eggnog cake

This Ultimate Eggnog Poke Cake is an eggnog spice cake, soaked in eggnog and filled with eggnog pudding. It’s all topped off with whipped cream and a sprinkle of nutmeg.

Ultimate Eggnog Poke Cake

cups (380 grams) granulated sugar

vegetable oil

eggs

vanilla extract

½ cups (350 g) all-purpose flour

teaspoons (11.2 g) baking powder

teaspoon (5 g) salt

(2.5 grams) ground nutmeg

cup (296 ml) eggnog

(59 milliliters) spiced rum

(591 milliliters) eggnog, divided

(3.4 ounces) instant vanilla pudding

(2.5 grams) cinnamon

nutmeg

(354 milliliters) heavy whipping cream

(65 grams) powdered sugar

Preheat

Mix the wet ingredients: 

In a large mixing bowl, beat together the sugar, vegetable oil, eggs and vanilla extract until well incorporated. Scrape down the bowl as needed.

Combine the dry ingredients: 

In a separate bowl combine the remaining dry ingredients: flour, baking powder and salt. Add half the dry ingredients to the batter, and then add half of the eggnog and mix just until the flour starts to incorporate.

Add the remaining dry ingredients

, and the remaining eggnog and rum. Beat on low speed until all of the ingredients are well combined. Stir with a spatula to ensure it’s well mixed.

Pour the batter

 in a 9-inch by 13-inch pan and bake at 350°F for 28-32 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely prior to frosting.

Poke the holes

While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake. Pour 1 cup of eggnog over the cake and allow it to soak in the cake for about 15 minutes.

Prepare the pudding topping

. Combine vanilla pudding, 1 1/2 cups eggnog and rum, cinnamon and nutmeg. Mix until pudding is dissolved. Do not allow pudding the get firm. Pour the pudding over top of the cake and then put it in the refrigerator. The pudding will soak into cake and get firm while refrigerating. Allow 10-15 minutes.

Prepare the whipped cream

by placing the bowl and whisk in the freezer for 10 minutes until completely cold. Whip heavy cream on medium high speed for several minutes until soft peaks form. Add the powdered sugar and beat on medium high until stiff peaks form. Top cake with whipped cream and dust with nutmeg. Keep refrigerated.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1608762207/lqgysikgbmqk2qamct5t.mp4

The Ultimate Eggnog Poke Cake starts with an eggnog spice cake, then it’s soaked in eggnog and filled with eggnog pudding. It’s all topped off with a fresh whipped cream and a sprinkle of nutmeg.

Eggnog Poke Cake Recipe

This perfectly decadent Eggnog Pound Cake is ultra moist and flavored with eggnog, nutmeg and cinnamon. We&#x27;ve topped it with spiced cream cheese frosting. Keep this recipe in mind for your Christmas and winter gatherings!

Eggnog Pound Cake

(339 grams) unsalted butter, sotened

(600 grams) sugar

(342 grams) Cake Flour

½ teaspoon (2 grams) salt

(2 grams) baking powder

(6 grams) cinnamon

(3 grams) nutmeg

(235 grams) Eggnog

(8 grams) vanilla extract

(113 grams) unsalted butter, softened

(4 grams) vanilla extract

salt (1 grams)

sugar

(.5 grams) cinnamon

(.5 grams) nutmeg

*Adjust spice amounts

Grease and flour a bundt pan. Preheat oven to 325 degrees F

In a separate bowl whisk the cake flour, salt, baking powder, nutmeg, and cinnamon to combine. Set aside for later.

Using an electric mixer (fitted with a paddle attachment if using a stand mixer) mix the butter on medium speed until smooth. Gradually add the sugar and mix until lightened in color and fluffy 3 to 5 minutes.

Add the eggs one at a time, mixing after each until the yellow of the yolk is blended.

Add the vanilla extract to the cup of eggnog and set aside.

With the mixer on low speed, add the flour mixture alternately with the eggnog. Begin and end with the dry ingredients. Add the dry ingredients three times and the eggnog twice. Mix just until blended.

Bake at 325 degrees for 1 hour or until a toothpick comes out clean or with just a few crumbs attached. Baking times can vary and so peek in as it approaches the 1 hour mark. If the top of the cake begins to get too dark, cover loosely with a piece of aluminum foil.

This recipe makes approximately 8 cups of batter.

Allow to cool in the pan for about 10 minutes before turning out onto serving plate.

Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.

Cut the softened cheese into pieces and add to the butter, beating at low to medium speed until incorporated.

Add the vanilla. Gradually add the powdered sugar, cinnamon, and nutmeg, mixing on low speed until blended.

Increase mixing speed and beat until fluffy. Don&#x27;t over mix or it will become too soft. If it becomes too soft, you can chill it for several minutes to firm it back up again.

This frosting will pipe best if used while still slightly chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.

For the Spiced Cream Cheese Frosting

We piped the cream cheese frosting onto the cooled cake using a large 1M star piping tip. We piped large stars and rosettes over the top of the cake and just partially down the sides. Decorate however you like!

Decorating the Cake

Because of the cream cheese frosting, this cake needs to be refrigerated (in an airtight container or cake dome). For best flavor and texture, move the cake from the refrigerator to the kitchen counter a couple of hours before serving.

Refrigeration and Serving

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Ultimate Eggnog Poke Cake

Ultimate Eggnog Poke Cake

Eggnog Pound Cake

Top 3 eggnog cake recipes from across the web

The most viewed eggnog cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ultimate Eggnog Poke Cake

Ultimate Eggnog Poke Cake

Eggnog Pound Cake

The most viewed eggnog cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine