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–+ servings
Eggnog Cake

Irresistibly Moist Eggnog Cake with Creamy Buttercream Delight

This Eggnog Cake is a festive dessert that combines rich eggnog with warm spices, perfect for holiday gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Feel free to substitute with gluten-free flour.
  • 2 teaspoons Baking Powder Ensure it’s fresh for best results.
  • 1 teaspoon Ground Nutmeg Freshly grated enhances aroma.
  • 1 teaspoon Ground Cinnamon Adjust to taste.
  • 1 cup Brown Sugar Can use white sugar as a substitute.
  • 1 cup Eggnog Star ingredient for flavor.
  • 1/2 cup Unsalted Butter Can substitute with dairy-free version.
  • 1 cup Granulated Sugar Adjust according to sweetness preference.
  • 3 large Eggs For vegan alternative, use flax eggs.
  • 1/4 teaspoon Salt Essential in baked goods.
  • 1/4 teaspoon Ground Cloves Optional for additional spice.
  • 1 teaspoon Vanilla Extract Opt for pure extract for best flavor.
For the Eggnog Buttercream
  • 1 cup Unsalted Butter Ensure it's soft for mixing.
  • 4 cups Powdered Sugar Adjust for desired fluffiness.
  • 1 teaspoon Ground Cinnamon Adjust to taste.
  • 1/4 cup Eggnog Almond milk can replace for dairy-free.

Equipment

  • mixing bowls
  • spatula
  • Hand mixer
  • 8-inch Round Cake Pans
  • Wire Rack

Method
 

Step-by-Step Instructions for Eggnog Cake
  1. Preheat your oven to 350°F (175°C). Sift together flour, baking powder, nutmeg, cinnamon, and salt in a large bowl.
  2. In another bowl, cream butter, brown sugar, and granulated sugar until light and fluffy (about 3-5 minutes). Add eggs one at a time, mixing well, then gradually mix in eggnog.
  3. Carefully add dry mixture to the creamed mixture. Use a spatula or low-speed hand mixer to combine without overmixing.
  4. Divide batter evenly between two greased 8-inch round cake pans and bake for 25-30 minutes. A toothpick inserted should come out clean.
  5. Cool the cakes in pans for about 10 minutes, then transfer to a wire rack to cool completely before frosting.
  6. Beat softened butter until creamy. Gradually add powdered sugar, then mix in cinnamon, nutmeg, and eggnog until fluffy.
  7. Once cooled, place one cake layer on a plate and frost with a generous amount of buttercream. Top with second layer and frost the top and sides. Decorate with cinnamon sticks if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Make sure all ingredients are at room temperature for optimal mixing; avoid overmixing to maintain a light cake texture.

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