Eggnog Tres Leches Cake
User Reviews
4.5
Eggnog Tres Leches Cake
Description
Eggnog Tres Leches Cake combines a classic tres leches soaking method with the warm, aromatic flavor of nutmeg and eggnog, giving this cake a distinct holiday character. The batter includes all-purpose flour, baking powder, salt, and ground nutmeg, beaten with butter, sugar, milk, eggs, and vanilla to create a tender base. After baking until golden and set, the cake is pierced to allow thorough absorption of a three-milk mixture—sweetened condensed milk, evaporated milk, and eggnog—which moistens the cake deeply and lends a rich, creamy texture. The final touch is a generous layer of whipped topping and a dusting of nutmeg that adds a light, refreshing contrast to the milk-soaked cake. Served chilled, it offers a moist yet fluffy dessert with a delicate spiced flavor.
The cake is best served after chilling to let the milks soak fully. It pairs well with simple accompaniments as the rich flavors stand out on their own. This recipe suits gatherings where a festive, dairy-rich cake is appreciated.
Ingredients
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 ½ teaspoons ground nutmeg
- 1 cup butter 2 sticks, room temperature
- 1 ½ c granulated sugar
- 1 cup milk
- 2 teaspoons vanilla extract
- 2 egg
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 1 ½ cups eggnog dairy
- 1 (8-ounce) package whipped topping refrigerated
- nutmeg few dashes, for garnish
Instructions
- Preheat the oven to 350 degrees.
- Either butter and flour or spray with baking spray a 9 by 13 inch baking dish.
- In a large bowl stir together the flour, baking powder, salt and nutmeg.
- In a separate bowl, or in the bowl of a stand mixer, beat together the butter and sugar until light and fluffy, about 4 – 5 minutes.
- Add the vanilla to the milk in the measuring cup.
- Add the eggs one at a time, mixing thoroughly after each one.
- Alternate adding 1/3 of milk mixture and 1/3 of flour mixture, beating well in between.
- Pour the batter into the prepared baking pan and spread evenly. Bake the cake for 30 – 35 minutes until the cake is firm and golden brown on the edges. Cool completely.
- In a medium bowl, stir together the condensed milk, evaporated milk and eggnog until thoroughly blended. Poke holes all over the cooled cake.
- Slowly pour one half of the eggnog mixture over the cake, then leave it for a few minutes to soak in. Pour over the remaining eggnog, cover the pan with plastic wrap and refrigerate for eight hours or overnight.
- Before serving spread whipped cream or refrigerated whipped topping evenly over the top of the cake. Sprinkle lightly with nutmeg.
- Cut the cake into squares and serve chilled.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Calories | 402kcal | 20% |
| Carbohydrates | 53g | 18% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 89mg | 30% |
| Sodium | 367mg | 15% |
| Potassium | 228mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 611IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 121mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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