Tres Leches Cake Recipe fans, meet your holiday MVP: a tender, from-scratch sponge drenched in eggnog, evaporated milk, and sweetened condensed milk — then crowned with clouds of whipped cream and a dusting of nutmeg. This version turns the classic Latin American dessert into a festive centerpiece that tastes like Christmas in every bite.
Introduction to the recipe
You want a dessert that looks special but doesn’t make you slave over it the whole afternoon? This Eggnog Tres Leches Cake Recipe hits that sweet spot. It bakes up light, soaks up a rich milk mixture beautifully, and keeps in the fridge perfectly — which makes it ideal for make-ahead holiday hosting. Bring this to Christmas dinner and watch people trade recipe secrets over the last slice. True story.
What makes this cake so irresistible
Why does this mash-up work? Several reasons:
- The sponge soaks up liquid without falling apart, creating a custardy, spoonable texture.
- Eggnog adds warm spices and a silky richness that complements the sweetened condensed milk.
- A little freshly grated nutmeg on top brings the aroma of the season to the plate.
- Bold tip: poke the holes deep and evenly so the milky soak reaches every crumb — no dry pockets allowed.
Think of it as the dessert version of a holiday hug: familiar, cozy, and a tiny bit indulgent.
Ingredients — short notes on what each does
(Full measurements can go in your printable card — these are the why’s.)
- All-purpose flour / eggs / sugar / baking powder: build a light sponge that will absorb the milk mixture without collapsing.
- Eggnog: provides flavor, spice, and liquid for the soak — this is where the holiday magic comes from.
- Sweetened condensed milk: gives sweetness and that signature tres leches custardy mouthfeel.
- Evaporated milk: adds body without extra sweetness; balances the condensed milk.
- Heavy cream (or refrigerated whipped topping): for the airy topping.
- Vanilla & a pinch of salt: they brighten and balance all the sweetness.
- Fresh nutmeg and cinnamon: seasonal aromatics — grate the nutmeg fresh if you can.
This combination yields a cake that’s not too sweet, deeply spiced, and decadently moist.
Simple how-to — the easy, reliable method
You don’t need pro skills. Follow this flow and you’ll look like a holiday legend.
- Make the sponge: Whisk dry ingredients, beat eggs and sugar until pale and doubled, gently fold flour mixture in, and bake in a greased 9×13 pan until lightly golden and springy. The cake should spring back to the touch.
- Cool slightly, then poke: Let the cake cool 10–15 minutes. Use a skewer, ice pick, or the end of a wooden spoon to poke holes all over the surface — about 1/2–3/4 inch deep and spaced about 1 inch apart. Bold tip: go deep and often; more holes = better soak.
- Make the milk soak: Whisk together eggnog, sweetened condensed milk, and evaporated milk until smooth. Pour slowly and evenly over the whole cake, letting it sink in. If you want extra oomph, add a splash of rum or rum extract (optional).
- Chill: Cover and refrigerate for at least 3 hours, preferably overnight. This step lets the flavors meld and the texture set into that classic tres leches custard.
- Top & serve: Spread whipped cream or refrigerated topping over the cake, dust with freshly grated nutmeg (and a sprinkle of cinnamon), slice, and serve chilled.
Bold tip: chill overnight for the most cohesive texture and flavor — this is one of those make-ahead wonders.
The story behind this holiday hybrid
I first fell in love with tres leches in a friend’s kitchen — a simple tray cake that tasted like a milkshake in slice form. One holiday season I had leftover eggnog and wondered: what if I used that instead of plain milk? The result tasted like the meeting point of cherished traditions. People told me it reminded them of both family desserts and festive drinks — a real crowd-pleaser. That first cake vanished so fast I had to write the recipe down before anyone asked for the secret.
Pro tips for the best Easy Cake Recipes outcome
- Beat the eggs and sugar until pale and voluminous. That air gives the sponge structure and helps it soak without collapsing.
- Use room-temperature eggs. They whip more easily and give better volume.
- Warm the eggnog slightly (not hot) before mixing; it blends more smoothly with the condensed and evaporated milks.
- If you want a lighter dessert, swap half the heavy cream topping for whipped ricotta or mascarpone-sweetened whipped cream.
- Add liquor carefully. A tablespoon of rum or dark spiced rum intensifies depth — but don’t overdo it; the cake should still be family-friendly if you choose.
- Keep it cold until serving. The texture shines when chilled.
Variations Slushies to try
- Moist Eggnog Bundt Cake: Pour the tres leches soak over a light bundt cake and chill the whole ring for an elegant presentation. (Serve slices with a drizzle of caramel.)
- Eggnog Cake With Eggnog Frosting: Whip some eggnog into your frosting for extra seasonal punch — excellent if you prefer a less soaked texture.
- Easy No Bake Eggnog Cheesecake vibe: Make a no-bake cheesecake, swirl in a spoonful of eggnog, and top with a condensed-milk drizzle to borrow the tres leches spirit without baking.
- Cream Cheese Cake Recipes crossover: Fold whipped cream cheese into the topping for a tangy edge — it plays well against the sweet soak.
- Slushies-inspired twist: Freeze leftover eggnog-milk soak into pops for a quirky, boozy (or not) adult slushie-on-a-stick after the holiday rush.
Best ways to serve this cake
- Keep slices cold and serve with extra whipped cream and a light grate of fresh nutmeg.
- Plate with a small spoonful of candied citrus peel or a biscuit for texture contrast.
- For adults, offer a small glass of spiced rum or eggnog on the side — total vibe.
- If guests arrive with dietary restrictions, slice a small piece and label it; this cake is rich, so a thin slice goes a long way.
Quick tips for storage and leftovers
- Fridge: Store covered for up to 4–5 days. The texture will stay custardy and delicious.
- Freeze: You can freeze individual slices wrapped well for up to 2 months; thaw in the fridge overnight. Note: dairy toppings may separate slightly upon thawing — re-whip the topping if needed.
- Make-ahead: This cake gets BETTER overnight as the flavors meld. Bake the sponge one day, soak and chill the next — hosting made easy.
FAQs — short and useful answers
Can I use store-bought eggnog?
Yes — use a good-quality eggnog for best flavor. If it’s very sweet, taste the soak and adjust the condensed milk slightly.
Can I make this alcohol-free?
Absolutely — skip any rum. The cake remains festive and drink-like from the eggnog alone.
What pan should I use?
A 9×13-inch pan works for crowd-pleasing bars. For elegant slices, use a springform or round 9-inch pan. A bundt pan yields dramatic slices.
My oven browned the top fast — what now?
Tent with foil and finish baking. For the soak, hot spots can cause quick browning — rotate the pan midway through baking.
Can I reduce sugar?
You can reduce a little, but remember condensed milk contributes most of the sweetness. Reducing too much will affect balance.
Is tres leches the same as a trifle?
Similar in soakiness, but tres leches uses a milk soak that creates a custardy texture throughout, whereas trifle layers cake with cream, fruit, and custard.
Pairings and presentation ideas
- Pair slices with espresso or a robust coffee to cut the sweetness.
- For a festive platter, sprinkle toasted coconut, crushed praline, or slivered pistachios for color and crunch.
- Add a little citrus zest on top — it lifts the flavor and looks pretty.
Final thoughts
This Eggnog Tres Leches Cake belongs in the holiday rotation. It’s showy without being complicated, richly flavored yet balanced, and absolutely built for sharing. You can prep it a day ahead and still look like a dessert pro. So go ahead—make one, chill it overnight, and serve a slice that will have everyone asking for the recipe. Want the printable recipe card with exact measurements and timing? Say the word and I’ll drop it right here — plus serving suggestions and a shopping checklist. Happy holidays — and happy baking!
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Eggnog Tres Leches Cake Recipe — Ultimate Holiday Eggnog Desserts Showstopper
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
Description
This holiday-ready cake soaks a tender sponge in a trio of milks (including eggnog) for a luxuriously moist dessert that’s perfect chilled and garnished with whipped topping and a dusting of nutmeg.
Ingredients
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon fine salt
- 1½ teaspoons ground nutmeg
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1½ cups granulated sugar
- 1 cup whole milk
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 1½ cups dairy eggnog
- 1 (8-ounce) container refrigerated whipped topping (or whipped cream)
- Additional grated nutmeg or cinnamon, for sprinkling
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan or coat it with nonstick spray and set aside.
- In a medium bowl whisk together the flour, baking powder, salt, and the 1½ teaspoons of nutmeg until evenly combined.
- In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle), beat the softened butter and granulated sugar until the mixture lightens in color and feels fluffy — about 4–5 minutes.
- Stir the vanilla into the cup of milk. Add the eggs one at a time to the butter-sugar mixture, beating well after each addition.
- With the mixer on low, add the dry and milk mixtures in three parts, alternating—start and finish with the flour mixture—mixing until just combined and smooth.
- Spread the batter into the prepared pan and smooth the surface. Bake 30–35 minutes, until the top is lightly golden and a toothpick inserted near the center comes out clean. Remove from the oven and allow the cake to cool completely in the pan.
- While the cake cools, combine the sweetened condensed milk, evaporated milk, and eggnog in a bowl and whisk until uniform.
- When the cake is cool, use a skewer, the tip of a wooden spoon, or an ice pick to make evenly spaced holes across the surface (about 1 inch apart). Pour half of the milk mixture slowly over the cake, letting it absorb; then pour the remaining half, allowing the cake to soak fully. Cover with plastic wrap and chill in the refrigerator for at least 8 hours or overnight for best results.
- Before serving, spread the refrigerated whipped topping evenly over the soaked cake. Sprinkle with freshly grated nutmeg (or a light dusting of cinnamon) for garnish.
- Slice into squares and serve cold.
Notes
- Keep leftovers covered and refrigerated for up to 4–5 days.
- For easier serving, use a sharp knife warmed briefly under hot water and wiped dry between cuts.
- Substitute stabilized whipped cream if you need the topping to hold up longer at room temperature.
Nutrition
- Calories: 402kcal
- Sugar: 29g
- Sodium: 367mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 89mg
