Eggnog Cake

With its unforgettable spiced flavor, this showstopping eggnog cake is a shoo-in for a winter holiday party. Especially because, while it certainly is beautiful, it’s not that challenging to make if you just follow the steps.

In fact, the hardest thing about this eggnog cake will be trying to make it when eggnog isn’t in season, because then you’ll have to make your eggnog from scratch. Assuming you’re able to find this sweet seasonal beverage, all the other ingredients will be easy enough to round up, so let’s get cooking.

Eggnog Cake Ingredients

• Butter: This recipe calls for softened butter, so get it out of the fridge ahead of time.
• Sugar: You’ll use plenty of sugar for this cake, to be sure!
• Eggs: Give the eggs time to rise to room temperature.
• Vanilla and rum extracts: Measure these powerful flavor infusers with care. A little goes a long way (and don’t worry, rum extract is safe for kids).
• All-purpose flour: Make sure to use the right kind of flour: all-purpose will give this cake the ideal crumb.
• Baking powder: Baking powder helps the cake achieve the right texture.
• Eggnog: Note that you’ll find more eggnog in the frosting too.

Frosting:

• All-purpose flour: Here, the flour is a thickening agent.
• Eggnog: The bulk of the eggnog used in this recipe is in the frosting.
• Butter: This butter, too, must be softened prior to use.
• Confectioners’ sugar: It’s a cake, right? It’s gotta be sweet.
• Vanilla extract: Vanilla extract pairs perfectly with eggnog.
• Pearlized nonpareils (optional): These are not required for decorating the cake, but they are highly recommended.

Directions

Step 1: Start the batter

Preheat the oven to 350°F. In a large bowl, cream the butter and sugar together until the blend is light and fluffy, five to seven minutes. Add the eggs, one at a time, beating well after each addition. Then add the extracts.

Step 2: Add the dry ingredients

In a separate bowl, combine the flour, baking powder and salt, then gradually add this dry mixture to the creamed mixture, alternating with the eggnog, beating well after each addition.

Step 3: Bake the cake

Pour the batter into two greased 9-inch round baking pans. Bake the cake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let the cakes cool in the pans for 10 minutes before removing them to wire racks to cool completely.

Step 4: Begin the frosting prep

In a small saucepan, combine the flour and salt. Gradually stir in the eggnog, mixing until the blend is smooth. Bring this mixture to a boil over medium heat, whisking constantly, then cook and stir until it has thickened, about two minutes. Cool the mixture to room temperature.

Step 5: Finish the frosting

In a large bowl, cream together the butter and confectioners’ sugar until the blend is light and fluffy, three to four minutes. Gradually beat in the eggnog mixture and vanilla, mixing until the frosting is smooth.

Step 6: Assemble the cake

Spread the frosting between the layers of the cake and stack them, then frost the top and sides of the cake. If you’d like, pipe additional frosting for decoration atop the cake and add decorative nonpareils.

Taste of Home

Eggnog Cake Variations

• Skip the rum extract: If you don’t have or don’t want to use rum extract, just add extra vanilla extract—the cake will remain divine.
• Sprinkle nutmeg and cinnamon on top: These two classic spices go so well with eggnog, the cake is almost begging you to spritz them over the top.
• Add chocolate chips: To crank the sweet factor up to 11, toss some semisweet chocolate chips into the cake batter.

How to Store Eggnog Cake

This cake will keep well at room temperature for one to two days, or in the fridge for up to five days, as long as it’s tucked into an airtight container.

Can you freeze eggnog cake?

Yes, but you should do so in two steps. First, freeze leftover slices uncovered on a plate, letting them chill for at least five hours. Then seal the frozen portions in airtight wrap and freeze them for up to three months. Thaw the servings at room temperature for at least an hour.

Eggnog Cake Tips

Taste of Home

How can I save time with this recipe?

One way to make this cake ahead of time is to bake the layers, then wrap them individually and freeze them. Thaw the halves for an hour at room temperature before frosting them. The frosting should be made fresh.

Can you use rum instead of rum extract in this eggnog cake recipe?

The rum extract in this recipe provides a unique flavor that’s difficult to replicate, even with regular rum. If you want to use rum instead of rum extract, the conversion is typically 1 teaspoon extract to 3 tablespoons liquor, but because this changes the amount of liquid in the cake, the results will vary. If you do not have rum extract at home, it’s really best to substitute with additional vanilla extract.

Can I use this batter and frosting in cupcakes?

To bake cupcakes instead of a layered cake, fill muffin cups three-fourths full with the cake batter; bake them for 18 minutes or until a toothpick inserted in the center comes out clean. Make the frosting as directed, and use a knife to spread it over the cooled cupcakes.