Eggnog Tres Leches Cake

Why you’ll love it

• Two traditions in one: tres leches and eggnog.
• Make-ahead by design: it needs the night in the fridge.
• Easy start: a box of yellow cake mix is the base.

Quick facts

Ingredients

For the cake

• 1 box (15.25 oz / 432 g) yellow cake mix
• Eggs, oil and water as listed on the box

For the eggnog soak

• 1 can (12 oz / 354 ml) evaporated milk
• 1 can (14 oz / 397 g) sweetened condensed milk
• 1 cup (240 ml) eggnog

For the topping

• 2 cups (480 ml) cold heavy cream
• 1/4 cup (30 g) powdered sugar
• Ground cinnamon and nutmeg, to dust

Step-by-step method

1. Bake. Prepare and bake the cake mix in a greased 9×13-inch (23×33 cm) pan as the box says.

2. Poke. Let it cool 15 minutes, then poke holes all over with a fork.

3. Soak. Whisk the evaporated milk, condensed milk and eggnog. Pour slowly over the cake, a little at a time, so it absorbs evenly.

4. Chill. Cover and refrigerate at least 4 hours, ideally overnight.

5. Top and serve. Whip the cream with the powdered sugar to soft peaks, spread over the cake and dust with cinnamon and nutmeg. Serve cold.

Tips for the best result

• It will look like too much liquid at first. By the next day it is all absorbed.
• Pour the milks while the cake is still a little warm for faster soaking.
• Want it from scratch? Use the sponge from our Classic Tres Leches Cake.

Storage

Keep covered in the refrigerator up to 4 days. It does not freeze well once soaked.