I always like to offer show stopping dessert recipes when I’m entertaining for the holidays. Some of my favorite options include chocolate crinkle cookies, Christmas tree brownies, snowball cookies, chocolate truffles and this elegant eggnog cake. It isn’t the holidays without a tall glass of eggnog! This classic Christmas drink also happens to be delicious in baked goods, such as in eggnog cake. I love that this recipe is simple to make, but looks so fancy.
Eggnog Cake Ingredients
To make this recipe, you will need cake flour, granulated sugar, brown sugar, baking powder, baking soda, nutmeg, salt, eggs, vegetable oil, eggnog, vanilla extract, butter and powdered sugar.
How Do You Make Eggnog Cake?
Preheat the oven, then grease three 8 inch cake pans. Combine the dry ingredients in a large bowl. In a separate bowl, whisk together the wet ingredients. Slowly mix the wet ingredients into the dry ingredients – be careful not to overmix. Divide the batter between the pans, then bake until the cakes are golden brown. Let the cakes cool partway, then invert and cool completely on a wire rack. Cream the butter and vanilla extract with a hand mixer or stand mixer until it is light and fluffy. Add the powdered sugar and mix to combine. Finally, add the eggnog to the frosting. Place one cake layer on your serving plate, then add a thin layer of eggnog frosting and spread it into an even layer. Add the second cake layer, and repeat the process with the eggnog buttercream. Place the third layer on top of the second layer. Use the remaining frosting to cover the entire cake. Add decorations if desired, then serve and enjoy.
Tips For The Perfect Cake
Eggnog cake will stay fresh at room temperature in a sealed container for 24 hours, or you can store it covered in the refrigerator for up to 5 days. If you choose to chill your cake, let it sit at room temperature for at least 20 minutes before you slice and serve. No cake flour on hand? You can use all purpose flour instead, but subtract 3 tablespoons of flour and add 3 tablespoons of cornstarch. I recommend using unsalted butter in this recipe, but it will also work with salted butter. You will want flat cake layers so that the cake stacks properly. One option is to use a cake leveler tool to shave off the top of each layer so that they are not domed. Another option is to use bake even cake strips, which wrap around the sides of the pans and prevent the cakes from getting rounded tops as they bake. I recommend buying the cake strips, as that way you won’t have any wasted cake from trying to cut the tops off! Use a kitchen scale to make sure you have the same amount of batter in each pan so that the cake layers look the same. This recipe calls for 8 inch pans, but it also works with 9 inch cake pans. Reduce the cooking time by 5 minutes if you’re using 9 inch pans. You can also make cupcakes instead of a layer cake. Fill each well of a greased muffin tin 3/4 of the way full, then bake for 20-22 minutes.
Flavor Variations
This eggnog cake is fabulous as-is, but you can add other flavors to make it extra special.
Cake: Feel free to add other flavorings to the cake batter such as rum extract, cinnamon or allspice. Fillings: Get creative with your cake filling! Try brushing rum simple syrup over the cake layers before you add frosting. You can make rum simple syrup by boiling together 1/2 cup granulated sugar and 1/2 cup water for 5 minutes. Remove the syrup from the heat and stir in 1 tablespoon dark rum. Another great filling option is homemade cranberry sauce. Toppings: Finish your cake with white chocolate curls, toffee bits, candied pecans, candied or fresh cranberries, mint sprigs, rosemary or candied walnuts.
Eggnog layer cake is sure to be a huge hit at your holiday gathering. Looking for more holiday cake recipe inspiration? Don’t miss my list of Christmas cupcake recipes!
