This moist and rich Tres Leches Eggnog Cake comes together in about 40 minutes and is a perfect holiday dessert that your family will love! It’s really straightforward, with just one bowl to clean yes, you heard that right! You can switch up the eggnog or the milk types to suit your taste, making it a versatile crowd-pleaser. Plus, it’s a great way to clean out your fridge just in time for the holiday festivities!
Ingredients for Your Tres Leches Eggnog Cake
Let’s get into the delicious nitty-gritty! You’ll need the following flavorful ingredients:
- 1 cup all-purpose flour: This will be the base of your cake. If you’re feeling adventurous, you can totally substitute it with gluten-free flour!
- 1 teaspoon baking powder: This will give your cake that perfect lift.
- 1/4 teaspoon salt: Just a couple of pinches, you know? It brings out that sweetness!
- 4 large eggs: Fresh is best, but whatever you have will work!
- 1 cup sugar: I like to use granulated sugar, but feel free to experiment with alternatives.
- 1/2 cup milk: Use whole milk for richness or almond milk if you’re in a dairy-free mood.
- 1 cup eggnog: The star of the show! Store-bought or homemade, your choice.
- 1 can (14 oz) sweetened condensed milk: Gotta add that sweetness!
- 1 can (12 oz) evaporated milk: For ultimate creaminess.
- Whipped cream for topping: Because, hello, who doesn’t love whipped cream?
- Nutmeg for garnish: Just a sprinkle to bring your holiday vibe to life!
Let’s Get Cooking!
How to Make This Delicious Tres Leches Eggnog Cake
Preheat the oven to 350°F (175°C). Grease and flour a baking pan, you want to ensure nothing sticks!
In a bowl, whisk together the flour, baking powder, and a couple of pinches of salt. Make sure it’s nice and blended.
In another bowl, beat your eggs and sugar until they’re light and fluffy. You’re looking for a pale yellow color, this should take about 2-3 minutes.
Add the milk and eggnog to the egg mixture and mix until you have a smooth batter. It should smell heavenly!
Gradually add the flour mixture to your wet ingredients, stirring until the batter is smooth and free of lumps.
Pour the batter into the prepared pan and bake for about 25-30 minutes. You’ll want to check it with a toothpick; it should come out clean when the cake is done.
Let the cake cool completely in the pan. Once it’s cool, poke holes in the top of the cake with a fork. You want those milks to soak in!
In a bowl, combine the sweetened condensed milk, evaporated milk, and remaining eggnog. Then, pour this luscious mixture evenly over your cooled cake.
Refrigerate the cake for at least 4 hours or overnight for the best results. I know, the waiting is tough, but it’s worth it!
Before serving, top with a generous amount of whipped cream and a sprinkle of nutmeg. It adds the perfect holiday flair!
Why I Love This Recipe
This Moist Rich Tres Leches Eggnog Cake is my go-to recipe for holiday gatherings! It’s comfort food at its finest rich, creamy, and oh-so-delicious. And the best part is, you can whip it up with minimal fuss! Whether it’s a family dinner or a potluck, this cake is always a crowd-pleaser. I’m a real sucker for desserts that can get everyone around the table, and this one definitely does the trick! Plus, you can use whatever you’ve got on hand, perfect for the busy holiday season!
If you loved this Tres Leches Eggnog Cake, be sure to check out my Berry Crumb Cake, my Blueberry French Toast Casserole, or my Carrot Cake Overnight Oats!
Why This Recipe Works
Quick & Easy
This Tres Leches Eggnog Cake comes together in under 40 minutes hello, busy bees!
Crowd-Pleaser
This cake is loaded with tons of flavor, and trust me, the whole family will love it! Kids and adults alike will be sneaking extra slices.
Make-Ahead Friendly
You can make this cake a day in advance. It just gets better as it sits, great for stress-free holiday entertaining!
Comfort Food
Every bite is a warm hug from the inside. It’s creamy, smooth, and super satisfying perfect for those chilly evenings.
Customizable
Feel free to switch up the ingredients! Using different flavors of eggnog or adding some spices can easily make this cake your own.
Serving and Storage Tips
How to Serve This Tres Leches Eggnog Cake
Serve it chilled, topped with whipped cream and a dusting of nutmeg! It pairs perfectly with coffee or tea, making it a delightful dessert any time of day!
Storage
This cake will keep well in the refrigerator for about 3-5 days. Just cover it tightly to keep it moist!
Reheating Instructions
If you want to enjoy it warm, pop individual slices in the microwave for just a few seconds be careful, you don’t want to make it too hot!
Freezer Friendly
Yes! You can freeze this cake. Just make sure to wrap it tightly in plastic wrap and then in aluminum foil. It should last for up to 3 months. Just thaw in the refrigerator and top with whipped cream before serving!
So, there you have it! This Moist Rich Tres Leches Eggnog Cake is everything your holiday dessert dreams are made of. Perfect for gatherings or just a cozy night in. You won’t regret giving this a try!
Isn’t that just delightful?
Now that you’ve got the recipe, don’t hesitate to share your adventures in the kitchen! I can’t wait to hear how your cake turns out! Happy baking! For more Recipes Follow Us in our Pinterest.
Print
Quick and Easy Moist Rich Tres Leches Eggnog Cake
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
An incredibly moist and rich Tres Leches Eggnog Cake that comes together in about 40 minutes, perfect for holiday gatherings.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup whole milk
- 1 cup eggnog
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- Whipped cream for topping
- Nutmeg for garnish
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking pan.
- Whisk together flour, baking powder, and salt in a bowl.
- In another bowl, beat eggs and sugar until light and fluffy.
- Add milk and eggnog to the egg mixture and mix until smooth.
- Gradually add the flour mixture to the wet ingredients until lump-free.
- Pour the batter into the prepared pan and bake for 25-30 minutes.
- Let the cake cool completely and poke holes in the top with a fork.
- In a bowl, combine sweetened condensed milk, evaporated milk, and remaining eggnog; pour over the cake.
- Refrigerate for at least 4 hours or overnight.
- Before serving, top with whipped cream and sprinkle with nutmeg.
Notes
Serve chilled and store covered in the refrigerator for 3-5 days. Can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 125mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 125mg
