Eggnog Tres Leches Cake

Total Time Prep: 40 min. + standing Bake: 25 min. + chilling
Yield 15 servings
Test Kitchen Approved
When the holidays roll around, my family eagerly anticipates sampling this cake. Its rich eggnog flavor is delightful. —Jan Valdez, Chicago, Illinois

Ingredients

  • 1 package white cake mix (regular size)
  • 1-1/3 cups water
  • 2 tablespoons canola oil
  • 3 large egg whites, room temperature
  • 2 cups eggnog
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup 2% milk
  • 1-1/2 cups heavy whipping cream
  • 1/4 cup sugar
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg

Directions

  1. Preheat oven to 350°. In a large bowl, combine cake mix, water, oil and egg whites; beat on low speed 30 seconds. Beat on medium 2 minutes. Pour into a greased and floured 13x9-in. baking pan.
  2. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool on a wire rack. Using a skewer, poke holes in cake 1 in. apart.
  3. In a large bowl, combine eggnog, sweetened condensed milk and 2% milk. Pour 3/4 cup mixture over cake; let stand until liquid is absorbed, 20-30 minutes. Repeat 4 times. Cover and refrigerate for 8 hours or overnight.
  4. In a large bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Spread over cake. Sprinkle with cinnamon and nutmeg. Refrigerate leftovers.

Nutrition Facts

1 piece: 394 calories, 19g fat (10g saturated fat), 62mg cholesterol, 309mg sodium, 51g carbohydrate (36g sugars, 0 fiber), 6g protein.

When the holidays roll around, my family eagerly anticipates sampling this cake. Its rich eggnog flavor is delightful. —Jan Valdez, Chicago, Illinois
Recipe Creator

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