Table of Contents: Eggnog Tres Leches Cake

Eggnog Tres Leches Cake

There’s something magical about the first sip of eggnog by the fire—its creamy richness, warm spice, and hint of nostalgia. Now imagine that flavor transformed into a decadent, pillow-soft Eggnog Tres Leches Cake, where every bite melts in your mouth. This festive masterpiece combines the time-honored tradition of tres leches with the beloved holiday staple, eggnog, to create a Holiday Tres Leches sensation that’s rich, buttery, and just slightly indulgent. Whether you’re hosting a Christmas table, celebrating with family, or simply craving a comforting dessert on a cold night, this Festive Boozy Cake elevates any occasion with its luxurious texture and warm winter spice.

Introduction: Eggnog Tres Leches Cake

This Eggnog Tres Leches Cake is the holiday dessert dreams are made of—luxuriously moist, subtly spiced, and soaked in a trio of milks kissed with real eggnog. It captures the soul of traditional tres leches but wraps it in the cozy spirit of December, making it the ultimate centerpiece for Christmas dinners, New Year’s Eve parties, or even an elegant weeknight treat when you want to feel a little special. The cake itself is light and golden, baked with warm nutmeg and eggnog that infuses flavor from the start.

What makes this Eggnog Milk Cake truly shine is the milk soak: a creamy blend of sweetened condensed milk, evaporated milk, and a splash of whole milk, all enhanced with a touch of rich store-bought or homemade eggnog. Then, it’s crowned with a cloudlike Whipped Eggnog Topping—light, airy, and perfectly sweet—dusted with cinnamon for that festive boozy cake essence. Whether spiked or alcohol-free, this treat brings joy to every bite and becomes a new family tradition in no time.

Alternate Names & Variations

You might find this dessert under different names depending on your inspiration or region. Some common searches include:
– Eggnog Milk Cake
– Holiday Tres Leches
– Festive Boozy Cake
– Spiced Eggnog Layer Cake
– Dairy-Rich Holiday Sponge Cake

It’s also close to a Latin-style tres leches cake, but with the unique twist of eggnog for deeper seasonal flavor. If you love experimenting, try a rum-spiked version (more on that below), or swap the nutmeg for cardamom and cloves for a spiced twist. For a Festive Boozy Cake, a tablespoon of spiced or dark rum in the milk mixture adds a grown-up charm without overwhelming the delicate cake.

Ingredients: Eggnog Tres Leches Cake

For the Cake:

– 1 cup all-purpose flour, spooned and leveled
– 1 teaspoon baking powder
– 1/2 teaspoon ground nutmeg (for authentic Holiday Tres Leches warmth)
– 1/4 teaspoon fine sea salt
– 5 large eggs, separated (room temperature for best volume)
– 1 cup granulated sugar, divided (1/2 cup for yolks, 1/2 cup for whites)

– 1/2 cup rich, full-fat eggnog (preferably store-bought or homemade with vanilla and rum)
– 1 teaspoon pure vanilla extract

For the Milk Mixture:

– 1 (14-ounce) can sweetened condensed milk (creamy and essential)
– 1 (12-ounce) can evaporated milk (adds body without oversweetening)

– 1/4 cup whole milk (for creaminess and balance)

For the Whipped Eggnog Topping:

– 1 1/2 cups cold heavy whipping cream
– 1/4 cup high-quality eggnog
– 3 tablespoons powdered sugar
– Ground cinnamon, for garnish (optional, but highly recommended)

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C) and lightly grease a 9-inch round springform or cake pan. Line the bottom with parchment paper for easy removal.

2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, nutmeg, and salt. Set aside.

3. Beat egg yolks: Use an electric mixer or stand mixer to beat the egg yolks with 1/2 cup sugar on medium-high until thick, pale, and doubled in volume—about 3–4 minutes. Mix in the vanilla extract.

4. Add wet ingredients to yolk mixture. Pour in the 1/2 cup eggnog and stir gently with a spatula until smooth. Do not overmix.

5. Fold in dry ingredients. Gradually add the flour mixture, folding only until incorporated. The batter will be thick but airy.

6. Whip egg whites. In a clean bowl, beat the egg whites with 1/2 cup sugar on medium-high until soft peaks form—about 2–3 minutes. Do not overbeat.

7. Fold in egg whites. Using a spatula, gently fold one-third of the whipped egg whites into the yolk mixture to loosen it. Then, add the remaining whites, folding carefully to preserve air. The batter should be light and pourable.

8. Pour batter into pan. Level the top with a spatula. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then run a knife around the edge and transfer to a wire rack.

9. Prepare milk mixture while cake cools. In a large bowl, whisk together sweetened condensed milk, evaporated milk, and whole milk.

10. Poke holes and soak. While the cake is still slightly warm, use a skewer or fork to poke holes all over the surface (about 20–30 holes). Slowly drizzle the milk mixture over the cake in three stages, letting it absorb before adding more. Cool completely, then refrigerate for at least 4 hours (overnight is ideal).

11. Make whipped topping. In a chilled bowl, whip cold heavy cream, eggnog, and powdered sugar on high until stiff peaks form. Do not overwhip.

12. Top the cake. Spread the whipped topping evenly over the chilled, milk-soaked cake. Dust lightly with ground cinnamon for a festive touch.

13. Serve and savor. Slice with a warm knife for clean edges. Serve cold with a cup of coffee or mulled wine.

Chef Tip: To intensify flavor, add 1 tablespoon of spiced rum or bourbon to the milk mixture—perfect for a Festive Boozy Cake with a grown-up edge.

Recipe Card Block (Quick Reference)

This Eggnog Tres Leches Cake takes 35 minutes to prepare, 35 minutes to bake, and 4 hours to chill—total time approximately 5 hours and 10 minutes. Best made a day ahead to allow maximum milk absorption. Yields 8 generous servings. Each slice contains approximately 480 calories, with a perfect balance of sugar, cream, and spice that makes it a true holiday favorite. Ideal for easy comfort food for family dinners or as a standout at potlucks.

Why This Recipe Works & Expert Tips

This Eggnog Tres Leches Cake stands out because it honors the classic tres leches process—soaking a sponge cake in three milks—while layering in the rich, warming character of eggnog. The use of egg yolks and whites divided ensures a light yet deeply flavorful crumb. By folding whipped egg whites into the batter, we create a delicate texture that soaks up the Eggnog Milk Cake mixture without turning soggy.

The nutmeg and real vanilla build depth, while the cold whipped topping adds contrast and luxury. For those seeking a holiday easy make-ahead dessert, this recipe shines—it actually improves in flavor and moisture after chilling overnight. It’s also adaptable: use dairy-free eggnog and almond-based milks for a vegan twist, or amp up the spice with a pinch of clove or allspice.

This is the kind of easy comfort food for family dinners that feels fancy but doesn’t require advanced baking skills—just patience and love.

Storage, Freezing, and Reheating Tips

Store your Eggnog Tres Leches Cake in an airtight container in the refrigerator for up to 5 days. The cake stays wonderfully moist, thanks to the continued interplay of the milk mixture and chilling time. Do not cover with plastic wrap alone—moisture will collect and spoil the texture.

For long-term storage, you can freeze this Holiday Tres Leches cake—but only if undercooked. Bake the cake according to instructions, soak it fully, then freeze without the whipped topping. Wrap tightly in plastic and foil, label, and freeze for up to 2 months. Thaw overnight in the fridge, then add the fresh Whipped Eggnog Topping before serving.

Note: Never freeze the cake with whipped cream, as it will separate and weep upon thawing. For best results, make the topping fresh. This method makes it one of the most easy holiday desserts you can prep ahead and impress later.

Conclusion: Eggnog Tres Leches Cake

This Eggnog Tres Leches Cake isn’t just a dessert—it’s an experience. From the first poke into the soft, milk-soaked cake to the final bite of spiced, airy topping, it wraps you in the comfort of the holiday season. Whether you’re making it for Christmas morning, a New Year’s toast, or just because you deserve something decadent on a Tuesday, this cake delivers on flavor, ease, and elegance.

I’d love to hear how yours turns out! Try it with or without a splash of rum, share photos on social, and leave a comment below with your favorite twist. Did you go for a Festive Boozy Cake version or keep it cozy and kid-friendly? Either way, this recipe is bound to become a new tradition.

Happy baking, and warmest holiday wishes from my kitchen to yours.