Eggnog Cake

Love eggnog? You’ll adore this two layer Eggnog Cake covered in creamy eggnog frosting. It’s the perfect dessert for Christmas or the holidays! 

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 eggnog buttercream.

Add a handful of pretzels and you have the sweetest Christmas-themed layer cake.

This soft and fluffy cake is bursting with flavour. Made with butter and sugar, spiced with cinnamon and nutmeg, and with a whole cup of sweet eggnog IN the batter, it’s a wonderfully delicious Eggnog Cake. 

And the only way to make the flavour pop even more, is to cover the cake with a creamy eggnog buttercream. This is the cake for anyone who loves all things eggnog.

Five reasons to love Eggnog Cake:

1. It’s easy to make (and eat)
2. You only need normal, easy-to-find ingredients (including a simple 3 ingredient buttercream frosting)
3. It’s full of flavour thanks to the spices, cinnamon and nutmeg, and PLENTY of creamy eggnog
4. It feeds a hungry crowd. It can be either a 2 layer 8-inch cake or a 3 layer 6-inch cake
5. It’s perfect for any Christmas celebration! 

TIPS FOR MAKING PERFECT EGGNOG CAKE

• This recipe can make a two layer 8-inch cake (as pictured) or a three layer 6-inch cake.
• Start by creaming together butter and sugar. Make sure your butter is at room temperature – and not fridge cold. 
• I use caster sugar for this recipe, but if you don’t have access to caster sugar, you can use granulated sugar instead. Read more about caster sugar HERE. 
• Add good quality vanilla extract. Then eggs. Next comes flour, baking powder, cinnamon and nutmeg. 
• The final ingredient is eggnog. Use a good quality full fat store bought eggnog. 
• The cakes will only take about 25-30 minutes in the oven. They’ll be ready when a skewer inserted in the middle comes out clean. Leave to cool completely before frosting. 

TIPS FOR MAKING EGGNOG BUTTERCREAM

• You will need a hand mixer or stand mixer to make this frosting. You only need three ingredients.
• Make sure your butter is at room temperature. You don’t want it to be fridge cold OR melty by any means.
• Then add 2 cups of icing sugar (powdered sugar), along with 2 tablespoons of eggnog. Continue to beat.
• Finally, add the remaining sugar and continue to beat. The frosting should be smooth and creamy. If it’s too thick, you can add a touch more eggnog. 

MORE CHRISTMAS RECIPES TO TRY:

• Classic Christmas Trifle
• Mini Pavlovas
• White Chocolate Cheesecake
• Chocolate Mousse Cake
• Eton Mess

Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.

Let's Bake

Easy Eggnog Cake

Yield Serves 10-12 1x

1x2x3x

★★★★★

5 from 2 reviews

Prep: 45 minutesCook: 30 minutesTotal: 1 hour 15 minutes

Soft and fluffy Eggnog Cake covered in eggnog buttercream.

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Ingredients

Eggnog cake

• 230 grams (1 cup / 2 sticks) unsalted butter, room temperature
• 200 grams (1 cup) caster sugar or granulated sugar 
• 1 teaspoon vanilla extract
• 3 large eggs
• 315 grams (2 and 1/4 cup) plain flour or all purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt 
• 240 ml (1 cup) store bought eggnog

Eggnog buttercream

• 230 grams (1 cup or 2 sticks) unsalted butter, softened
• 435 grams (3 and 1/2 cups) icing sugar or powdered sugar
• 2–3 tablespoons eggnog
• Pretzels, to decorate
• White chocolate, grated, to decorate

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Instructions

1. Grease and line two 8 inch round baking tins. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
2. In a large mixing bowl, add 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.
3. Add baking powder, nutmeg, cinnamon, salt and half the flour and beat briefly. Pour in eggnog and then add the rest of the flour and beat until a creamy cake batter forms. It will be quite thick – this is ok.
4. Divide cake batter evenly between the two cake tins and bake in the oven for approximately 25-30 minutes or until golden on top and  skewer inserted in the middle comes out clean.
5. Carefully remove the cakes from the cake tins and set on a wire rack to cool completely.
6. To make the frosting, beat butter with an electric mixer until creamy. Add two cups of icing sugar, and one tablespoons of eggnog, and beat with the electric mixer until smooth and creamy.
7. Add remaining sugar, along with another tablespoon of eggnog. If the frosting is too thick, add another tablespoon of eggnog.
8. Spread frosting over one cake layer and then place the other cake layer on top. Cover the top and sides of the cake with buttercream. Decorate with pretzels and sprinkle of grated white chocolate.

Author: Jessica HolmesCategory: DessertCuisine: American

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