If you’re searching for the ultimate festive dessert that perfectly captures the cozy warmth of holiday flavors, you’re going to adore this Eggnog Tres Leches Cake Recipe. Imagine a delightfully fluffy sponge cake soaking up a rich and creamy mixture infused with eggnog, melded beautifully with evaporated and sweetened condensed milk, then topped with a luscious whipped cream crowning dusted with nutmeg. This cake is the perfect fusion of a traditional tres leches cake and the beloved classic holiday drink, delivering indulgence with every forkful. Whether you’re sharing it at a holiday party or treating yourself to a special slice, this Eggnog Tres Leches Cake Recipe will quickly become a cherished seasonal favorite.
Ingredients You’ll Need
This recipe comes together from simple pantry staples that you might already have, but each ingredient plays a key role in creating the cake’s magical texture and flavor. From the lightness the eggs give the sponge to the cozy warmth the eggnog and spices add to the tres leches soaking mixture, every component is essential.
- All-purpose flour: The base that provides structure to the fluffy sponge.
- Baking powder: Helps the cake rise perfectly light and airy.
- Fine salt: Balances sweetness and enhances flavors.
- Eggs, separated: Whites create volume and fluffiness; yolks add richness.
- Granulated sugar: Divided for beating into egg whites and yolks for stability and sweetness.
- Vanilla extract: Adds a fragrant warmth to the cake batter and topping.
- Milk: Moistens the sponge batter and helps tenderize the crumb.
- Eggnog: Infuses the tres leches soak with that unmistakable festive flavor.
- Evaporated milk: Adds creaminess without extra sweetness.
- Sweetened condensed milk: Provides the luscious sweet texture that characterizes tres leches.
- Ground nutmeg: Brings cozy spice notes both in the soak and the whipped topping.
- Rum or bourbon (optional): Enhances the richness and adds a little holiday kick in the soak.
- Heavy cream: Whipped into a smooth, soft peak topping that finishes the cake wonderfully.
- Powdered sugar: Sweetens the whipped cream topping perfectly.
How to Make Eggnog Tres Leches Cake Recipe
Step 1: Prepare the Sponge Cake
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking pan to prevent sticking. Combine the all-purpose flour, baking powder, and salt in a bowl, giving them a good whisk so the rising agents are evenly dispersed. This dry mixture forms the foundation for your light sponge, so it’s worth taking this step seriously.
Step 2: Beat the Egg Whites
In a clean, dry bowl, beat the egg whites until they begin forming soft peaks. Slowly add half the sugar while continuing to whip until you reach glossy, medium peaks. This step locks in air to ensure your cake has that beautifully airy texture that’s critical for soaking up the tres leches mixture later.
Step 3: Combine Yolks and Wet Ingredients
In a separate bowl, vigorously beat the egg yolks with the remaining sugar until the mixture is pale and thick. Next, blend in the vanilla extract and milk. This mixture is not only flavorful but adds moisture and richness to keep your sponge tender and moist.
Step 4: Fold Dry Ingredients and Whites into Yolks
Gently fold the dry flour mixture into the yolk mixture until just combined. Then carefully fold in the beaten egg whites in batches, preserving as much air as possible. This folding technique is what ensures the cake remains light and fluffy, ready to soak up all that delicious tres leches mixture.
Step 5: Bake and Cool the Cake
Pour the batter into your prepared pan and bake for 22 to 26 minutes or until the top springs back to the touch. A toothpick inserted in the center should come out clean. Allow the cake to cool slightly before moving on to the soaking step—warm cake will better absorb the tres leches mixture.
Step 6: Mix and Soak with Tres Leches
Whisk together the eggnog, evaporated milk, sweetened condensed milk, ground nutmeg, and your choice of rum or bourbon if you want a gentle boozy note. Using a skewer or fork, poke holes all over the warm cake so the liquid can seep deep into every nook and cranny. Slowly pour the tres leches mixture over the cake, then refrigerate for at least 4 hours, or ideally overnight, to allow full absorption.
Step 7: Prepare and Add the Whipped Topping
Whip the heavy cream with powdered sugar, vanilla extract, and a pinch of nutmeg until soft peaks form. Spread this whipped cream generously over the soaked cake, then finish with a light dusting of nutmeg to visually tie the dessert together with its inviting spices.
How to Serve Eggnog Tres Leches Cake Recipe
Garnishes
To elevate this festive dessert, add crushed ginger snaps on top of the whipped cream for an extra crunch and a ginger twist that complements the eggnog beautifully. A sprinkle of freshly grated nutmeg or cinnamon sticks served alongside can also boost the holiday feel.
Side Dishes
Serve this cake alongside a simple cup of strong coffee or spiced chai tea to balance the cake’s sweetness. Fresh berries or lightly roasted nuts also make excellent companions to cut through the creamy richness.
Creative Ways to Present
Consider serving the cake in individual glass cups or trifle bowls with layers of the tres leches soaked sponge cake, whipped topping, and crushed ginger snaps on each layer. This not only looks stunning but also makes for convenient, charming portions at any gathering.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Eggnog Tres Leches Cake Recipe tightly covered in the refrigerator to maintain its moistness and prevent it from absorbing other odors. It will stay fresh and delicious for up to 3 days.
Freezing
You can freeze the cake without the whipped cream topping for up to one month. Wrap it well in plastic wrap and aluminum foil to avoid freezer burn. Thaw in the refrigerator overnight before adding the fresh topping and serving.
Reheating
This cake is best enjoyed chilled, but if you prefer it slightly warmed, microwave individual slices for about 10 seconds. Avoid reheating the whole cake to preserve its texture and flavor.
FAQs
Can I make this Eggnog Tres Leches Cake Recipe without alcohol?
Absolutely! The rum or bourbon is optional and mainly adds depth of flavor. The cake will still be richly delicious without it, especially with the fragrant nutmeg and vanilla.
What can I substitute for eggnog if I don’t have any?
If you don’t have eggnog on hand, you can use whole milk combined with a bit of vanilla extract, sugar, and ground nutmeg to mimic the flavor. However, classic eggnog gives the cake its distinctive holiday charm.
How long does it take for the cake to absorb the tres leches mixture?
For best results, refrigerate the soaked cake for at least 4 hours, but letting it rest overnight yields the most moist and flavorful experience as the milk mixture fully infuses the sponge.
Can I make this cake gluten-free?
Yes! Swap the all-purpose flour for a gluten-free baking mix that measures cup-for-cup. Just choose one with xanthan gum included for the best texture, and keep all other ingredients the same.
Is this recipe suitable for making ahead for a party?
Definitely! In fact, the cake benefits from resting overnight to soak up the milk mixture. You can prepare it a day or two ahead, keep it chilled, and add the whipped topping just before serving for a no-stress dessert.
Final Thoughts
This Eggnog Tres Leches Cake Recipe is one of those joyful creations that bring a sense of celebration and warmth with every bite. It’s simple enough to make at home yet spectacular enough to impress your friends and family during the holidays or any special occasion. I can’t encourage you enough to give this festive treat a try—it’s like a hug in dessert form and a guaranteed request for repeats!
Print
Eggnog Tres Leches Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours 45 minutes (including chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Description
This Eggnog Tres Leches Cake is a festive twist on a classic Latin dessert, featuring a light and fluffy sponge cake soaked in a rich, eggnog-infused tres leches mixture. The cake is topped with whipped cream spiced with nutmeg and optionally garnished with crushed ginger snaps for an added crunch, making it a perfect holiday treat.
Ingredients
For the Cake:
- 1 cup (130 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp fine salt
- 5 large eggs, separated
- 1 cup (200 g) granulated sugar, divided
- 1 tsp vanilla extract
- 1/4 cup (60 ml) milk
For the Leches Mixture:
- 1 cup (240 ml) eggnog
- 1 (12 oz/354 ml) can evaporated milk
- 1 (14 oz/397 g) can sweetened condensed milk
- 1/4 tsp ground nutmeg
- 2–3 tbsp rum or bourbon (optional)
For the Topping:
- 1 1/2 cups (360 ml) heavy cream
- 3 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1/4 tsp ground nutmeg, plus more for dusting
- Crushed ginger snaps (optional, for garnish)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan to prevent sticking.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and fine salt until well combined.
- Beat egg whites: Using a mixer, beat the 5 separated egg whites to soft peaks. Gradually add half of the granulated sugar (1/2 cup) while continuing to beat until glossy medium peaks form.
- Prepare yolk mixture: In a separate bowl, beat the 5 egg yolks with the remaining 1/2 cup granulated sugar until the mixture is pale and slightly thickened. Mix in the vanilla extract and milk to combine.
- Combine batter: Gently fold the dry ingredients into the yolk mixture until just incorporated. Then carefully fold in the beaten egg whites in batches, retaining as much air as possible to keep the batter light.
- Bake the cake: Pour the batter evenly into the prepared pan and bake for 22–26 minutes, or until the cake is springy to the touch and a toothpick inserted in the center comes out clean.
- Prepare tres leches mixture: In a bowl, whisk together the eggnog, evaporated milk, sweetened condensed milk, ground nutmeg, and rum or bourbon if using.
- Soak the cake: While the cake is still warm, poke holes all over the surface using a fork or skewer. Slowly pour the tres leches mixture evenly over the cake, allowing it to absorb fully. Refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and soak thoroughly.
- Make the whipped topping: Whip the heavy cream with powdered sugar, vanilla extract, and ground nutmeg until soft peaks form.
- Assemble the cake: Spread the whipped cream evenly over the soaked cake. Lightly dust the top with additional ground nutmeg. Optionally, sprinkle crushed ginger snaps over the top for a pleasant crunchy texture.
Notes
- For less sweetness, reduce the sweetened condensed milk by a few tablespoons and add a splash more eggnog.
- Use rum or bourbon optionally to add depth of flavor; omit to keep it non-alcoholic.
- Crushed ginger snaps garnish adds a delightful crunch and festive touch.
- Ensure the cake is cooled slightly before soaking to avoid overly soggy texture, but baking warm allows better absorption.
- This cake is best served chilled and can be stored covered in the refrigerator for up to 3 days.
