Imagine slicing into a piece of Eggnog Poke Cake, the golden hue of the cake contrasting beautifully with the creamy, spiced topping.
The aroma of nutmeg and cinnamon fills the air, wrapping you in comforting warmth reminiscent of holiday gatherings.
This cake isn’t just a dessert; it’s a cozy embrace on a chilly evening. The first time I made this cake was during a particularly hectic holiday season when I needed a quick yet impressive dessert for a family dinner.
The simplicity of the ingredients and the ease of preparation made it a lifesaver, turning a potentially stressful night into a joyful one filled with compliments and happy faces.
Whether you’re looking for a delightful end to a busy weeknight meal or a show-stopping dessert for a Sunday supper, this Eggnog Poke Cake is sure to impress. Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a festive blend of eggnog and spices.
- Uses pantry staples like cake mix and condensed milk for convenience.
- Impresses guests with its moist texture and creamy topping.
- Prepares easily in under an hour for effortless entertaining.
- Stores well, allowing flavors to develop overnight for added richness.
Ingredients
- 1 box yellow cake mix — opt for a reputable brand for best results.
- 1 cup eggnog — choose a rich, creamy variety.
- 1/2 cup vegetable oil — any neutral-flavored oil will work.
- 3 large eggs — make certain they’re at room temperature.
- 1 teaspoon nutmeg — freshly grated is preferable.
- 1 can sweetened condensed milk — use full-fat for richness.
- 1/2 cup heavy cream — whipping cream works as well.
- 1 cup whipped topping — homemade or store-bought.
- 1/2 teaspoon vanilla extract — pure extract for best flavor.
- 1/4 teaspoon ground cinnamon — adds a warm spice.
- 1/4 teaspoon ground nutmeg — complements the eggnog flavor.
Step-by-Step Method
Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan thoroughly to guarantee the cake doesn’t stick.
This will make it easier to remove the cake once baked. Use a non-stick spray or a thin layer of butter for even coating. Prepare all ingredients for easy access during the baking process.
Mix the Batter
Combine the cake mix, eggnog, vegetable oil, eggs, and nutmeg in a mixing bowl. Use an electric mixer set to medium speed to beat the mixture for about 2 minutes. Achieve a smooth, lump-free batter. Confirm all ingredients are well-incorporated to avoid uneven baking.
Bake the Cake
Pour the prepared batter into the greased baking pan. Smooth the surface with a spatula for even baking. Place the pan in the preheated oven and bake for approximately 30 minutes. Check for doneness by inserting a toothpick; it should come out clean if the cake is ready.
Cool & Poke
Allow the cake to cool for about 5 minutes after removing it from the oven. Use a wooden skewer to poke holes evenly across the surface of the cake. This will allow the milk mixture to seep into the cake, guaranteeing moistness and flavor throughout.
Prepare & Pour Milk Mixture
In a small bowl, whisk together the condensed milk and heavy cream until well mixed. Pour this mixture evenly over the cake. Make sure to cover the entire surface, letting the liquid soak into the poked holes. This step is vital for the poke cake’s signature texture.
Rest & Absorb
Let the cake rest for a minimum of 2 hours. This resting period allows the cake to absorb the milk mixture fully, enhancing its flavor and texture. For best results, cover the cake and place it in the refrigerator during this time.
Prepare Whipped Topping
In a separate bowl, combine the whipped topping, vanilla extract, cinnamon, and nutmeg. Mix these ingredients well to guarantee a consistent flavor throughout the topping. This mixture will provide a creamy, spiced finish to the cake.
Spread & Serve
Spread the whipped topping mixture evenly over the completely cooled cake. Use a spatula for smooth and even coverage. Serve the cake chilled, and enjoy its rich, festive flavors. For an extra touch, sprinkle ground nutmeg or cinnamon on top before serving.
Ingredient Swaps
- For a dairy-free version, substitute almond or coconut milk for eggnog and use coconut cream instead of heavy cream.
- To make a gluten-free version, use a gluten-free yellow cake mix.
- Replace the vegetable oil with melted coconut oil or applesauce for a healthier alternative.
- If sweetened condensed milk is unavailable, you can make your own by simmering 2 cups of milk with 1 cup of sugar until thickened.
You Must Know
1. Preheat the oven: Always start by preheating your oven to 350°F (175°C) to guarantee the cake bakes evenly from the start.
2. Use fresh nutmeg: For the best flavor, use freshly grated nutmeg instead of pre-ground to enhance the overall taste of the cake.
3. Poke holes generously: When using the wooden skewer to poke the cake, create plenty of holes to guarantee the milk mixture seeps throughout the cake, making it moist and flavorful.
4. Let cake rest: Allow the cake to rest for a full 2 hours after pouring the milk mixture.
This resting time is essential for the cake to absorb all the delicious flavors.
5. Chill before serving: Serve the cake chilled for the best texture and flavor.
The chilling process helps the flavors to meld together and makes the dessert invigorating.
Serving Tips
- Serve each slice with a dollop of extra whipped cream on top.
- Garnish with a light sprinkle of cinnamon or nutmeg for an elegant touch.
- Pair with a warm cup of coffee or spiced tea for a cozy experience.
- Add a side of fresh berries for a pop of color and flavor contrast.
- Use holiday-themed plates for a festive presentation during gatherings.
Storage & Make-Ahead
Eggnog Poke Cake can be stored in the refrigerator for up to 3-4 days.
It maintains its flavors and texture during this time.
For make-ahead convenience, prepare the cake a day before serving.
While freezing isn’t recommended due to texture changes, the cake can be refrigerated overnight.
This allows for enhanced flavor integration.
Reheating
To gently reheat Eggnog Poke Cake, use a microwave on low power for short intervals.
Alternatively, warm in the oven at 300°F for a few minutes.
Avoid stovetop reheating.
Holiday Tradition Significance
When the holiday season rolls around, there’s nothing quite like the comforting embrace of tradition.
For me, traditions are a tapestry of memories, filled with warmth and nostalgia. The Eggnog Poke Cake becomes more than just a dessert; it’s a cherished ritual. Here’s why:
- Connection: Sharing the cake with loved ones fosters togetherness, creating bonds that last a lifetime.
- Memory: The aroma of nutmeg and eggnog instantly transports me back to childhood celebrations, evoking cherished memories.
- Joy: Crafting this cake brings joy, as each step is filled with anticipation of the smiles it will bring.
- Continuity: Traditions like this cake offer a comforting constant amidst the ever-changing world, grounding us in shared experiences.
Let’s savor these moments together.
Final Thoughts
Why not give this delightful Eggnog Poke Cake a try and bring a festive twist to your dessert table?
Feel free to tweak the recipe to suit your taste, perhaps by adding a sprinkle of your favorite spices or a dash of rum extract for an extra holiday flair!
Frequently Asked Questions
Can I Substitute Non-Dairy Milk for Eggnog?
I suggest using a rich, non-dairy milk like almond or oat milk as a substitute. It’s not quite the same as eggnog, but you’ll still achieve a delightful cake with a unique twist on the traditional flavor.
How Can I Make This Cake Gluten-Free?
I’d swap the yellow cake mix for a gluten-free version. Make certain it’s a mix that’s already been tested for flavor and texture. Follow the rest of the recipe as is, and you’ll enjoy a delicious gluten-free treat!
Is It Possible to Use Homemade Whipped Cream Instead?
Absolutely, you can use homemade whipped cream! I love its fresh, creamy texture. Just whip heavy cream with a bit of sugar and vanilla until soft peaks form. It’ll add a delightful personal touch to your cake!
Can I Add Alcohol to the Cake or Topping?
Absolutely, you can add alcohol! I’d suggest incorporating a splash of rum or bourbon into the batter or topping. It’ll enhance the flavor, adding a delightful warmth and festive touch to your delicious creation. Enjoy!
How Should I Adjust Baking Time for a Smaller Pan?
When using a smaller pan, I’d recommend reducing the baking time by 5-10 minutes. Keep an eye on it, and use a toothpick to check for doneness. The cake should spring back when touched lightly. Enjoy!
Eggnog Poke Cake
Equipment
- 1 9×13 inch baking pan
- 1 Mixing bowl
- 1 Electric mixer
- 1 Wooden skewer
- 1 Measuring cups and spoons
- 1 Whisk
- 1 Spatula
Ingredients
- 1 box yellow cake mix
- 1 cup eggnog
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon nutmeg
- 1 can sweetened condensed milk
- 1/2 cup heavy cream
- 1 cup whipped topping
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9×13 inch baking pan.
- In a mixing bowl, combine the cake mix, eggnog, vegetable oil, eggs, and nutmeg.
- Beat the mixture with an electric mixer on medium speed for 2 minutes.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake in the preheated oven for 30 minutes or until a toothpick inserted comes out clean.
- Remove the cake from the oven and let it cool for 5 minutes.
- Using a wooden skewer, poke holes all over the cake.
- In a small bowl, whisk together the condensed milk and heavy cream.
- Pour the milk mixture evenly over the cake, ensuring it seeps into the holes.
- Let the cake rest for 2 hours to absorb the liquid.
- In a separate bowl, combine the whipped topping, vanilla extract, cinnamon, and nutmeg.
- Spread the whipped topping mixture evenly over the cooled cake.
- Serve the cake chilled and enjoy.
Notes
