Eggnog Tres Leches Cake

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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Course: Dessert

Prep Time: 40

Cook Time: 30

Chill Time: 1

Total Time: 2 10

Servings: Servings

Calories: 576kcal

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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