Have you been drinking all the eggnog? Well now you can eat it too! This lightly spiced Eggnog Cake is the answer to any eggnog lover’s dream. A fluffy and soft yellow cake made with creamy eggnog and frosted with a smooth cinnamon buttercream.
Add a sprinkle of cinnamon and a handful of crushed gingerbread cookies and you have the sweetest Christmas-themed layer cake. Take a bite and let the spices sing! Make it quick before all the eggnog disappears!
I’m in a celebratory mood! This weekend, I had my husband’s official graduation ceremony where I had the privilege of watching him walk across the stage, tip his mortarboard and receive his second degree (with honours)!
I’m allowed to brag because he always forgets to read my posts so he’ll never know 😉 We had a lovely celebration and got to toast three long years of hard work. I am so proud of him! We also ate lots of cake – what’s a celebration without good cake, am I right?
This Eggnog Cake is just lovely. Do you remember my Fruit Loop Layer Cake? This is not the first time I have experimented with adding flavoured milk to cakes. The eggnog is subtle, but a pinch of nutmeg helps bring out that gorgeous custard flavour.
Add a creamy layer of cinnamon frosting and you have the perfect light and fluffy spiced butter cake. And an excuse to buy all the eggnog! Cut yourself and a slice and enjoy a piece of Eggnog Cake with a large glass of eggnog.
Eggnog Cake with Cinnamon Frosting
Two layers of eggnog vanilla cake covered in sweet cinnamon frosting.
- Yield: Makes one 2 layer 7-inch cake
- 250 grams (1 cup plus 1 tablespoon) unsalted butter, room temperature
- 200 grams (1 cup) caster sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 315 grams (2 and 1/4 cup) plain flour
- 3 teaspoons baking powder
- 1/2 teaspoon ground nutmeg
- 160 ml (2/3 cup) eggnog
- 230 grams (1 cup or 2 sticks) unsalted butter, softened
- 560 grams (4 and 1/2 cups) icing and powdered sugar
- 2 tablespoons eggnog
- 1 teaspoon cinnamon
- Gingerbread Cookies or gingersnaps, to decorate
- Grease and line two 18cm (7 inch) round baking tins. Preheat the oven to 160 (320 F). In a large mixing bowl, add the butter, sugar and vanilla and beat with an electric mixer until smooth and creamy. Add in the eggs, one at a time, and beat after each addition. Sift in the flour, baking powder and nutmeg and gently fold.
- Add the eggnog to the cake batter and gently stir with a wooden spoon. Divide the batter evenly between the two cake tins and bake in the oven for approximately 30 minutes or until golden on top. Carefully remove the cakes from the cake tins and set on a wire rack to cool completely.
- To make the icing, beat the butter with an electric mixer until creamy. Add the icing sugar, one cup at a time, along with one or two tablespoons of eggnog, and beat with the electric mixer until smooth and creamy. Add the cinnamon. Spread the cinnamon frosting over the cooled cake, including in-between the two layers. Dust the top of the cake with a little extra cinnamon and decorate the sides with crushed gingerbread cookies or gingersnaps.