Servings
Font
Back
Eggnog Cake
4 from 2 votes

Eggnog Cake

Festive eggnog cake is the perfect dessert to serve this holiday season! Make this moist eggnog-flavored cake bursting with delicious seasonal spices and layered with creamy eggnog buttercream!

Prep Time
35 mins
Cook Time
45 mins
Total Time
1 hr 20 mins
Servings: 8 servings
Calories: 971 kcal
Course: Dessert, Cake
Cuisine: Canadian

Ingredients

Cake
  • 2 ¼ cup cake flour
  • 1 cup granulated sugar
  • ½ cup light brown sugar packed
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • 1 ¼ cup eggnog
  • 2 teaspoons vanilla extract
  • ½ cup vegetable oil
  • 4 egg room temperature, large, whites
Eggnog Buttercream
  • 1 cup butter room temperature, unsalted
  • 5 ½ cups powdered sugar
  • ½ teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • ¼ teaspoon rum extract optional
  • 1-2 salt dashes

Instructions

Eggnog Cake
    Cup of Yum
  1. Preheat the oven to 350 degrees Fahrenheit. Grease 2 8-inch round cake pans and set aside.
  2. In a large mixing bowl, whisk together 2 ¼ cup cake flour, 1 cup granulated sugar, ½ cup light brown sugar, 2 ½ teaspoons baking powder, ½ teaspoon salt, 1 teaspoon ground nutmeg, and ½ teaspoon ground cinnamon.
  3. Add the 1 ¼ cup eggnog, 2 teaspoons vanilla extract, and ½ cup vegetable oil to the dry ingredients and beat with the paddle attachment of a stand mixer or a hand mixer just until fully combined.
  4. In a separate bowl, whip 4 large egg whites until medium-stiff peaks form. Fold into the batter until no streaks of egg whites remain.
  5. Separate the batter evenly into the two cake pans and bake for 35-40 minutes, or until the center of the cake springs back when pressed on.
  6. Allow the cake layers to cool completely before frosting. For easier frosting, wrap the cooled cake layers in plastic wrap and freeze for 4 hours or chill in the fridge overnight before assembling.
Eggnog Buttercream
  1. Add 1 cup unsalted butter to the bowl of a stand mixer fitted with the paddle attachment. Alternatively, you can use a large mixing bowl and use a hand mixer to beat the butter until smooth and creamy.
  2. Add 5 ½ cups powdered sugar, ½ teaspoon ground nutmeg, 1 teaspoon vanilla extract, ¼ teaspoon rum extract, and 1-2 dashes salt. Mix until combined.
  3. Use immediately to frost the cooled cake layers for best results.

Nutrition Information

Calories 971kcal (49%) Carbohydrates 151g (50%) Protein 8g (16%) Fat 39g (60%) Saturated Fat 18g (90%) Polyunsaturated Fat 9g (53%) Monounsaturated Fat 10g (50%) Trans Fat 1g (50%) Cholesterol 84mg (28%) Sodium 203mg (8%) Potassium 283mg (6%) Fiber 1g (4%) Sugar 123g (246%) Vitamin A 792IU (16%) Vitamin C 1mg (1%) Calcium 134mg (13%) Iron 1mg (6%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 971

% Daily Value*

Calories 971kcal 49%
Carbohydrates 151g 50%
Protein 8g 16%
Fat 39g 60%
Saturated Fat 18g 90%
Polyunsaturated Fat 9g 53%
Monounsaturated Fat 10g 50%
Trans Fat 1g 50%
Cholesterol 84mg 28%
Sodium 203mg 8%
Potassium 283mg 6%
Fiber 1g 4%
Sugar 123g 246%
Vitamin A 792IU 16%
Vitamin C 1mg 1%
Calcium 134mg 13%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.