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!!

If this tres leches cake is your favorite, our Chocolate Tres Leches Cake is a rich chocolate twist on it!

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 

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.

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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Print

Eggnog Tres Leches Cake

Eggnog Tres Leches Cake takes the classic Mexican dessert to a new level! Rich, lightly spiced, and topped with fresh eggnog whipped cream.

Course Dessert

Cuisine Mexican

Method Oven

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Chill Time 3 hours hours

Total Time 3 hours hours 50 minutes minutes

Servings 12

Calories 366cal

Author Donna Elick

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 egg yolks
• 5 large egg whites
• 3/4 cup granulated sugar divided
• 1/2 cup eggnog
• 1 teaspoon pure vanilla extract
• 1/4 cup granulated sugar

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 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon salt. Set aside.
• Mix Yolks and Sugar: In a large mixing bowl, beat 5 large egg yolks with 3/4 cup granulated sugar using an electric mixer until pale and creamy. Add the dry ingredients, then pour in 1/2 cup eggnog and 1 teaspoon pure vanilla extract. Mix until just combined.
• Whip the Egg Whites: Clean the beaters thoroughly. In a separate bowl, beat 5 large egg whites on medium speed until soft peaks form. Gradually add the remaining 1/4 cup granulated 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 1 (14-ounce) can sweetened condensed milk, 1 (12-ounce) can evaporated milk, and 1/4 cup 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 1 1/2 cups heavy whipping cream, 1/4 cup eggnog, and 3 tablespoons powdered sugar until stiff peaks form.
• Assemble and Serve: Spread the whipped topping evenly over the chilled cake. Dust lightly with Ground cinnamon and slice into squares. Serve cold and enjoy every creamy, festive bite!

Notes

Make-Ahead Tips: Bake and soak the cake a day ahead to let the flavors develop overnight. Add the whipped topping right before serving.

Storage: Keep covered in the refrigerator for up to 3 days.

Freezing: For best results, freeze the cake before adding the milk mixture or topping. Wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge before completing the recipe.

Reheating: This cake is meant to be served chilled — no reheating needed!

Nutrition

Serving: 1 | Calories: 366cal | Carbohydrates: 47g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 132mg | Sodium: 174mg | Sugar: 39g | Fiber: 0.3g | Calcium: 174mg | Iron: 1mg

Originally published November 2025

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