Description
This Peppermint Chocolate Chip Tres Leches Cake is a festive twist on the classic tres leches dessert, combining the creamy richness of three types of milk with refreshing peppermint and delightful chocolate chips. Perfect for holiday celebrations, this moist yellow cake infused with peppermint extract and crushed candy canes is soaked with sweetened condensed milk, evaporated milk, and half-and-half, topped with a light whipped cream frosting, garnished with chocolate chips and crushed candy canes for an extra festive touch.
Ingredients
Scale
Cake
- 1 box yellow cake mix (plus ingredients to make cake as per package directions)
- 1½ cups mini chocolate chips
- 1 (12-count) box candy canes, crushed
- 1 tsp peppermint extract
Milk Soaking Mixture
- 1 (14-oz) can sweetened condensed milk
- 1 (12-oz) can evaporated milk
- 1 cup half-and-half
Whipped Cream Topping
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
Garnish
- Mini chocolate chips
- Crushed candy canes
Instructions
- Prepare and Bake Cake: Mix the yellow cake mix, peppermint extract, and any additional ingredients required by the cake mix package according to the directions. Stir in the crushed candy canes and mini chocolate chips gently. Pour the batter into a greased and floured 9×13-inch baking pan. Bake according to the time and temperature specified on the cake mix box, until a toothpick inserted comes out clean.
- Make Milk Soak Mixture: While the cake is baking, combine the sweetened condensed milk, evaporated milk, and half-and-half in a mixing bowl. Stir until thoroughly mixed.
- Soak the Cake: Once the cake is removed from the oven and still warm, poke holes evenly all over the surface using a fork or skewer. Slowly pour the milk mixture over the cake, allowing it to absorb completely. Let the cake cool to room temperature, then cover it and refrigerate overnight to soak fully.
- Prepare Whipped Cream Topping: Before serving, chill the mixing bowl in the freezer for 5-10 minutes. Add the heavy whipping cream, powdered sugar, and vanilla extract to the cold bowl. Whip at high speed for 1-2 minutes or until soft peaks form, creating a light and fluffy topping.
- Assemble and Garnish: Spread the freshly whipped cream evenly over the soaked cake. Garnish the top with extra mini chocolate chips and crushed candy canes for a festive finish. Serve chilled.
Notes
- For best results, refrigerate the cake overnight to allow it to soak up the milk mixture fully.
- Crushing candy canes can be done by placing them in a sealed plastic bag and gently pounding with a rolling pin.
- Whipping the cream in a chilled bowl helps achieve the perfect light and fluffy texture.
- This cake is perfect for holiday celebrations and can be stored covered in the refrigerator for up to 3 days.
- You can substitute peppermint extract with vanilla extract for a classic tres leches flavor.
