Eggnog Tres Leches Cake
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Eggnog Tres Leches Cake is the ultimate Christmas dessert: soft, spongy, and soaked in three luscious milks, including creamy eggnog. Every bite is rich and tender, with warm nutmeg and vanilla weaving through the sweet, custard-like texture. Topped with a cloud of eggnog whipped cream and a dusting of cinnamon, tres leches eggnog cake is festive, indulgent, and irresistibly nostalgic. This dreamy holiday twist on a Latin classic will have everyone asking for seconds… and maybe the recipe too!
Table of Contents
WHY YOU’LL LOVE TRES LECHES EGGNOG CAKE
- Festive twist on a classic tres leches.
- Moist, creamy, and bursting with holiday flavor.
- Perfect for make-ahead entertaining.
- Gorgeous presentation with minimal effort.
Eggnog Tres Leches Cake
If Christmas had a flavor, this would be it! I’m talking creamy, dreamy, melt-in-your-mouth perfection… everything you love about tres leches but with that rich, cozy eggnog twist.
Holidays are the time to impress, amirite?? It’s when I pull out all the stops with appetizers shaped like wreaths or a Nutella Christmas tree made of puff pastry.
But sometimes the dazzle comes entirely from flavor, and that’s what you get with this scrumptious treat!
I make this eggnog tres leches cake recipe every December, and it’s one of those desserts that makes everyone stop mid-bite and go, “Oh wow.”
Between the nutmeg, the sweet milk soak, and that silky whipped topping, it’s pure holiday magic in a pan. Trust me, this one’s clean plate club guaranteed!!
INGREDIENT NOTES
- Eggnog: Use your favorite store-bought or homemade version. Alcohol-free works best if serving this eggnog cake recipe to all ages.
- Milk Trio: Sweetened condensed, evaporated, and whole milk combine for that signature tres leches soak.
- Eggs: Room temperature eggs whip higher and give the eggnog cake its signature airy texture.
- Nutmeg: Freshly grated nutmeg gives the most fragrant, warm flavor that makes eggnog desserts shine.
- Whipped Topping: A blend of heavy cream and eggnog creates a light, silky topping that tastes like holiday frosting without being too sweet.
VARIATIONS
Rum Eggnog Tres Leches: Add 1 tablespoon of dark rum or ½ teaspoon rum extract to the milk mixture for a boozy holiday twist.
Cinnamon Vanilla Version: Skip the nutmeg and add 1 teaspoon ground cinnamon plus 1 tablespoon vanilla pudding mix for a bakery-style flavor.
Gingerbread Tres Leches: Replace ¼ cup of flour with crushed gingersnap crumbs and add ½ teaspoon ginger for a spiced twist.
Caramel Drizzle: Drizzle dulce de leche over the whipped topping before serving for added decadence.
SERVING SUGGESTIONS
- Presentation Tip: Garnish with rosemary and cranberries for a festive centerpiece-worthy look.
- Holiday Pairing: Serve with homemade eggnog or coquito for double the cheer.
- Classic Side: Pair with a mug of rich Italian hot chocolate for cozy nights.
- Extra Texture: Crush ginger snap cookies or gingerbread and sprinkle over the whipped topping for some crunch.
EGGNOG TRES LECHES CAKE RECIPE FAQ
Leaving the pan ungreased helps the eggnog tres leches cake rise properly and prevents shrinking as it cools. Once soaked, it will release easily.
Leaving the pan ungreased helps the eggnog tres leches cake rise properly and prevents shrinking as it cools. Once soaked, it will release easily.
Yes! The texture will be slightly lighter but still moist and delicious.
At least 3 hours, but overnight gives the best flavor and texture.
Absolutely, though homemade whipped cream with eggnog gives a fresher, richer taste and has a texture closer to frosting.
I’ve baked my fair share of tres leches cakes over the years, and this eggnog version might be my favorite twist yet!
The airy cake acts like a sponge for the milk mixture… the science is all about the structure created by those whipped egg whites. It holds just enough liquid to stay moist without turning soggy.
And the whipped topping, stabilized by the eggnog’s fat content, stays fluffy for days.
This eggnog cake recipe has all the magic of classic tres leches with the cozy warmth of the holidays baked right in.
DONNA’S PRO TIPS
- Perfect Peaks: Make sure egg whites are stiff before folding. This gives your cake its lift.
- Don’t Poke Too Deep: Insert the fork tines about halfway into the cake.
- Soak Slowly: Pour the milk mixture in stages to allow even absorption.
- Cool Completely: Never pour milk over a warm cake! It will break down the crumb.
- Festive Upgrade: Add a sprinkle of crushed gingersnaps or cinnamon sugar before serving.
- Best Texture: For a light, melt-in-your-mouth bite, chill eggnog tres leches cake at least 6 hours before slicing.
TOOLS NEEDED
- 9×13 Baking Dish: Ideal for even soaking and easy serving.
- Electric Mixer: For beating egg yolks and whipping egg whites.
- Mixing Bowls: Separate large bowls for yolks, whites, and dry ingredients.
- Whisk and Spatula: For gentle folding.
- Fine Mesh Sifter: To dust cinnamon or powdered sugar on top for a professional finish.
Enjoy!
With love, from our simple kitchen to yours.
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Eggnog Tres Leches Cake
Ingredients
Cake:
- 1 cup all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1/2 cup eggnog
- 1 teaspoon pure vanilla extract
Milk Mixture:
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 1/4 cup whole milk
Whipped Eggnog Topping:
- 1 1/2 cups heavy whipping cream
- 1/4 cup eggnog
- 3 tablespoons powdered sugar
- Ground cinnamon, for garnish (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F. Do not grease the baking dish. Line only the bottom with parchment paper if desired.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, nutmeg, and salt. Set aside.
- Mix Yolks and Sugar: In a large mixing bowl, beat egg yolks with ¾ cup of sugar using an electric mixer until pale and creamy. Add the dry ingredients, then pour in the eggnog and vanilla extract. Mix until just combined.
- Whip the Egg Whites: Clean the beaters thoroughly. In a separate bowl, beat egg whites on medium speed until soft peaks form. Gradually add the remaining ¼ cup of sugar, then increase to high speed and beat until stiff peaks form.
- Fold and Bake: Gently fold the whipped egg whites into the yolk batter in three additions, being careful not to deflate the mixture. Pour the batter into an ungreased 9×13-inch baking dish. Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Cool Completely: Let the cake cool in the pan for about 1 hour, or until it reaches room temperature.
- Soak the Cake: In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, and whole milk. Using a fork, poke holes all over the cooled cake. Slowly pour the milk mixture evenly over the cake. Cover with plastic wrap and refrigerate for at least 3 hours, or overnight, to allow the cake to absorb the milk.
- Make the Whipped Topping: In a large chilled mixing bowl, beat the heavy cream, eggnog, and powdered sugar until stiff peaks form.
- Assemble and Serve: Spread the whipped topping evenly over the chilled cake. Dust lightly with cinnamon and slice into squares. Serve cold and enjoy every creamy, festive bite!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2025
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