Dessertscarlsbadcravings
Eggnog Cake
Eggnog Cake is your favorite creamy holiday drink in rich, buttery bundt cake form! This from-scratch Eggnog Cake is wonderfully moist and tender infused with eggnog, cinnamon and nutmeg then bathed in velvety Eggnog Frosting. It is quick and easy to make and the Best thing you can do with a carton of eggnog. This tender Eggnog Cake is perfect for all your holiday parties and everyone will be singing your praises – when they’re not stuffing their faces with luscious Eggnog Cake!
👥 10 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 20 min🔥 Cook: 45 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
- microwave
📝 Preparation Steps
1
Eggnog Cake
2
Preheat oven to 350 degrees F and spray all surfaces of a 12 cup nonstick bundt pan with nonstick cooking spray WITH FLOUR OR grease and flour the inside of your pan. Set aside.
3
In a small bowl, whisk lemon juice into room temperature eggnog. Set aside.
lemon juice2 tablespoons(3 sticks) unsalted butter (softened to room temperature)24 tablespoons
4
Whisk flour, baking powder, baking soda, nutmeg, cinnamon and salt together in a medium bowl. Set aside.
baking powder2 teaspoons(3 sticks) unsalted butter (softened to room temperature)24 tablespoonsground nutmeg1 teaspoonteaspoon ground nutmeg1/8ground cinnamon1 teaspoonteaspoon ground cinnamon1/2salt1 teaspoon
5
Add butter and sugar to a stand mixer fitted with the paddle attachment and beat on medium-HIGH speed for at least ⏱️ 3-4 minutes (no shorter!), until light and fluffy, scraping down sides occasionally. Reduce speed to medium and eggs, one at a time, beating just until the yellow disappears after each egg. Beat in vanilla just until combined.
(3 sticks) unsalted butter (softened to room temperature)24 tablespoonsbutter (softened to room temperature)2 tablespoonslarge eggs (at room temperature)6
6
Reduce speed to low and gradually add flour mixture to butter mixture in thirds, alternately with eggnog in between each third. Beat until just combined, giving the batter a final stir by hand to get any flour at the bottom.
(3 sticks) unsalted butter (softened to room temperature)24 tablespoonsbutter (softened to room temperature)2 tablespoons
7
Transfer batter to prepared bundt pan and tap pan on the counter a few times to get rid of any air bubbles.
8
Bake at 350 degrees F until a wood pick inserted near the center of cake comes out with a few crumbs, 45 – ⏱️ 55 minutes (darker pans will require closer to ⏱️ 40-45 minutes).
9
Let cake cool in pan for ⏱️ 15 minutes then remove from pan to a wire rack to cool completely before frosting. If not frosting immediately, then tightly wrap cooled cake in plastic wrap.
10
Eggnog Frosting
11
Beat cream cheese, butter and 2 tablespoons eggnog together until smooth. Gradually beat in powdered sugar, adding additional eggnog if necessary, to reach desired consistency. Beat in cinnamon and nutmeg. (Thick frosting is like the pictured piped frosting and thinner will be more like a glaze – totally personally preference.)
(3 sticks) unsalted butter (softened to room temperature)24 tablespoonsbutter (softened to room temperature)2 tablespoonsPowdered sugar (sifted)2 cupsground cinnamon1 teaspoonteaspoon ground cinnamon1/2ground nutmeg1 teaspoonteaspoon ground nutmeg1/8
12
Pipe or drizzle desired amount of frosting over cake and serve any remaining frosting with individual servings. I love to warm my cake with glaze in the microwave for ⏱️ 10 seconds or so – so good!
13
Store Frosted Cake in the refrigerator and bring to room temperature before serving.
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