Eggnog Tres Leches

Preheat oven to 350 F, and grease an 8x8 pan; set aside.

In a small bowl, sift together the flour, baking powder, baking soda, and spices until combined.

In another bowl, combine the egg yolks and vanilla.

In a medium bowl, whip the egg whites until fluffy with soft peaks. Slowly add in the sugar until combined.

Add the egg white mixture to egg yolk mixture, and gently fold it in so it’s combined.

Then fold in the dry ingredients to the wet batter until just combined. Do NOT overmix.

Pour the batter into prepared pan and bake for about 20-25 minutes.

While the cake is baking, combine the three liquids (evaporated milk, condensed milk, and eggnog), and spices until fully combined.

Remove cake from oven once finished baking then immediately poke holes throughout the cake with a fork.

Pour the milk mixture over the entire cake.

Cover the cake and chill in the refrigerator for at least 4 hours to overnight.

After the cake has chilled and soaked in the milks, prepare the whipped cream. Add the heavy cream and eggnog to a large mixing bowl. Mix on medium speed until cream starts to thicken, then add in the powdered sugar. Continue mixing on medium to high speed until soft peaks form.

Spoon the whipped cream onto the cake, spread with a spatula or butter knife.

Serve the cake with a sprinkle of cinnamon if desired.