Eggnog Tres Leches Cake

Why You’ll Love It

Creamy topping: Topped with a smooth, fluffy Cool Whip mixture, this cake has delightful textures.
Incredibly simple to make: With easy-to-find ingredients, you can whip up this Christmas tres leches cake without any hassle. No need to weigh out the baking powder, flour and so on, as you’ll use a box cake mix.
Beautiful presentation: The cake’s festive topping, adorned with sprinkles or a dash of cinnamon, makes it a stunning centerpiece for any holiday gathering.

Eggnog Tres Leches Cake Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Eggnog: Adds a rich, creamy flavor and festive touch to the cake. It’s the key ingredient that gives it a classic eggnog taste.
Box spice cake or vanilla: This makes this recipe so easy.
Sweetened condensed milk: Provides sweetness and a rich, caramel-like flavor and makes it moist and soft.
Evaporated milk: This contributes to the cake’s creamy consistency and helps balance the sweetness of the condensed milk.
Rum: Adds a warm, spiced note that complements the eggnog flavor. If used, it enhances the tres leches cake with eggnog’s depth.
Cool whip: Creates a light, airy topping that adds a creamy texture without overpowering the flavors of the cake.
Rum: For an extra hint of warmth and spice, this can be mixed into the topping.
Powdered sugar: Sweetens the topping and helps stabilize it, making it easy to spread and pipe.
Cinnamon or sprinkles: Adds a festive touch to the finished cake.

How to Make Eggnog Tres Leches Cake

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Mix and bake cake: Follow the package instructions for the cake mix. Bake the flour mixture as directed.
Prepare the eggnog mixture: While the cake bakes, mix eggnog, sweetened condensed milk, evaporated milk, and rum.
Assemble the cake: Once done, remove it from the oven and poke holes all over the surface. Pour the eggnog and milk mixture over the warm cake and let it cool completely.
Prepare the topping: Beat the Cool Whip, rum (if using) and powdered sugar until smooth.
Finish the cake: Spread the topping evenly over the cooled cake. Sprinkle with cinnamon or sprinkles for decoration.

Substitutions and Variations

Eggnog: Replace with buttermilk or milk mixed with a bit of vanilla extract and a pinch of ground nutmeg if you don’t have eggnog.
Sweetened condensed milk: Use a homemade caramel sauce or a mixture of regular milk with extra sugar for a similar sweetness.
Evaporated milk: Swap with regular milk or Half & Half if you prefer a lighter version.
Rum: Omit or replace with some vanilla extract or a non-alcoholic rum flavoring if you prefer a non-alcoholic cake.
Chocolatey: Swirl in some chocolate chips into the batter or top with chocolate ganache.
Fruit-infused: Fold in some dried fruit like cranberries or raisins into the cake batter.
Nutty topping: Mix chopped nuts, maybe pecans or walnuts, into the Cool Whip mixture.

Serving Suggestions

Appetizer: Start with classic deviled eggs or these cute pesto puff pastry trees!
Main: Put holiday beef brisket, this smoked turkey breast recipe and my onion and honey-glazed ham on your to-do list.
Dessert: End with this incredible cake and a scoop of ice cream or whipped cream if you like!

How to Store Tres Leches Cake

Store: Keep it in an airtight container in the refrigerator for up to 5 days.
Freezer: Wrap the cake tightly in plastic wrap and foil, or place it in a freezer-safe container, and freeze for up to 3 months.
Thaw: To thaw, move the cake to the refrigerator overnight or let it sit at room temperature for a few hours until fully defrosted.