eggnog poke cake
This festive eggnog poke cake is a delightful treat perfect for the holiday season. Moist cake infused with eggnog flavor is topped with whipped cream and a sprinkle of nutmeg, making it an indulgent dessert for gatherings.
Equipment
- 1 9x13 inch baking pan
- multiple mixing bowls
- 1 electric mixer
- 1 wooden skewer or fork
- 1 whisk
- 1 set measuring cups and spoons
- 1 plastic wrap
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter Softened (1 stick)
- 3 large eggs
- 1 cup eggnog
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg Plus extra for garnish
- 1 cup whipped topping
Instructions
- Preheat your oven to 350°F (175°C). Grease the 9x13 inch baking pan.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well.
- Add the softened butter, eggs, eggnog, vanilla extract, and ground nutmeg to the dry ingredients. Using an electric mixer, beat on medium speed for about 2 minutes until the mixture is smooth and well combined.
- Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes. Use a wooden skewer or fork to poke holes all over the top of the cake, about 1 inch apart.
- Pour extra eggnog (about ¾ cup) over the top of the poked cake, allowing it to soak into the holes. Cover the cake with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
- Before serving, spread the whipped topping over the chilled cake and sprinkle with additional ground nutmeg for garnish.
Notes
For an extra festive touch, you can add a sprinkle of cinnamon or a few chocolate shavings on top of the whipped cream.
Ensure the cake is completely cool before adding the whipped topping to prevent it from melting.
This cake can be enjoyed chilled or at room temperature.