Eggnog Poke Cake Recipes

EGGNOG POKE CAKE (TRES LECHES STYLE)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat an 11x7-inch baking pan with butter.
• Beat eggs in a bowl until frothy. Add sugar and continue to beat until thick and creamy, 4 to 5 minutes. Add rum and vanilla extract. Add flour, baking powder, and salt and mix until just combined; do not overbeat. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 23 minutes. Allow to cool.
• Combine sweetened condensed milk, eggnog, and rum in a bowl and stir until well combined. Poke holes throughout the cooled cake using a skewer or toothpick. Slowly pour sauce over the cake. Cover with aluminum foil and refrigerate until sauce is absorbed, at least 2 hours.

EGGNOG POKE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease or line a 9-inch cake pan with parchment paper.
• Whisk flour, nutmeg, baking soda, baking powder, salt, cinnamon, and cloves together in a medium bowl. Set aside.
• Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract. Add 1/3 of the flour mixture and stir until just combined. Pour in 1/2 of the cream and 1/2 of the spiced rum and mix until just combined. Continue alternating adding the flour mixture, cream, and spiced rum until combined. Do not overmix. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes. Allow to cool for 5 minutes in pan before removing to a serving platter.
• While cake is baking, make the eggnog sauce. Whisk egg yolks and sugar together in a small bowl. Mix in flour, cornstarch, vanilla extract, and salt; mixture will be very thick.
• Combine milk and eggnog in a medium saucepan over medium-low heat. Heat until just barely simmering. Slowly pour 1/2 of the hot milk mixture into the egg yolk mixture, whisking constantly. Pour egg yolk mixture back into the saucepan with the milk and eggnog; whisk to combine. Continue cooking, whisking constantly, until thickened, about 2 minutes.
• Pour sauce through a fine-mesh sieve into a heat-safe bowl. Let cool slightly, then place a piece of plastic wrap directly onto the surface of the sauce to prevent a skin from forming.
• While cake is still very warm, poke holes all over using the handle of a wooden spoon. Slowly pour eggnog sauce over cake and let soak in, spreading sauce over the cake with a spatula if necessary. Allow to cool completely, at least 30 minutes.
• Make eggnog whipped cream just before serving. Beat cream, eggnog, powdered sugar, vanilla extract, and salt together on high speed in a medium bowl until stiff peaks form.
• Place several dollops of whipped cream on the completely cooled cake. Top with freshly grated nutmeg.

EGGNOG TRES LECHES CAKE

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Remove cake from oven to cooling rack. Immediately poke holes using fork over top of cake, wiping fork tines occasionally with paper towel to reduce sticking.
• In medium bowl, stir together Filling ingredients until blended. Evenly pour over cake, working back and forth to fill holes. Refrigerate uncovered 2 hours or until chilled (when cutting pieces to serve, you may notice some of the liquid in bottom of pan).
• In chilled medium bowl, beat Topping ingredients with electric mixer on medium-high speed until stiff peaks form. Frost top of chilled cake with whipped cream. Sprinkle 1/4 teaspoon nutmeg on top. Cut into 5 rows by 3 rows. Store loosely covered in refrigerator.

CONTEST-WINNING EGGNOG CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Add extracts. Combine flour, baking powder and salt; gradually add to creamed mixture alternately with eggnog, beating well after each addition. Pour into two greased 9-in. round baking pans. , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely., For frosting, in a small saucepan, combine flour and salt. Gradually stir in eggnog until smooth. Bring to a boil over medium heat whisking constantly; cook and stir until thickened, about 2 minutes. Cool to room temperature., In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually beat in eggnog mixture and vanilla until smooth. Spread between layers and over top and sides of cake. If desired, decorate with decorating gel. Store in the refrigerator.