake pan with butter. Line bottom with parchment paper. Wrap the bottom and sides with aluminum foil to prevent water seepage.
3. PREPARE WET MIX: Addroom temperature cream cheese and butter to a heat-proof bowl. Hang over a pot of boiling water (do not let bowl touch water). Stir together until it becomes a creamy mixture (see step by step photos in post body).
4. Right before taking off the heat, add the warmed milk and stir together until it looks smooth and uniformed.
5. Turn off heat and pour the mixture through a sieve to remove large lumps. The mixture should be at room temperature now.
6. Add the room temperature egg yolks one at a time and stir until it's incorporated.
7. PREPARE DRY MIX: In a separate bowl, sift the flour, cornstarch and spices, mix to evenly disperse ingredients.
8. INCORPORATE DRY & WET ingredients together. With a whisk, gently stir together until no traces of flour is visible. Set this batter aside.
9. MAKE MERINGUE. With a handheld mixer or stand mixer, whip the room temperature egg whites on low-speed until foamy. Add the cream of tartar.
10. Increase speed to medium-low and whip until the beaters leave tracks inside the egg whites. Add the sugar a little bit at a time.
11. Increase the speed to medium-high and whip until firm peaks.* Do NOT overwhip. This is now called the meringue.
12. FOLD MERINGUE INTO BATTER in 3 additions. Fold gently, do not stir.
13. Place the prepared cake pan into the larger water bath pan.
14. POUR CAKE BATTER: into the cake pan, leaving half an inch for expansion. Tap the large water bath pan once on the counter to release any large air pockets inside the cake batter.
15. POUR HOT WATER (not boiling) into the water bath pan, about halfway up the cake pan.
16. BAKE: Carefully transfer the pan onto the middle rack of the pre-heated oven. Bake for 50-60 minutes. You'll see a moderate rise of the cake at this time.
17. INCREASE TEMPERATURE to 300 F and bake for another 30 minutes until the top of the cheesecake is golden.*
18. TURN OFF OVEN and leave the door slightly ajar. Let the cake sit inside the water bath in the oven for another hour before removing cake. This will prevent shrinkage and cracking from temperature shocks.
19. Remove cake from pan and place it in an air-tight container in the fridge. It can be eaten fresh but the texture will be firmer once it settles in the fridge after 3 hours. Japanese cheesecake will stay fresh for up to 5 days in the fridge.

Notes

1. Use block style cream cheese for baking. Do not use cream cheese spread as it will be too soft to use in this recipe. I prefer Philadelphia brand for it's consistent results in baking.
2. Cake flour is a low protein flour that minimizes gluten formation, yielding a softer fluffier cake. It is usually sold as a blend in grocery stores labelled as "cake and pastry flour". It can be substituted with AP flour in an equal amount but the cake will be less fluffy.
3. Cornstarch keeps the protein level low to make the cake soft. It is white and fine, not the same as corn flour. It can be substituted with cake flour in equal amounts.
4. The spices can be substituted in equal amounts with gingerbread spice blend or cinnamon/ginger in equal amounts. For a spicier version, add some black pepper.
5. Cream of tartar is an acid that helps to stabilize the egg whites, it can be replaced with double the amount of lemon juice or vinegar.
6. Cake ring should be at least 3" tall to allow for cake expansion. Other pan types and sizes can be used, refer to post body. This recipe was written for a 7" pan but the pictures show the same recipe baked in an 8" pan.
7. Firm peaks stage in meringue is reached when the points of the meringue hold their shape but folds over on itself.
8. TOP TIPS: To ensure a smooth, lump free batter, use room temperature ingredients. See step by step photos to get visual cues at each stage.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Patisse deep round springform, 7", Silver Grey
• 
  lobake 7 inches 10cm height smooth round cake ring
• 
  Amazon Basics Parchment Paper, 90 Sq Ft Roll

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 654Total Fat 37gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 19gCholesterol 296mgSodium 397mgCarbohydrates 70gFiber 1gSugar 51gProtein 12g

This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe? Share your results with me 🙂

Please leave a comment on the blog or share a photo on Instagram

Soft and creamy Japanese cotton cheesecake made using simple instructions that anyone can master. Tastes just like the ones at the Japanese bakeries.

[feast_advanced_jump_to]

I really love the simplicity of Japanese Cotton Cheesecakes because they taste delicious without any additional frostings or decorations. It's a lighter cake that is perfect after heavier meals. And trust me, many hosts will be delighted to receive one as a hostess gift. I first published different versions of this classic Japanese dessert in these flavors: Earl Grey Japanese Cheesecake and Chocolate Japanese Cheesecake.

That was many years ago and I must say, I have learned a lot more about making cheesecakes and cakes in general after taking professional pastry classes in my free time. Besides loving the lighter nature of this type of cheesecake, I was really intrigued by the technical aspects of how to prevent it from cracking and shrinking. After many attempts at baking them again and again in my home oven with a variety of different baking conditions and ingredient ratios, I am happy to present this final version to you. I hope this recipe will help you make the same Japanese cheesecakes that you can find at the bakery.

XOXO,
Mimi

Why You'll Love This Recipe

• Light & Fluffy - a lighter cheesecake that's perfect for tea time or after big meals
• Simple - cheesecake that tastes amazing on it's own without frosting
• Year-round dessert - made with year-round ingredients for every occasion

What Does Japanese Cheesecake Taste Like?

Firstly, Japanese cheesecakes in general are known to be soft and creamy, unlike their counterpart, the New York cheesecake which is denser. The Japanese version is usually known for it's soufflé-like properties. Just like soufflé, it's leavened by egg whites, making this type of cheesecake wobbly and light textured, similar to a chiffon cake when it first comes out of the oven. After setting in the fridge, it has a firmer and creamier texture. Taste-wise, it doesn't have any sour taste because it doesn't contain sour cream. Instead, the natural flavors of milk and eggs come through, especially with recipes that don't contain vanilla. And like many Japanese desserts, it's also less sweet.

Ingredients & Substitutions

Wet Mix for Batter

• Cream cheese - Use block style cream cheese, do not use cream cheese spread as it will be too soft to use in this recipe. I prefer Philadelphia brand for it's consistent results in baking.
• Butter - adds richness to the cheesecake, it should be unsalted
• Full fat milk - can be substituted with heavy cream for a richer flavor. Avoid using lower fat milks as they don't have a nice rich flavor.
• Egg yolks - from large eggs should be at room temperature for better incorporation

Dry Mix for Batter

• Cake flour - is a low protein flour that minimizes gluten formation, yielding a softer fluffier cake. It usually has a protein content between 6-8% while pastry flour, also a lower protein flour, has a protein content between 8-9%. Cake flour is usually sold as a blend in grocery stores labelled as "cake and pastry flour". It can be substituted with AP flour in an equal amounts but the cake will be less soft and fluffy.
• Cornstarch - keeps the protein level in the cake low to make it softer. It is white and fine, not the same as corn flour. It can be substituted with cake flour in equal amounts.

Meringue

• Egg whites (large size) - are the main leavening agent, it will whip better at room temperature. How much it comes to volume will determine how much your cake rises.
• Cream of tartar - is an acid that helps to stabilize the egg whites, it can be replaced with double the amount of lemon juice or vinegar.
• Granulated sugar - provides structure to the meringue and adds sweetness to the cheesecake.

What Type of Cake Pans Should I Use?

To release Japanese cheesecakes from the pan without ruining it's appearance, a cake pan with an open bottom is ideal. Japanese cheesecakes are soft and jiggly making them difficult to remove like regular cake. Either a cake ring or springform pan will allow you to remove the pan by pulling it away from the cake once it's rested on a presentation surface. I personally prefer to use cake rings as it was what we used in professional pastry classes. Cake rings have no breakable parts making them ideal for washing and long term usage.

If you only have traditional cake pans with a solid bottom, you can use that as well. Use a sharp edge knife to release the cake from the sides, place a piece of parchment paper over the top of the finished cake and turn the cake upside down. Then place a plate on the bottom of the cake and flip it over once again.

Can I Use a Different Sized Pan?

This recipe was written for a 7" cake ring that is 3" tall but you can also use a six or eight inch ring. For the 6" cake ring (at least 3" tall), reduce all the ingredients by 20% (the egg works outs to total 5 yolks and 5 egg whites). Do not fill up the pan all the way with batter, allow at least half an inch for expansion and there will still be some leftover batter for a cupcake. For the 8" cake ring, you can use the same amounts in this recipe but the cake will be shorter.

It can also be baked in mini cake rings or a cupcake pan lined with paper. I like the latter as it can be placed in a water bath easily without worrying about water seepage. No matter which size pan you choose, note that the baking times will change, it's important to use visual cues to gauge doneness - a nice golden color on the top and an internal temperature of 150F.

Are Water Baths Needed for Japanese Cheesecakes?

Japanese cheesecakes are usually baked using a water bath technique whereby the cake pan rests inside a pan of hot water during baking. The water helps keep the baking environment moist so the top of the cheesecake won't dry out and crack. Additionally, the water provides even gentle heat all around the cake to help it bake nice and slow for a better texture and to further stop cracks from forming. In class, we were taught to use water baths for baking our cheesecakes but I have tried baking this cake at home without it as well. I found that the tops and sides were thicker and drier without the water bath, plus it shrank and cracked. After shrinkage, the resulting cake was unpleasantly dense. If you're more picky about the appearance and texture of your cheesecake, I would highly recommend using a water bath.

Why Does My Cheesecake Have a Crack?

Poor temperature control and a meringue that is too stiff can cause this soufflé-style cake to crack and shrink. Know that it's okay for the cake to have cracks, it's more important to have a fully cooked cake than one that hasn't fully set due to under baking. If you're more picky about your Japanese cheesecake's appearance, here are some tips to prevent cracks:

1. Only beat the meringue to the firm peaks stage - the points hold their shape but falls over.
2. Use an external oven thermometer to keep track of the two different baking temperatures required.
3. Use the water bath as outlined above to provide even heating.
4. Start baking with a low temperature first and then increase it at the end. You can slowly increase it by 25F increments to obtain the final rise and browned top.
5. Leave the finished cake inside the oven with the door slightly ajar for an hour to reduce temperature shock.

What are The Best Toppings for this Cake?

The beauty of Japanese cheesecakes is its simplicity. Tasting scrumptious all on its own, they are usually served by itself without any toppings or condiments. Sometimes they are topped with a thin layer of apricot jam and a dusting of icing sugar with some fresh berries on the side. If you really want to add some extra icing on top for decorations, I recommend using something like a stabilized whipped cream because its lighter texture is better suited for this type of light cheesecake. A popular method to change up the flavor of this cake is to flavor the cake body only by adding matcha green tea powder, lemon zest or spices to the dry mix like this in gingerbread Japanese cheesecake, or sesame paste to the wet mix.

How To Store & Freeze Japanese Cheesecakes

After cooling, Japanese cheesecakes need to be refrigerated in an air-tight container where it will stay fresh for up to 5 days. It can be frozen but similar to its main ingredient, cream cheese, the texture will become a little more grainy. The flavor will stay the same, it will just be a bit less creamy and smooth (noticeable only through my side-by-side tasting). It's a decent compromise if you really need to make this cake in advance.

Step By Step Photos

PRE-HEAT OVEN to 250F and have a pot of hot water ready. PREP: Grease the sides of the cake pan with butter. Line bottom with parchment paper. Wrap the bottom and sides with aluminum foil to prevent water seepage. PREPARE WET MIX: Add room temperature cream cheese and butter to a heat-proof bowl. Hang over a pot of boiling water (do not let bowl touch water). Stir together until it becomes a creamy mixture. Right before taking off the heat, add the warmed milk and stir together until it looks smooth and uniformed.

Turn off heat and pour the mixture through a sieve to remove large lumps. The mixture should be at room temperature now. Add the room temperature egg yolks one at a time and stir until it's incorporated.

PREPARE DRY MIX: In a separate bowl, sift the flour and cornstarch, mix to evenly disperse ingredients. INCORPORATE DRY & WET ingredients together. With a whisk, gently stir together until no traces of flour is visible. Set this batter aside.

MAKE MERINGUE: With a handheld mixer or stand mixer, whip the room temperature egg whites on low-speed until foamy. Add the cream of tartar. Increase speed to medium-low and whip until the beaters leave tracks inside the egg whites. Add the sugar a little bit at a time. Increase the speed to medium-high and whip until firm peaks (see photo below). Do NOT overwhip. This is now called the meringue.

FOLD MERINGUE INTO BATTER in 3 additions. Fold gently, do not stir. Place the prepared cake pan into the larger water bath pan. POUR CAKE BATTER: into the cake pan, leaving half an inch for expansion. Tap the large water bath pan once on the counter to release any large air pockets inside the cake batter. POUR HOT WATER (not boiling) into the water bath pan, about halfway up the cake pan.

BAKE: Carefully transfer the pan onto the middle rack of the pre-heated oven. Bake for 50-60 minutes. You'll see a moderate rise of the cake at this time. INCREASE TEMPERATURE to 300 F and bake for another 30 minutes until the top of the cheesecake is golden.* TURN OFF OVEN and leave the door slightly ajar. Let the cake sit inside the water bath in the oven for another hour before removing cake. This will prevent shrinkage and cracking from temperature shocks. Remove cake from pan and place it in an air-tight container in the fridge. It can be eaten fresh but the texture will be firmer once it settles in the fridge after 3 hours. Japanese cheesecake will stay fresh for up to 5 days in the fridge.

Recipe

Yield: 6 slices

Cotton Japanese Cheesecake without the Cracks

Print

Soft and creamy Japanese cotton cheesecake made using simple instructions that anyone can master. Tastes just like the ones at the Japanese bakeries.

Active Time 40 minutes

Cook Time 1 hour 30 minutes

Rest 1 hour

Total Time 3 hours 10 minutes

Ingredients

Wet Mix

• 225 grams cream cheese*, room temp
• 40 grams butter, unsalted, room temp
• 40 ml full fat milk, warmed
• 6 egg yolks, room temp

Dry Mix

• 30 grams cake flour*
• 10 grams cornstarch*

Meringue

• 6 egg whites, room temp
• ¼ teaspoon cream of tartar*
• 100 grams granulated sugar

Supplies

• Regular kitchen supplies PLUS:
• 7" cake ring or springform pan*
• sieve
• large baking pan for water bath
• parchment paper
• aluminum foil

Instructions

1. PRE-HEAT OVEN: to 250F and have a pot of hot water ready.
2. PREP: Grease the sides of the cake pan with butter. Line bottom with parchment paper. Wrap the bottom and sides with aluminum foil to prevent water seepage.
3. PREPARE WET MIX: Addroom temperature cream cheese and butter to a heat-proof bowl. Hang over a pot of boiling water (do not let bowl touch water). Stir together until it becomes a creamy mixture (see step by step photos in post body).
4. Right before taking off the heat, add the warmed milk and stir together until it looks smooth and uniformed.
5. Turn off heat and pour the mixture through a sieve to remove large lumps. The mixture should be at room temperature now.
6. Add the room temperature egg yolks one at a time and stir until it's incorporated.
7. PREPARE DRY MIX: In a separate bowl, sift the flour and cornstarch, mix to evenly disperse ingredients.
8. INCORPORATE DRY & WET ingredients together. With a whisk, gently stir together until no traces of flour is visible. Set this batter aside.
9. MAKE MERINGUE. With a handheld mixer or stand mixer, whip the room temperature egg whites on low-speed until foamy. Add the cream of tartar.
10. Increase speed to medium-low and whip until the beaters leave tracks inside the egg whites. Add the sugar a little bit at a time.
11. Increase the speed to medium-high and whip until firm peaks.* Do NOT overwhip. This is now called the meringue.
12. FOLD MERINGUE INTO BATTER in 3 additions. Fold gently, do not stir.
13. Place the prepared cake pan into the larger water bath pan.
14. POUR CAKE BATTER: into the cake pan, leaving half an inch for expansion. Tap the large water bath pan once on the counter to release any large air pockets inside the cake batter.
15. POUR HOT WATER (not boiling) into the water bath pan, about halfway up the cake pan.
16. BAKE: Carefully transfer the pan onto the middle rack of the pre-heated oven. Bake for 50-60 minutes. You'll see a moderate rise of the cake at this time.
17. INCREASE TEMPERATURE to 300 F and bake for another 30 minutes until the top of the cheesecake is golden.*
18. TURN OFF OVEN and leave the door slightly ajar. Let the cake sit inside the water bath in the oven for another hour before removing cake. This will prevent shrinkage and cracking from temperature shocks.
19. Remove cake from pan and place it in an air-tight container in the fridge. It can be eaten fresh but the texture will be firmer once it settles in the fridge after 3 hours. Japanese cheesecake will stay fresh for up to 5 days in the fridge.

Notes

1. Use block style cream cheese for baking. Do not use cream cheese spread as it will be too soft to use in this recipe. I prefer Philadelphia brand for it's consistent results in baking.
2. Cake flour is a low protein flour that minimizes gluten formation, yielding a softer fluffier cake. It is usually sold as a blend in grocery stores labelled as "cake and pastry flour". It can be substituted with AP flour in an equal amount but the cake will be less fluffy.
3. Cornstarch keeps the protein level low to make the cake soft. It is white and fine, not the same as corn flour. It can be substituted with cake flour in equal amounts.
4. Cream of tartar is an acid that helps to stabilize the egg whites, it can be replaced with double the amount of lemon juice or vinegar.
5. Cake ring should be at least 3" tall to allow for cake expansion. Other pan types and sizes can be used, refer to post body.
6. Firm peaks stage in meringue is reached when the points of the meringue hold their shape but folds over on itself.
7. TOP TIPS: To ensure a smooth, lump free batter, use room temperature ingredients. See step by step photos to get visual cues at each stage.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Patisse deep round springform, 7", Silver Grey
• 
  lobake 7 inches 10cm height smooth round cake ring
• 
  Amazon Basics Parchment Paper, 90 Sq Ft Roll

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 646Total Fat 37gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 19gCholesterol 296mgSodium 396mgCarbohydrates 68gFiber 0gSugar 51gProtein 12g

This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

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