Description
This Eggnog Tres Leches Cake is a festive delight, combining rich flavors of eggnog, spices, and a creamy texture that brings everyone together during the holidays.
Ingredients
Scale
- 1 (15.25-ounce) box yellow cake mix
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 2 1/2 cups eggnog
- 1/2 cup canola oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 (14-ounce) can sweetened condensed milk
- 1/3 cup whole milk
- 1 (8-ounce) tub whipped topping, thawed (Cool Whip)
- Nutmeg for garnish
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- In a bowl, whisk together yellow cake mix, nutmeg, and cinnamon.
- Add eggnog, canola oil, eggs, and vanilla; mix until smooth.
- Pour batter into the prepared pan and bake for 28-32 minutes.
- Let cake cool, then poke holes in it.
- In another bowl, whisk together sweetened condensed milk, remaining eggnog, and whole milk.
- Pour milk mixture over the cooled cake and refrigerate for at least 2 hours.
- Spread whipped topping over the cake and garnish with nutmeg before serving.
Notes
Use room temperature ingredients for better mixing.
Store leftovers in an airtight container in the fridge for up to 5 days.
Consider freezing individual slices for up to three months.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320
- Sugar: 27g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 50mg