Holiday Eggnog Tres Leches Treat

Imagine the warm, inviting aromas of the holiday season filling your kitchen, culminating in a dessert that’s both familiar and wonderfully unique. Our Eggnog Tres Leches Cake is precisely that – a festive and flavorful reinvention of the classic Latin American tres leches, perfectly tailored for holiday celebrations. This easy-to-follow recipe brings together the beloved, moist texture of a tres leches cake with the rich, spiced indulgence of eggnog, creating an unforgettable treat that promises to be the star of any gathering. Pair a generous slice with your favorite hot beverage or a festive rum cocktail for the ultimate seasonal delight.

This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.

There’s something truly magical about the holidays, and food plays a central role in creating those cherished memories. While traditional holiday desserts abound, our Eggnog Tres Leches Cake offers a delightful twist that’s sure to impress. This exquisite cake takes the foundational concept of a tres leches cake – a sponge cake soaked in three kinds of milk – and infuses it with the rich, creamy, and subtly spiced flavor of eggnog. It’s the perfect dessert for holiday parties, festive potlucks, or simply as a heartwarming treat to share with your family. Crafted with a unique blend of regular milk, heavy cream, and, of course, authentic eggnog, this cake achieves an unparalleled level of moisture without becoming soggy. It retains its delicate texture beautifully, even after several days in the refrigerator, making it an ideal make-ahead option during a busy holiday season. Topped with a light, airy, and not-too-sweet whipped cream frosting, every bite of this festive cake is a symphony of flavors that will have everyone reaching for a second slice!

What Makes Eggnog Tres Leches Cake So Special?

The classic tres leches cake, meaning “three milks” cake, is renowned for its incredibly moist and tender crumb, achieved by soaking a light sponge cake in a mixture of evaporated milk, condensed milk, and heavy cream. Our holiday rendition elevates this beloved dessert by swapping out the traditional milk blend for a luxurious combination featuring eggnog. This ingenious substitution imbues the cake with the signature warmth and spice of eggnog, including notes of nutmeg, cinnamon, and vanilla, without overpowering its delicate structure. The result is a cake that tastes distinctly of Christmas, yet remains wonderfully light and refreshing. It’s a delightful balance of richness and airiness, making it a perfect grand finale for any holiday feast.

Essential Ingredients for Your Festive Eggnog Tres Leches Cake

Creating this show-stopping holiday dessert requires a few key ingredients and basic baking tools. The beauty of this recipe lies in its simplicity and the readily available nature of its components. Here’s what you’ll need to gather to bake this incredible eggnog-infused treat:

For the Cake Base:

• 9 x 13 oven-safe baking dish: A sturdy glass or ceramic dish of this size is ideal. A Pyrex dish is highly recommended for its even heat distribution and ease of transport.
• Cooking spray: For effortlessly releasing the cake from the pan.
• Stand mixer or hand mixer: Essential for whipping egg whites to perfection, which contributes to the cake’s light and airy texture.
• All-purpose flour: The foundation of our tender sponge cake.
• Baking powder: The leavening agent that gives the cake its lift.
• Salt: To balance the sweetness and enhance overall flavor.
• Eggs: Six large eggs, separated into whites and yolks, at room temperature for optimal whipping.
• Granulated white sugar: Sweetens the cake and helps create a glossy meringue with the egg whites.
• Milk: A portion is used in the cake batter, and the remainder forms part of the soaking liquid.
• Eggnog: The star ingredient, providing that distinct holiday flavor and acting as a key component of the ‘tres leches’ soak.

For the Luxurious Eggnog Whipped Cream Icing:

• Heavy whipping cream: The base for a rich, yet light and airy topping.
• Powdered sugar: Sweetens the cream and helps stabilize the whipped topping.
• Vanilla extract: Enhances the creamy flavor and complements the eggnog’s spice notes.

The Crucial Role of Eggs in This Eggnog Christmas Cake Recipe

Our Eggnog Tres Leches Cake is designed to be wonderfully rich but never overly sweet, and the six eggs in the recipe, in addition to the eggnog, are key to achieving this balance. The method of incorporating the eggs is paramount for the cake’s signature light and airy texture. It’s vital that your eggs are at room temperature before you begin. Room temperature eggs whip up with significantly more volume and create a more stable meringue, which translates to a softer, more delicate cake crumb. You’ll need to carefully separate the egg whites from the yolks. The egg whites are then whipped to stiff, glossy peaks, creating a light, ethereal base. The yolks are gently folded in later, contributing to the cake’s richness and golden hue. This meticulous process ensures that the cake remains moist and flavorful without becoming dense, allowing it to perfectly absorb the delightful eggnog milk mixture.

Crafting Your Eggnog Tres Leches Cake: A Step-by-Step Guide

Making this festive eggnog cake is a truly rewarding experience, resulting in a dessert that tastes as impressive as it looks. While the finished product seems sophisticated, the process is straightforward and enjoyable. Follow these detailed instructions to create your own holiday masterpiece:

1. Prepare Your Oven and Baking Dish: Begin by preheating your oven to 350°F (175°C). Lightly spray the bottom and sides of your 9 x 13 inch oven-safe baking dish with cooking spray. This crucial step ensures your cake will release easily after baking.
2. Combine Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking dry ingredients together ensures they are evenly distributed, preventing pockets of leavening agents in your cake. Set this bowl aside for later.
3. Whip Egg Whites to Soft Peaks: In the clean bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the egg whites on high speed. Continue beating until they form soft peaks, meaning the peaks curl over slightly when the whisk is lifted.
4. Incorporate Sugar for Glossy Meringue: Gradually add the granulated white sugar to the whipped egg whites, beating continuously on high. Beat until the sugar is fully dissolved, and the mixture becomes glossy and forms stiff peaks that hold their shape. This creates a stable meringue that provides structure and airiness to the cake.
5. Fold in Egg Yolks: Gently add the egg yolks one at a time to the meringue mixture, beating just until they are well combined. Be careful not to deflate the airy whites you’ve created.
6. Alternate Dry and Wet Ingredients: Gradually add half of the whisked flour mixture to the egg mixture, mixing on low speed until just combined. Then, add 1/2 cup of milk and mix until incorporated. Finally, add the remaining flour mixture. Scrape down the sides of the bowl with a spatula to ensure all ingredients are fully incorporated without overmixing. Overmixing can lead to a tough cake.
7. Bake the Sponge Cake: Pour the prepared cake batter evenly into your sprayed 9 x 13 inch baking pan. Bake in the preheated oven for approximately 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and let it cool completely on a wire rack. Cooling is essential before adding the milk mixture to prevent the cake from becoming mushy.
8. Prepare for Soaking: Once the cake is fully cooled, use a fork or a skewer to poke holes evenly all over the top surface. Make sure the holes go nearly to the bottom of the cake to allow maximum absorption of the milk mixture.
9. Create the Eggnog Milk Soak: In a separate bowl, combine the remaining milk with the eggnog. Whisk them together until well mixed. This is your luxurious “tres leches” mixture, infused with festive eggnog flavor.
10. Soak the Cake: Slowly and evenly pour the eggnog milk mixture over the entire surface of the poked cake, allowing it to seep into all the holes. For even absorption, run a thin knife blade around the outer edges of the cake. This helps the liquid penetrate the sides of the cake. Cover the cake with plastic wrap and refrigerate for at least 4 hours, or ideally, overnight, to allow the cake to fully absorb the liquid and develop its rich, moist texture. It can be refrigerated for up to 3-4 days before icing.

To Make the Icing:

11. Whip the Icing Ingredients: In the bowl of your mixer, beat the heavy whipping cream on high speed until soft peaks begin to form. Gradually add the powdered sugar and vanilla extract. Continue whipping until the mixture is well combined, fluffy, and forms firm peaks.
12. Frost and Decorate: Spread this delicious whipped cream icing evenly over the top of the chilled, soaked cake. An offset spatula or icing spatula will make this task much easier, allowing you to create smooth, billowy swirls. Decorate the top however you like – chocolate shavings, a sprinkle of nutmeg, or fresh berries are all excellent choices. Serve immediately and enjoy!

Chef Jenn’s Expert Tips for the Best Eggnog Tres Leches Cake

Achieving bakery-quality results at home is easier than you think with these professional tips. Whether you’re a seasoned baker or just starting, these insights will help you create a truly exceptional Eggnog Tres Leches Cake every time:

• Don’t Fear the Egg Whites: This recipe is quite forgiving! While whipping egg whites to perfect soft or stiff peaks is ideal, don’t stress too much if you slightly overwhip them. The cake will still turn out wonderfully moist and flavorful. The key is to incorporate air, which you’ll achieve regardless.
• Adjusting Batch Size: Planning for a smaller gathering or just want a taste? This recipe is easily halved! Simply reduce all ingredient quantities by half and bake in an 8 x 8 inch baking dish. The baking time will be similar, but start checking for doneness around the 20-minute mark to prevent overbaking.
• Creative Decorations: While a simple sprinkle of nutmeg is classic, feel free to get creative with your cake’s presentation. I adore a generous dusting of chocolate shavings, but you could also add festive sprinkles, candied cranberries, a light drizzle of caramel sauce, or even a few fresh mint leaves for a pop of color. Let your imagination run wild!
• Make-Ahead Magic: One of the best features of this Eggnog Tres Leches Cake is its make-ahead potential. The cake itself, once soaked and covered, can be refrigerated for up to 3-4 days. This allows the flavors to meld beautifully and the cake to become incredibly moist. For the freshest presentation, prepare the whipped cream icing as close to serving time as possible.
• Enjoy Eggnog All Year Round: Can’t get enough of that festive eggnog flavor? Don’t let the holiday season limit your baking! Stock up on eggnog when it’s available and freeze unopened cartons. Simply thaw in the refrigerator overnight when you’re ready to bake this delicious cake (or any other eggnog treat) throughout the year.

Frequently Asked Questions About Eggnog Tres Leches Cake

Like This? Also Try These Delightful Recipes:

Visual Guide: Step-By-Step Process for Eggnog Tres Leches Cake

Want More Delicious and Easy Recipes to Brighten Your Table?

• Smoked Cream Cheese
• Smoked Tri Tip
• The Best Traeger Recipes
• Smoked Brussels Sprouts