Chocolate Eggnog Poke Cake Recipe for the Holidays

Chocolate Eggnog Poke Cake is a wonderful dessert to bring to any holiday gathering.

Serve it chilled or at room temperature—every time we bring this cake, people ask for the recipe after the first bite.

We’re big fans of poke cakes. I’ve experimented with many flavor combinations over the years, but the format remains a favorite at our house: moist, flavorful, and easy to share.

Some of our other popular poke cake variations include Pina Colada Poke Cake, Pumpkin Spice Poke Cake, and Candy Cane Poke Cake—each one offering a different seasonal twist.

Poke cakes can be a little tricky to photograph because they’re soft and moist; the holes and slices make for a slightly messy presentation. Apologies in advance for the photos, but trust me—this Chocolate Eggnog Poke Cake tastes far better than it looks in pictures.

I doubled the recipe the last time I made it and my family finished the entire cake in under a day. It’s rich and chocolatey, with the eggnog and rum extract flavors clearly coming through without overpowering the chocolate.

This recipe is part of a collection of eggnog-inspired ideas. If you have extra eggnog around the holidays, there are lots of fun ways to use it in desserts and drinks.

More Recipes Using Eggnog

Chocolate Peppermint Eggnog
Eggnog Macaroons
Eggnog Pie
Craig Claiborne’s Eggnog Mousse

Recipe for Chocolate Eggnog Poke Cake

Chocolate Eggnog Poke Cake

Nicole Cook

A rich chocolate poke cake infused with eggnog and a touch of rum extract. Perfect for holiday parties and easy to prepare ahead of time.

4.75 from 4 votes

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Prep Time 2 hrs

Cook Time 30 mins

Total Time 2 hrs 30 mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 325 kcal

Ingredients

For the Cake Base:

15 ounce chocolate cake mix
2 large eggs
2 cups eggnog
1/4 cup canola oil
1/2 teaspoon ground cinnamon
1/2 teaspoon rum extract

For the Pudding Mix:

3.4 ounces instant chocolate pudding mix
2 cups eggnog
1/2 teaspoon rum extract

For the Topping:

1/2 cup heavy whipping cream
1/4 cup eggnog
1/8 teaspoon cinnamon
Cinnamon for dusting

Instructions

Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking pan.
In a large bowl, beat together the chocolate cake mix, eggs, 2 cups eggnog, canola oil, cinnamon, and rum extract until combined. Pour the batter into the prepared pan and bake 25–30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely.
When the cake is fully cooled, use a large straw or the end of a wooden spoon to poke holes all over the cake. In a bowl, whisk together the instant chocolate pudding mix, 2 cups eggnog, and 1/2 teaspoon rum extract until smooth. Pour the pudding mixture evenly over the cake, pressing gently so it seeps into the holes. Cover the cake with plastic wrap and refrigerate at least 30 minutes to set.
In a cold mixing bowl, combine the heavy whipping cream, 1/4 cup eggnog, and 1/8 teaspoon cinnamon. Whip until soft peaks form. Spread the whipped topping over the chilled cake with a spatula.
Lightly dust the top with additional cinnamon if desired. Keep refrigerated until ready to serve.

Nutrition Facts

Calories: 325 kcal
| Carbohydrates: 45 g
| Protein: 8 g
| Fat: 13 g
| Sugar: 31 g

Keywords easy dessert recipes

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