This Eggnog Tres Leches Cake is rich, festive, and packed with holiday flavor! Soft cake soaked in creamy eggnog goodness and topped with fluffy whipped cream. One bite and it basically is Christmas!
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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap "Jump to Recipe" at the top of the page.
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Why You'll Love This Cake
You’re going to love this Eggnog Tres Leches Cake because it’s the perfect mix of classic comfort and holiday flair without being complicated or fussy.
The cake is incredibly soft, soaked in a creamy eggnog mixture that adds just the right amount of flavor, and finished with a light, fluffy whipped topping that makes every bite feel special.
It’s an easy make-ahead dessert, great for holiday gatherings, and always a crowd-pleaser, especially if you love eggnog or want something a little different than the usual Christmas cookies.
Ingredients
*Ingredient amounts are located in the recipe card at the end of this post.
- Yellow Cake Mix – The easy base of the cake, giving you a soft, fluffy texture without extra prep.
- Eggnog – Adds rich, festive flavor and replaces part of the traditional milk for a holiday twist.
- Vegetable Oil – Keeps the cake extra moist and tender.
- Eggs – Help bind the batter and give the cake structure.
- Vanilla Extract – Enhances the warm, sweet flavors in both the cake and milk mixture.
- Ground Nutmeg – Brings that classic eggnog spice and cozy holiday flavor.
- Sweetened Condensed Milk – One of the three milks, adding sweetness and richness to soak into the cake.
- Evaporated Milk – Balances the sweetness and helps create the classic tres leches texture.
- Heavy Whipping Cream – Used for both the milk mixture and the whipped topping for a creamy finish.
- Powdered Sugar – Sweetens the whipped cream without making it heavy.
- Cinnamon (for garnish) – A light sprinkle on top for warmth, color, and extra holiday flair.
[Step 1] In a mixing bowl beat 4 eggs, then add the yellow cake mix, 1 cup of eggnog, ½ cup of melted butter, 1 teaspoon of vanilla extract, and ½ teaspoon of nutmeg. Beat the batter for 2-3 minutes.
[Step 2] Pour the batter into a greased 9x13 baking dish and bake at 350 degrees for 25-30 minutes. Remove from the oven and allow the cake to cool for 15 minutes.
[Step 3] Tres Leches Soak: Whisk together ½ cup of eggnog, 1 (14 ounce) can of sweetened condensed milk, and 1 (12 ounce) can of evaporated milk. Use a fork to prick holes into the cake. Pour about half the mixture slowly and evenly over the top. Allow it to soak in and then slowly pour the rest over the top of the cake. Refrigerate at least 1-2 hours, or preferably overnight.
[Step 4] In a mixing bowl, beat together 2 cups of heavy cream, ½ cup of powdered sugar, and 1 teaspoon of vanilla extract until stiff peaks form. Spread over the top of the cake, then sprinkle with cinnamon and nutmeg. Keep refrigerated until ready to serve.
Tips & Tricks
- Let the cake chill – Refrigerate the cake after adding the milk mixture so it has time to fully soak in and become ultra-moist.
- Poke plenty of holes – Use a fork or skewer to poke holes all over the cake so the eggnog milk mixture can seep into every bite.
- Pour the milk slowly – Adding the mixture gradually helps the cake absorb it evenly without becoming soggy.
- Use a cold bowl and beaters – Chilling your bowl and beaters helps the heavy cream whip faster and hold its shape better.
- Don’t over-whip the cream – Stop once stiff peaks form to keep the topping light and fluffy.
- Make it ahead – This cake actually tastes better after a few hours (or overnight) in the fridge, making it perfect for holiday prep.
- Garnish just before serving – Sprinkle cinnamon or nutmeg right before serving for the freshest flavor and best presentation.
Eggnog Tres Leches Cake
Ingredients
Eggnog Cake
- 1 Box Yellow Cake Mix
- 1 Cup Eggnog
- ½ Cup Butter melted
- 4 Eggs
- 1 Teaspoon Vanilla Extract
- ½ Teaspoon Nutmeg
Tres Leches Soak
- ½ Cup Eggnog
- 14 Ounces Sweetened Condensed Milk
- 12 Ounces Evaporated Milk
Whipped Cream
- 2 Cups Heavy Cream cold
- ½ Cup Powdered Sugar
- 1 Teaspoon Vanilla Extract
Garnish
- Ground Cinnamon
- Ground Nutmeg
Instructions
- In a mixing bowl beat 4 eggs, then add the yellow cake mix, 1 cup of eggnog, ½ cup of melted butter, 1 teaspoon of vanilla extract, and ½ teaspoon of nutmeg. Beat the batter for 2-3 minutes.
- Pour the batter into a greased 9x13 baking dish and bake at 350 degrees for 25-30 minutes. Remove from the oven and allow the cake to cool for 15 minutes.
- Tres Leches Soak: Whisk together ½ cup of eggnog, 1 (14 ounce) can of sweetened condensed milk, and 1 (12 ounce) can of evaporated milk. Use a fork to prick holes into the cake. Pour about half the mixture slowly and evenly over the top. Allow it to soak in and then slowly pour the rest over the top of the cake. Refrigerate at least 1-2 hours, or preferably overnight.
- In a mixing bowl, beat together 2 cups of heavy cream, ½ cup of powdered sugar, and 1 teaspoon of vanilla extract until stiff peaks form. Spread over the top of the cake, then sprinkle with cinnamon and nutmeg. Keep refrigerated until ready to serve.
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