Enjoy all of the rich deliciousness of eggnog without downing a single cup when you make this Eggnog Cake. It is a perfect cake for the holiday season.
Like my Buttermilk Pound Cake, you can make this in traditional layer cake with round cake pans or use a bundt pan.
Why This is an Easy Eggnog Cake Recipe
Nostalgic Flavor. Egg Nog is a flavor that is steeped in tradition and reminds everyone of home, holidays, comfort, and the gifts of the season. You can get all of the nostalgia of the traditional flavor without serving the drink.
Homemade Eggnog Cake. Something magical happens when you make a cake from scratch. This delicious eggnog cake has a lovely eggnog flavor and is topped with a light, sweet, eggnog glaze.
Beautiful but easy. No fancy decorations needed for this cake. Just bake the layers and assemble with the frosting. That's it. It is also a great way to use leftover eggnog and enjoy a special treat. This will be your newest holiday tradition right here that will please eggnog lovers.
Ingredients
Unsalted Butter.
Granulated Sugar.
Light Brown Sugar.
Eggs.
Vanilla Extract.
Whole Milk.
Eggnog. Use your favorite grocery store brand
Cake Flour. Works better than all purpose flour for this recipe
Baking Powder.
Kosher Salt.
How to Make Eggnog Cake
Step 1 - Begin by preheating the oven to 350ºF. Prepare baking pans (8" or 9" round) with non stick baking spray. Make sure you use the baking form with flour included in the spray. Add eggs to a bowl of warm water for 5 mins to bring to room temperature.
Step 2 - In a large bowl, cream butter and both sugars until light and fluffy which takes between five and six minutes. Add in the eggs, one at a time, mixing after each.
Step 3 - Combine milk, eggnog and vanilla in a separate bowl. Combine the flour, baking powder, and salt in a medium bowl. Add half of the dry mixture to the butter mixture, followed by half the wet ingredients. Add the second half of the dry ingredients and the remaining wet ingredients.
Step 4 Mix until just combined and do not over mix.
Step 5 Divide the batter evenly between the two prepared pans. Place into preheated oven.
Step 6 - Bake for 25 - 35 minutes or until a toothpick inserted into the center comes out clean Cool for ten minutes inside their pans and them flip them onto a cooling rack to finish cooling. Frost cake (details in recipe card).
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How to Make Eggnog Frosting
To make the frosting, beat the butter in a large bowl until creamy. Then add ⅓ of the powdered sugar, 2 tablespoon eggnog and vanilla. Once that is fully mixed, add another ⅓ of the powdered sugar and 2 more tablespoon of eggnog, mixing until combined.
Scrape down the bowl to make sure everything is getting mixed properly. Finally, add the last of the powdered sugar and eggnog. Mix on high, until fluffy (about 4 - 5 min)
The frosting should be soft and spreadable.
Assembling your Eggnog Cake
Place one layer on a serving platter. Spread about ⅓ of the frosting over the top. Gently place the second layer on top of the frosting. Spread remaining frosting over the top and sides of the cake. Use an offset spatula or spoon to create a rustic pattern on the outside of the cake.
Recipe FAQs
Does Eggnog Cake need refrigerated?
The cake itself does not need refrigerated, but the frosting will need refrigerated so once the cake is assembled it should be kept chilled for overnight storage.
Can you freeze Eggnog Cake?
Yes. You can freeze a whole cake or individual slices in an airtight container and thaw at room temperature as needed.
Tips for Best Results
It is easiest to frost the top of the cake if you pop it in the freezer. Frosting a frozen cake helps eliminate the crumbs. If time permits, freeze the layers of the cake. before frosting.
More Great Cake Recipes
You must use the category name, not a URL, in the category field.📖 Recipe
Eggnog Cake
Equipment
- 2 ( inch inch round pans
- 1 Hand electric mixer or stand mixer
- Measuring cups and spoons
- Non stick baking spray
- Wire Rack
Ingredients
- 1 cup unsalted butter softened
- 1 ¼ cups granulated sugar
- ½ cup light brown sugar packed
- 4 eggs brought to room temperature*
- 1 tablespoon vanilla extract
- ½ cup whole milk room temperature
- ½ cup eggnog
- 2 ¾ cups cake flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
For the Frosting
- 1 ½ cups unsalted butter softened
- 6 cups confectioners' sugar
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- 6 tablespoons eggnog room temperature
Instructions
Prepare the Cake Batter
- Preheat oven to 350 degrees f.
- Prepare baking pans with non stick baking spray, cake goop, easy off or butter and flour.
- In a large bowl, cream butter and both sugars until light and fluffy (about 5 minutes.
- Add in the eggs, one at a time, mixing after each.
- Combine milk, eggnog and vanilla in a separate bowl.
- Combine the flour, baking powder, and salt in a medium bowl.
- Add half of the flour mixture to the butter mixture, followed by half the wet ingredients.
- Add the second half of the dry ingredients and the remaining wet ingredients.
- Mix until just combined and do not over mix.
- Divide the batter evenly between the two prepared pans.
- Bake for 25 - 35 minutes or until a toothpick inserted into the center of the cake comes out clean
- Let cake cool for ten minutes inside their pans and them flip them onto a cooling rack to finish cooling.
Prepare the Eggnog Frosting
- In a large bowl, beat butter until creamy.
- Add in ⅓ of the powdered sugar, 2 tablespoon egg nog and vanilla.
- Add ⅓ of the powdered sugar and 2 more tablespoon of egg nog, mixing until combined.
- Scrape down the bowl to make sure everything is getting mixed properly.
- Add final ⅓ of powdered sugar and eggnog.
- Mix on high, until fluffy (about 4 - 5 minutes.
Assemble the Cake
- Place one layer on a serving platter. Spread about ⅓ of the frosting over the top.
- Gently place the second layer on top of the frosting.
- Spread remaining frosting over the top and sides of the cake.
- Use an offset spatula or spoon to create a rustic pattern on the outside of the cake.
Notes
Nutrition
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Debbie
Does not say what size pans, it was omitted???
Raquel
Hi Debbie - I use 8-9" round cake pans.