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eggnog tres leches cake

(3 ratings)
foundmyzen avatar
Recipe by
Teresa Jacobson
@foundmyzen
New Orleans, LA

This cake is creamy, sweet, and great eggnog flavor! I love a really good eggnog. Not all eggnog's are created the same so if you think you don't like eggnog, you just haven't found a good one yet. I created this cake for the holiday season when it's ok to indulge a little because this is definitely NOT low calorie!! This cake has to sit a while so plan to make it a day ahead and it has to be kept refrigerated.

(3 ratings)
yield 15 serving(s)
prep time 8 Hr 10 Min
cook time 25 Min
method Bake

Ingredients For eggnog tres leches cake

  • CAKE:
  • 16 1/2 oz
    yellow or white cake mix
  • 1 c
    plain yogurt
  • 1 1/4 c
    dairy eggnog
  • 1/4 c
    canola oil
  • TRES LECHES:
  • 7 oz
    sweetened condensed milk
  • 6 oz
    evaporated milk
  • 2/3 c
    dairy eggnog
  • 1 c
    heavy whipping cream
  • 2 Tbsp
    sugar
  • fresh ground nutmeg, for garnish

How To Make eggnog tres leches cake

  • 1
    Preheat oven to 350 degrees F. Spray a 13x9 baking dish with nonstick spray; set aside.
  • 2
    In a large bowl, combine cake mix, yogurt, eggnog, and canola oil. With an electric mixer, blend on low for 30 seconds; shut off and scrape down sides. Blend on medium speed for 2 minutes. Batter should be smooth but slightly thicker than a regular cake batter. Pour into prepared pan and bake for 25- 28 minutes or until cake begins to pull away from sides of pan. Remove and allow to cool on wire rack.Once cool, poke holes in cake at 1 inch intervals using a wooden spoon or straw.
  • 3
    In a bowl, stir together sweetened condensed milk, evaporated milk, and eggnog. Pour entire bowl slowly into holes on cake. Cover pan and refrigerate overnight or a minimum of 4 hours. The longer it sits, the better it gets.
  • 4
    Meanwhile, in a chilled bowl, beat whipping cream and sugar with chilled beaters until stiff peaks form. Refrigerate until ready to use. To serve, place a dollop on portion of cake and garnish with a sprinkle of fresh ground nutmeg. Store cake in refrigerator. *** in my second batch of whipped cream, I added the nutmeg directly to the whipping cream and that was quite tasty too.
  • 5
    NUTRITIONAL INFO: per serving without whipped cream calories: 275 Fat: 11.7g Sat Fat: 3.4g Cholesterol: 27mg Sodium: 262mg Total Carbs: 37.9g Sugars:25.5g Protein: 5.1g
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