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Eggnog Three Milks Cake

A moist and flavorful cake infused with eggnog and three kinds of milk, perfect for holiday gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 box Betty Crocker Super Moist Yellow Cake Mix
  • 1 cup milk
  • 1/3 cup butter, melted
  • 3 pieces eggs
For the milk mixture
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup milk
  • 1 cup heavy whipping cream
  • 1/4 cup bourbon
  • 1/2 teaspoon ground nutmeg
For the whipped topping
  • 1 1/2 cups heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon ground nutmeg for sprinkling on top

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking pan by greasing and flouring it.
  2. In a large bowl, combine the cake mix, 1 cup of milk, melted butter, and eggs. Mix until everything comes together smoothly and pour it into your prepared pan.
  3. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let this lovely cake cool completely on a wire rack.
Milk Mixture
  1. While the cake is cooling, whisk together the condensed milk, 1 cup of milk, heavy whipping cream, bourbon, and nutmeg in another bowl.
  2. Poke holes all over the cooled cake with a fork, then pour the milk mixture over the top, allowing it to soak in and infuse all that rich flavor.
Finishing Touches
  1. For the finishing touch, whip up the remaining heavy cream with powdered sugar and vanilla until soft peaks form.
  2. Spread this fluffy goodness over the soaked cake, and sprinkle a little ground nutmeg on top.
  3. Chill the cake in the refrigerator for at least an hour before serving.

Notes

If you want to take it up a notch, use homemade eggnog instead of store-bought for a richer taste. For a deeper bourbon flavor, increase the amount used. Don’t rush the cooling process; letting the cake cool completely is key for it to soak up all that delicious milk mixture without falling apart.