Bring a taste of Latin America to your holiday table this season with this eggnog tres leches cake recipe, a festive spin on the beloved traditional dessert. Originating from Mexico and popular across Latin America, Tres Leches is known for its irresistibly moist texture and rich, creamy flavor. This version swaps in seasonal eggnog, adding warm notes of nutmeg and cinnamon for a holiday twist.
Imagine a soft, fluffy cake soaked in a luxurious blend of eggnog with sweetened condensed milk and cream, infusing every bite with spiced goodness. Topped with a cloud of whipped cream and a sprinkle of cinnamon and nutmeg, this Christmas tres leches cake combines the warmth of eggnog with the richness of tres leches — the perfect holiday recipe to enjoy with family and friends. Best enjoyed chilled, this eggnog tres leches cake recipe is the ultimate way to impress guests at Christmas gatherings or cozy winter celebrations.
How To Make Eggnog Tres Leches Cake
To make this festive eggnog tres leches cake, start by preparing a light and fluffy cake with butter, sugar, eggs, and a touch of sour cream. Gently fold in the flour, baking powder, cinnamon, and a bit of eggnog to give the batter a seasonal twist. Bake until golden and set aside to cool completely.
While the cake cools, combine the remaining eggnog with sweetened condensed milk and cream to make the classic tres leches soak. Poke holes all over the cooled cake and slowly pour the milk mixture over the top, letting it absorb fully for maximum moistness. Cover and chill for at least a few hours, or overnight, to let the flavors meld.
For the topping, whip heavy cream with powdered sugar, vanilla, and a pinch of nutmeg until stiff peaks form. Spread the whipped cream evenly over the soaked cake, then lightly dust with a mixture of cinnamon, nutmeg, and powdered sugar. Garnish with cinnamon sticks for a festive touch.
