I really hate to use the word ‘moist’ to describe anything but what other adjective can I use for an eggnog tres leches cake? It’s not juicy because that’d be disgusting. Or soggy because that just ruins it.
It’s certainly light and airy and full of flavor and it has the most incredible texture and honestly? It really is moist because of all the eggnog and milky goodness that just seeps throughout the air bubbles of this spongey cake. You would think it’s a dense cake but oh my gosh, it’s the exact opposite.
I love that the air bubbles in the cake basically trap the eggnog and the milk and then when you cut into it, a little bit of it seeps out but not like completely. It’s not a runny cake. The cake completely soaks up most of the liquid and you’re left with the most incredible cake that is perfect for the holidays.
I’ve had homemade eggnog before and I just can’t get behind basically drinking eggs. I know some people love it and it’s a family tradition but it’s just not something I can love. Just bake me something with eggnog and that’s pretty much the only way I’ll have it, haha
What about you? Are you an eggnog fan or only an ‘eggnog in baked goods’ fan?
Oh my gosh. Just look at the MOIST cake. I’m sorry, I’d rather say that than “look at those soggy layers!” or “look at how damp that looks.” Ew, omg — I think that’s totally way worse.
ANYWAY. Just make the cake. K? :)
Eggnog Tres Leches Cake
For the cake
- 1 cup all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 5 whole eggs, separated
- 1 cup granulated sugar, divided
- ⅓ cup milk
- 1 teaspoon vanilla extract
- ¾ cup eggnog
- 5 ounces evaporated milk
- 14 ounces sweetened, condensed milk
For the topping
- 1 cup heavy whipping cream
- ½ cup eggnog
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- Preheat oven to 350 °F and liberally spray a 9x13-inch pan with cooking spray.
- Combine flour, baking powder, and salt in a large bowl. Set aside.
- In another bowl, beat the egg yolks with 3/4 cup of sugar on high speed with a hand mixer until they're pale yellow. Then mix in the milk and vanilla.
- Gently pour the yolk mixture over the flour mixture and stir gently until all are combined.
- In another bowl, beat the egg whites on high speed with a hand mixer until soft peaks form. Turn the speed down a little to add in the remaining 1/4 cup of sugar then turn it back up to high to beat until the egg whites are stiff but not dry.
- Fold the egg white mixture into the batter very gently until just combined.
- Pour into prepared baking pan and spread to even out the surface.
- Bake for 35-45 minutes, or until a toothpick comes out clean.
- Allow to cool completely in the pan.
- In the meantime, combine eggnog, evaporated milk, and condensed milk in a measuring cup and mix together.
- When cake is cool, pierce the surface with a fork several times (like I pierced it at least over 50 times).
- Slowly drizzle milk mixture all over the cake.
- Allow the cake to absorb the milk mixture overnight in the fridge.
- When ready to serve, using a hand mixer, beat the ingredients for the topping until whipped cream-like texture, about 5 minutes. Spread over the surface of the cake and sprinkle nutmeg on top.
- Cut into squares and serve!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.