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Eggnog Tres Leches Cake | URBAN BAKES

Eggnog Tres Leches Cake

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5 from 2 reviews

  • Author: URBAN BAKES
  • Total Time: 4 hours
  • Yield: 13x9 sheet cake 1x
  • Diet: Vegetarian


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!




  • 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


  • 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)


  • 1 1/2 cups (360 grams) heavy cream
  • 2 tablespoons (24 grams) granulated sugar


  • Ground cinnamon
  • Sprinkles


  1. 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.
  2. In a medium bowl, whisk flour, baking soda, nutmeg and salt; set aside. 
  3. 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.  
  4. 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. 
  5. Allow the cake to cool for 10 minutes.  Using a long-tined fork, poke the hot cake about 1 inch (2.5 cm) apart.  
  6. FILLING:  Meanwhile in a medium bowl, whisk together all filling ingredients; set aside.
  7. 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.
  8. 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. 
  9. 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!


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

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