Eggnog Cake
User Reviews
5
Eggnog Cake
Description
Using cake flour with a mix of granulated and light brown sugars, this Eggnog Cake includes nutmeg and eggnog in the batter for distinct, seasonal flavor. The eggs, oil, and vanilla contribute moisture and richness. Batter is poured evenly into three prepared 8-inch pans to ensure uniform layers that bake to a light golden brown and pass the toothpick test. Cooling the cakes before frosting helps maintain their shape. The frosting blends butter, vanilla, powdered sugar, and eggnog to create a smooth, spreadable topping that complements the spiced cake.
The optional garnish of candied cranberries and rosemary sprigs adds visual appeal and contrasts with the cake’s flavor, highlighting a holiday theme. Candied cranberries require an additional boiling step in sugar syrup before coating in sugar. The recipe accommodates substitutions such as all-purpose flour mixed with cornstarch and variations in pan size or format, including cupcakes. Achieving flat cake layers using baking strips or leveling tools ensures neat stacking.
This cake is suited for occasions where a rich, lightly spiced dessert is desired. The notes provide guidance on ingredient temperature and storage, noting that cupcakes can be a convenient alternative.
Ingredients
For the cake
- 3 cups cake flour
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon nutmeg freshly grated if possible
- 1/2 teaspoon salt
- 2 egg
- 1/2 cup vegetable oil
- 1 1/3 cups eggnog
- 1 teaspoon vanilla extract
- cooking spray
For the frosting
- 1 cup butter softened
- 1 teaspoon vanilla extract
- 5 cups powdered sugar
- 1/4 cup eggnog or more if needed
Optional garnishes
- 1/3 cup cranberries see notes for candied cranberry instructions, fresh or candied
- rosemary sprigs
Instructions
For the cake
- Preheat the oven to 350 degrees F. Line the bottom of three 8-inch cake pans with parchment paper cut into circles to fit the pans, then coat the pans with cooking spray.
- Place the flour, granulated sugar, brown sugar, baking powder, baking soda, nutmeg and salt in a large bowl and stir to combine.
- In a separate bowl, whisk together the eggs, vegetable oil, eggnog and vanilla.
- Slowly mix the wet ingredients into the dry ingredients until the mixture is just combined. Be careful not to overmix your batter.
- Pour the batter evenly between the three pans. I recommend using a kitchen scale to make sure each pan has the same amount of batter.
- Bake for 20-25 minutes, or until the cake is light golden brown and a toothpick comes out clean or with a few crumbs attached.
- Let the cakes cool in the pans for 10 minutes, then carefully invert the cakes onto a cooling rack, and cool completely.
For the frosting
- Beat the butter and vanilla extract together with an electric mixer for 1-2 minutes or until light and fluffy.
- Reduce the mixer speed to low and add the powdered sugar, 1 cup at a time, until everything is combined.
- Beat in the eggnog. You want your frosting to be smooth, creamy and spreadable. If your frosting is too thick, you can add more eggnog, 1 teaspoon at a time. If your frosting is too thin add more powdered sugar, 1 tablespoon at a time until you reach your desired consistency.
For assembly
- Place one cake layer on your serving plate. Spread a thin layer of frosting over the cake layer, then add a second layer on top. Spread another thin layer of frosting over the second cake layer, then place the third layer on top.
- Use an offset spatula to cover the rest of the cake in frosting. You can also use a piping bag if you prefer. Decorate as desired with garnishes such as candied cranberries and rosemary, then cut into slices and serve.
Notes
- You can substitute cake flour with all-purpose flour minus 3 tablespoons plus 3 tablespoons cornstarch for similar texture.
- Use bake-even strips or a cake leveler to achieve flat cake layers suitable for stacking.
- The recipe works with both 8-inch and 9-inch pans; reduce baking time by 5 minutes if using 9-inch pans.
- Optionally make cupcakes by filling a greased muffin tin 3/4 full and baking 20-22 minutes.
- To make candied cranberries, boil equal parts sugar and water, add cranberries, let soak briefly, then dry and roll in sugar before using.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Calories | 438kcal | 22% |
| Carbohydrates | 76g | 25% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 65mg | 22% |
| Sodium | 257mg | 11% |
| Potassium | 111mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 58g | 116% |
| Vitamin A | 434IU | 9% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 58mg | 6% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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