Eggnog Tres Leches Cake

Rich, creamy and bursting with eggnog-y goodness, this eggnog tres leches cake is a festive twist on a favorite classic.

  • Author: Claire | The Simple, Sweet Life
  • Prep Time: 15 minutes
  • Refrigeration: 6 hours
  • Cook Time: 35 minutes
  • Total Time: 6 hours 50 minutes
  • Yield: 12 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


Units Scale

For the cake:

  • 2 large eggs
  • 2/3 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1/3 cup milk, 1% or 2%
  • 1/4 cup sour cream
  • 1 tsp vanilla extract
  • 1 1/3 cup all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt

For the tres leches mixture:

  • 3/4 cup eggnog
  • 7oz sweetened condensed milk
  • 1/4 cup milk, 1% or 2%

For the whipped cream topping:

  • 3/4 cup heavy whipping cream
  • 1 tsp vanilla extract
  • 2 tbsp powdered sugar
  • Ground cinnamon to garnish


  1. Whip the eggs and sugar until light and fluffy (about 2-3 minutes).
  2. In a bowl, whisk together the wet ingredients (oil, milk, sour cream, vanilla extract).
  3. In another bowl, stir together the dry ingredients (flour, baking powder, salt).
  4. Add half of the dry ingredients to the egg/sugar mixture and mix on low until just incorporated.
  5. Add the wet ingredients, again mixing on low until just incorporated.
  6. Add the remaining dry ingredients, mixing until just combined.
  7. Pour the batter into a parchment paper lined 8" x 8" square baking pan and bake at 350F for 30-33 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  8. Allow the cake until there's only a little bit of warmth left (about 45 minutes).
  9. In a bowl, whisk together the tres leches ingredients (eggnog, sweetened condensed milk and milk).
  10. Use a fork to poke holes into the top of the cake going about 3/4 of the way through the cake.
  11. With the cake still in its pan, slowly pour the tres leches mixture over the top of the cake.
  12. Cover, place in the refrigerator and allow to sit, soaking up the tres leches, for at least 6 hours but preferably overnight.
  13. In a bowl, whip the heavy whipping, vanilla extract and powdered sugar on high until it holds stiff peaks.
  14. Remove the cake from the refrigerator, cover with the whipped cream and garnish with ground cinnamon.


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