Eggnog is the perfect holiday flavor that is delicious in so many desserts. You’ll have to try my eggnog fudge or this eggnog cheesecake. And of course, everyone needs a classic eggnog recipe to serve for the Christmas season. My recipe is non-alcoholic so the whole family can enjoy it!
Eggnog Cake
This festive eggnog cake is moist, fluffy, and full of eggnog flavor and spices. Even the buttercream frosting has eggnog in it! Eggnog-flavored desserts are one of our favorite ways to enjoy a holiday treat. It only comes around once a year, so it’s fun to use it in recipes like this delicious eggnog cake. It really turned out amazing! This dessert could not be more perfect for the holiday season! Every bite transports you into holiday heaven. I’m a firm believer that good food brings people together. What is better than celebrating the holidays with the people and food that you love?! A few of my tried and true favorites are my honey glazed ham, this punch, and these fun Christmas cookies.
Ingredients Needed For Eggnog Cake
These ingredients are fairly simple! I especially love using eggnog in the cake recipe. It’s so festive! See the recipe card at the bottom of the post for exact measurements.
Cake
Cake Flour: I use cake flour in this recipe for a light, fluffy structure. You can also use all-purpose flour, but keep in mind it will alter the crumb slightly. Granulated Sugar: White sugar is a must to sweeten up your cake batter! Light Brown Sugar: I love the molasses flavor the brown sugar adds. Baking Powder: Makes the cake to rise and be fluffy. Salt: Used to enhance overall flavor. Ground Nutmeg and Cinnamon: The perfect combination of spices for this cake. Eggnog: Grab some eggnog at the grocery store. Use it in this recipe then drink the rest of it later! Vanilla Extract: Added for flavor! I suggest using pure vanilla extract if possible. Vegetable Oil: Adds moisture to your cake and binds the ingredients together. Large Egg Whites: I use just the egg whites and not the yolks.
Eggnog Buttercream
Unsalted Butter: Room temperature is best for making the buttercream. Powdered Sugar: The sweetness to the buttercream frosting. Ground Nutmeg: The perfect spice to pair with eggnog flavors. Vanilla Extract: Added flavor and sweetness. Rum Extract: The extract is optional and can be omitted, but it goes well with the eggnog flavors. Salt: Just a dash of salt to balance out the sweet.
Eggnog Cake Recipe
I love to make special desserts specific to the season. We look forward to it once a year, and everyone gets excited. Master it just in time for the holidays and your guests will be so impressed!
Cake
Eggnog Buttercream
Bake the Cake in a Pan: To make this in a 9×13 pan, bake for 45-50 minutes, until the center of the cake springs back when you press on it gently or a toothpick comes out clean from the center. Substitute the Oil for Butter: You can use melted unsalted butter instead of the oil, but typically oil in cakes yields a more tender crumb, and butter results in a more crumbly texture. Cake Frosting Tips: To make frosting the cake easier I like to make the cake layers a day in advance. I let them cool completely before wrapping them in plastic wrap then place them in the fridge overnight to chill. Cold cakes frost much easier than room temperature or warm ones. Add a Pastry Cream Filling: Try filling the center of the cake with pastry cream! Spread a thin layer of buttercream over the bottom layer and then pipe a dam of frosting around the edge. Fill with pastry cream (or even vanilla pudding) and top with the second layer, A Lighter Cake: For a lighter finish, whip up homemade whipped cream and use it to ice the cake, and dust the top with freshly grated nutmeg.
In the Refrigerator: Since we use buttercream in this recipe, you’re going to need to keep your cake in the fridge. Keep wrapped in plastic wrap or in an airtight container. It will last for up to 4 days. In the Freezer: The baked layers of cake can be wrapped in two layers of plastic wrap followed by one layer of foil and stored in a freezer bag. Freeze for up to three months. Thaw overnight in the fridge.
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