Eggnog Tres Leches Cake Recipe
This holiday take on tres leches cake is made with a yellow cake mix enhanced with eggnog and warm spices, then soaked in a creamy milk mixture for a soft, rich texture.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Chill Time 2 hours hrs
Total Time 2 hours hrs 40 minutes mins
Course Dessert
Cuisine American
Servings 15 Servings
Calories 347 kcal
Preheat oven to 350°F. Grease a 9x13-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.
- For best results, use full-fat eggnog.
- Store leftovers covered in the refrigerator for up to 4 days.
Calories: 347kcalCarbohydrates: 46gProtein: 7gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 72mgSodium: 293mgPotassium: 220mgFiber: 0.4gSugar: 34gVitamin A: 232IUVitamin C: 1mgCalcium: 215mgIron: 1mg
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.