Eggnog Tres Leches Sheet Cake Recipe

This Eggnog Tres Leches Sheet Cake is an ultra moist dessert that combines the classic flavors of eggnog with a traditional tres leches cake. Perfect for holiday gatherings, this party-size dessert is soaked in a rich eggnog mixture and spiced with cinnamon and nutmeg.

The recipe is designed for make-ahead convenience, allowing you to prepare it in advance and serve it chilled for a refreshing treat.

Delicious Eggnog Tres Leches Sheet Cake

This sheet cake features a light and airy sponge soaked in a blend of three milks and eggnog, creating a decadent dessert that is both festive and satisfying. The cake is topped with whipped cream and a sprinkle of cinnamon and nutmeg for added flavor. It serves approximately 12-16 people.

Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1/2 cup eggnog
1 cup sweetened condensed milk
1/2 cup evaporated milk
1/2 cup whole milk
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup heavy cream
2 tablespoons powdered sugar
Cinnamon and nutmeg for garnish

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Combine Wet Ingredients: Add the buttermilk and eggnog to the butter mixture, mixing until well combined. Gradually add the dry ingredients, mixing until just combined.
Bake the Cake: Pour the batter into the prepared baking pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
Prepare the Soak: In a bowl, whisk together the sweetened condensed milk, evaporated milk, whole milk, and eggnog. Once the cake is cooled, poke holes all over the surface with a fork.
Soak the Cake: Pour the eggnog soak evenly over the cake, allowing it to absorb the liquid. Cover and refrigerate for at least 4 hours or overnight for best results.
Make the Whipped Topping: In a mixing bowl, beat the heavy cream and powdered sugar until stiff peaks form. Spread the whipped cream over the soaked cake and sprinkle with cinnamon and nutmeg.
Serve: Cut the cake into squares and serve chilled. Enjoy your festive Eggnog Tres Leches Sheet Cake!