Eggnog Tres Leches Cake

This Eggnog Tres Leches Cake is the perfect dessert to impress guests at your next holiday party or to enjoy with family over the holidays. With its creamy texture, warm spices, and festive eggnog flavor, it’s sure to become a new tradition in your holiday baking lineup.

Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes plus cooling and refrigeration time
Yield: 1 9x13 cake, about 12 slices 1x

Ingredients

Scale

Cake-

1 cup flour

1 1/2 teaspoons baking powder

¾ teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon salt

5 large egg yolks

¾ cup sugar

1/3 cup whole milk

1 ½ teaspoons vanilla extract

5 large egg whites

¼ cup sugar

3 Milks-

1 can sweetened condensed milk (14 oz)

1 ½ cups eggnog

¼ cup whole milk

Whipped Cream-

1 ½ cup heavy cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

½ teaspoon cinnamon

¼ teaspoon nutmeg

Instructions

Cake-

Preheat oven to 350 F.

In a large mixing bowl combine the flour, baking powder, cinnamon, nutmeg, and salt.

Separate the eggs into separate bowls- egg whites in a stand mixer bowl (or large mixing bowl), and egg yolks in a small mixing bowl. (You can’t have any yolk at all in the egg whites or they won’t make stiff peaks!)

Add ¾ cup sugar to the egg yolks and whisk by hand, pretty fast, until the yolks are a pale yellow. Add 1/3 cup whole milk and vanilla and mix. Pour the egg yolk mixture over the flour and mix till almost combined.

Attach a whisk attachment to the stand mixer or use an electric hand mixer and mix on high speed. Gradually add the ¼ cup of sugar and beat till you have stiff peaks. Gently fold the egg whites into the batter, trying not to deflate the air in the egg whites.

Pour the batter into a 9×13 cake pan and spread evenly.

Cook the cake till it’s golden brown on top and a toothpick comes out clean, about 22-30 minutes. *see note

Remove from oven and let cool completely.

3 Milks-

In a medium mixing bowl combine the eggnog, sweetened condensed milk, and the whole milk.

Poke holes with a chop stick or a fork all over the cake, as many as you can do without the cake starting to fall apart.

Pour the milks over the cake, as evenly as possible. Refrigerate the cakes for at least 2 hours, or as much as 2 days before serving. *see note

Whipped Cream-

Add all the ingredients to a large bowl or the bowl of a stand mixer fitted with a whisk attachment. Whip until stiff peaks and spread evenly over the cake before serving.

Notes

Step-by-step pictures and Frequently Asked Questions below recipe card.

This is the only cake I can think of that I’m okay to bake until toothpick comes out clean. Usually if you bake a cake till a toothpick comes out clean it means you’ve over cooked it and it will be dry. But, because you’re going to be pouring milk over this, it’s better to have it be a bit dry so it can soak up even more milk.

I recommend making and adding the whipped cream over the cake just before serving instead of right after pouring the milk over the cake.

If you can find rum extract easily, I definitely suggest using this (about half the amount of how much vanilla is listed above in the cake and/or whipped cream)

Keywords: Eggnog Tres Leches, Christmas desserts, Tres Leches, Christmas cake

Find it online: https://acupofcream.com/eggnog-tres-leches-cake/