Description
A festive spin on the classic tres leches, this Eggnog Tres Leches Cake is rich, creamy, and soaked in a delicious eggnog-infused milk mixture—perfect for your holiday dessert table!
Ingredients
Scale
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup eggnog
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 1/2 cups heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon ground nutmeg
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat egg yolks with 3/4 cup sugar until thick and pale. Stir in milk and vanilla.
- Add dry ingredients to the yolk mixture and stir until combined.
- In a separate bowl, beat egg whites to soft peaks. Gradually add remaining 1/4 cup sugar and beat to stiff peaks.
- Gently fold the egg whites into the batter until incorporated.
- Pour batter into prepared dish and bake for 25–30 minutes or until a toothpick comes out clean.
- Let cake cool completely, then poke holes all over with a fork.
- In a bowl, whisk together eggnog, evaporated milk, and sweetened condensed milk. Pour slowly over the cake.
- Refrigerate at least 4 hours or overnight.
- Whip heavy cream with powdered sugar and spread over cake. Dust with ground nutmeg before serving.
Notes
Letting the cake chill overnight enhances the flavor and texture. Serve cold with an extra sprinkle of nutmeg for a cozy finish!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 30g
- Sodium: 130mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 110mg
Keywords: eggnog, tres leches, christmas cake, holiday dessert, moist cake