Eggnog Tres Leches Cake
Recipe Overview
Overview
This Eggnog Tres Leches Cake is a delightful holiday treat that brings together the rich flavors of eggnog with the classic moistness of tres leches cake. The recipe begins with whipping egg whites to firm peaks, which adds a lightness to the cake. Mixing in egg yolks, sugar, and melted butter creates a rich batter, while the addition of nutmeg and cinnamon infuses it with warm, festive spices.
Once baked, the cake is soaked in a mixture of evaporated milk, sweetened condensed milk, and regular milk, allowing it to absorb all that creamy goodness. This step is crucial for achieving the signature moist texture of tres leches cake. After chilling, a layer of freshly whipped cream is spread on top, making it even more indulgent.
The final touch is a sprinkle of cinnamon, which not only adds flavor but also enhances the visual appeal. This cake is perfect for holiday gatherings, offering a unique twist on a beloved classic. It’s sure to impress your guests and become a new holiday favorite in your home.
Recipe Details
Steps & Tips
Add egg whites to a clean bowl.
Tip: Use lemon juice to stabilize your meringue if you don't have cream of tartar.
Add a small amount of lemon juice to the egg whites.
Whip the egg whites until firm peaks form.
In a separate bowl, add egg yolks and sugar.
Add homemade vanilla extract to the egg yolks and sugar.
Mix the egg yolks and sugar until well combined.
Add melted butter and eggnog to the egg yolk mixture.
Add nutmeg and cinnamon to the mixture.
Sift in flour, salt, and baking powder.
Tip: Avoid over mixing the batter after adding dry ingredients to keep the cake light.
Fold in half of the whipped egg whites into the batter.
Add the remaining whipped egg whites and fold gently.
Preheat the oven to 350°F.
Grease a 9 by 13 inch baking dish with non-stick spray or softened butter.
Pour the cake batter into the prepared baking dish and spread evenly.
Bake in the preheated oven for 30 to 35 minutes.
Let the cake sit at room temperature for 10 minutes.
In a pitcher, add milk, evaporated milk, and sweetened condensed milk.
Stir the milk mixture until well combined.
Tip: Prick holes in the cake to help the milk soak in better.
Use a fork to prick holes all over the cake.
Carefully pour the milk mixture over the cake.
Cover the cake with plastic wrap and refrigerate for a minimum of 2 hours.
Tip: Cover the cake with plastic wrap and refrigerate for at least 2 hours for best results.
Unwrap the cake after refrigerating.
In a bowl, combine heavy cream, powdered sugar, and vanilla extract.
Tip: Whisk the cream until medium to firm peaks for the best texture.
Whisk the cream until medium to firm peaks form.
Spread the whipped cream evenly over the cake.
Sprinkle a generous amount of cinnamon on top of the cake.
Place the cake in the fridge for 30 minutes.
Tip: Let the whipped topping set in the fridge for 30 minutes for better consistency.
Slice the cake and serve.
Tip: Clean your knife between slices for neat and clean cake pieces.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Eggnog is traditionally made with milk, cream, sugar, and eggs, creating a rich and creamy base.
- •Tres leches cake is soaked in three types of milk, making it incredibly moist and flavorful.
- •Whipping egg whites to firm peaks is essential for a light and airy cake texture.
- •Nutmeg and cinnamon are classic spices that enhance the flavor of eggnog.
