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Eggnog Tres Leches Cake

This festive eggnog tres leches cake is soaked in a rich, spiced milk mixture with hints of nutmeg, cinnamon, and rum. Topped with fluffy whipped cream and a dusting of spice, it’s a creamy, holiday-perfect dessert that gets even better as it chills.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 2 hours
Total Time 50 minutes
Servings: 15 slices
Course: Cake, Christmas, Dessert, Holiday Treats, Party Food
Cuisine: American, Latin American
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 1 box yellow cake mix
  • 1 cup whole milk
  • 1/3 cup butter melted
  • 3 eggs large
  • 1 can sweetened condensed milk 14 oz
  • 1 cup vanilla milk
  • 1 cup heavy cream
  • 1/4 cup spiced rum or bourbon
  • 1/2 tsp nutmeg ground
  • 1/2 tsp cinnamon
  • 1 1/2 cups heavy cream cold, for topping
  • 3 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp nutmeg for garnish

Method
 

  1. Preheat oven to 350°F and prepare a 9x13-inch pan.
  2. Mix cake ingredients and bake for 26–31 minutes until done.
  3. Poke holes all over the warm cake.
  4. Whisk filling ingredients and pour evenly over the cake.
  5. Chill for at least 2 hours.
  6. Whip cream, sugar, and vanilla until stiff peaks form.
  7. Spread whipped topping over cake and dust with nutmeg.
  8. Slice and serve chilled.

Notes

This cake improves overnight as the flavors deepen. Keep refrigerated and loosely covered for best texture and taste.