This post may contain affiliate links.
Light, fluffy, and flavorful this Eggnog Cake is the perfect holiday cake for your upcoming gatherings! Easy and filling this cake will become your new favorite.
I love all things eggnog. The drink, cakes, cookies, cupcakes, and more. If it is flavored with eggnog or has eggnog in it I’m all over it.
This Eggnog Cake is one of my favorite cakes ever. If I could eat it all year long, I absolutely would! Unfortunately grocery stores do not like to keep eggnog in stock all year long.
This cake is my ultimate favorite holiday dessert. I can pretty much say that without a doubt. Now I love a good cookie or other dessert but this cake is all I need.
With eggnog in the cake and the frosting, you have yourself just the perfect amount of eggnog flavor that is not overwhelming but just enough to know that it’s there.
Combine it with some spices and you have the most comforting dessert, yes desserts are comforting and this one is absolutely that.
We make this Eggnog Cake at least 2-3 times a year bringing it to various gatherings and just to have at home to eat at our leisure.
Trust me once you try this cake you will be adding it to your holiday baking lineup and I bet that it will stay on that lineup every year! At least I hope so.
Some of my other favorite holiday desserts include: Christmas Tree Cookies, Reindeer Chow Muddy Buddies and Chocolate Peppermint Cake.
WHY THIS RECIPE WORKS:
- You can use store bought eggnog or homemade eggnog.
- Cut this cake in half to serve a smaller crowd.
- Decorating the top of this cake with fun holiday sprinkles really makes if festive.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
All-purpose flour
Baking powder
Sea salt
Ground nutmeg
Baking soda
Unsalted butter
Granulated sugar
Eggs
Vanilla extract
Rum extract
Sour cream
Eggnog
Powdered sugar
Christmas sprinkles
HOW TO MAKE EGGNOG CAKE:
- Preheat the oven to 350°F. Spray a 9×13 baking dish with baking spray, set aside.
- In a medium-sized bowl, mix together the flour, baking powder, salt, nutmeg, and baking soda, set aside.
- In the body of a stand mixer with the paddle attachment, cream the butter with the sugar for 3 minutes until light and fluffy, scrape down the sides as needed. Add the eggs into the mixer one at a time, mixing them in fully before adding the next one. Add the vanilla and rum extract until smooth, the mixture may look a little curdled, that’s okay.
- Add half of the flour mixture and mix in until combined. Mix in the sour cream until combined. Repeat with the remaining flour. Slowly stir in the eggnog, scrape down the sides and give another mix so everything is smooth.
- Pour the batter into the baking dish and smooth out the top. Bake for 35-42 minutes until a toothpick inserted into the center comes out clean. Place on a wire rack to cool completely.
- While the cake is cooling, start the frosting. Place the eggnog and flour into a small saucepan and whisk to combine. Place over medium heat, stirring constantly until the mixture is thick like a paste. Let cool to room temperature.
- Place the butter and powdered sugar in the body of a stand mixer with the paddle attachment. Slowly stir it in until combined. Add the vanilla and nutmeg, stir to combine.
- Add the cooled eggnog/flour mixture, stir it in until combined, then turn the mixer on medium-high speed. Whip it for 3 minutes until light and fluffy with a whipped cream texture.
- Frost the cake and add Christmas sprinkles if using or a sprinkle of ground nutmeg would also be pretty. Slice and serve.
CAN I CUT THIS RECIPE IN HALF?
Absolutely, if you have a smaller family or just want to make this cake for yourself or your significant other this can be cut in half and you can bake it in a 9×9-inch baking dish.
CAN I ADD MORE RUM FLAVOR?
If you really want the rum flavor to come through you can add more rum extract if you’d like. Or you can poke holes all over the top of the cake.
Brush the cake with some spiced rum and let it soak while it cools! Then frost and enjoy. We have done both of these and they are both great, especially if you like it to taste more like a spiked eggnog.
IS THIS SAFE FOR KIDS TO EAT?
Yes! The regular recipe as written does not contain any alcohol in the cake or the frosting. You can also remove the rum extract and use vanilla in it’s place.
So this is perfectly fine for kids to consume if they are eggnog lovers!
HOW TO STORE:
This can be stored covered with plastic wrap or foil at room temperature for up to 3 days or you can place it in the fridge where it will keep for up to 5 days.
You can also freeze this, let the cake cool, and then frost. Wrap the cake pan in plastic wrap and then a layer of foil and place it in the freezer where it will keep for up to 3 months.
To defrost remove from the freezer and place on the countertop and let it come to room temperature before eating.
TIPS AND TRICKS:
- Homemade or store-bought eggnog can be used.
- Make sure to fully cool your cake before frosting.
- You can add more rum extract if you’d like, just replace the vanilla with the rum extract.
- You can also take a fork after it is done baking and poke holes on the top and brush the cake with rum and let it soak in while it cools.
- Cut this recipe in half and bake in a 9×9-inch baking pan.
- Sprinkle with nutmeg if desired as it really complements this cake.
- Make sure all your ingredients are at room temperature.
If you want that perfectly flavored holiday cake that everyone will love and will become a staple, then you need my Eggnog Cake!
If you like this recipe you might also like:
If you’ve tried this EGGNOG CAKE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Eggnog Cake
Ingredients
- 2 cups + 2 tablespoons all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon baking soda
- ¾ cup unsalted butter room temp
- 1 ½ cups granulated sugar
- 3 large eggs room temp
- 1 tablespoon vanilla extract
- 1 teaspoon rum extract
- ½ cup sour cream room temp
- ¾ cup eggnog room temp
For the frosting:
- ½ cup eggnog
- 2 ½ tablespoons all-purpose flour
- ½ cup unsalted butter room temp
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
- Christmas sprinkles optional
Instructions
- Preheat the oven to 350°F. Spray a 9x13 baking dish with baking spray, set aside.
- In a medium-sized bowl, mix together the flour, baking powder, salt, nutmeg, and baking soda, set aside.
- In the body of a stand mixer with the paddle attachment, cream the butter with the sugar for 3 minutes until light and fluffy, scrape down the sides as needed. Add the eggs into the mixer one at a time, mixing them in fully before adding the next one. Add the vanilla and rum extract until smooth, the mixture may look a little curdled, that’s okay.
- Add half of the flour mixture and mix in until combined. Mix in the sour cream until combined. Repeat with the remaining flour. Slowly stir in the eggnog, scrape down the sides and give another mix so everything is smooth.
- Pour the batter into the baking dish and smooth out the top. Bake for 35-42 minutes until a toothpick inserted into the center comes out clean. Place on a wire rack to cool completely.
- While the cake is cooling, start the frosting. Place the eggnog and flour into a small saucepan and whisk to combine. Place over medium heat, stirring constantly until the mixture is thick like a paste. Let cool to room temperature.
- Place the butter and powdered sugar in the body of a stand mixer with the paddle attachment. Slowly stir it in until combined. Add the vanilla and nutmeg, stir to combine.
- Add the cooled eggnog/flour mixture, stir it in until combined, then turn the mixer on medium-high speed. Whip it for 3 minutes until light and fluffy with a whipped cream texture.
- Frost the cake and add Christmas sprinkles if using or a sprinkle of ground nutmeg would also be pretty. Slice and serve.
Notes
- Homemade or store bought eggnog can be used.
- Make sure to fully cool your cake before frosting.
- You can add more rum extract if you'd like, just replace the vanilla with the rum extract.
- You can also take a fork after it is done baking and poke holes on the top and brush the cake with rum and let it soak in while it cools.
- Cut this recipe in half and bake in a 9x9-inch baking pan.
- Sprinkle with nutmeg if desired as it really complements this cake.
- Make sure all your ingredients are at room temperature.
Nutrition
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
