Description
This Eggnog Tres Leches Cake is a festive twist on the classic tres leches dessert, infusing rich eggnog flavors into a moist sponge cake soaked in a luscious three-milk mixture. Topped with a creamy eggnog-infused whipped cream and a hint of cinnamon, this cake is perfect for holiday gatherings and special occasions, offering a delicate balance of spice, sweetness, and creamy texture.
Ingredients
For the Cake:
- 1 cup all-purpose flour (spooned and leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 5 large egg yolks
- 5 large egg whites
- 3/4 cup granulated sugar (divided)
- 1/2 cup eggnog
- 1 teaspoon pure vanilla extract
For the Soaking Milk Mixture:
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 1/4 cup whole milk
For the Whipped Topping:
- 1 1/2 cups heavy whipping cream
- 1/4 cup eggnog
- 3 tablespoons powdered sugar
- Ground cinnamon (for garnish, optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking dish by lining only the bottom with parchment paper, but do not grease the sides.
- Combine Dry Ingredients: In a medium bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon salt. Set aside for later use.
- Mix Yolks and Sugar: In a large mixing bowl, using an electric mixer, beat 5 large egg yolks with 3/4 cup granulated sugar until the mixture becomes pale and creamy. Add the dry ingredients, then pour in 1/2 cup eggnog and 1 teaspoon pure vanilla extract. Mix gently until just combined.
- Whip the Egg Whites: Clean the beaters thoroughly to avoid contamination. In a separate bowl, beat 5 large egg whites on medium speed until soft peaks form. Gradually add the remaining 1/4 cup granulated sugar, then increase to high speed and continue beating until stiff peaks form.
- Fold and Bake: Gently fold the whipped egg whites into the yolk batter in three additions. Be careful to maintain the airiness by not overmixing. Pour the batter evenly into the ungreased 9×13-inch baking dish. Bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool Completely: Remove the cake from the oven and allow it to cool in the pan for about 1 hour, until it reaches room temperature.
- Soak the Cake: In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, and whole milk. Using a fork, poke holes all over the cooled cake to help absorption. Slowly pour the milk mixture evenly over the cake. Cover with plastic wrap and refrigerate for at least 3 hours or preferably overnight to let the cake soak up the milks fully.
- Make the Whipped Topping: In a large chilled mixing bowl, beat 1 1/2 cups heavy whipping cream, 1/4 cup eggnog, and 3 tablespoons powdered sugar with an electric mixer until stiff peaks form, creating a rich and fluffy topping.
- Assemble and Serve: Spread the whipped topping evenly over the chilled, soaked cake. Lightly dust with ground cinnamon if desired. Slice into squares and serve cold for a deliciously creamy and festive dessert experience.
Notes
- Do not grease the baking dish sides to allow the cake to stick slightly, which assists in soaking.
- Use room temperature eggs for best volume when beating yolks and whites.
- Make sure to beat egg whites to stiff peaks to provide a light and airy cake texture.
- Refrigerate the cake long enough to ensure it absorbs the milk mixture thoroughly.
- The dessert is best served cold and within 3 days of preparation.
- Optional garnish of ground cinnamon adds a lovely festive aroma and flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
