This sweet, moist, rich Eggnog Tres Leches Cake recipe makes a unique and impressive Christmas or holiday dessert that your family, friends and guests will love.
I love to take this Eggnog Tres Leches Cake to either our family Christmas dinner or a holiday party. We took it over to our friend’s house last night, and it was a big hit.
What makes this Eggnog Tres Leches Cake so special? It is a rich cake made from scratch that is soaked with 2 types of milk and eggnog, and topped with whipped cream or refrigerated whipped topping.
To poke holes in the cake, you can use skewers or an ice pick or the end of a small wooden spoon. Then pour a mixture of eggnog, sweetened condensed milk, and evaporated milk over the top of the cake and refrigerate for at least 3 hours, preferably overnight.
I recommend topping the cake with whipped cream or refrigerated whipped topping and sprinkling with a little nutmeg before serving.
For which occasion will you be making this Eggnog Tres Leches Cake recipe?
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Eggnog Tres Leches Cake
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 c 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
- Preheat the oven to 350 degrees.
- Either butter and flour or spray with baking spray a 9 by 13 inch baking dish.
- In a large bowl stir together the flour, baking powder, salt and nutmeg.
- In a separate bowl, or in the bowl of a stand mixer, beat together the butter and sugar until light and fluffy, about 4 – 5 minutes.
- Add the vanilla to the milk in the measuring cup.
- Add the eggs one at a time, mixing thoroughly after each one.
- Alternate adding 1/3 of milk mixture and 1/3 of flour mixture, beating well in between.
- Pour the batter into the prepared baking pan and spread evenly. Bake the cake for 30 – 35 minutes until the cake is firm and golden brown on the edges. Cool completely.
- In a medium bowl, stir together the condensed milk, evaporated milk and eggnog until thoroughly blended. Poke holes all over the cooled cake.
- Slowly pour one half of the eggnog mixture over the cake, then leave it for a few minutes to soak in. Pour over the remaining eggnog, cover the pan with plastic wrap and refrigerate for eight hours or overnight.
- Before serving spread whipped cream or refrigerated whipped topping evenly over the top of the cake. Sprinkle lightly with nutmeg.
- Cut the cake into squares and serve chilled.
Nutrition
If you like this recipe, check out these other cake recipes!
Homemade Fresh Cranberry Christmas Cake
Apple Pecan Cream Cheese Cake recipe
Easy Southern Banana Pudding Parfait
LuAnn Braley says
I am SO putting every ingredient that I don’t have on hand on my next shopping list!
Michele says
I’m so happy you want to make it. Please stop back by after you make it, and let me know how you liked it.
Amy says
Oh my, we have made quite a few tres leches cakes, and never thought about eggnog.
Michele says
Adding the eggnog just makes it seem like the holidays.
Kay says
Looking forward to trying this for my holiday dinner. Like the idea of being able to prepare it the day before.
Kay says
Sorry, but your ingredients say “Baking Powder” but the procedure says “Baking Soda”… Had to check another recipe that says to use Baking Powder.
Michele says
Hi Kay, thank you for letting me know. Yes. It should be baking powder. I made the change in the instructions. I hope you enjoy the cake!
Danielle Jarry says
This cake sounds wonderful. I am going to make it for a Christmas party dinner. I’m certainly looking forward to have a bite of that moist cake topped with real whipped cream and some nutmeg. I’m already drooling thinking about it! 🙂
There Padillo says
I really want to try this recipe but .how do I make homemade eggnog? It is not available in the store. Thanks!
Michele says
Hi. I don’t yet have a recipe on the blog yet for homemade eggnog. However, here is a good recipe from Number 2 pencil. http://www.number-2-pencil.com/2014/12/06/easy-homemade-eggnog/
Abby says
I can’t wait to try this! I’m wondering if I could make this 2 days in advance? I’d like to serve it on Christmas, and with all the other dishes I’m preparing on Christmas Eve and Christmas Day, I’d love to be able to do this an extra day ahead. I thought I would wait to put the whipped topping on until the day of serving. Please let me know your thoughts!
Michele says
I have always made it the day before and not 2 days. Since I have not made it that far in advance, I can’t tell you definitely how it will be. It would soak up more of the milk and eggnog. That might make the eggnog a little stronger. However, it might make it too dense. I think you could make the cake 2 days before, leaving off the milk, eggnog, and whipped cream. Then the day before you serve, pour the milk and eggnog over the cake and let it soak overnight. I would leave the whipped cream off the cake and add that just before serving. Good luck. Let me know how it turns out!