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5 from 1 vote

Eggnog Cake

A moist, light, and flavorful eggnog cake with a cream cheese frosting
Prep Time20 minutes
Active Time1 hour
Course: Dessert
Cuisine: American
Yield: 14
Calories: 1167cal
Author: Melissa

Materials

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 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

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