Best Eggnog Cake Recipe
When Christmastime rolls around, a few key drinks and treats come to mind, with eggnog being one of the most prominent. It's smooth, silky, and tasty, and there's no doubt that it's a total crowd-pleaser during the month of December. Something about this classic drink gives us all the warm and fuzzy feels when we're sipping and spending time with loved ones. And while drinking eggnog is a great way to enjoy it, there are plenty of other ways you can savor its sweetness. Take this eggnog cake, for example. It incorporates eggnog into the batter and the icing, making it a festive treat the whole family will rave about.
Recipe developer Catherine Brookes of Blue Sky Eating is the brains behind this beautiful dish that you'll love as a festive post-dinner treat. "The flavors in this cake are so festive! It also has a nice light texture and the eggnog icing tops it off perfectly," Brookes raves. We would have to agree on all points! Keep reading to find out how to make this delightful dessert that'll bring the holiday magic to your kitchen.
Gather the ingredients to make this eggnog cake
So you've decided to make this festive treat, and we think it's a wonderful idea. That means it's time to gather all of the ingredients necessary to make the cake.
Start with a cup of butter. You will also need to grab baking powder, sugar, and a few spices like cinnamon, nutmeg, and ginger. Moving down your list, add a few large eggs, vanilla extract, and all-purpose flour. Double check in case you have some of these items at home, since they're all pretty common ingredients.
Last but not least, purchase eggnog and powdered sugar. Then, it's time to get the holiday baking party started!
Preheat the oven, and mix the butter and sugar
Since you will need to use the oven for this cake, you will first need to set the temperature to 350 F, and let it preheat. Then, take out a bundt pan, and grease it with either butter or cooking spray, and set it aside.
Next, take out a mixing bowl, and start adding your ingredients. Begin with ¾ cup of butter. (As a reminder, it should be at room temperature, so it's easier to work with.) Then, add in the white sugar, and beat until it's smooth and creamy. (Brookes says she used a stand mixer on medium speed, and beat the two ingredients for four minutes.)
Add the vanilla extract and an egg, and sift in the dry ingredients
Once the butter and sugar are well-combined, you can keep adding in the ingredients. Add 1 teaspoon of vanilla extract to the mix, and at this time, you can also toss in one of the eggs. Beat until everything thoroughly mixes together. Add the remaining eggs one at a time, beating after each addition.
Next, sift in some of the dry ingredients — the flour, baking powder, cinnamon, nutmeg, and ginger. "Sifting removes any lumps from the dry ingredients, which helps the batter to come together smoothly when you fold everything in," Brookes shares. Continue mixing at low speed until it's just combined.
Add the eggnog, and transfer the batter to a bundt pan
We're getting closer to finishing the batter, but there are still a few more things you will need to complete it. Start with ½ cup of eggnog, and mix at low speed until combined. Then, add another ½ cup of eggnog, and continue mixing.
After that, you can transfer the cake batter to a bundt pan. Set your timer for 35 minutes, and bake until you're able to insert a skewer and it comes out clean.
Let the cake cool, and make the icing
Once you take the cake out of the oven, let it cool for 10 minutes before turning it upside down onto a serving plate. "First, place your serving plate on top of the cake pan. Put your left hand firmly over the plate and your right hand under the bottom of the pan (use a tea towel if it's still hot)," Brookes says. "Quickly flip so the plate is on the bottom with the upside down cake pan on top. Then you should be able to gently lift the pan off to reveal the cake." Leave the cake to cool completely.
While you're waiting, you can make the eggnog icing. Simply take out a bowl, and add the powdered sugar and the remaining butter, eggnog, and vanilla extract to it. Whisk everything together with an electric mixer until it turns smooth.
Add the icing, and serve
When the cake has fully cooled, spoon the icing on the top of it. You can use your spoon to push some of the icing down and create drips around the cake. Now, the only thing left to do is grab a fork, and get ready to enjoy this tasty treat! Feel free to plate this cake as you wish.
"Store at room temp for two days or in the fridge for five. For serving, of course with an extra glass of eggnog would be great," Brookes suggests. We hope this hits the spot!
- 1 cup butter, room temperature, divided
- 1 ½ cups white sugar
- 1 ½ teaspoons vanilla extract, divided
- 3 large eggs, divided
- 2 ⅓ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- 1 ⅓ cups eggnog, divided
- 2 cups powdered sugar
- Preheat the oven to 350 F.
- Grease a 12-cup bundt pan with butter or cooking spray.
- Add ¾ cup of butter and the white sugar to a large mixing bowl, and beat until smooth and creamy. (If using a stand mixer, beat on medium speed for about 4 minutes.)
- Add 1 teaspoon of the vanilla extract and 1 egg. Beat until completely combined. Add the remaining eggs 1 at a time, beating after each addition.
- Sift in the flour, baking powder, cinnamon, nutmeg, and ginger. Mix on a low speed until just combined.
- Add ½ cup of the eggnog, and mix on a low speed until combined. Repeat with another ½ cup of eggnog.
- Transfer the mixture to your greased bundt pan, and bake for 35 minutes, or until a skewer poked into the cake comes out clean.
- Leave the cake in the bundt pan for about 10 minutes before turning it upside down onto a serving plate. Leave to cool completely.
- While the cake cools, make the eggnog icing. Add the powdered sugar and remaining butter, eggnog, and vanilla extract to a mixing bowl. Beat together with an electric hand whisk until smooth.
- Once the cake is completely cool, spoon the icing on top of the cake. Use your spoon to push some of the icing downwards to create drips all around the cake.
| Calories per Serving | 380 |
| Total Fat | 15.4 g |
| Saturated Fat | 9.3 g |
| Trans Fat | 0.5 g |
| Cholesterol | 89.0 mg |
| Total Carbohydrates | 56.8 g |
| Dietary Fiber | 0.6 g |
| Total Sugars | 40.3 g |
| Sodium | 95.9 mg |
| Protein | 4.7 g |
