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Eggnog Tres Leches Cake

Prep 20 min
Total 2 hr 45 min
Servings 15

We put a holiday spin on the classic Tres Leches Cake, and the result is a decadent eggnog dessert that’ll be your favorite indulgence of the season. MORE+ LESS-

By Betty Crocker Kitchens

September 18, 2018

Ingredients

Cake

box Betty Crocker™ Super Moist™ yellow cake mix

cup milk

1/2

cup butter, melted

eggs

Filling

can (14 oz) sweetened condensed milk (not evaporated)

cup milk

cup heavy whipping cream

1/4

cup bourbon

1/2

teaspoon ground nutmeg

Topping

1 1/2

cups heavy whipping cream

tablespoons powdered sugar

1/2

teaspoon vanilla

Decoration

1/4

teaspoon ground nutmeg

Steps

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1

Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
2

In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3

Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Remove cake from oven to cooling rack. Immediately poke holes using fork over top of cake, wiping fork tines occasionally with paper towel to reduce sticking.
4

In medium bowl, stir together Filling ingredients until blended. Evenly pour over cake, working back and forth to fill holes. Refrigerate uncovered 2 hours or until chilled (when cutting pieces to serve, you may notice some of the liquid in bottom of pan).
5

In chilled medium bowl, beat Topping ingredients with electric mixer on medium-high speed until stiff peaks form. Frost top of chilled cake with whipped cream. Sprinkle 1/4 teaspoon nutmeg on top. Cut into 5 rows by 3 rows. Store loosely covered in refrigerator.

Expert Tips

Ready-made eggnog is typically available during the holiday months—replace 1 cup heavy whipping cream in the Filling with 1 cup eggnog for even more eggnog flavor, if desired!
Heavy whipping cream helps make this cake delicious! 2 1/2 cups are needed, so be sure to buy 2 pints heavy whipping cream when shopping for this recipe.
Tres Leches Cake is a classic Nicaraguan cake soaked with three forms of leches, or “milks.” It is a very moist cake and becomes more flavorful as it's stored.