Ohhh yes 😍 — Eggnog Poke Cake is the ultimate holiday dessert: moist, boozy (optional), and creamy, all in one pan. Here’s a foolproof recipe.
Eggnog Poke Cake
Serves 8–10
Ingredients
For the cake:
-
1 box yellow cake mix (or homemade yellow cake batter)
-
3 large eggs (or as per box instructions)
-
½ cup vegetable oil
-
1 cup eggnog
For the “poking” liquid:
-
1 cup eggnog
-
2–3 tbsp spiced rum or bourbon (optional)
For the frosting:
-
1 cup heavy cream
-
¼ cup powdered sugar
-
½ tsp vanilla extract
-
Optional: sprinkle of nutmeg or cinnamon
How to make it
1. Bake the cake
-
Preheat oven to 350°F (175°C)
-
Prepare cake batter according to box or recipe
-
Pour into a greased 9×13-inch pan
-
Bake as directed, then let cool slightly
2. Poke the cake
-
Use the handle of a wooden spoon or skewer to poke holes all over the cake
-
Mix eggnog + rum (if using) and pour evenly over the holes so the cake soaks it up
3. Make the frosting
-
Whip heavy cream, powdered sugar, and vanilla until stiff peaks
-
Spread over cooled cake
4. Garnish
-
Sprinkle with nutmeg or cinnamon for that classic eggnog vibe
5. Chill
-
Refrigerate 1–2 hours before serving for best flavor
Tips for Success
-
Eggnog soak: Pour slowly to avoid soggy edges
-
Non-alcoholic version: Simply omit rum/bourbon
-
Make ahead: Cake can be made a day before; frosting just before serving
If you want, I can also make a “5-minute shortcut Eggnog Poke Cake” using a box mix and whipped topping, ready in under 30 minutes.