Wednesday, December 12, 2018

Eggnog Tres Leches Cake

I found this recipe in the Magnolia Journal, made it immediately of course, and it was loved by everyone. 

Such a different kind of cake, one that will impress guests this holiday season.

Here is the eggnog tres leches cake.

It is so good you guys!

It's light and airy and full of flavor. It is a spongy cake that is soaked with eggnog and milk seeping through it. Is your mouth watering yet?

The subtle hint of eggnog and nutmeg make this a perfect treat this time of year. 

I hope you enjoy this eggnog tres leches cake as much as we did!

Yield: 10

eggnog tres leches cake

prep time: 25 minscook time: 35 minstotal time: 60 mins


3 cups all purpose flour
3 tsp. baking powder
1/2 tsp. ground nutmeg
1 tsp. salt
1 1/2 cups sugar
1 cup {2 sticks} butter, softened
2 tsp. vanilla
2 eggs
1 cup milk
1 14-oz. can sweetened condensed milk
1 12-oz can evaporated milk
1 1/2 cups eggnog

whipped cream topping-
In a chilled mixing bowl beat 2 cups heavy cream, 1/4 cup powdered sugar, 1 tsp. vanilla, and a pinch of sea salt with a mixer on medium until soft peaks form. Use immediately or store in a covered container in the refrigerator for up to 30 minutes.


1. Preheat oven to 350. Grease and flour two 8" springform pans. In a large bowl stir together the flour, the baking powder, nutmeg, and salt. In another large bowl beat together sugar and butter with an electric mixer on medium speed until light and fluffy. Beat in vanilla. Add eggs, one at a time, beating well after each addition. Alternately add milk and flour mixture, beating on low speed after each addition just until combined. Spread batter evenly into the prepared pans.

2. Bake 35-40 minutes or until a wooden toothpick inserted in the center comes out clean and the cakes are golden brown on the edges. Cool completely in pans on a wire rack.

3. In a medium bowl stir together the sweetened condensed milk, evaporated milk, and eggnog. Using a large skewer or chopstick, poke holes through the cakes about 1" apart. Pour half of the eggnog mixture over cakes; let soak in 5 minutes. Pour the remaining eggnog mixture over the cakes. Cover pans with plastic wrap and place on a large tray or baking sheet. Store in the refrigerator 8-24 hours. 

4. Remove cakes from the springform pans. Place one layer on a cake stand. Spread whipped cream lightly over top of cake. Add second layer. Very lightly spread whipped cream over the sides. Top with remaining whipped cream. If desired, sprinkle with additional ground nutmeg. Serve immediately.

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