12/31/2024
Eggnog Tres Leches Cake
This is not your traditional Tres Leches cake but I sure enjoy the little holiday spin we put on this one.
Tres Leches essentially means Three Milks - a sauce of three different milks are used to pour over the cake and make it the luscious dessert that it is. In this version, we've traded out one of the milks for Eggnog to give it a seasonal flair. Cloves, Cinnamon and a little more eggnog whipped into the topping complete the picture.
You can make your own cake for this but I use a cake mix and change up the ingredients a bit to make the cake a little denser so it can soak up more of the sauce :)
- Cake
- 1 box white cake mix
- 2 whole eggs
- 1/2 cup Vanilla Extra Virgin Olive Oil
- 1 cup water
- 1 tsp ground Korintje Cinnamon
- 1/2 tsp ground cloves
- Tres Leches Sauce
- 1 cup whole milk
- 1 can sweetened condensed milk
- 1 cup eggnog
- Whipped Topping
- 2 cups heavy whipping cream
- 1/2 cup eggnog
- 1/2 tsp ground Korintje Cinnamon
- 1/4 tsp ground cloves
Preheat oven to 350F. Grease and flour a 9x13" cake pan and set aside.
In a bowl, combine cake mix, eggs, Vanilla Extra Virgin Olive Oil, spices and water; mix with a whisk until fully blended. Pour into the prepared pan and bake for 25-30 minutes or until cake is golden brown on top and a toothpick comes out with only a few crumbs. Set aside to cool.
While cake is cooling, mix milk, sweetened condensed milk and eggnog in a bowl. Poke holes all around the cake with a toothpick; pour milk mixture over evenly over the cake - I find it best to do this in thirds and let the cake absorb most of the liquid before pouring the next batch over. While the liquid is absorbing, place the cake in the fridge.
To make the icing, combine heavy cream, eggnog, cinnamon and cloves in a stand mixer and beat until cream mixture is at soft peaks. Spread across the cake and refrigerate until ready to serve.
