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.
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Eggnog Tres Leches Cake
- Prep Time 20 min
- Total 2 hr 45 min
- Servings 15
- Ingredients 13
Ingredients
Cake
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- 1 cup milk
- 1/3 cup butter, melted
- 3 eggs
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
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Step1Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray.
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Step2In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
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Step3Bake 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.
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Step4In 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).
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Step5In 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
Tips from the Betty Crocker Kitchens
- tip 1
- tip 2
- tip 3
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