If there were ever a dessert that tasted like Christmas, this Eggnog Tres Leches Cake would be it. It's rich, creamy, and perfectly spiced.
Whether you're hosting a Christmas party or just craving something festive to enjoy by the tree, this cake is the kind of cozy treat that makes the season feel extra special.
What does Tres Leches mean?
"Tres leches" is Spanish for "three milks," which refers to the trio of milks traditionally used to soak the cake: sweetened condensed milk, evaporated milk, and whole milk or heavy cream. For this holiday, spin, eggnog is used instead of whole milk or heavy cream.
Why You'll Love This Recipe
- Easy shortcut: Starts with a boxed white cake mix, so it's stress-free and reliable every time.
- Poke Cake Type of Cake: If you’ve ever had a poke cake, where you poke holes in the top of a baked cake, and cover with a thick liquid to soak in, this is a very similar style.
- Holiday flavor: Eggnog and nutmeg bring all the cozy Christmas vibes.
- Perfect texture: Soft, moist, and melt-in-your-mouth from the tres leches soak.
- Make-ahead friendly: Tastes even better the next day as the flavors deepen.
- Crowd-pleasing: Light, creamy, and not too sweet - perfect for any holiday table.
Ingredients (with Notes)
For the Cake
- White cake mix (15.25 oz box): The perfect base for soaking up all that creamy goodness.
- Eggnog: Adds richness and festive flavor - use your favorite full-fat brand.
- Vegetable oil: Keeps the cake moist.
- Eggs: Whole eggs give the cake great structure for the soak.
- Pure vanilla extract: Balances the sweetness and rounds out the flavor.
- Ground nutmeg: The classic holiday spice that ties everything together.
For the Tres Leches Soak
- Eggnog: Keeps the flavor consistent and creamy.
- Sweetened condensed milk: Adds sweetness and body.
- Evaporated milk: Thins the mixture just enough for the perfect soak.
Whipped Cream Topping
- Heavy whipping cream: Cold cream whips up light and fluffy.
- Powdered sugar: For sweetness and stability.
- Pure vanilla extract: Adds warmth and balance.
For Garnish
- Ground cinnamon & nutmeg: A light sprinkle before serving adds that holiday sparkle.
Instructions
- Prep the pan and preheat.
Preheat your oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray or line it with parchment paper. - Make the cake batter.
In a large mixing bowl, combine the white cake mix, eggnog, oil, eggs, vanilla, and nutmeg. Beat with a hand or stand mixer on medium speed for about 2 minutes until smooth. Pour into your prepared pan.
- Bake the cake.
Bake for 20-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for about 15-20 minutes.
- Poke the holes.
Use a skewer or the handle of a wooden spoon to poke holes all over the cake (about every inch). Let the cake cool completely to room temperature; this helps it soak evenly without turning mushy.
- Make the tres leches soak.
In a bowl, whisk together the eggnog, sweetened condensed milk, and evaporated milk. Slowly pour the mixture evenly over the cooled cake, letting it soak in gradually. If it pools, give it time before adding more. Cover and refrigerate for at least 4 hours or overnight.
- Make the whipped cream.
When ready to serve, beat the cold heavy cream, powdered sugar, and vanilla until stiff peaks form. - Frost and serve.
Spread the whipped cream evenly over the chilled cake. Sprinkle with cinnamon and nutmeg right before serving. Slice into squares and enjoy!
Tips & Notes
- Use whole eggs: They help the cake hold up better to the soak and add richness.
- Cool completely: Pouring the milk mixture onto a warm cake can make it collapse.
- Small holes = prettier slices: A skewer makes tidier holes than a spoon handle.
- Try rum extract: A splash gives that classic eggnog flavor without adding alcohol.
- Make it ahead: The flavor and texture improve after chilling overnight.
FAQs
Yes! Plus it adds a delicious, warm, holiday flavor to the cake. Eggnog works especially well in cakes that use boxed mixes or recipes that call for whole milk, because the fat and sugar content in eggnog helps keep the cake moist and tender.
Yes but be cautious with non-dairy substitutes. The texture may change (less thick, less creamy soak).
If you reduce the fat or thickness of the milk mixture, consider reducing the soak volume slightly to avoid sogginess.
Keep it covered and refrigerated. It's best within 3-4 days but ideally you want it to sit at least overnight to really allow the flavors and the soak, to soak in.
For the freshest results, add the whipped cream topping the day you plan to serve it.
Serving Suggestions
Serve chilled with a sprinkle of cinnamon on top, or go festive and add a few sugared cranberries or crushed gingersnaps for texture. It pairs beautifully with a mug of hot coffee, cocoa, or (of course) a glass of eggnog.
More Recipes for Christmas
Recipe
Eggnog Tres Leches Cake
Video
Ingredients
For the Cake:
- 15.25 ounce box white cake mix
- 1 cup eggnog
- ½ cup vegetable oil
- 4 large eggs
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground nutmeg
For the Tres Leches Soak:
- 1 cup eggnog
- ½ cup sweetened condensed milk
- ½ cup evaporated milk
For the homemade whipped cream:
- 2 cups cold heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
For the garnish:
- Ground cinnamon
- Ground nutmeg
Instructions
Cake Instructions
- Preheat your oven to 350°F. Prepare a 9×13-inch baking dish with nonstick cooking spray or line with parchment paper.
- In a large mixing bowl, mix (1) 15.25 white cake mix, 1 cup eggnog, ½ cup vegetable oil, 4 large eggs, 1 teaspoon pure vanilla extract, and ½ teaspoon ground nutmeg. Beat with a hand or stand mixer on medium speed for 2 minutes until the batter is smooth. Pour the mixture into the prepared baking dish and bake for 20-30 minutes, or until a cake tester or toothpick inserted into the center comes out clean. Let the cake cool for at least 15-20 minutes.
- Once the cake has cooled for about 15 minutes, use a skewer, a fork, or the handle of a wooden spoon to poke holes all over the cake, about every inch or so. Then allow the cake to cool completely to room temperature. A warm cake absorbs the tres leche too quickly and can collapse or become mushy.
Tres Leches Soak Instructions
- In a medium mixing bowl, whisk together 1 cup of eggnog, ½ cup of sweetened condensed milk, and ½ cup of evaporated milk. Once blended, slowly pour the tres leche mixture evenly over the cake. If the soak pools on the top, allow the cake to sit for a few minutes before adding more of the soak. Cover the cake and refrigerate for at least 3-4 hours or preferably, overnight.
Frosting Instructions
- Once the cake has set, prepare the whipped cream. In a large, cold mixing bowl, beat 2 cups of cold heavy cream, ½ cup of powdered sugar, and 1 teaspoon of pure vanilla extract until stiff peaks form.
- Use an offset or rubber spatula to gently spread a thick layer of the homemade whipped cream all over the top of the cake. Then sprinkle a small amount of ground cinnamon and nutmeg over the top of the whipped cream right before serving. Slice into squares and ENJOY!
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Marie says
You loose me every time u use a box mix. Or ANYTHING with chemicals. Just bums me out
Mel says
Water is a chemical. Get a grip.
D.K. POPE says
I am making this Eggnog Cake right now. I plan to take it to a Luncheon Tomorrow. I am adding 1 T. Spiced Rum into the Batter, and 2 T. Into the Soak Liquid. My fingers are crossed for Good Results 🤞
Jessica says
Oh good! I would love to hear how it goes! Thank you for sharing. 🙂
D.K. POPE says
I want You to know that Everyone Really Liked and Enjoyed This Egg Nog Cake. Adding the Rum was a Good Choice. It was so Moist and Tasty 😋
Jessica says
Yay! I’m so happy to hear that, thank you so much for taking the time to come back and share that with us!
Teresa Stephens says
Yummy recipe
Jessica says
Thank you so much!