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.

Giant Gansito Cake – Ultimate Homemade Mexican Dessert

Name: Giant Gansito Cake: How to Make the Ultimate Mexican Snack Cake at Home
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 15 min
Cuisine: Mexican
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

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

Scale

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

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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