Eggnog Tres Leches Cake Recipes

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EGGNOG POKE CAKE (TRES LECHES STYLE)



Eggnog Poke Cake (Tres Leches Style) image

This delicious eggnog-enriched dessert in the style of a traditional tres leches cake is perfect for the holidays. Serve topped with whipped cream.

Provided by Yoly

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 12

Number Of Ingredients 11

1 tablespoon butter, or as needed
4 eggs, at room temperature
¾ cup white sugar
¼ cup white rum
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 (14 ounce) can sweetened condensed milk
1 ½ cups eggnog, at room temperature
3 tablespoons white rum

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat an 11x7-inch baking pan with butter.
  • Beat eggs in a bowl until frothy. Add sugar and continue to beat until thick and creamy, 4 to 5 minutes. Add rum and vanilla extract. Add flour, baking powder, and salt and mix until just combined; do not overbeat. Pour batter into the prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 23 minutes. Allow to cool.
  • Combine sweetened condensed milk, eggnog, and rum in a bowl and stir until well combined. Poke holes throughout the cooled cake using a skewer or toothpick. Slowly pour sauce over the cake. Cover with aluminum foil and refrigerate until sauce is absorbed, at least 2 hours.

Nutrition Facts : Calories 283.4 calories, Carbohydrate 42.8 g, Cholesterol 86.9 mg, Fat 7.7 g, Fiber 0.3 g, Protein 6.7 g, SaturatedFat 4.3 g, Sodium 175.4 mg, Sugar 33.1 g

EGGNOG TRES LECHES CAKE



Eggnog Tres Leches Cake image

We put a holiday spin on the classic Tres Leches Cake, and the result is a decadent eggnog dessert that'll be your favorite indulgence of the season.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h45m

Yield 15

Number Of Ingredients 13

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup milk
1/2 cup butter, melted
3 eggs
1 can (14 oz) sweetened condensed milk (not evaporated)
1 cup milk
1 cup heavy whipping cream
1/4 cup bourbon
1/2 teaspoon ground nutmeg
1 1/2 cups heavy whipping cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla
1/4 teaspoon ground nutmeg

Steps:

  • Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
  • In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Remove cake from oven to cooling rack. Immediately poke holes using fork over top of cake, wiping fork tines occasionally with paper towel to reduce sticking.
  • In medium bowl, stir together Filling ingredients until blended. Evenly pour over cake, working back and forth to fill holes. Refrigerate uncovered 2 hours or until chilled (when cutting pieces to serve, you may notice some of the liquid in bottom of pan).
  • In chilled medium bowl, beat Topping ingredients with electric mixer on medium-high speed until stiff peaks form. Frost top of chilled cake with whipped cream. Sprinkle 1/4 teaspoon nutmeg on top. Cut into 5 rows by 3 rows. Store loosely covered in refrigerator.

Nutrition Facts : Calories 430, Carbohydrate 42 g, Cholesterol 110 mg, Fat 5, Fiber 0 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 31 g, TransFat 1 g

EGGNOG TRES LECHES CAKE



Eggnog Tres Leches Cake image

When the holidays roll around, my family eagerly anticipates sampling this cake. Its rich eggnog flavor is delightful. -Jan Valdez, Chicago, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 15 servings.

Number Of Ingredients 11

1 package white cake mix (regular size)
1-1/3 cups water
2 tablespoons canola oil
3 large egg whites
2 cups eggnog
1 can (14 ounces) sweetened condensed milk
1/2 cup 2% milk
1-1/2 cups heavy whipping cream
1/4 cup sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Steps:

  • Preheat oven to 350°. In a large bowl, combine cake mix, water, oil and egg whites; beat on low speed 30 seconds. Beat on medium 2 minutes. Pour into a greased and floured 13x9-in. baking pan., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool on a wire rack. Using a skewer, poke holes in cake 1 in. apart., In a large bowl, combine eggnog, sweetened condensed milk and 2% milk. Pour 3/4 cup mixture over cake; let stand until liquid is absorbed, 20-30 minutes. Repeat 4 times. Cover and refrigerate for 8 hours or overnight., In a large bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Spread over cake. Sprinkle with cinnamon and nutmeg. Refrigerate leftovers.

Nutrition Facts : Calories 394 calories, Fat 19g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 309mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 0 fiber), Protein 6g protein.

EGGNOG TRES LECHES CAKE POPS: EGGNOG THREE MILKS CAKE POPS



Eggnog Tres Leches Cake Pops: Eggnog Three Milks Cake Pops image

Provided by Food Network

Categories     dessert

Time 2h45m

Yield 15 to 20 servings

Number Of Ingredients 14

Nonstick cooking spray, for spraying the baking sheet
3 cups all-purpose flour
4 sticks (1 pound) unsalted butter
2 cups granulated sugar
2 tablespoons vanilla extract
9 large eggs
6 sheets gelatin
2 cups whole milk
2 cups sweetened condensed milk
2 cups evaporated milk
2 tablespoons eggnog compound
2 cups (1 pint) heavy cream
3 tablespoons powdered sugar
1 tablespoon xanthan gum

Steps:

  • For the cake pop: Preheat the oven to 325 degrees F. Lightly grease an 18-by-13-inch baking sheet with the cooking spray.
  • Sift the flour into a medium bowl and set aside. In a stand mixer with a paddle attachment, cream together the butter, granulated sugar and vanilla for 3 to 5 minutes. Slowly add the eggs 1 at a time, scraping down the bowl between each addition. Turn the mixer down to the lowest speed and add the flour. Once the flour is incorporated, scrape down the sides of the bowl and turn the mixer up to medium speed for 30 seconds.
  • Dump the entire mixture onto the prepared baking sheet and spread it evenly with an offset spatula. Bake until the entire top of the cake is an even golden brown, 25 to 30 minutes. Let the cake cool completely.
  • For the eggnog tres leches: Soak the gelatin sheets in cold water until softened, 5 to 10 minutes.
  • Meanwhile, in a small saucepot, warm the whole milk, condensed milk, evaporated milk and eggnog compound to 100 degrees F over a low flame. Squeeze out the excess water from the gelatin and add the softened gelatin to the milk mixture. Remove from the heat and let cool at room temperature.
  • For the stabilized whipped cream: In a large bowl, whisk together the heavy cream, powdered sugar and xanthan gum. Whip until stiff with an electric mixer. Transfer to a piping bag.
  • To assemble: Cut the cake into pieces the shape and size of the push pop containers. Trim the cake pieces to 1/4 inch thick. Place a piece of cake in the bottom of each push pop container and soak with the eggnog tres leches mixture. Pipe a layer of the whipped cream on top of the soaked cake and repeat the process until you reach the top of the cake pop.

EGGNOG TRES LECHES CAKE



Eggnog Tres Leches Cake image

This cake is creamy, sweet, and great eggnog flavor! I love a really good eggnog. Not all eggnog's are created the same so if you think you don't like eggnog, you just haven't found a good one yet. I created this cake for the holiday season when it's ok to indulge a little because this is definitely NOT low calorie!! This cake...

Provided by Teresa Jacobson

Categories     Cakes

Time 8h35m

Number Of Ingredients 12

CAKE:
16 1/2 oz yellow or white cake mix
1 c plain yogurt
1 1/4 c dairy eggnog
1/4 c canola oil
TRES LECHES:
7 oz sweetened condensed milk
6 oz evaporated milk
2/3 c dairy eggnog
1 c heavy whipping cream
2 Tbsp sugar
fresh ground nutmeg, for garnish

Steps:

  • 1. Preheat oven to 350 degrees F. Spray a 13x9 baking dish with nonstick spray; set aside.
  • 2. In a large bowl, combine cake mix, yogurt, eggnog, and canola oil. With an electric mixer, blend on low for 30 seconds; shut off and scrape down sides. Blend on medium speed for 2 minutes. Batter should be smooth but slightly thicker than a regular cake batter. Pour into prepared pan and bake for 25- 28 minutes or until cake begins to pull away from sides of pan. Remove and allow to cool on wire rack.Once cool, poke holes in cake at 1 inch intervals using a wooden spoon or straw.
  • 3. In a bowl, stir together sweetened condensed milk, evaporated milk, and eggnog. Pour entire bowl slowly into holes on cake. Cover pan and refrigerate overnight or a minimum of 4 hours. The longer it sits, the better it gets.
  • 4. Meanwhile, in a chilled bowl, beat whipping cream and sugar with chilled beaters until stiff peaks form. Refrigerate until ready to use. To serve, place a dollop on portion of cake and garnish with a sprinkle of fresh ground nutmeg. Store cake in refrigerator. *** in my second batch of whipped cream, I added the nutmeg directly to the whipping cream and that was quite tasty too.
  • 5. NUTRITIONAL INFO: per serving without whipped cream calories: 275 Fat: 11.7g Sat Fat: 3.4g Cholesterol: 27mg Sodium: 262mg Total Carbs: 37.9g Sugars:25.5g Protein: 5.1g

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