Eggnog Tres Leches Cake

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Three sweet and splendid leches are combined together in this rich-yet-refreshing cake.MORE+LESS-

Updated March 8, 2017


(15 oz) Betty Crocker™ Super Moist™ Cake Mix White


ounces sweetened condensed milk


English cucumber (for garnish)


fresh cranberries (for garnish)

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  • 1

    Preheat oven to 350°F. In a stand mixer, beat together the cake mix, eggs, oil, and water. Pour this batter into two 9-inch cake rounds that have been generously sprayed with nonstick baking spray.

  • 2

    Bake for 24-29 minutes in preheated oven. Remove and cool completely in the metal cake pans.

  • 3

    Once cool, tip of of your cakes gently out of the metal pan, then use a sharp knife to slice the rounded top portion of the cake into a flat, even surface. Return this leveled cake to the cake pan.

  • 4

    Drizzle the eggnog over the cake rounds (a half-cup of egg nog should be drizzled over each cake). Then the evaporated milk, followed by the condensed milk. Make sure you drizzle the milks over the entire cakes. Set cakes uncovered into the fridge and allow the milk to seep into the cake, about 30-45 minutes.

  • 5

    Whip the whipping cream with the powdered sugar until stiff peaks form.

  • 6

    Remove the cakes from the fridge. Beginning with the leveled cake, invert it onto a large plate or cake pan. Add a cup of whipped cream to top of the cake, then gently invert the second cake. To do this, I like to cover my hand with a piece of parchment, then quickly turn the cake upside down on my hand, then flip it right-side-up on top of the whipped cream layer. Frost with remaining cream.

  • 7

    To garnish with homemade, edible holly-berries: use a potato peeler to peel the skin from your English cucumber. With a pair of kitchen scissors, snip this peel into 1 1/2-inch long pieces, then snip each end of the pieces into V shapes. Gently press these leaves into your cake, then place cranberries near the leaves to create holly berries!

No nutrition information available for this recipe

More About This Recipe

  • Tres Leches Cake will jingle your bells -- it's all jazzed up for the holidays with EGGNOG as one of its three milks!Tres Leches cake is a classic South American goodie -- a fairly average cake, soaked rich and full with three types of milk.This Eggnog Tres Leches Cake is a holiday version of the classic dessert.It's surprisingly simple to make, and tastes so good that my neighbor ate four slices of it when I toted this finished cake on over to her house. (I can not be trusted with such a thing on my counter-top!)Slice. Serve. Stand underneath the mistletoe and let all your holiday wishes come true!
  • Check out the rest of our holiday desserts, perfect for parties or family gatherings!

Eggnog Tres Leches Cake

Literally meaning three milk cake, this Latin American cake is a super moist cake that will have you thinking about other ways you can flavor it and make it your own!

Technically I should not be calling this Tres Leche because I only used 2 kinds of milk, the eggnog and whipped topping. But the classic preparation uses sweetened condensed milk, evaporated milk and heavy cream, which is just a little fat overindulgence for me.

Besides, read the note at the end. If desired, use the same amount, in equal portions, of both canned kinds of milk mentioned above in lieu of the eggnog if you want to be classically correct. (Which, and I think you will agree, this sponge cake adaptation is far and away much tastier.)

This Eggnog Tres Leches Cake Puts A Holiday Spin On A Classic Dessert

Put a twist on tradition this year and serve eggnog in an entirely different way. Sure, it’s great for sipping — but wouldn’t it taste even better when soaked into a nice, moist cake? We sure think so!

Eggnog tres leches cake puts a holiday spin on a classic dessert and gives you all the more reason to mix things up this season. Plus, the recipe from Betty Crocker proves just how easy it can be to make this delicious, out-of-the-ordinary dessert.

For starters, it calls for a box cake mix, so you don’t have to be an expert baker to pull this off! All you need are sweetened condensed milk, regular milk and heavy whipping cream to take this plain old cake to the next level. Finally, the addition of bourbon and nutmeg is what gives this treat its ultra-festive flavor.

If you’d like to take it a step further, the recipe suggests swapping one cup of heavy whipping cream for actual eggnog. Yum!

Once the cake is cooked and cooled, poke holes along the top. From there, pour the liquid filling into the holes so that this goodness can be fully absorbed by the spongy cake.

After a couple of hours in the refrigerator, the liquid will have completely absorbed into the cake, making it extra sweet and moist. Top with a mixture of heavy whipping cream and powdered sugar as a homemade frosting, and your eggnog tres leches will be ready to serve:

If you’re looking to make the cake portion of this dessert from scratch, a recipe from Flavor Mosaic details how you can make the cake (without any help from a box — your secret’s safe with us!). You’ll need nothing more than a little flour, baking powder, nutmeg, butter and sugar.

The recipe suggests using store-bought whipped topping as the frosting, which sounds delicious and makes it a close second in terms of simplicity.

But if you want the recipe to be made entirely from scratch, you could also mix and match — the cake from Flavor Mosaic and the frosting from Betty Crocker.

You could really show off your baking skills by making your own homemade eggnog to be used in the dessert, too. Thankfully, that’s not as tricky as it sounds, thanks to this 5-minute recipe from The Chunky Chef. It can be mixed up right in your blender:

Regardless of how much or how little of this you decide to make from scratch, this festive take on a classic dessert is very likely going to become a new family tradition. Because who could pass on an eggnog-soaked cake?

Eggnog Tres Leches Cake

I really hate to use the word &lsquomoist&rsquo to describe anything but what other adjective can I use for an eggnog tres leches cake? It&rsquos not juicy because that&rsquod be disgusting. Or soggy because that just ruins it.

It&rsquos certainly light and airy and full of flavor and it has the most incredible texture and honestly? It really is moist because of all the eggnog and milky goodness that just seeps throughout the air bubbles of this spongey cake. You would think it&rsquos a dense cake but oh my gosh, it&rsquos the exact opposite.

I love that the air bubbles in the cake basically trap the eggnog and the milk and then when you cut into it, a little bit of it seeps out but not like completely. It&rsquos not a runny cake. The cake completely soaks up most of the liquid and you&rsquore left with the most incredible cake that is perfect for the holidays.

I know there are eggnog haters out there (me) but when it&rsquos paired in a baked good or breakfast item, I&rsquom ALL about it.

I&rsquove had homemade eggnog before and I just can&rsquot get behind basically drinking eggs. I know some people love it and it&rsquos a family tradition but it&rsquos just not something I can love. Just bake me something with eggnog and that&rsquos pretty much the only way I&rsquoll have it, haha

What about you? Are you an eggnog fan or only an &lsquoeggnog in baked goods&rsquo fan?

Oh my gosh. Just look at the MOIST cake. I&rsquom sorry, I&rsquod rather say that than &ldquolook at those soggy layers!&rdquo or &ldquolook at how damp that looks.&rdquo Ew, omg &mdash I think that&rsquos totally way worse.

Eggnog Tres Leches Cake

In my home, if there is one cake that epitomizes the holidays, tres leches cake is it! Favorited by many friends and family, this is one we can’t get enough of. Though it can be enjoyed any time of the year, it’s the holidays when it becomes more eminent. Having a slice is almost expected and we only hope someone will whip this out of the kitchen for us all to enjoy!

Before learning to bake from scratch, the only way I could get a taste of this amazing and unique flavor, would be to trek to the nearest bodega. And although what felt like every other street there was a corner store in my old stomping ground of Queens, NY, there were many times, it was sold out. This is how in demand this cake could be.

These days, I’m loving that I can make it in the comfort of my own home and you can too! It’s a simple sheet cake which avoids having to layer or the need for a clean finish of frosting, which makes this cake all the more easier to make. Additionally, the batter can be made in one bowl which is always a plus in my home = less dishes to wash.

Simply mix all the cake ingredients together and pour in the pan and you will have this lovely golden cake that will test your patience in digging in for a bite too soon! Similar cakes to this eggnog flavored one, is this Chocolate Coconut Malibu Rum Cake and the Original Tres Leches Cake. Just slap on freshly made whipped cream spiked with rum and your favorite holiday sprinkles

As always, best served chilled and everyone will adore you for this sweet dessert!

If you enjoyed this recipe, please consider giving a star rating. Ratings help others discover my recipes and with the help of your support, it will be greatly appreciated, thank you!

Tres Leches Cake Milks:

Let’s take a quick minute to understand the differences in the milks you’re going to be using to soak this Tres Leches Cake.

Condensed Milk:

What is condensed milk? Condensed milk is cow’s milk that has had about 60% of it’s water removed like evaporated milk, but it has had sugar added to create a syrupy texture to the milk. Condensed milk is often used to flavor desserts and make caramels, sauces and when cooked properly it can also be turned into and easy dulche de leche.

Condensed milk is generally about 40-45% sugar so when trying to remember the difference between condensed milk and evaporated milk remember it comes down to the sugar content. Evaporated milk has no sugar added while condensed milk does.

If you are shopping in the store and you see cans that say “sweetened condensed milk” or “condensed milk” you can buy either one. They are both the same product. There is no unsweetened version of condensed milk or it would be labeled evaporated milk.

Evaporated Milk:

Speaking of evaporated milk, this is a product that is the healthier cousin to condensed milk. It is a cow’s milk that has had 60% of it’s water removed. It contains 6.5% milkfat compared to whole milk which contains 3.5 % milkfat so if you want you can use it in recipes for an added indulgence where you would be using whole milk.

We sometimes like to use evaporated milk in Easy Mashed Potatoes during the holidays to add an extra indulgent kick to the recipe or to our Baked Mac and Cheese for the same reason.

Many people don’t think about the additional uses for evaporated milk, but it is really an unsung hero in your pantry (and less expensive than it’s higher milk fat cousin heavy whipping cream). While I wouldn’t drink it like a glass of milk, you can add it to coffee, or to your recipes in place of milk when needed, so keeping additional cans as a backup is always a good idea (we keep 6 extra cans on hand at all times).

You can also reconstitute evaporated milk to make it more like whole milk by adding water (again I don’t recommend drinking it like a glass of milk) if you’d like. Uses are endless. One thing that I don’t recommend it using it in place of heavy whipping cream as heavy whipping cream contains 36% milk fat.

Heavy Whipping Cream:

Heavy whipping cream is the king of all dairy when it comes to indulgence. With the highest content of milk fat, second to only butter, it will be doing double duty in this recipe in the milk mixture and as a topping in the form of whipped cream.

Heavy cream is best kept as cold as possible before using, so keep the heavy whipping cream in the refrigerator until just before making your whipped cream. Since it doesn’t have any ingredients to stabilize it, if your cake sits out at room temperature the whipped cream will begin to break down.

If you’d like to have your cake sit out longer you can use Cool Whip or a stabilized Whipped Cream in it’s place. The recipe below includes cream cheese and powdered sugar to add stability, and the added sugar will help to offset the tangy flavors of the cream cheese. The mixture has enough heavy cream in it that the flavors won’t be nearly as thick or as pronounced as a New York Cheesecake.

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  1. Preheat oven to 375°F.
  2. Butter and flour a 9 inch round cake pan, cut a round piece of parchment paper and line bottom of pan and set aside.
  3. Sift together flour and baking powder and set aside.
  4. Separate eggs, making sure that no egg yolk enters egg whites as egg whites do not whip when traces of yolk is present.
  5. In bowl whip egg yolks for a minute. Add first listed 2 tablespoons sugar and whip until mixture is light in color and makes thick ribbons, about 10 minutes. Set aside.
  6. In separate bowl whip egg whites, second listed 3 tablespoons sugar and cream of tartar on medium speed to soft medium peaks. Using a hand held spatula fold whipped egg whites into whipped egg yolk mixture. Do not overfold to prevent the mixture from collapsing.
  7. Add half of the flour and gently fold until incorporated, add the remaining flour and combine ensuring a light mixture. Scrape in pan and place in oven.
  8. Bake until the center of cake bounces back when lightly pressed with a finger or an inserted toothpick comes out clean, about 33 to 37 minutes.
  9. Meanwhile place almonds on cookie sheet and toast until light golden and fragrant, about 12 to 15 minutes. Set aside.
  10. Remove cake from oven and turn upside down onto a surface lined with paper towels. Let cool.
  11. Prepare eggnog: Bring half and half, sugar, nutmeg, cloves, cinnamon, vanilla and salt to a boil. Remove from heat. In a separate bowl whisk yolks until loose and add about 1/4 cup of boiled eggnog, whisk rapidly until smooth. In stages gradually add remaining amount of hot eggnog. (Do not be tempted to simply pour egg yolks directly into hot eggnog as this will make the yolks curdle.) Place in refrigerator or freezer to cool completely. Once cooled add Bourbon.
  12. Using a serrated knife carefully remove top crust from cake. Place cake on a serving platter which has an edge. (Some eggnog will seep out cake.)
  13. Strain eggnog in stages and very slowly pour eggnog evenly onto cake allowing good and even absorption.
  14. Whip cream, sugar and vanilla to medium peaks and spread onto cake. Top with cooled and toasted almonds.
  15. Keep refrigerated until ready to serve.

This is our holiday themed tres leches as it’s moistened with eggnog instead of the usual 3 milks for a lightly spicy treat.

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Esta versión para las fiestas del pastel de tres leches usa ponche de huevo en vez de las tradicionales tres leches para un toque dulce y ligeramente picante.


  • Cake
  • 3/4 cup all-purpose flour*
  • 2 1/2 teaspoons baking powder
  • 4 large eggs
  • 2 tablespoons + 3 tablespoons Imperial Sugar Extra Fine Granulated Sugar
  • 1/8 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon cream of tartar
  • Eggnog
  • 2 cups half and half
  • 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1/8 teaspoon nutmeg
  • 2 cloves
  • 2 cinnamon sticks
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 3 egg yolks
  • 4 tablespoons Bourbon
  • Topping Crème Chantilly
  • 1/2 cup heavy whipping cream
  • 2 teaspoons Imperial Sugar Extra Fine Granulated Sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup sliced almonds

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Rompope syrup
    • 1 1/2 cups rompope
    • 1 cup evaporated milk
    • 1 cup sweetened condensed milk
    • 1 cup whipping cream
  2. Cake
    • 5 large eggs
    • 3/4 cup sugar
    • 3/4 cup cake flour
    • 6 tablespoons (3/4 stick) unsalted butter, melted, cooled to lukewarm
  3. Frosting
    • 1 1/2 cups chilled whipping cream
    • 3 tablespoons sugar
    • 1 1-pint basket strawberries, halved
    • Fresh mint sprigs (optional)
    • 1 1-pint basket strawberries, hulled, sliced

Recipe Summary

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ cup unsalted butter
  • 1 cup white sugar
  • 5 eggs
  • ½ teaspoon vanilla extract
  • 2 cups whole milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 fluid ounce) can evaporated milk
  • 1 ½ cups heavy whipping cream
  • 1 cup white sugar
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.

Sift flour and baking powder together and set aside.

Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract beat well.

Add the flour mixture to the butter mixture 2 tablespoons at a time mix until well blended. Pour batter into prepared pan.

Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.

Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.

Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!

Watch the video: Tres Leches Cake Recipe! (August 2022).