There is nothing quite like the rush of holiday baking when you crave that specific, velvety texture but have zero time for fuss. This eggnog cake captures the cozy essence of the season in a moist, tender crumb that feels like a warm hug on a cold night. It uses that leftover carton in your fridge to create a quick festive win that tastes like it took all day.
This recipe delivers a scratch-made dessert that rivals any bakery window display. With a splash of bourbon and a unique cooked frosting that mimics the creamiest buttercream, every bite is rich, spiced, and incredibly soft. It is the ultimate way to bring holiday cheer to your table without the stress.
Why This Recipe is a Keeper
- Texture Magic: The eggnog acts as a rich dairy base, guaranteeing a crumb that stays moist and tender for days.
- Express Flavor: We use a generous splash of bourbon and nutmeg to pack a punch of holiday warmth instantly.
- Creamy Frosting: The cooked flour frosting (Ermine style) is less sweet than American buttercream and has a luscious, pudding-like consistency that melts in your mouth.
- Pantry Friendly: It transforms basic staples and that seasonal carton of nog into a showstopper.
Eggnog Cake
- Total Time: 1 hour 25 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
Celebrate the holiday season with this incredibly moist Eggnog Cake featuring a unique, velvet-like crumb. Topped with a silky, cooked Ermine frosting and a hint of bourbon, it is the perfect festive centerpiece that comes together with minimal effort.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon grated lemon peel
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups prepared eggnog
- 1/4 cup bourbon
- 1/4 cup all-purpose flour (for frosting)
- 1/4 teaspoon salt (for frosting)
- 1 cup prepared eggnog (for frosting)
- 1 cup granulated sugar (for frosting)
- 1 cup unsalted butter, softened (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 1/2 teaspoon rum extract
- 1/2 teaspoon grated lemon peel (for frosting)
- 1/2 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, then beat in the eggs one at a time followed by the vanilla and lemon peel.
- Whisk together the flour, baking powder, and salt in a separate bowl; add this to the creamed mixture alternately with the eggnog, then gently stir in the bourbon.
- Divide the batter between the prepared pans and bake for 30 to 35 minutes or until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- To make the frosting base, whisk flour and salt into eggnog in a saucepan over medium heat, stirring constantly until it boils and thickens, then remove from heat and cool to room temperature.
- Beat the remaining sugar and butter until fluffy, then whip in the cooled eggnog paste, vanilla, rum extract, and lemon peel on high speed until light and airy.
- Frost the cooled cake layers and press chopped pecans into the sides for a finished look.
Notes
To ensure the best results, use full-fat eggnog for a richer flavor and denser moisture. If your frosting appears too soft, refrigerate the base for 15 minutes before whipping it with the butter to help it hold its shape. For an even more intense holiday aroma, toast the pecans lightly in a dry pan before pressing them into the frosting.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Quick Pantry Check
To get this cake in the oven fast, gather these staples. We focus on temperature to keep the texture velvety.
- Butter & Sugar: Creaming these creates the air pockets needed for a fluffy lift. Make sure your butter is soft.
- Eggs: Room temperature eggs mix evenly without curdling the batter.
- Flavorings: Vanilla extract and a hint of lemon peel brighten the heavy spice notes.
- Dry Mix: All-purpose flour, baking powder, and salt provide the structure.
- The Liquids: Prepared eggnog provides the fat and sugar for moisture, while bourbon adds a deep, oaky kick.
- Frosting Components: You will need more eggnog, flour, sugar, butter, and a touch of rum extract for that classic holiday finish.
The Express Process
Step 1: Prep and Cream
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round pans to prevent sticking. In a large bowl, beat the sugar and softened butter until the mixture looks light and fluffy. Add the eggs one at a time, beating well after each to build structure. Stir in the vanilla and lemon peel.
Step 2: Mix the Batter
Whisk the flour, baking powder, and salt in a separate bowl. Add this dry mixture to the butter mixture alternately with the eggnog. Mix until just incorporated to avoid a tough crumb. Stir in the bourbon gently. Divide the batter evenly between the prepared pans.
Step 3: Bake Until Golden
Bake for 30 to 35 minutes. A toothpick inserted into the center should come out clean. Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely. This resting time sets the structure.
Step 4: Cook the Frosting Base
While the cake cools, whisk flour and salt in a saucepan. Gradually whisk in the eggnog until smooth. Cook over medium heat, stirring constantly, until the mixture boils and thickens (about 2 minutes). Remove from heat and let it cool completely to room temperature. This is crucial for the texture.
Step 5: Whip and Frost
Beat the remaining sugar and butter until fluffy. Add the cooled eggnog paste, vanilla, rum extract, and lemon peel. Beat on high speed until the frosting is light and airy. Spread between layers and over the top of the cake. Press chopped pecans into the sides for a crunch.
Meagan’s Texture Secrets
- Cool Completely: The frosting base must be cool before you add the butter. If it is warm, you will end up with a soupy mess instead of fluffy clouds.
- Room Temp Ingredients: Cold ingredients shock the batter and can lead to a dense cake. Let your dairy sit on the counter for 30 minutes before starting.
- Don’t Overmix: Once you add the flour, mix only until the streaks disappear. This keeps the gluten development low for a tender bite.
- Texture Pairing: If you love this velvety texture, check out our velvet crumb collection for more soft, melt-in-your-mouth bakes.
Flavor Express Swaps
- Alcohol-Free: Swap the bourbon and rum extract for extra vanilla or a teaspoon of rum extract to keep it family-friendly.
- Spice It Up: Add a teaspoon of cinnamon or extra nutmeg to the flour mixture for a spicier kick.
- Cupcake Version: Pour the batter into lined muffin tins and check for doneness around 18-20 minutes.
- Inspiration: For a different take on holiday flavors, you might enjoy this version from Hummingbird High. Or, if you prefer fruity notes, try our raspberry white chocolate cake.
Instant Holiday Joy
This cake shines when served slightly chilled, allowing the frosting to set like a truffle. Slice it generously and serve with a hot cup of coffee or a small glass of cold eggnog to double down on the flavor. It makes a stunning centerpiece for any dessert table.
For a complete holiday spread, serve this alongside a classic old fashioned chocolate cake to offer guests a choice between spice and chocolate.
The Sweet Truth
This eggnog cake proves that you do not need complex techniques to achieve a sophisticated, melt-in-your-mouth texture. It is fast, flavorful, and captures the spirit of the holidays in every bite. Whether you bake it for a party or a quiet Tuesday night, the moist crumb and creamy frosting deliver pure joy.
For more seasonal favorites, do not forget to try our traditional fruit cake.
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