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Eggnog Tres Leches Cake | URBAN BAKES

Eggnog Tres Leches Cake


  • Author: URBAN BAKES
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 4 hours
  • Yield: 13x9 sheet cake 1x

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

Scale

CAKE

  • 2 1/4 (270 grams) cups all-purpose flour
  • 3/4 cup (150 grams) cup granulated sugar
  • 3/4 cup (165 grams) light brown sugar
  • 3 1/2 (14 grams) teaspoons baking powder
  • 1 teaspoon (3 grams) ground nutmeg
  • 1/2 (3.5 grams) teaspoon salt
  • 1/2 cup (113 grams) unsalted butter, softened
  • 1 1/4 cups (344 grams) eggnog
  • 1 teaspoon (7 grams) pure vanilla extract
  • 3 large eggs (165 grams) 

FILLING

  • 1 1/2 cups (413 grams) eggnog
  • 14 oz (396 grams) sweetened condensed milk
  • 5 oz (143 grams) evaporated milk
  • 1/4 cup (59 grams) water
  • 1 to 2 tablespoons (18 to 35 grams) rum extract or 2 to 3 tablespoons light rum

TOPPING

  • 2 cups (474 grams) heavy cream
  • 4 to 6 tablespoons (50 – 75 grams) granulated sugar

  • 1 to 2 tablespoons (18 to 35 grams) rum extract or 2 to 4 tablespoons light rum
  • Ground cinnamon

Instructions

  1. Heat oven to 350°F (175°C). In a 13×9-inch baking pan, grease and flour bottom and sides; set aside.
  2. CAKE:  In a large bowl, using an electric mixer on medium speed, mix all cake ingredients together until just combined. Pour evenly into the prepared pan.
  3. Bake for 30 to 40 minutes or until toothpick inserted in center of the cake comes out clean. Allow to cool for 10 minutes.
  4. FILLING:  Meanwhile in a medium bowl, whisk together all filling ingredients; set aside.
  5. Once cake has slightly cooled but still hot to the touch, using a long-tined fork, poke holes into the cake approximately every 1/2 inch (1.3 cm) apart. Pour the milk mixture evenly onto the cake. Loosely cover and refrigerate up to 3 hours or until majority of the mixture has absorbed.
  6. TOPPING:  In a large chilled bowl using an electric mixer on high speed, beat heavy cream, 2 tablespoons (25 grams) granulated sugar and 1 tablespoon (18 grams) rum extract until soft peaks form. Taste and add remaining sugar and rum if desired.  Continue to beat until stiff peaks form. 
  7. Once cake is ready, spread whipped cream over the cake and lightly sprinkle with cinnamon. Cake best served chilled.  ENJOY!

 

Notes

According to McCormick: 

  • 1/2 teaspoon Rum Extract = 1 tablespoon light rum
  • 1 1/2 teaspoons Rum Extract = 1 tablespoon dark rum
  • Cuisine: Latin
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