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Eggnog Tres Leches Cake

Eggnog tres leches cake is a tender sponge cake soaked with sweetened condensed milk, evaporated milk, and eggnog. It’s topped with whipped cream and a dusting of nutmeg for a festive finish.
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Prep Time 25 minutes
Cook Time 30 minutes
Cooling and chilling 7 hours
Total Time 7 hours 55 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Make the cake
  • 1 nonstick cooking spray for greasing
  • 1 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 5 eggs large, separated
  • 1 cup granulated sugar divided
  • 0.33 cup whole milk
  • 1 tsp vanilla extract
Make the eggnog soak
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 1 cup eggnog
Finish the cake
  • 1.5 cups heavy cream cold
  • 0.25 cup powdered sugar
  • 0.25 tsp ground nutmeg

Equipment

  • 1 9x13-inch baking dish
  • 1 electric mixer

Method
 

Make the cake
  1. Heat the oven to 350°F.
  2. Spray a 9x13-inch baking dish with nonstick cooking spray.
  3. Whisk the flour, baking powder, and salt together in a medium bowl.
  4. In a large bowl, beat the egg yolks with 3/4 cup of the sugar on medium-high speed for 3 to 4 minutes, until pale and thick.
  5. Beat in the milk and vanilla.
  6. Fold the flour mixture into the yolk mixture just until combined.
  7. In a clean bowl, beat the egg whites on medium-high speed to soft peaks.
  8. Gradually beat in the remaining 1/4 cup sugar until stiff, glossy peaks form.
  9. Gently fold the whites into the batter in 3 additions.
  10. Spread the batter evenly in the prepared dish.
  11. Bake at 350°F for 25 to 30 minutes, until golden and a toothpick inserted in the center comes out clean.
  12. Cool the cake completely in the dish, about 1 hour.
Make the eggnog soak
  1. Whisk the sweetened condensed milk, evaporated milk, and eggnog together in a medium bowl.
  2. Poke holes all over the cooled cake with a fork or skewer, spacing them about 1/2 inch apart.
  3. Slowly pour the milk mixture evenly over the cake.
  4. Cover and refrigerate the cake for at least 6 hours or overnight.
Finish the cake
  1. Beat the heavy cream and powdered sugar in a chilled bowl until medium-stiff peaks form.
  2. Spread the whipped cream over the chilled cake.
  3. Dust evenly with the nutmeg.

Notes

For the best soak, pour the milk mixture slowly over the cake so it absorbs evenly. Store covered in the refrigerator for up to 3 days; freezing is not recommended because the whipped cream topping can lose its texture. For a gluten-free version, use a measure-for-measure gluten-free flour blend.