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Eggnog Cake

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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

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

homemade eggnog cake

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

eggnog cake

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

 

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Eggnog Cake

Melissa
A moist, light, and flavorful eggnog cake with a cream cheese frosting
No ratings yet
Prep Time 20 mins
Cook Time 1 hr
Servings 10 -12 servings

Ingredients
  

Cake Batter:

  • 3 sticks of unsalted butter - softened
  • 3 cups of granulated sugar
  • 5 large eggs - room temperature
  • 3 cups of cake flour
  • ½ tsp. of salt
  • ½ tsp. of baking powder
  • 2 tsp. of cinnamon
  • 1 tsp. of nutmeg
  • 1 cup of eggnog
  • 2 tsp. of vanilla extract

Cream Cheese Frosting:

  • 1 stick of unsalted butter
  • 1 8 oz. package of cream cheese - cut into a few sections
  • 1 tsp. of vanilla extract
  • ¼ tsp. of salt
  • 3-3 &1/2 cups of powdered sugar
  • ¼ tsp. of cinnamon
  • ¼ tsp. of 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 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
Tried this recipe?Let us know how it was!

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