If you grew up loving Mexican snack cakes, you know there’s one that stands out above the rest: the iconic Gansito. With its layers of strawberry jam, cream filling, and rich chocolate coating, it’s nostalgic in every bite. But what if you could make it giant-sized and homemade? This article will walk you through how to make a Giant Gansito Cake from scratch—using simple ingredients to recreate that beloved store-bought flavor in a stunning centerpiece dessert. From a fluffy vanilla sponge to the glossy chocolate shell, you’ll get all the details you need for the ultimate Gansito-inspired cake.
Table of Contents
Table of Contents
Giant Gansito Cake: How to Make the Ultimate Mexican Snack Cake at Home
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8–10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Giant Gansito Cake is a nostalgic, oversized version of the beloved Mexican snack cake—layered with strawberry jam, whipped cream, and rich chocolate ganache.
Ingredients
1 cup all-purpose flour
1 tsp baking powder
¼ tsp salt
4 large eggs (room temperature)
1 cup granulated sugar
¼ cup whole milk (warmed)
1 tsp vanilla extract
¾ cup strawberry jam
1 tbsp water (if needed)
1 tsp lemon juice (optional)
1 cup heavy whipping cream
3 tbsp powdered sugar
1 tsp vanilla extract
1½ cups semi-sweet chocolate chips
¾ cup heavy cream
1 tbsp unsalted butter
Instructions
1. Preheat oven to 350°F (175°C). Grease and line two 8” pans.
2. Sift flour, baking powder, and salt together.
3. Beat eggs and sugar on high until tripled in volume.
4. Fold in dry ingredients gently. Add warm milk and vanilla extract.
5. Divide into pans and bake 18–20 minutes. Let cool.
6. Whip cream, powdered sugar, and vanilla until stiff peaks form.
7. Warm jam with water (and lemon juice, if using). Let cool.
8. Layer one sponge, jam, whipped cream, then second sponge. Freeze 30–60 min.
9. Heat cream, pour over chocolate chips and butter. Stir to make ganache.
10. Pour ganache over chilled cake and smooth. Chill until set. Serve and enjoy!
Notes
Let cake sit out 15–20 minutes before slicing for clean cuts.
Store covered in fridge up to 4 days or freeze slices individually.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 32g
- Sodium: 95mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
A Slice of Nostalgia: Why This Giant Gansito Cake Matters
The first time I bit into a Gansito, I was six, sitting on Grandma’s tiled kitchen floor with my feet dangling from a wooden stool. She had just come back from the mercado and handed me a chilled Gansito from the fridge, the chocolate still slightly crisp, the filling sweet and creamy. It was everything a kid could want—cake, jam, and chocolate, all in one.
Years later, I wanted to relive that magic—but bigger, homemade, and from my own kitchen. That’s how this Giant Gansito Cake was born. My mom was on a work call in the living room, my husband washing dishes, and Grandma was guiding me with her weathered hands and mischievous smile. My daughter watched, wide-eyed, asking if she could pour the ganache.
Gansito is more than a snack cake; it’s a cultural icon. The name “Gansito” means “little goose,” and if you’ve seen the package, you know the cheerful duck mascot instantly. It’s beloved throughout Mexico and among U.S. Latinos who grew up on its strawberry-jam-and-cream-filled layers wrapped in chocolate.
This giant version keeps everything you loved but adds the warmth of a homemade dessert—made with pantry staples and family love. It’s the kind of cake you bring to a celebration or just make on a random Sunday because memories are worth baking.
We’ve had fun with layered cakes before, like the Spicy Mango Tres Leches Cake that adds a punch to tradition. But this Giant Gansito Cake is about comfort and childhood. It’s not just a cake—it’s a full-circle moment from one generation to the next.
So tie on your apron, grab your jam, and let’s recreate a legend—one delicious, oversized slice at a time.
The Ingredients You’ll Need for the Perfect Giant Gansito Cake
Creating this Giant Gansito Cake starts with a soft vanilla sponge and finishes with a rich, glossy chocolate shell. Every layer plays a role—from the fluffy base to the gooey strawberry jam and whipped cream filling. You’ll find most of these ingredients in your pantry, and the results? Pure joy.
Sponge Cake Base Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 4 large eggs (room temperature)
- 1 cup granulated sugar
- ¼ cup whole milk (warmed)
- 1 tsp vanilla extract
Strawberry Jam Layer
- ¾ cup strawberry jam
- 1 tbsp water (to thin, if needed)
- Optional: 1 tsp lemon juice (for brightness)
Cream Filling
- 1 cup heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
Chocolate Coating
- 1½ cups semi-sweet chocolate chips
- ¾ cup heavy cream
- 1 tbsp unsalted butter
Optional Toppings (for fun!)
- Chocolate sprinkles
- White chocolate drizzle
- Mini Gansito slices for decoration
Just like when we made our Mexican Flan, this cake relies on simple steps and balanced ingredients. You don’t need fancy tools—just a stand mixer (or hand mixer), two round cake pans, and a good spatula.
This cake is rich but balanced, thanks to the contrast between the sweet jam and the light whipped cream. And that thick chocolate ganache? It seals everything in with an irresistible bite.
Up next, I’ll walk you through each step in the process so you can recreate this nostalgic favorite with confidence.
How to Make a Giant Gansito Cake
This Giant Gansito Cake might look impressive, but the method is straightforward if you take it one layer at a time. From baking the sponge to pouring the glossy chocolate ganache, every step brings you closer to that nostalgic Gansito flavor—only bigger, bolder, and made with love.
Step-by-Step Instructions
Step 1: Bake the Sponge Cake
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
In a bowl, sift together flour, baking powder, and salt.
In a large mixing bowl, beat eggs and sugar on high until pale and tripled in volume (about 7–10 minutes).
Gently fold in the dry ingredients in three parts, being careful not to deflate the batter.
Add warm milk and vanilla extract, folding just until combined.
Divide the batter into the prepared pans and bake for 18–20 minutes, or until a toothpick comes out clean.
Let cool completely.
Step 2: Make the Whipped Cream Filling
In a chilled bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
Refrigerate until ready to use.
Step 3: Prepare the Strawberry Jam Layer
If your jam is too thick, warm it with 1 tablespoon of water and optional lemon juice. Stir until smooth, then cool.
Step 4: Assemble the Layers
Place one sponge layer on a plate. Spread the strawberry jam evenly across.
Top with the whipped cream, smoothing it out.
Add the second sponge layer gently. Freeze the assembled cake for 30–60 minutes. This helps the ganache set perfectly.
Step 5: Make the Chocolate Ganache Coating
Heat heavy cream until it simmers. Pour over chocolate chips and butter. Let sit 1 minute, then stir until smooth.
Let the ganache cool slightly, then pour it over the chilled cake. Use a spatula to smooth down the sides.
If you’ve made the Cookies and Cream Tres Leches Cake before, you already know: layering is the fun part.
Once set, your cake is ready to slice and devour.
Serving Ideas, Delicious Variations, and How to Store Your Giant Gansito Cake
You’ve poured your heart into this Giant Gansito Cake, and now it’s time to enjoy it. Whether you’re sharing it at a birthday party, family cookout, or cozy Sunday with coffee, this cake is a showstopper. Let’s make sure it looks (and tastes) its best with tips for serving, fun flavor twists, and proper storage.
How to Serve It Like a Pro
Before serving, let the cake sit at room temperature for 15–20 minutes to soften the ganache slightly—it makes slicing easier. Use a warm knife for clean cuts. Pair it with café de olla or a cold glass of milk for the full nostalgic effect.
Want to elevate presentation? Top the cake with piped whipped cream, sliced strawberries, or even a few mini Gansitos for decoration. Trust me—this cake is your centerpiece.
It’s like when we plated our Mazapán Cheesecake; a simple touch goes a long way for that “wow” moment.
Fun Variations to Try
- Chocolate Sponge: Swap the vanilla base with cocoa powder for a richer twist.
- Tamarind Jam: For a tangy surprise, replace strawberry jam with tamarind or mango jam.
- Nutella Whipped Cream: Fold in a spoonful of Nutella for a hazelnut vibe.
- Mini Gansito Cakes: Use muffin tins to create individual servings—perfect for parties.
This cake is forgiving and versatile, just like the Mexican Sweet Empanadas we love to fill with anything from guava to cajeta.
How to Store It
Refrigerate your Giant Gansito Cake in an airtight container for up to 4 days. The ganache helps lock in moisture. For longer storage, freeze individual slices wrapped tightly in plastic and foil. Just thaw overnight in the fridge before serving.
Now that you’ve mastered the Gansito glow-up, let’s answer some of the most common questions people ask.
Frequently Asked Questions About Giant Gansito Cake
What is a Gansito cake?
A Gansito cake is a beloved Mexican snack cake made with soft sponge layers, strawberry jam, creamy filling, and a chocolate coating. It’s the classic dessert millions grew up with—usually store-bought but easy to recreate at home in this giant version. Think of it as a Mexican twist on a Twinkie, but with way more flavor.
Why is it called Gansito?
“Gansito” means “little goose” in Spanish. The name comes from its mascot, a cute cartoon goose on the packaging that’s been part of the brand since the 1950s. It’s a nostalgic name that generations of families associate with childhood treats and school lunchboxes.
What is a Gansito in English?
In English, “Gansito” directly translates to “little goose.” But in dessert terms, there’s no perfect translation—it’s uniquely Mexican. You could describe it as a “Mexican chocolate snack cake with strawberry and cream filling,” but that still doesn’t quite capture the cultural love behind it.
Conclusion: A Homemade Classic, Made Bigger
This Giant Gansito Cake takes everything we love about the original—sweet jam, airy cream, rich chocolate—and turns it into something worth gathering around. It’s not just dessert. It’s a story baked into every layer. Whether you’re reliving your childhood or introducing this flavor to someone new, this cake brings generations together in the most delicious way.