Eggnog Tres Leches Cake Recipe

Introduction

This Eggnog Tres Leches Cake is a festive twist on the classic tres leches. Moist and rich from three types of milk and flavored with warming nutmeg, it’s perfect for holiday gatherings or any special occasion.

Ingredients

• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 ½ teaspoons ground nutmeg
• 1 cup (2 sticks) butter, room temperature
• 1 ½ cups granulated sugar
• 1 cup milk
• 2 teaspoons vanilla extract
• 2 eggs
• 1 (14-ounce) can sweetened condensed milk
• 1 (12-ounce) can evaporated milk
• 1 ½ cups dairy eggnog
• 1 (8-ounce) package refrigerated whipped topping
• Few dashes of nutmeg to garnish

Instructions

1. Step 1: Preheat the oven to 350 degrees F. Butter and flour or spray a 9 by 13 inch baking dish.
2. Step 2: In a large bowl, stir together the flour, baking powder, salt, and ground nutmeg.
3. Step 3: In a separate bowl or stand mixer, beat the butter and sugar until light and fluffy, about 4 to 5 minutes.
4. Step 4: Add the vanilla to the milk in a measuring cup and set aside.
5. Step 5: Add the eggs one at a time to the butter mixture, mixing thoroughly after each addition.
6. Step 6: Alternate adding one-third of the milk mixture and one-third of the flour mixture to the batter, beating well between each addition.
7. Step 7: Pour the batter into the prepared baking pan and spread evenly. Bake for 30 to 35 minutes until the cake is firm and golden brown on the edges. Let cool completely.
8. Step 8: In a medium bowl, stir together the sweetened condensed milk, evaporated milk, and eggnog until blended. Poke holes all over the cooled cake with a fork or skewer.
9. Step 9: Slowly pour half of the milk mixture over the cake and let it soak in for a few minutes. Pour the remaining mixture over, then cover the pan with plastic wrap and refrigerate for at least eight hours or overnight.
10. Step 10: Before serving, spread the whipped topping evenly over the cake. Sprinkle lightly with nutmeg for garnish.
11. Step 11: Cut into squares and serve chilled.

Tips & Variations

• For a boozy version, add 1/4 cup of rum or brandy to the eggnog milk mixture before soaking the cake.
• Use freshly grated nutmeg for a more vibrant flavor in both the batter and the garnish.
• Substitute coconut milk for part of the milk mixture to add a tropical twist.
• Make sure the cake is completely cool before poking holes and pouring the milk mixture to prevent it from becoming too soggy.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it chilled to retain its moist texture. Reheat is not recommended; this cake is best enjoyed cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake benefits from being made ahead. Allow it to soak overnight in the refrigerator for the best flavor and texture.

What can I use instead of refrigerated whipped topping?

You can use freshly whipped cream or a stabilized whipped cream if you prefer a fresher, less processed topping.

Eggnog Tres Leches Cake Recipe

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This Eggnog Tres Leches Cake is a festive twist on the classic Latin American dessert, combining moist sponge cake soaked in a rich mixture of sweetened condensed milk, evaporated milk, and creamy eggnog. Topped with fluffy whipped topping and a dash of nutmeg, this luscious cake is perfect for holiday gatherings and celebrations.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 8 hours 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Latin American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 ½ teaspoons ground nutmeg

Wet Ingredients

• 1 cup (2 sticks) butter, room temperature
• 1 ½ cups granulated sugar
• 1 cup milk
• 2 teaspoons vanilla extract
• 2 eggs

Milk Soak

• 1 (14-ounce) can sweetened condensed milk
• 1 (12-ounce) can evaporated milk
• 1 ½ cups dairy eggnog

Topping

• 1 (8-ounce) package refrigerated whipped topping
• Few dashes of ground nutmeg to garnish

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Butter and flour or spray a 9 by 13 inch baking dish with baking spray to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, stir together the all-purpose flour, baking powder, salt, and ground nutmeg until well combined.
3. Cream Butter and Sugar: Using a stand mixer or by hand, beat the room temperature butter and granulated sugar together until light and fluffy, about 4 to 5 minutes.
4. Add Vanilla and Eggs: In the milk, add the vanilla extract. Add the eggs one at a time to the butter and sugar mixture, mixing thoroughly after each addition.
5. Combine Wet and Dry Ingredients: Alternate adding one-third of the milk mixture and one-third of the flour mixture to the wet ingredients, beating well after each addition until you have a smooth batter.
6. Bake the Cake: Pour the batter evenly into the prepared baking dish and spread it out. Bake in the preheated oven for 30 to 35 minutes, or until the cake is firm and golden brown around the edges. Allow it to cool completely.
7. Prepare Milk Soak: In a medium bowl, thoroughly blend together the sweetened condensed milk, evaporated milk, and dairy eggnog.
8. Soak the Cake: Using a fork or skewer, poke holes all over the cooled cake. Slowly pour half of the milk mixture evenly over the cake. Let it sit for a few minutes to absorb. Then pour the remaining milk mixture over the cake. Cover with plastic wrap and refrigerate for at least eight hours or overnight to allow the flavors to meld and the cake to soak fully.
9. Add Topping and Garnish: Before serving, spread the refrigerated whipped topping evenly over the cake. Sprinkle lightly with ground nutmeg for extra festive flavor.
10. Serve: Cut the cake into squares and serve chilled for the best texture and taste.

Notes

• For a stronger eggnog flavor, use a high-quality, full-fat eggnog.
• Allow the cake to soak overnight if possible to enhance moisture and flavor absorption.
• If you prefer, use homemade whipped cream instead of refrigerated whipped topping for a fresher taste.
• Make sure the cake is completely cool before pouring the milk mixture to prevent it from becoming soggy too quickly.
• This cake is best served chilled and should be kept refrigerated.

Keywords: Eggnog Tres Leches Cake, holiday cake, tres leches, Christmas dessert, eggnog dessert, moist cake, festive cake