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Eggnog Tres Leches Cake

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PREP TIME
20 min
COOKING TIME
20 min
TOTAL TIME
40 min
SERVINGS
12 servings
Dessert
Eggnog Tres Leches Cake
Ingredients
  • 1 tablespoon butter, or as needed
  • 4 eggs, at room temperature
  • 3/4 cup white sugar
  • 1/4 cup white rum
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 (14 ounce) can sweetened condensed milk
  • 1 1/2 cups eggnog, at room temperature
  • 3 tablespoons white rum
Instructions
1
Preheat your oven to the desired temperature of 350 degrees Fahrenheit (175 degrees Celsius).
2
Apply a layer of butter to an 11x7-inch baking dish, ensuring it is evenly coated.
3
In a mixing bowl, whisk eggs until they become light and fluffy. Gradually add sugar to the eggs and continue beating until you achieve a smooth, creamy consistency that lasts around 4-5 minutes. Introduce rum and vanilla extract into the mixture, blending until well incorporated. Then, incorporate flour, baking powder, and salt, stirring just enough to combine the ingredients without overmixing.
4
Pour the prepared batter into your 11x7-inch baking dish.
5
Bake the cake in a preheated oven until it passes the toothpick test, indicating that it is cooked through and ready to be removed from the oven. This typically takes 20-23 minutes.
6
Allow the cake to cool completely before proceeding with the next step.
7
Mix together sweetened condensed milk, eggnog, and rum in a separate bowl until the ingredients are fully incorporated.
8
Using a skewer or toothpick, create holes throughout the cooled cake.
9
Slowly pour the sauce over the cake, covering it with aluminum foil to prevent any mess. Refrigerate the cake for at least 2 hours, allowing the sauce to absorb into the cake.