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Enjoy a slice of Eggnog Tres Leches Cake!
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5 from 1 vote

Eggnog Tres Leches Cake

Eggnog Tres Leches Cake is a tasty and festive cake for the holiday season. Rich but not too sweet, it's perfect with a rum cocktail or a cup of fresh coffee.
Prep Time20 mins
Cook Time25 mins
Soaking time4 hrs
Total Time4 hrs 45 mins
Course: Desserts
Cuisine: American
Keyword: cake recipes, christmas, eggnog, eggnog tres leches cake, holiday, keto salmon cakes, tres leches
Servings: 16 servings
Calories: 284kcal


  • cooking spray
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 eggs whites and yolks divided
  • 1 1/4 cups granulated white sugar
  • 1 cup milk divided
  • 3 cups eggnog

For the icing:

  • 1 1/2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract


  • Preheat your oven to 350-F.
  • Lightly spray the bottom and sides of your 9 x 13 baking dish.
  • In a medium-sized bowl, whisk the all purpose flour, baking powder, and salt together. Set this aside.
  • In the bowl of a stand mixer with whisk attachment (or using a hand mixer) beat the egg whites on high until they're forming soft peaks.
  • Beat in the granulated white sugar until it is all combined and is glossy.
  • Add the egg yolks, beating them in one at a time until well mixed.
  • Add half the flour mixture to the eggs, then add 1/2 cup of milk until well mixed. Add the remaining flour and scrape down the sides of the bowl and remix to incoprorate all the flour.
  • Pour the batter into your prepared 9 x 13 cake pan and bake at 350-F for about 25 minutes or until the top is golden brown and an inserted toothpick comes out clean. Let the cake cool completely before moving on.
  • Using a fork or a skewer, poke holes all over the top of the cake going down nearly to the bottom of the cake.
  • Combine the eggnog with the remaining milk and mix well. Pour this mixture over the top of the cake, letting it seep in. Run a thin knife blade around the outside of the cake so the eggnog can seep into the edges, too. Cover and refrigerate for about 4 hours or up to 3-4 days.

To make the icing:

  • Beat the whipping cream in your mixer until peaks form. Add the powdered sugar and vanilla and whip until combined. Spread this mixture evenly over the top of the cake. An offset or icing spatula works wonders for this job.
  • Decorate the top however you like and serve!


Chef Jenn's Tips

  • This is a forgiving cake: don't worry too much if you overwhip the egg whites.
  • Want less cake? This cake can easily be halved to make 8 servings instead of 16. Just halve all the ingredients, choose an 8 x 8 baking dish. The cooking time will be similar but I'd check it at around 20 minutes.
  • I love chocolate shavings on top of this cake, but you can decorate it however you like. Or, just leave the whipped cream icing all billowy and pretty on its own.
  • This cake can be made up to a few days ahead of time, but make the icing as close to the last minute as possible.
  • Freeze a carton of eggnog during the holidays to make this delicious cake recipe throughout the year!


Serving: 1slice | Calories: 284kcal | Carbohydrates: 37g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 190mg | Potassium: 156mg | Fiber: 1g | Sugar: 24g | Vitamin A: 540IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 1mg