12 Tomatoes Eggnog Poke Cake
his delightful Eggnog Poke Cake is a festive holiday treat, combining the creamy flavors of eggnog with a soft, moist cake. Topped with a rich, velvety frosting and a hint of nutmeg, it’s the perfect dessert to bring joy to your holiday table.
Equipment
- 9x13-inch baking dish
- Mixing bowls
- Whisk
- Hand mixer or stand mixer
- Poke tool (like a fork or wooden skewer)
- Cooling rack
Ingredients
- 1 box of vanilla cake mix
- 1 cup eggnog
- 3 large eggs
- 1/2 cup unsalted butter melted
- 1/2 tsp ground nutmeg
- 1 cup powdered sugar
- 1/2 cup heavy cream
- 1/2 tsp vanilla extract
- 1/4 cup eggnog for frosting
- Extra nutmeg for garnish
Instructions
- Preheat the oven to 350°F (175°C) and grease the 9x13-inch baking dish.
- In a large mixing bowl, prepare the cake mix according to the package directions, substituting the water with 1 cup of eggnog. Add eggs, melted butter, and mix well.
- Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cake cool for about 10 minutes, then use a fork or skewer to poke holes throughout the cake.
- In a small saucepan, heat 1/4 cup of eggnog over medium heat, then pour it over the cooled cake, ensuring it fills the holes.
- Allow the cake to absorb the eggnog and fully cool to room temperature.
- For the frosting, beat together powdered sugar, heavy cream, vanilla extract, and remaining eggnog in a medium bowl until smooth.
- Spread the frosting evenly over the cake and sprinkle with ground nutmeg for extra flavor and a festive touch.
- Chill for at least an hour before serving to let the flavors meld.
Notes
For an extra touch, add whipped cream on top before serving.
You can adjust the amount of nutmeg based on your preference for a more or less spiced flavor.
The cake is even better the next day, allowing the eggnog and frosting to meld beautifully together.