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Slice of moist eggnog cake with creamy frosting on a plate

Eggnog Cake

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5 from 6 reviews

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

  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. 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.
  3. 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.
  4. Divide the batter between the prepared pans and bake for 30 to 35 minutes or until a toothpick comes out clean.
  5. Cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  6. 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.
  7. 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.
  8. 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

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Find it online: https://meltcake.com/eggnog-cake/