Eggnog Tres Leches Cake

Three sweet and splendid leches are combined together in this rich-yet-refreshing cake.

Wait, there's more! Read the blog post about this recipe.

CheekyKitchenRecipe by CheekyKitchen

Rated 4.5 Stars
12345Rated 0 Stars
12345
(6)

3

20 minutes

1 hour 30 minutes

12 slices of cake



Recipe
Recipe
Versions
Nutrition
Tips &
Techniques

Recipe Versions

Put your own twist on this recipe!

To create a version of this recipe, just
or join.

Nutrition Info

    Looks like there’s no nutritional information for this recipe.

    Sorry about that. We do our best to give you complete information wherever we can.

    Tips & Techniques

    Member recipe

    This recipe was submitted by a member and has not been tested in our kitchen.

    Ingredients

    • 1 (15 ounce) Betty Crocker White Cake Mix
    • 4  eggs
    • 1/2 cup oil
    • 1/2 cup water
    • 1 cup eggnog
    • 5 ounces evaporated milk
    • 14 ounces sweetened condensed milk
    • 1 pint heavy cream
    • 1 cup powdered sugar
    • 1  English cucumber (for garnish)
    • 30  fresh cranberries (for garnish)

    Directions

    1. 1Preheat oven to 350 degrees.
    2. 2In a stand mixer, beat together the cake mix, eggs, oil, and water. Pour this batter into two 9-inch cake rounds that have been generously sprayed with nonstick baking spray.
    3. 3Bake for 24-29 minutes in preheated oven. Remove and cool completely in the metal cake pans.
    4. 4Once cool, tip of of your cakes gently out of the metal pan, then use a sharp knife to slice the rounded top portion of the cake into a flat, even surface. Return this leveled cake to the cake pan.
    5. 5Drizzle the eggnog over the cake rounds (a half-cup of egg nog should be drizzled over each cake). Then the evaporated milk, followed by the condensed milk. Make sure you drizzle the milks over the entire cakes. Set cakes uncovered into the fridge and allow the milk to seep into the cake, about 30-45 minutes.
    6. 6Whip the whipping cream with the powdered sugar until stiff peaks form.
    7. 7Remove the cakes from the fridge. Beginning with the leveled cake, invert it onto a large plate or cake pan. Add a cup of whipped cream to top of the cake, then gently invert the second cake. To do this, I like to cover my hand with a piece of parchment, then quickly turn the cake upside down on my hand, then flip it right-side-up on top of the whipped cream layer. Frost with remaining cream.
    8. 8To garnish with homemade, edible holly-berries: use a potato peeler to peel the skin from your English cucumber. With a pair of kitchen scissors, snip this peel into 1 1/2" long pieces, then snip each end of the pieces into "V" shapes. Gently press these "leaves" into your cake, then place cranberries near the leaves to create holly berries!

    Categories: Desserts, Cakes, Comfort Foods

    Add a Comment
    Rated 4.5 Stars
    12345Rated 0 Stars
    12345
    Please enter a comment.
    debdettmann

    This is amazing, I love that it has the eggnog in it, which makes it even more wonderful. This will be listed as one of my favorites. I served it with strawberries instead of the cranberries.

    1/3/2013 11:04:47 AM
    jfalk
    jfalk said:

    I made it for Christmas 2011, it was pretty fantastic!

    4/9/2012 12:16:08 PM
    grandsassy

    I CAN'T WAIT TO TRY THIS, BETTER YET CAN'T WAIT TO EAT!!!

    1/2/2012 9:55:31 AM
    See something fishy? Let us know. We'll take down any content that violates our Community Rules.Report abuse

    Latest Blog Posts

    New Recipes

    See All
     
    Contact Us / Privacy Policy / Terms of Use / Community Guidelines / Site Map platefull Advertise on Platefull