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Eggnog Tres Leches Cake Recipe

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★★★★★

4.9 from 145 reviews

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.

Ingredients

Scale

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

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