This festive version of the beloved tres leches cake brings rich, spiced eggnog flavor into every bite. It’s creamy, gently spirited, and picture-perfect for Christmas week.
Ingredients
Cake
- 1 box Betty Crocker™ yellow cake mix
- 1 cup whole milk
- ⅓ cup salted butter, melted
- 3 large eggs
Filling
- 1 can (14 oz) sweetened condensed milk
- 1 cup vanilla milk
- 1 cup heavy cream
- ¼ cup spiced rum (or bourbon if preferred)
- ½ tsp ground nutmeg
- ½ tsp cinnamon
Topping
- 1½ cups cold heavy cream
- 3 tbsp powdered sugar
- ½ tsp vanilla extract
Decoration
- ¼ tsp sifted nutmeg
- Optional: cranberries or crushed gingerbread
Instructions
Prepare the cake:
Preheat the oven to 350°F (325°F for dark or nonstick bakeware). Coat only the bottom of a 13×9-inch cake pan using cooking spray.
Mix and bake:
In a roomy mixing bowl, blend cake ingredients with a hand mixer on medium speed for 2 minutes, scraping the sides occasionally. Pour the batter into the pan and bake for 26–31 minutes, or until a toothpick emerges clean. While the cake is warm, pierce the top generously all over with a fork, cleaning the tines between pokes to reduce sticking.
Add the filling:
Whisk the filling items together until smooth. Pour slowly across the cake, moving back and forth to ensure the holes are filled. Tap the pan gently on the counter to help the soaking liquid settle. Chill uncovered for 2 hours.
Whip the topping:
In a chilled bowl, beat heavy cream, sugar, and vanilla until stiff, glossy peaks form. Spread evenly over the cake, then dust with nutmeg and, if you’re feeling fancy, finish with berries or crumbs for contrast.
Slice and serve:
Cut into 5 rows by 3 rows. Keep the cake loosely covered and refrigerated, where it becomes even more luscious overnight.