An Eggnog Tres Leches Cake with the Sweet Custard-like Flavor that will Evoke the Holiday Spirit. Splash a bit of your favorite rum and you’ll have people lining up for “boozy” treat!
In my home, if there is one cake that epitomizes the holidays, tres leches cake is it! Favorited by many friends and family, this is one we can’t get enough of. Though it can be enjoyed any time of the year, it’s the holidays when it becomes more eminent. Having a slice is almost expected and we only hope someone will whip this out of the kitchen for us all to enjoy!
Before learning to bake from scratch, the only way I could get a taste of this amazing and unique flavor, would be to trek to the nearest bodega. And although what felt like every other street there was a corner store in my old stomping ground of Queens, NY, there were many times, it was sold out. This is how in demand this cake could be.
These days, I’m loving that I can make it in the comfort of my own home and you can too! It’s a simple sheet cake which avoids having to layer or the need for a clean finish of frosting, which makes this cake all the more easier to make.
Simply mix all the cake ingredients together and pour in the pan and you will have this lovely golden cake that will test your patience in digging in for a bite too soon! Similar cakes to this eggnog flavored one, is this Chocolate Coconut Malibu Rum Cake and the Original Tres Leches Cake. Just slap on freshly made whipped cream spiked with rum and your favorite holiday sprinkles
As always, best served chilled and everyone will adore you for this sweet dessert!
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Eggnog Tres Leches Cake
- Total Time: 4 hours
- Yield: 13x9 sheet cake 1x
- Diet: Vegetarian
Description
A Tres Leches Cake with the Sweet Custard-like Flavor of Eggnog will Evoke the Holiday Spirit. Splash a bit of your favorite rum and you’ll have people lining up for “boozy” treat!
Ingredients
CAKE
- 2 1/4 (270 grams) cups all-purpose flour
- 3 1/2 (14 grams) teaspoons baking powder
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup (113 grams) unsalted butter, softened
- 3/4 cup (150 grams) cup granulated sugar
- 3/4 cup (165 grams) brown sugar
- 3 large eggs (165 grams)
- 1 teaspoon pure vanilla extract
- 1 1/4 cups (344 grams) eggnog
EGGNOG FILLING
- 1 1/2 cups (413 grams) eggnog
- 14 oz can (396 grams) sweetened condensed milk
- 12 oz can (354 grams) evaporated milk
- 1 to 2 tablespoons (18 to 35 grams) rum extract or 2 to 3 tablespoons light rum (optional)
WHIPPED TOPPING
- 1 1/2 cups (360 grams) heavy cream
- 2 tablespoons (24 grams) granulated sugar
OTHER
- Ground cinnamon
- Sprinkles
Instructions
- CAKE: Heat oven to 350°F (175°C). Using a baking spray with flour, coat the bottom and sides of a 13×9 in (33×23 cm) baking pan; set aside.
- In a medium bowl, whisk flour, baking powder, nutmeg and salt; set aside.
- In a bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar until light in color and fluffy. Add eggs one at a time and mix until well combined. Mix in vanilla. Add the flour mixture in three parts alternating with the eggnog, beginning and ending with the flour mixture and continue to mix until just combined. Scrape the bottom of the bowl to ensure the batter is thoroughly combined. Pour batter into the prepared baking pan.
- Bake for 35 minutes, rotating pan halfway through baking. Cake is ready when a wooden pick inserted in the center comes out clean or with a few dry crumbs.
- Allow the cake to cool for 10 minutes. Using a long-tined fork, poke the hot cake about 1 inch (2.5 cm) apart.
- FILLING: Meanwhile in a medium bowl, whisk together all filling ingredients; set aside.
- Once cake has slightly cooled but still warm to the touch, pour the milk mixture evenly onto the cake. Loosely cover and refrigerate up to 3 hours or until majority of the mixture has absorbed.
- TOPPING: In a large chilled bowl using an electric mixer on medium speed, beat heavy cream, 1 1/2 tablespoons (18 grams) granulated sugar and vanilla until soft peaks form. Taste test and add remaining sugar, if desired. Continue to beat until stiff peaks form.
- Once the cake has chilled, spread whipped cream over the top and lightly dust with cinnamon and decorate with sprinkles. Serve chilled and store covered in the refrigerator. ENJOY!
Notes
According to McCormick:
- 1/2 teaspoon Rum Extract = 1 tablespoon light rum
- 1 1/2 teaspoons Rum Extract = 1 tablespoon dark rum
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Cake
- Cuisine: Latin
Tres Leches Cake Recipes
Eggnog Recipes
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Eggnog cake??? OMG….. I so have to make this for Christmas! And I love anything condensed milk too. Would be great when I’m entertaining these holidays and I can cut them into small slices so its easier to serve. Thanks!
This was so delicious! What a perfect recipe for the holidays!
You just made tres leches the perfect Christmas dessert!