Eggnog Tres Leches Cake with Whipped Cream and Holly Garnish
A festive twist on traditional tres leches cake that combines the warm spices and creamy richness of eggnog with the classic milk-soaked texture. This two-layer cake gets its signature moisture from a trio of milks plus eggnog, creating an incredibly tender crumb that melts in your mouth. The whipped cream frosting adds lightness while the creative cucumber and cranberry holly garnish makes it a stunning holiday centerpiece. Perfect for Christmas gatherings, New Year celebrations, or any winter party where you want to impress guests with both flavor and presentation.
Ingredients
Instructions
- 1
Preheat oven to 350°F
- 2
Beat together cake mix, eggs, oil, and water in stand mixer
- 3
Pour batter into two 9-inch cake rounds sprayed with nonstick baking spray
- 4
Bake for 24-29 minutes
- 5
Remove and cool completely in metal cake pans
- 6
Tip one cake out of pan and slice rounded top to create flat surface
- 7
Return leveled cake to pan
- 8
Drizzle half cup eggnog over each cake round
- 9
Add evaporated milk over entire cakes
- 10
Follow with condensed milk over entire cakes
- 11
Refrigerate uncovered for 30-45 minutes to allow milk absorption
- 12
Whip heavy cream with powdered sugar until stiff peaks form
- 13
Remove cakes from refrigerator
- 14
Invert leveled cake onto large plate or cake pan
- 15
Add cup of whipped cream to top of first cake
- 16
Cover hand with parchment and invert second cake onto whipped cream layer
- 17
Frost with remaining whipped cream
- 18
Peel cucumber skin with potato peeler
- 19
Cut peel into 1 1/2-inch pieces with kitchen scissors
- 20
Snip each end into V shapes to create leaves
- 21
Press cucumber leaves into cake
- 22
Place cranberries near leaves to create holly berry garnish
Tips
Use parchment paper when inverting the second cake layer to prevent breaking and ensure clean transfer.
Allow the milk mixture to fully absorb before assembling - this creates the signature tres leches texture.
Make cucumber holly leaves ahead of time and store in refrigerator until ready to garnish.
Good to Know
Refrigerate covered for up to 3 days
Can be assembled day before serving - flavors improve overnight
Serve chilled directly from refrigerator
Common Mistakes
Level cake tops before assembly to avoid sliding layers
Don't skip milk absorption time or cake will be dry
Use parchment when inverting to prevent cake breaking
FAQ
Can I make this cake ahead of time?
Yes, this cake actually improves when made a day ahead as the flavors meld and the milk mixture fully absorbs into the cake layers.
What if I don't have eggnog?
Substitute with heavy cream mixed with 1/4 teaspoon each of nutmeg, cinnamon, and vanilla extract for similar flavor profile.
How long will this cake keep in the refrigerator?
Store covered in the refrigerator for up to 3 days. The cake stays moist due to the milk mixture but should be consumed within this timeframe.