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Eggnog Tres Leches Cake with Nutmeg Whipped Cream

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Soft Cinnamon Eggnog Cake soaked with Eggnog and Sweetened Condensed Milk, topped with Nutmeg Spiced Whipped Cream
Servings 12 slices
Author Mandy Merriman - Baking with Blondie

Ingredients

Cinnamon Eggnog Cake

  • 3/4 cup eggnog room temperature
  • 2/3 cup sour cream room temperature
  • 4 egg whites room temperature
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 Box Duncan Hines White Cake Mix

Soak

  • 1 14oz can sweetened condensed milk
  • 2/3 cup eggnog

Nutmeg Spiced Whipped Cream

  • 4 cups heavy whipping cream
  • 1 teaspoon vanilla
  • 1/2 teaspoon nutmeg (or more if you prefer a stronger taste)
  • 2 cups powdered sugar
  • 1/4 teaspoon cinnamon (or more if you prefer a stronger taste)

Garnishes

  • Cinnamon Sticks
  • Star of Anise
  • Nutmeg and Cinnamon

Instructions

For the Cinnamon Eggnog Cake

  • Preheat the oven to 325 degrees (convection oven. If using traditional, you may just need to bake it a touch longer). Prep a sheet cake (9x13 pan) with cake goop or shortening and set aside.
  • In a large bowl, hand whisk together all the cake ingredients except for the cake mix. Sift in the cake mix, then gently stir to combine. Spread the batter into the prepared cake dish, then bake for 22-25 minutes until the center is baked through completely. Cool the cake completely before adding on the soak.

For the Cake Soak

  • Prep the cake by adding holes onto the top with the back of a wooden spoon or something small for holes.
    Heat the sweetened condensed milk in a small bowl in the microwave for 30 seconds to thin it out a little. Pour it over the cake.
    Pour the eggnog over the cake as well, then use an offset icing spatula to smooth the soak into the holes. Cover with plastic wrap, and place into the fridge to chill for 20-30 minutes.

For the Nutmeg Whipped Cream

  • Chill a metal stand mixer bowl and whisk in the freezer for 30 minutes. With the mixer speed starting on low and gradually building up to high speed over the span of 3-5 minutes, whip up the whipped cream until stiff peaks form. Add in the vanilla, powdered sugar, and the nutmeg/cinnamon. Whip up again, then scoop the whipped cream onto the soaked cake. Spread it out with a spoon or spatula in a rustic design. Top with garnishes as you please. Enjoy!