An Eggnog Mason Jar Poke Cake with Reddi-Wip® is the perfect fun and festive holiday dessert! Eggnog cakes baked in mason jars, then topped with an eggnog caramel sauce and topped with Reddi-Wip! This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ShareTheJoy #CollectiveBias
So believe it or not this is my very first Eggnog dessert on this blog! Say Wha-a-at?! Yup. First one. But knowing me, it won’t be my last now that I realized what a fun addition it is to any recipe! I’m thinking after this, eggnog bundt cakes, cupcakes, muffins…ok but I’m getting ahead of myself. Let’s focus on this dessert.
Focus Heather. (like I haven’t heard those words before!)
These mason jar poke cakes couldn’t be simpler to make, even though they might look super complicated they aren’t! They start with my vanilla cupcake recipe, but instead of the milk I used eggnog instead. The eggnog adds great flavor and keeps these cakes super moist!
This eggnog cake uses cake flour to make them light and fluffy. If you don’t have cake flour on hand, you can make your own! For this recipe, measure out the 1 1/2 cups of all purpose flour then remove 3 tablespoons. Replace with 3 tablespoons cornstarch and sift into a bowl and that’s it! Insta-cake flour.
This cake also uses melted butter. Using melted butter gives the flavor of butter but the moistness of oil. Win, win.
A Few More Tips On Making This Cake:
- Use Room Temperature Eggs. Room temperature eggs incorporate better into your batter. If you haven’t the patience of June Cleaver in the kitchen (and who does?) then place your eggs in a bowl of warm water for 10 minutes. Easy peasy, room temperature eggs.
- Add the eggnog and flour mixture alternatively starting and ending with the flour. This allows the butter mixture to absorb the liquid in small amounts and allow the batter to come together gradually.
- Do not overmix the cake batter. With that being said after the last bit of flour has been added mix on low speed for an additional 30 seconds. Then STOP. Please for the love of cakes everywhere stop mixing.
So after you have placed your cakes in fun mason jars and baked them it’s time to turn them into poke cakes. What the heck is a poke cake some of you may be saying. Well it’s exactly as it sounds- a cake that you poke holes in when you remove them from the oven. Then comes the delicious part. Drizzling eggnog caramel sauce into those holes so the cake soaks it all up.
UM Hello YUM.
Then of course, to make this a fun festive holiday dessert that you totally want to share with guests- top them with Reddi-Wip. I purchased my Reddi-Wip and eggnog at my local Wal-mart. Ok and I may have picked up a few more baking items while I was there because I seriously can’t help myself. You can find the Reddi-Wip and eggnog in your dairy case aisle.
If you are traveling for the holidays, you could also put the tops on these cute little jars and then when you get to your destination, take the lids off and then top with Reddi-Wip right before serving. How easy is that right?
Until next time, happy baking everyone!
Eggnog Mason Jar Poke Cake
- * 1 1/2 cups cake flour
- * 1 1/2 teaspoon baking powder
- * 1/2 teaspoon salt
- * 8 tablespoons melted butter slightly cooled
- * 1 cup granulated sugar
- * 2 eggs
- * 1 1/2 teaspoons vanilla
- * 1/2 teaspoon rum extract
- * 1/2 cup eggnog
- * Reddi-Wip for topping
For the eggnog caramel sauce
- * 1 cup water
- * 2 cups granulated sugar
- * 1 cup eggnog
- * 2 tablespoons butter
- * 1 tablespoon fleur de sel optional
- 1. To make the caramel sauce: Pour water into a medium sauce pan. Pour your sugar into the center of the pan. Be careful not to let the sugar crystals touch the side of the pan. Cover and bring to a boil over high heat. Uncover and continue to boil until the syrup is thick and straw colored and your thermometer registers 300 degrees, about 15 minutes. Reduce your heat to medium and continue to cook until the sugar is deep amber and registers 350 degrees, about 5 minutes.Meanwhile, bring your egg nog to a simmer in a saucepan over high heat. If your egg nog begins to simmer before your sugar is ready, remove the egg nog from heat and set aside.
- Remove the sugar syrup from heat. Carefully pour about 1/4 of your egg nog into your sugar syrup. The mixture will bubble vigorously. Let the bubbling subside, and add in the remaining egg nog. Whisk gently until smooth, then whisk in your butter and your salt. Let cool until ready to use. The sauce can be refrigerated for up to two weeks.
- 2.Preheat the oven to 350° F. Spray 6 mason jars (pint-sized) with non-stick cooking spray. Set aside.
- 3. In a medium mixing bowl, combine the cake flour, baking powder and salt. Whisk together and set aside.
- 4.In a small saucepan, melt the butter and then set aside to slightly cool. Once slightly cooled, add the butter to the bowl of an electric mixer fitted with the paddle attachment. Add the sugar to the butter mixture, and mix until light and creamy. Mix in the eggs one at a time until incorporated. Scrape down the sides of the bowl after each addition. Add the extracts and mix.
- 5. With the mixer on low speed, add the dry ingredients alternately with eggnog, ending with the dry. Scrape down the sides of the bowl and mix for 30 seconds longer.
- 5.Divide the batter between the mason jars filling each about 1/2-2/3 of the way full. Bake 22-25 minutes, or until a toothpick inserted in the center comes out clean. Immediately poke the top of each cake using a wooden skewers (I made about 5-6 holes). Then drizzle with the caramel sauce. Transfer to a cooling rack to cool completely. Once cooled, topped with the Reddi-Wip topping.