Description
This holiday-ready cake soaks a tender sponge in a trio of milks (including eggnog) for a luxuriously moist dessert that’s perfect chilled and garnished with whipped topping and a dusting of nutmeg.
Ingredients
Scale
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon fine salt
- 1½ teaspoons ground nutmeg
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1½ cups granulated sugar
- 1 cup whole milk
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 1½ cups dairy eggnog
- 1 (8-ounce) container refrigerated whipped topping (or whipped cream)
- Additional grated nutmeg or cinnamon, for sprinkling
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan or coat it with nonstick spray and set aside.
- In a medium bowl whisk together the flour, baking powder, salt, and the 1½ teaspoons of nutmeg until evenly combined.
- In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle), beat the softened butter and granulated sugar until the mixture lightens in color and feels fluffy — about 4–5 minutes.
- Stir the vanilla into the cup of milk. Add the eggs one at a time to the butter-sugar mixture, beating well after each addition.
- With the mixer on low, add the dry and milk mixtures in three parts, alternating—start and finish with the flour mixture—mixing until just combined and smooth.
- Spread the batter into the prepared pan and smooth the surface. Bake 30–35 minutes, until the top is lightly golden and a toothpick inserted near the center comes out clean. Remove from the oven and allow the cake to cool completely in the pan.
- While the cake cools, combine the sweetened condensed milk, evaporated milk, and eggnog in a bowl and whisk until uniform.
- When the cake is cool, use a skewer, the tip of a wooden spoon, or an ice pick to make evenly spaced holes across the surface (about 1 inch apart). Pour half of the milk mixture slowly over the cake, letting it absorb; then pour the remaining half, allowing the cake to soak fully. Cover with plastic wrap and chill in the refrigerator for at least 8 hours or overnight for best results.
- Before serving, spread the refrigerated whipped topping evenly over the soaked cake. Sprinkle with freshly grated nutmeg (or a light dusting of cinnamon) for garnish.
- Slice into squares and serve cold.
Notes
- Keep leftovers covered and refrigerated for up to 4–5 days.
- For easier serving, use a sharp knife warmed briefly under hot water and wiped dry between cuts.
- Substitute stabilized whipped cream if you need the topping to hold up longer at room temperature.
Nutrition
- Calories: 402kcal
- Sugar: 29g
- Sodium: 367mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 89mg