Make the cake: Heat the oven to 350°F. Generously grease a 9×13-inch cake pan.

Sift the 3 cups cake flour, 3/4 cup sugar, 2 teaspoons cinnamon, 1 teaspoon nutmeg, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.

Add the 2 sticks cubed, room temperature butter, 1 tablespoon of rum, bourbon or brandy, and 1/2 cup of eggnog. Mix with the paddle attachment starting on low then increasing the speed to medium until the dry ingredients are moistened, about 1 minute. The mixture will resemble a thick, crumbly dough.

Whisk another 1/2 cup of eggnog, 1/3 cup sour cream, and 3 eggs together in a medium bowl. With the mixer running on medium speed, add the egg mixture in 3 additions, mixing for about 15-30 seconds after each addition. Stop the mixer and scrape down the sides and up the bottom of the bowl, then mix for about 15-30 more seconds until batter is completely combined. Avoid over-mixing. Small lumps are okay.

Pour and spread batter evenly into prepared pan. Bake for around 30-35 minutes or until the cake is baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done.

Make tres leches mixture: While the cake is baking, whisk together the 1 can of sweetened condensed milk, the remaining cup of eggnog, 1/2 cup of the heavy cream, and remaining 2 tablespoons rum, bourbon or brandy (if using) in a large bowl.

Pour milk over cake. Let cake cool 15 minutes (cake will pull away from the sides of the pan) then poke cake all over with a skewer or fork. Pour milk mixture over cake. Cake will be completely covered in the milk mixture but will eventually soak most of it up. Let cake cool for another 30 minutes at room temperature then cover with plastic wrap and refrigerate for at least 4 hours but best overnight.

Make whipped cream topping. Combine remaining 2 cups heavy cream and 1 tablespoon powdered sugar in the bowl of a stand mixer and whip with the whisk attachment until fluffy pillowy peaks form.

Decorate cake. Spread cream evenly over cake then decorate with Christmas sprinkles if you'd like or dust with ground cinnamon. You can use as much or as little cinnamon as you'd like. I like to keep it on the light side, around a teaspoon total. Cut into squares and serve.