There is something special about finding a handwritten recipe card tucked away in an old wooden box. This eggnog cake reminds me of those discoveries—simple, honest, and full of the kind of flavor you just can’t buy in a store. It is the perfect centerpiece for a holiday table, bringing warmth and comfort to every bite.
This cake uses a classic cooked flour frosting, a technique that might seem old-fashioned but produces the lightest, creamiest topping imaginable. The sponge is tender and spiked with just enough bourbon to warm you up, while the eggnog adds a rich, custard-like depth. It is a reliable recipe that actually tastes better the next day.
A Slice of Holiday Comfort
This recipe captures the essence of the season without being fussy. The flavors of nutmeg, vanilla, and bourbon blend together beautifully, creating a cake that feels like a warm hug. It relies on basic techniques, so you do not need to be a professional baker to get it right.
One of the best things about this cake is its texture. It is dense enough to hold up the frosting but stays incredibly moist. Because the flavors meld over time, it is the perfect make-ahead dessert for busy gatherings. You can bake it, frost it, and let it sit, knowing it will be waiting for you with perfect flavor.
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Eggnog Cake
- Total Time: 1 hour 5 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
This festive layer cake features a tender sponge infused with rich eggnog and warm bourbon, topped with a silky, old-fashioned ermine frosting. It’s an elegant holiday dessert that tastes even better when made a day in advance, allowing the spiced flavors to fully develop.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon peel, grated
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup full-fat eggnog
- 2 tablespoons bourbon or rum
- 1/4 cup all-purpose flour (for frosting)
- 1/4 teaspoon salt (for frosting)
- 1 cup 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 fresh lemon peel, grated (for frosting)
- 1 cup chopped pecans, toasted
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- In a large bowl, beat the 1 cup of butter and 2 cups of sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each. Stir in the vanilla and lemon peel.
- In a separate bowl, whisk together 3 cups of flour, baking powder, and salt. Add this to the butter mixture alternately with 1 cup of eggnog. Stir in the bourbon until just combined.
- Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- To make the frosting base, combine 1/4 cup flour and salt in a saucepan. Gradually whisk in 1 cup of eggnog. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from heat and cool completely to room temperature.
- In a mixing bowl, beat the remaining 1 cup of sugar and 1 cup of butter until fluffy. Gradually add the cooled eggnog mixture, vanilla, rum extract, and lemon peel. Beat on high speed until light and airy.
- Frost between the cake layers and over the top and sides. Press the toasted pecans onto the sides of the cake. Refrigerate until ready to serve.
Notes
For the smoothest frosting, ensure the cooked eggnog base is completely chilled before adding it to the butter and sugar mixture; any residual heat will cause the frosting to separate. If you prefer a more pronounced spice profile, add a half teaspoon of freshly grated nutmeg to the dry ingredients. Store leftovers in an airtight container in the refrigerator for up to five days.
- Prep Time: 30 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Simple Pantry Staples
To make this cake, you will need a few basic ingredients that you likely already have on hand. The star, of course, is the eggnog, so choose a full-fat version for the best richness.
- Butter: Use unsalted butter softened to room temperature for both the cake and the frosting. It creates that essential fluffy texture.
- Sugar: Standard white granulated sugar sweetens the cake and the frosting perfectly.
- Eggs: Three large eggs add structure and richness.
- Eggnog: This replaces the milk in a standard batter. It adds moisture and that signature spiced flavor.
- Bourbon: A splash of whiskey enhances the nutmeg notes. You can use rum if you prefer.
- Flour: All-purpose flour works best here for a tender crumb.
- Lemon Peel: A hint of fresh zest cuts through the richness and brightens the flavor profile.
- Pecans: Toasted and chopped, these add a lovely crunch to the sides of the cake.
How to Bake It
Step 1: Prep Your Pans
Preheat your oven to 350°F (175°C). Grease two 9-inch round baking pans and dust them with flour. This ensures your cakes release easily later.
Step 2: Cream the Butter and Sugar
In a large bowl, beat the sugar and butter with an electric mixer until the mixture is light and fluffy. This step incorporates air, which helps the cake rise. Add the eggs one at a time, beating well after each one. Stir in the vanilla extract and lemon peel.
Step 3: Mix the Batter
In a separate bowl, whisk together the flour, baking powder, and salt. Add this flour mixture to the butter mixture alternately with the eggnog. Mix until just incorporated—do not overmix, or the cake might become tough. Finally, stir in the bourbon.
Step 4: Bake the Cake
Divide the batter evenly between your prepared pans. 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 turn them out onto a wire rack to cool completely.
Step 5: Make the Frosting Base
While the cakes cool, make the frosting. Combine 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 6: Whip the Frosting
Beat the sugar and butter in a bowl until fluffy and pale. Add the cooled eggnog mixture, vanilla, rum extract, and lemon peel. Beat on high speed until the frosting is light and airy, similar to whipped cream but more stable.
Step 7: Assemble
Spread frosting between the cooled cake layers and stack them. Frost the top and sides generously. If using pecans, gently press handfuls of chopped nuts onto the sides of the cake. Refrigerate until you are ready to serve.
Jesse’s Tips for Success
Temperature matters with this recipe. Ensure your butter and eggs are at room temperature before you start. This allows them to emulsify properly, creating a smooth batter and a better rise. Also, be patient with the frosting base; if it is even slightly warm when you add it to the butter, your frosting will melt and become runny.
If you are looking for a simpler base recipe to practice with, our vanilla cake recipe is a great place to start. For this eggnog version, remember that the frosting is an old-fashioned “ermine” style frosting. It is less sweet than modern buttercream and has a wonderful, silky mouthfeel that pairs perfectly with the spiced cake.
Make It Your Own
This recipe is forgiving, and you can easily tweak it to suit your pantry. If you prefer a non-alcoholic version, you can swap the bourbon and rum extract for a little extra vanilla or a teaspoon of rum extract substitute. For a spicier kick, add half a teaspoon of ground cinnamon or nutmeg to the flour mixture.
If you enjoy experimenting with holiday flavors, you might also like our chocolate fruit cake for a richer, darker option. You can also bake this batter as cupcakes; just reduce the baking time to about 18-20 minutes.
Simple Serving Ideas
This cake is rich, so a thin slice goes a long way. I love serving it with a hot cup of black coffee or a simple latte to cut through the sweetness. It is perfect for a quiet morning or a festive dessert spread.
If you are building a holiday dessert table, this pairs beautifully with other seasonal treats. Try placing it alongside our peppermint chocolate cake for a striking contrast of colors and flavors. A light dusting of fresh nutmeg on top right before serving adds a lovely aroma.
Baking Memories
This eggnog cake is more than just a dessert; it is a way to slow down and enjoy the simple comforts of the season. Whether you are baking for family or just for yourself, the process of making the custard frosting and assembling the layers is rhythmic and soothing. It is honest baking at its best.
For another milk-based cake that focuses on moist texture, you should try our strawberry tres leches cake. And if you are looking for even more inspiration, I’ve seen beautiful variations of holiday cakes on Hummingbird High that celebrate similar flavors. Enjoy the baking process, and share a slice with someone you love.
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