Eggnog Tres Leches Cake
This post may contain affiliate links. Please read our full disclosure policy.
This Eggnog Tres Leches Cake brings a holiday twist to the classic dessert, using eggnog and warm spices. It starts with a yellow cake base soaked in a creamy blend of eggnog, sweetened condensed milk, and whole milk, then topped with fluffy whipped topping and a sprinkle of nutmeg.
Easy Holiday Tres Leches Cake
I really love baking with eggnog. It has such a rich, creamy flavor and just tastes like the holidays to me. This tres leches cake is very similar to my Eggnog Poke Cake, but instead of a pudding filling, it uses a simple eggnog and milk soak. Depending on who I’m serving it to, I’ll sometimes add a splash of rum to the soak for a fun adult version.
It also uses the same base as my Eggnog Bundt Cake. The texture is soft and moist, and it still starts with a yellow cake mix, which keeps things easy. I like using that cake mix base because it works well in different formats and always turns out tender. You really can’t go wrong with any of these cakes. They’re simple, full of eggnog flavor, and perfect for holiday gatherings.
Ingredients
- Yellow cake mix – The base of the cake.
- Ground nutmeg – Adds traditional eggnog flavor.
- Ground cinnamon – Mild spice that complements the nutmeg.
- Eggnog – Used in the batter and soak for flavor and moisture.
- Canola oil – Keeps the cake moist.
- Eggs – Bind the batter and help it rise.
- Vanilla extract – Enhances the flavor of the cake.
- Sweetened condensed milk – Adds sweetness and body to the soak.
- Whole milk – This thins the soak, allowing it to absorb better.
- Whipped topping (Cool Whip) – Topping that adds a creamy finish.
- Nutmeg (for garnish) – Optional, but adds a visual and flavor cue.
How to Make the Eggnog Cake
- Prep – Preheat oven to 350°F. Grease a 9×13-inch baking dish and set aside.
- Mix the cake – In a large bowl, whisk together the cake mix, nutmeg, and cinnamon. Add 1 cup eggnog, oil, eggs, and vanilla, then beat on medium speed for 1 minute.
- Bake – Pour the batter into the prepared pan and bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely to room temperature.
- Poke holes – Use a fork to poke holes all over the cooled cake.
- Make the soak – In a bowl, whisk together the sweetened condensed milk, the remaining 1 1/2 cups of eggnog, and whole milk until well combined.
- Soak the cake – Slowly pour the milk mixture over the cake, letting it soak in. Refrigerate for at least 2 hours, or overnight.
- Add topping – Spread whipped topping evenly over the chilled cake. Sprinkle with nutmeg before serving.
Variations and Substitutions
- Add rum or bourbon – Mix 1 to 2 tablespoons of dark rum or bourbon into the milk soak for an adult version.
- Use homemade whipped cream – Swap the Cool Whip for freshly whipped cream if you prefer less sweetness or want a more homemade topping.
- Switch the cake flavor – Use white or spice cake mix instead of yellow for a different base flavor that still works with the eggnog soak.
Tips for Success
- Cool the cake fully – Let the cake cool to room temperature before adding the soak so it absorbs evenly without becoming gummy.
- Pour slowly – Add the milk mixture a little at a time to give it a chance to soak in fully.
- Use a fork to poke holes – A fork creates small, evenly spaced holes that help the soak distribute throughout the cake.
- Chill before serving – Refrigerate the cake for at least 2 hours, but overnight is best for the best texture and flavor.
- Add topping before serving – Spread the whipped topping and sprinkle nutmeg just before serving so the top stays fresh and light.
Want to be the first to know when the next Christmas cake recipe is published? Sign up for our newsletter updates below.
Want More Easy Eggnog Desserts?
Make the most of your holiday eggnog with these sweet ideas.
Did you love this Christmas Tres Leches Cake? Please leave a star rating and share your thoughts in the comments below.
Eggnog Tres Leches Cake Recipe
Ingredients
- 1 (15.25-ounce) box yellow cake mix I used Duncan Hines
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 2 1/2 cups eggnog divided
- 1/2 cup canola oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 (14-ounce) can sweetened condensed milk
- 1/3 cup whole milk
- 1 (8-ounce) tub whipped topping, thawed (Cool Whip)
- nutmeg for garnish
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- In a large bowl, whisk together the cake mix, ground nutmeg, and ground cinnamon.
- Add 1 cup eggnog, canola oil, eggs, and vanilla extract. Beat with an electric mixer at medium speed for 1 minute until smooth.
- Pour the batter into the prepared pan and bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely to room temperature.
- Use a fork to poke holes all over the cooled cake.
- In a bowl, whisk together the sweetened condensed milk, remaining 1 1/2 cups eggnog, and whole milk.
- Slowly pour the milk mixture evenly over the cake, letting it soak in.
- Cover and refrigerate for at least 2 hours, preferably overnight.
- Just before serving, spread whipped topping over the chilled cake and sprinkle with nutmeg.
Notes
- For best results, use full-fat eggnog.
- Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.