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Eggnog Tres Leches Cake

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By Betty Crocker Kitchens
Updated Aug 21, 2024
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We put a holiday spin on the classic Tres Leches Cake, and the result is a decadent eggnog dessert that’ll be your favorite indulgence of the season.

Eggnog Tres Leches Cake

  • Prep Time 20 min
  • Total 2 hr 45 min
  • Servings 15
  • Ingredients 13
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Ingredients

Cake

Filling

  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 1 cup milk
  • 1 cup heavy whipping cream
  • 1/4 cup bourbon
  • 1/2 teaspoon ground nutmeg

Topping

  • 1 1/2 cups heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla

Decoration

  • 1/4 teaspoon ground nutmeg

Instructions

  • Step 
    1
    Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray.
  • Step 
    2
    In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Step 
    3
    Bake 26 to 31 minutes or until toothpick inserted in center comes out clean. Remove cake from oven to cooling rack. Immediately poke holes using fork over top of cake, wiping fork tines occasionally with paper towel to reduce sticking.
  • Step 
    4
    In medium bowl, stir together Filling ingredients until blended. Evenly pour over cake, working back and forth to fill holes. Rap pan on counter several times to help filling mixture flow down holes. Refrigerate uncovered 2 hours or until chilled (when cutting pieces to serve, you may notice some of the liquid in bottom of pan).
  • Step 
    5
    In chilled medium bowl, beat Topping ingredients with electric mixer on medium-high speed until stiff peaks form. Frost top of chilled cake with whipped cream. Sprinkle 1/4 teaspoon nutmeg on top. Cut into 5 rows by 3 rows. Store loosely covered in refrigerator.

Nutrition

Nutrition Facts are not available for this recipe

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