I was recently introduced to Gansitos, which are Twinkie-esque Mexican snack cakes. Maybe they’re great if you grow up eating them, but my first impression was overly processed mediocrity. After trying them, I felt compelled to make a better version of them, and I definitely succeeded!



  • 1 box Betty Crocker yellow cake mix
  • Strawberry jam
  • 400 g heavy cream
  • 300 g dark chocolate (I used Ghirardelli)
  • chocolate sprinkles


  1. Bake the cake in a 9″ x 13″ cake pan.
  2. Once the cake cools, level it so that it’s mostly flat.
  3. Put a thin layer of strawberry jam on top of the cake, and freeze until solid.
  4. Beat ~100 g heavy cream into whipped cream. Spread a thin layer on top of the frozen jam layer, and freeze until solid.
  5. Heat the remaining cream until it bubbles. Remove from heat and mix the chocolate in until smooth.
  6. Cut the cake into rectangles (~4.5″ x 1.5″). Pour the chocolate ganache over each cake rectangle, put sprinkles on top, and set aside.
Gansito | Marinela USA
An actual gansito for comparison
This was the least messy way we found to do this, but some mess is inevitable

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