Eggnog Poke Cake

Directions to follow

1. Preheat your oven to 350°F (175°C). Prepare the cake mix according to the package instructions, replacing the water with 1 cup of eggnog. Then, pour the batter into a greased 9×13-inch pan and bake for 30-35 minutes, or until a toothpick comes out clean.

2. After baking, cool the cake in the pan for 10 minutes. Use the back of a wooden spoon or a skewer to poke holes all over the surface to allow the eggnog mixture to soak in.

3. In a bowl, mix together 1 teaspoon vanilla extract, 1 teaspoon ground nutmeg, and 1/2 teaspoon cinnamon into 1 cup of eggnog. Pour this mixture evenly over the cake, letting it seep into the holes.

4. In a large bowl, beat the softened butter and cream cheese together until smooth. Gradually add in the powdered sugar and 1/3 cup eggnog, continuing to beat until creamy and pourable.

5. Spread the frosting evenly over the soaked cake, ensuring every bite is deliciously decadent.

6. Chill the cake for at least 2 hours in the refrigerator to allow the flavors to meld beautifully.

7. Before serving, top with whipped cream and a sprinkle of ground nutmeg for that festive touch.

Best ways to enjoy it

This Eggnog Poke Cake is a showstopper on its own but can be enhanced with some festive flair. Consider pairing it with a cup of steaming hot cocoa or a glass of extra eggnog for the full holiday experience. You could also add a side of spiced nuts or seasonal fruits for a refreshing contrast.

How to store

For optimal freshness, store your Eggnog Poke Cake covered in the refrigerator. It will last for about 3-4 days, but be mindful of topping it with whipped cream too far in advance; that’s best done right before serving. If you’d like to store it longer, you can freeze slices in an airtight container for up to a month—simply thaw in the refrigerator before enjoying.

Helpful cooking tips

• Make sure your butter and cream cheese are at room temperature before mixing to avoid lumps in your frosting.
• For a deeper flavor, let the cake sit overnight in the fridge after adding the eggnog mixture; this allows the flavors to deepen beautifully.
• Don’t substitute the nutmeg with pre-ground spices unless necessary; freshly ground gives a richer flavor.

Creative twists

Want to switch things up a bit? Consider adding a layer of crushed cookies between the cake and frosting for extra texture. You can also substitute other types of cake mixes, like spice or pumpkin, to create a unique spin on the classic flavor profile. Try adding a splash of rum extract for an adult version!

FAQs

How long does it take to prepare?

The preparation for this cake takes about 15-20 minutes, and since it needs to chill for at least a couple of hours, plan for a total of around 3 hours from start to serving.

Can I use a different kind of cake mix?

Absolutely! You can use any cake mix you enjoy, such as spice cake or even a chocolate cake, to put your spin on this recipe.

Is this cake freezer-friendly?

Yes, Eggnog Poke Cake can be frozen for up to a month. Make sure to wrap it well in plastic wrap and then in foil for the best results.

Get ready to bring the festive cheer to your table with this delicious Eggnog Poke Cake! Enjoy the flavors of the season with a treat that everyone will love.

Eggnog Poke Cake

A delightful dessert that combines the classic flavors of eggnog with a moist cake, perfect for holiday gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 3 hours hrs

Servings: 12 pieces

Course: Dessert, Holiday

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the cake

• 1 box yellow cake mix (plus ingredients called for on box)
• 1 cup eggnog Plus more for drinking!

For the soaking mixture

• 1 teaspoon vanilla extract
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon

For the frosting

• 1/2 cup unsalted butter, softened Ensure at room temperature
• 8 ounces cream cheese, softened Ensure at room temperature
• 4 cups powdered sugar
• 1/3 cup eggnog

For the topping

• to taste whipped cream For topping
• to taste ground nutmeg For garnish

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Prepare the cake mix according to the package instructions, replacing the water with 1 cup of eggnog.
2. Pour the batter into a greased 9×13-inch pan and bake for 30-35 minutes, or until a toothpick comes out clean.
3. Cool the cake in the pan for 10 minutes, then poke holes all over the surface using the back of a wooden spoon or a skewer.

Soaking

1. Mix together 1 teaspoon vanilla extract, 1 teaspoon ground nutmeg, and 1/2 teaspoon cinnamon into 1 cup of eggnog.
2. Pour this mixture evenly over the cake, letting it seep into the holes.

Frosting

1. In a large bowl, beat the softened butter and cream cheese together until smooth.
2. Gradually add in the powdered sugar and 1/3 cup eggnog, continuing to beat until creamy and pourable.
3. Spread the frosting evenly over the soaked cake.

Chilling

1. Chill the cake for at least 2 hours in the refrigerator.

Serving

1. Top with whipped cream and a sprinkle of ground nutmeg before serving.

Notes

For optimal freshness, store covered in the refrigerator. It lasts for about 3-4 days. You can freeze slices in an airtight container for up to a month.