Every December, my kitchen becomes a lab for blending dessert traditions – where cinnamon meets caramel, and holiday nostalgia dances with new flavors. That’s how my Eggnog Tres Leches Cake was born, a velvet-sponge miracle that marries Latin American sweetness with the spiced comfort of Christmas in every forkful. I’ll never forget the first time I made it: I’d been staring at a carton of eggnog when inspiration struck. “What if tres leches had a winter love affair?” I wondered. The result was this cloud-like cake, drunk on creamy eggnog-infused milk and crowned with billowy whipped cream. The scent of nutmeg and vanilla that filled my apartment? Pure holiday magic. This isn’t just a cake – it’s the edible equivalent of your favorite Christmas sweater: familiar yet exciting, rich yet light, and guaranteed to make everyone at your table smile.
Why You’ll Love This Eggnog Tres Leches Cake
Listen, I know we’ve all had our fair share of holiday desserts, but this cake? It’s something special. Here’s why:
- Festive magic: It takes everything you love about classic tres leches – that impossibly moist crumb – and wraps it up in cozy eggnog flavors. One bite and it just tastes like Christmas.
- Cloud-like texture: The sponge is so light it practically floats, while the eggnog milk mixture seeps deep into every bite creating this melt-in-your-mouth velvetiness that’ll have everyone begging for seconds.
- Stress-free entertaining: Make it the night before! The flavors actually get better as it soaks. Just whip the topping right before serving – perfect for when guests unexpectedly show up admiring your holiday decor.
- Universal love: Honestly? I’ve never brought this to a party without getting recipe requests. Even my “I don’t usually like eggnog” friends clean their plates.
Eggnog Tres Leches Cake Ingredients
Okay, let’s gather our holiday magic makers! I’ve grouped everything so you can prep like a pro. Trust me, using room temp eggs and full-fat eggnog makes all the difference here. This cake deserves the good stuff!
For the Cake:
- 1 cup (125 g) all-purpose flour (spoon & leveled)
- 1 ½ teaspoons baking powder (yes, that half teaspoon matters!)
- ¼ teaspoon salt (I use fine sea salt)
- 5 large eggs, separated and at room temperature
- 1 cup (200 g) granulated sugar, divided
- ⅓ cup (79 ml) whole milk (2% works in a pinch)
- 1 teaspoon pure vanilla extract (none of that imitation stuff!)
For the Tres Leches Soak:
- ¾ cup (177 ml) full-fat eggnog (the richer, the better)
- 5 ounces (142 ml) evaporated milk
- 14 ounces (397 ml) sweetened condensed milk (that iconic blue can)
For the Topping:
- 1 cup (237 ml) heavy whipping cream, chilled
- ½ cup (118 ml) eggnog, chilled (this gives the whipped cream that festive kick)
- Freshly grated nutmeg for dusting (optional but oh-so-pretty)
How to Make Eggnog Tres Leches Cake
Alright, let’s make some holiday magic! This cake comes together easier than you think, but there are a few tricks I’ve learned over the years that make it absolutely perfect every time. Follow these steps and you’ll have a showstopper that tastes like Christmas wrapped in velvet.
- Prep your stage: First, preheat that oven to 350°F (177°C) and generously grease a 9×13-inch baking pan. I like to use butter and a light dusting of flour – it gives the cake edges this gorgeous golden crust.
- Dry team assemble: In a medium bowl, whisk together your flour, baking powder, and salt. That half teaspoon of baking powder? Non-negotiable – it’s what gives our cake that beautiful lift.
- Yolk power: In your stand mixer (or with a trusty hand mixer), beat those egg yolks with ¾ cup sugar until they’re pale and ribbon-like – about 3 minutes. Then mix in the milk and vanilla. It’ll look like liquid sunshine!
- Bring it together: Gently stir your yolk mixture into the dry ingredients until just combined. Some small lumps are fine – we’re not making biscuits here.
- White peaks magic: Now, in a sparkling clean bowl (any grease will sabotage this!), whip your egg whites to soft peaks. Gradually add the remaining ¼ cup sugar and beat until you’ve got stiff, glossy peaks that stand straight up when you lift the whisk.
- The gentle fold: Here’s where patience pays off. Using a spatula, fold those egg whites into your batter in thirds. Imagine you’re tucking clouds into bed – too rough and you’ll deflate all that airy goodness. The batter should be light and fluffy when you’re done.
- Bake it golden: Pour your batter into the prepared pan and smooth the top. Bake for 35-45 minutes, until the top springs back when lightly touched and a toothpick comes out clean. My sweet spot is usually 38 minutes.
The Soaking Ritual
While your cake cools completely (yes, completely – no cheating!), make the eggnog milk bath. Whisk together the eggnog, evaporated milk, and condensed milk in a large measuring cup. This trio is what transforms simple cake into tres leches heaven!
Now take a fork and poke holes all over your cooled cake – I make mine about ½ inch apart. This lets the milk mixture seep deep into every crumb. Slowly drizzle the mixture evenly over the cake, letting it absorb before adding more. You’ll think “This is way too much liquid!” but trust me – that cake is thirsty!
The Grand Finale
Cover your masterpiece with plastic wrap (press it right onto the surface to prevent drying) and refrigerate at least 3 hours – though overnight is even better. Right before serving, whip your chilled cream with the additional eggnog until soft peaks form. Spread it lovingly over the cake like snowfall on a winter morning. A final dusting of freshly grated nutmeg? Chef’s kiss!
Pro Tip for Perfect Texture
That overnight soak isn’t just convenient – it’s transformative! The cake absorbs every last drop of that creamy eggnog mixture, becoming impossibly moist yet still holding its shape. Pro tip? If you’re soaking longer than 4 hours, cover with plastic wrap touching the surface to prevent drying – your future self will thank you when slicing perfect squares! Want more cake perfection tips? Check out my Velvet Lemon Roll Cake secrets.
Eggnog Tres Leches Cake Variations
Oh, the possibilities! Once you’ve mastered the classic, try these fun twists to make this cake your own holiday signature. My friends always beg me to bring the spiked version to parties – it’s dangerously good!
- Tipsy Eggnog Version: Swap 2 tablespoons of the eggnog in the milk mixture with dark rum or bourbon. The alcohol cooks off, leaving just this warm, sophisticated depth that pairs beautifully with the spices. Perfect for adult gatherings!
- Cinnamon-Swirl Magic: Before baking, swirl 1/4 cup cinnamon sugar through the batter. It creates these gorgeous ribbons of spice that peek through when sliced – like a holiday cinnamon roll met a tres leches cake.
- Dairy-Free Delight: Use coconut milk eggnog, coconut whipped cream, and sweetened condensed coconut milk. The tropical twist actually complements the spices beautifully – my vegan sister adores this version!
The best part? You can mix and match these ideas. Last year I did a rum-spiked version with cinnamon swirls, and let’s just say Santa wasn’t the only one coming back for seconds!
Serving Your Eggnog Tres Leches Cake
Now for the best part – making it look as magical as it tastes! I love serving this cake chilled (about 30 minutes out of the fridge is perfect) so the whipped cream holds its shape but isn’t ice-cold. My go-to garnish? A snowfall of freshly grated nutmeg – it looks festive and gives that classic eggnog aroma. For special occasions, I’ll drizzle caramel sauce in zigzags or arrange a few fresh raspberries around the edges. The tart berries cut through the richness beautifully. Pro tip? Use a warm knife to slice clean pieces – just dip it in hot water between cuts!
Eggnog Tres Leches Cake Storage Tips
Okay, let’s talk about keeping this holiday miracle fresh! The good news? This cake actually gets better after a day in the fridge – the flavors meld together like old friends at a Christmas party. Here’s how to store it right:
- Refrigerator champion: Cover tightly with plastic wrap (press it right onto the surface) and it’ll stay dreamy for up to 3 days. The milk-soaked cake base actually improves, but the whipped cream topping is best added fresh.
- Freezer friendly: Want to get ahead? Freeze just the soaked cake (no topping) for up to 1 month. Thaw overnight in the fridge, then add fresh whipped cream before serving – it’ll taste like you just made it!
- Smart serving tip: If you’ve already topped the whole cake, leftovers are still good for 1 day, but the cream might weep a bit. No worries though – just give it a quick re-fluff with a spoon before serving.
Pro tip? I like to store individual slices in airtight containers – perfect for sneaking midnight snacks without committing to a whole cake!
Eggnog Tres Leches Cake FAQs
I get asked these questions all the time when I serve this cake – here are my tried-and-true answers to help you avoid any holiday baking mishaps!
Can I use non-alcoholic eggnog?
Absolutely! The alcohol in most store-bought eggnog is minimal anyway. My secret? If you’re using non-alcoholic, add an extra pinch of nutmeg and cinnamon to amp up that festive flavor. The cake will taste just as rich and wonderful – promise! For more decadent dessert tips, check out my Chocolate Raspberry Cheesecake secrets.
Help! My cake turned out soggy – what did I do wrong?
Don’t panic! Usually this means either: 1) You didn’t let the cake cool completely before adding the milk mixture (warm cake = mush), or 2) You went overboard with the fork holes. Next time, poke just until you hit the bottom of the pan, and space them about ½ inch apart. The cake should be moist but still hold its shape when sliced.
Can I halve this recipe for a smaller gathering?
You bet! Use an 8×8 inch pan and bake for 25-30 minutes. Halve all ingredients except the eggs – use 3 whole eggs instead of trying to split 5. The milk mixture might seem scant, but it’ll be perfect for the smaller cake. Pro tip? The full recipe freezes beautifully though – I always make the whole thing and freeze half for unexpected guests!
Nutrition Information
Just a quick note – these numbers are estimates since ingredients can vary (especially between eggnog brands!). But here’s the general breakdown per generous slice of this holiday indulgence:
- Calories: 320 (worth every single one!)
- Fat: 12g (7g saturated – it’s a celebration, after all)
- Sugar: 28g (mostly from that dreamy condensed milk)
- Protein: 7g (thank those happy eggs!)
Remember – if you tweak the recipe (like adding rum or using low-fat options), these numbers will dance around a bit. But let’s be real – this cake is about joy, not math!
Print
Eggnog Tres Leches Cake
- Total Time: 4 hours
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A festive twist on the classic tres leches cake, infused with rich eggnog flavor and topped with whipped cream.
Ingredients
- 1 cup (125 g) all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 5 whole eggs, separated
- 1 cup (200 g) granulated sugar, divided
- ⅓ cup (79 ml) milk
- 1 teaspoon vanilla extract
- ¾ cup (177 ml) eggnog
- 5 ounces (142 ml) evaporated milk
- 14 ounces (397 ml) sweetened condensed milk
- 1 cup (237 ml) heavy whipping cream
- ½ cup (118 ml) eggnog
Instructions
- Preheat oven to 350 °F (177 °C) and grease a 9×13-inch pan.
- Mix flour, baking powder, and salt in a bowl. Set aside.
- Beat egg yolks with ¾ cup sugar until pale. Add milk and vanilla.
- Combine yolk mixture with flour mixture.
- Beat egg whites until soft peaks form. Add remaining ¼ cup sugar and beat until stiff.
- Fold egg whites into batter gently.
- Pour batter into pan and bake for 35-45 minutes, or until a toothpick comes out clean.
- Let cake cool completely.
- Mix eggnog, evaporated milk, and condensed milk in a measuring cup.
- Pierce cake with a fork and drizzle milk mixture over it.
- Refrigerate for at least 3 hours to absorb.
- Whip heavy cream and eggnog until thick, then spread over cake.
- Cut into squares and serve.
Notes
- Use full-fat eggnog for best flavor.
- Let cake soak overnight for extra moisture.
- Dust with nutmeg before serving.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 0 g
- Protein: 7 g
- Cholesterol: 120 mg
Keywords: Eggnog Tres Leches Cake, Holiday Dessert, Christmas Baking, Festive Cake