This Eggnog Cake is a delicious way to celebrate the season. Creamy eggnog in the batter results in a deliciously moist cake that is not overpowered by an eggnog flavor. A delicious cream cheese frosting rounds out the flavors of this scrumptious holiday cake.
Eggnog Cake with Cream Cheese Frosting
A delicious and moist eggnog pound cake that is easy to make.
What I love about this recipe:
- It’s a made-from-scratch cake and you can taste the difference
- The cream cheese frosting and eggnog cake are a flavorful combination
- Bundt cakes are such a nostalgiac cake
- The warm spices of the season are baked into this moist cake
- It’s perfect for the Christmas and holiday season
FAQs
Can I Make This Eggnog Cake in Advance?
Yes. You can make this cake a few days in advance. Store covered at room temperature
How Do You Grease and Flour a Bundt Pan?
- You can spray cooking oil on the inside of your bundt pan to grease it or use a paper towel to spread softened butter around the pan
- Then, pour a spoonful of flour into the bottom of the pan
- Pick up the pan and start shaking the bundt pan and turning it so the flour moves around the pan and coats the pan
- Tap the pan to move the flour from one place to another
- Add flour as needed to coat the entire pan
- The pan only needs a light coating of flour. Any thick spots might come off onto the cake when it is released from the bundt pan
- Dump any excess flour out of the pan
What Kind of Flour Should I Flour my Cake Pan With?
My mom always used all-purpose flour, but almond flour, and cake flour work just as well
Storing
Store the cake covered at room temperature for up to one week
Tips and Tricks
- make sure you grease and flour the entire inside of the bundt pan. This will ensure that the baked cake will release from the pan
- if you don’t have spray oil then you can use butter to grease the pan
- you only need a light coating of flour
If you are ready to bake this cake, let’s make sure you have everything you’ll need to get started:
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Ingredients
Cake
- unsalted butter – softened
- granulated sugar
- large eggs at room temperature
- cake flour – you can find this in the baking aisle of most grocery stores
- salt – this enhances the flavors of the other ingredients
- baking powder – this will be used to help the cake rise
- ground cinnamon
- ground nutmeg spice
- Eggnog – lends a rich, creamy, and light texture
- vanilla extract
Frosting
- unsalted butter – softened
- cream cheese frosting – I did not use reduced fat
- vanilla extract
- salt
- powdered sugar
- cinnamon
- nutmeg
How do you Make Eggnog Cake?
- Grease and flour a bundt pan
- preheat the oven to 325 degrees F
- in a medium-sized bowl, whisk the flour, salt, baking powder, nutmeg, and cinnamon – set aside
- use an electric mixer to mix the butter until smooth
- add sugar to the creamy butter and mix well
- add eggs – one at a time until blended
- in a small bowl, mix the eggnog and vanilla extract
- start alternating the flour and eggnog mixture to the mixture in the electric mixer on low speed
- mix until well blended
- bake for one hour – test the cake by inserting a toothpick into the center. If it comes out without wet batter on it, is probably done
- After 10 minutes, turn the cake over onto a serving plate
- let the cake cool completely
Cream Cheese Frosting
- using an electric mixer, add butter that has been cut into Tbsp. amounts
- beat until creamy
- add sections of cream cheese into the mixer and mix on low until blended with butter
- add the vanilla extract, powdered sugar, cinnamon, and nutmeg – mix until well blended
- this will be a thick frosting
- spoon into a piping bag or a baggie with a corner snipped out for piping
Frosting
- starting at the inside center of the cake squeezing frosting up and over the top of the cake continuing to the outside bottom
- continue this going around the cake every 2-3 inches
- leftover frosting can be squeezed out into the center of the cake in a mound
More Christmas Desserts
Christmas Cranberry Cake with a Butter Sauce ToppingÂ
Eggnog Cake
A moist, light, and flavorful eggnog cake with a cream cheese frosting
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Servings: 14
Calories: 1167cal
Ingredients
Cake Batter
- 1&1/2 cups butter 3 sticks of unsalted - softened
- 3 cups sugar granulated
- 5 large eggs room temperature
- 3 cups cake flour
- ½ tsp. salt
- ½ tsp. baking powder
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- 1 cup eggnog
- 2 tsp. vanilla extract
Cream Cheese Frosting
- 1 cup butter (1 stick) - unsalted
- 1 8 oz. cream cheese cut into sections
- 1 tsp. vanilla extract
- ¼ tsp. salt
- 3 cups powdered sugar add up to 1/2 cup more - if needed for thicker frosting
- ¼ tsp. cinnamon
- ¼ tsp. nutmeg
Instructions
- Grease and flour a bundt pan
- preheat the oven to 325 degrees F
- in a medium-sized bowl, whisk the flour, salt, baking powder, nutmeg, and cinnamon - set aside
- use an electric mixer to mix the butter until smooth
- add sugar to the creamy butter and mix well
- add eggs - one at a time until blended
- in a small bowl, mix the eggnog and vanilla extract
- start alternating the flour and eggnog mixture to the mixture in the electric mixer on low speed
- mix until well blended
- pour the batter into the floured bundt pan
- bake for one hour - test the cake by inserting a toothpick into the center. If it comes out without wet batter on it, is probably done
- After 10 minutes, turn the cake over onto a serving plate
- let the cake cool completely
Cream Cheese Frosting
- using an electric mixer, add butter that has been cut into Tbsp. amounts
- beat until creamy
- add sections of cream cheese into the mixer and mix on low until blended with butter
- add the vanilla extract, powdered sugar, cinnamon, and nutmeg - mix until well blended
- this will be a thick frosting
- spoon into a piping bag or a baggie with a corner snipped out for piping
Frosting the Cake
- starting at the inside center of the cake squeezing frosting up and over the top of the cake continuing to the outside bottom
- continue this going around the cake every 2-3 inches
- leftover frosting can be squeezed out into the center of the cake in a mound
Notes
Can I Make This Eggnog Cake in Advance?
Yes. You can make this cake a few days in advance. Store covered at room temperatureHow Do You Grease and Flour a Bundt Pan?
- You can spray cooking oil on the inside of your bundt pan to grease it or use a paper towel to spread softened butter around the pan
- Then, pour a spoonful of flour into the bottom of the pan
- Pick up the pan and start shaking the bundt pan and turning it so the flour moves around the pan and coats the pan
- Tap the pan to move the flour from one place to another
- Add flour as needed to coat the entire pan
- The pan only needs a light coating of flour. Any thick spots might come off onto the cake when it is released from the bundt pan
- Dump any excess flour out of the pan
What Kind of Flour Should I Flour my Cake Pan With?
My mom always used all-purpose flour, but almond flour, and cake flour work just as wellStoring
Store the cake covered at room temperature for up to one weekTips and Tricks
- make sure you grease and flour the entire inside of the bundt pan. This will ensure that the baked cake will release from the pan
- if you don't have spray oil then you can use butter to grease the pan
- you only need a light coating of flour
Nutrition
Calories: 1167cal | Carbohydrates: 90g | Protein: 7g | Fat: 89g | Saturated Fat: 55g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 3g | Cholesterol: 304mg | Sodium: 836mg | Potassium: 115mg | Fiber: 1g | Sugar: 70g | Vitamin A: 2772IU | Vitamin C: 0.3mg | Calcium: 83mg | Iron: 1mg
