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

Transform a favorite holiday beverage into a decadent dessert with this Eggnog Latte Cake! Eggnog infused cake layers paired with eggnog and espresso buttercreams.

Eggnog Latte Cake

all-purpose flour

tsp baking powder

salt

tsp cinnamon

unsalted butter (room temperature)

brown sugar (packed)

eggs (room temperature)

tsp vanilla extract

eggnog (room temperature*)

eggnog

espresso powder

unsalted butter (softened, but still cool)

Tbsp eggnog

Tbsp instant espresso powder (dissolved

Preheat oven to 350F and grease and flour three 6" cake rounds, line with parchment.

In a medium bowl, whisk flour, baking powder, nutmeg, cinnamon, and salt. Set aside.

Using a stand mixer fitted with the paddle attachment, beat butter until smooth. Add sugars and beat on med-high until pale and fluffy (2-3mins).

Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla.

Alternate adding flour mixture and eggnog, beginning and ending with flour (3 additions of flour and 2 of eggnog). Fully incorporating after each addition. Do not overmix.

Spread batter evenly into prepared pans. Smooth the tops with a spatula.

Bake for approx. 30-35mins or until a toothpick inserted into the center comes out mostly clean.

Place cakes on wire rack to cool for 10mins then turn out onto wire rack. Allow cakes to cool completely.

Eggnog Cake:

Combine eggnog and espresso powder until dissolved. Heat if necessary to help dissolve but cool completely before use.

Eggnog Latte Soak:

Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.**

Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer.

Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).

Switch to paddle attachment. Slowly add cubed butter and mix until smooth.***

Divide buttercream in half. Add eggnog and nutmeg to one half and whip until smooth. Add espresso powder to the other half and whip until smooth.****

Espresso &amp; Eggnog Swiss Meringue Buttercream:

Trim the tops of each cake layer to remove crust. Brush each with the eggnog latte soak.

Place one layer of cake on a cake stand or serving plate. Top with about 2/3 cup of espresso buttercream. Repeat with remaining layers and apply a thin coat of frosting all over the cake. Chill for 20mins.

Starting with the bottom and the espresso buttercream, spread roughly onto bottom half of cake with a small offset spatula. Spread eggnog buttercream on top of the cake and the upper half. Use a large icing smoother to smooth the sides and blend the buttercreams. Smooth the top with a small offset spatula.

Fit a piping bag with a  Wilton Tip 1M piping tip. Spread the Espresso buttercream on one side of the piping bag and the eggnog buttercream on the other side. Pipe dollops on top of the cake.

Sprinkle with nutmeg top with Nutmeg and small white nonpareils and line the bottom with white chocolate and salted caramel crispearls if desired (for color).

Assembly:

I've made this cake a couple of times now and just love it!  Thank you, Liv!

It uses too much butter. The cake is too sweet and the buttercream makes me feel like I’m eating chunks of butter. The expresso buttercream and eggnog needed something else to tone down the butter taste.

Hi! I made this last night and the cake and espresso buttercream tasted great! But the eggnog buttercream is a little hard to work with and hard to properly stick to the cake, can you help me debug what's wrong? Maybe is adding in the extra liquid? or under/over mixing it?

Thank you!

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Ultimate Eggnog Poke Cake

Ultimate Eggnog Poke Cake

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Eggnog Latte Cake

Top 4 eggnog cake recipes from across the web

The most viewed eggnog cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ultimate Eggnog Poke Cake

Ultimate Eggnog Poke Cake

Eggnog Pound Cake

Eggnog Latte Cake

The most viewed eggnog cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine