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Eggnog Three Milks Cake

A delightful dessert that combines rich eggnog flavors with a moist cake, perfect for holiday gatherings and cozy nights.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 box Betty Crocker Super Moist Yellow Cake Mix or any yellow cake mix of your choice
  • 1 cup milk for the cake batter
  • 1/3 cup butter, melted
For the soaking mixture
  • 1 can 14 oz sweetened condensed milk
  • 1 cup milk
  • 1 cup heavy whipping cream
  • 1/4 cup bourbon adjust to taste or substitute with vanilla extract
  • 1/2 teaspoon ground nutmeg
For the topping
  • 1 1/2 cups heavy whipping cream for whipping
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon ground nutmeg for garnish

Method
 

Preparation
  1. Preheat your oven according to the cake mix instructions.
  2. In a mixing bowl, combine the yellow cake mix, 1 cup of milk, melted butter, and eggs. Mix until smooth.
  3. Pour the batter into a greased cake pan and bake as per the package instructions. Allow the cake to bake until golden brown.
  4. Once baked, let the cake cool completely in the pan.
Making the Soaking Mixture
  1. In a separate bowl, mix the sweetened condensed milk, regular milk, heavy whipping cream, bourbon, and ground nutmeg. Stir until well blended.
Assembly
  1. Once the cake is cool, use a fork to poke holes all over the top.
  2. Pour the soaking mixture evenly over the cake to allow it to absorb.
  3. In another bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
  4. Spread the whipped cream over the top of the cake.
  5. Sprinkle additional ground nutmeg over the cake before serving.

Notes

Keep covered in the refrigerator for up to 3-4 days. Adjust bourbon quantity or substitute with vanilla extract for a non-alcoholic version. You may also add cinnamon for extra warmth.