Description
An incredibly moist and rich Tres Leches Eggnog Cake that comes together in about 40 minutes, perfect for holiday gatherings.
Ingredients
Scale
- 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