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.
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 9x13-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