Homemade Eggnog Cake with Eggnog Cream Cheese Icing is your show-stopper holiday and Christmas cake for this year. It’s filled with delicious eggnog and flavored with nutmeg; it’s the epitome of Christmas on your plate.
This Eggnog Layer Cake is big and beautiful and sure to get gasps of delight from your dinner guests. However, it’s not just pretty, it’s rich, it’s moist, it’s phenomenal!
Of course, if you want you can make a 9×13-inch sheet cake instead.
EGGNOG CAKE WITH EGGNOG CREAM CHEESE ICING
- This cake recipe is from scratch and very easy to make. It’s a basic white cake with nutmeg, cinnamon, and eggnog that adds so much flavor.
- However, if you want to start with a white cake mix you can sub eggnog for the water called for in the mix.
- The classic cream cheese frosting also has eggnog in it. It’s thick, rich, and decadent.
EGGNOG CAKE WITH EGGNOG CREAM CHEESE ICING INGREDIENTS
- All-purpose flour. You can use cake flour.
- Baking powder.
- Spices – nutmeg and cinnamon.
- Butter. Real butter, not margarine.
- Granulated sugar.
- Pur vanilla extract.
- Eggnog. Homemade or store-bought.
HOW TO MAKE EGGNOG CAKE WITH EGGNOG CREAM CHEESE ICING
- Whisk dry ingredients.
- Beat butter, sugar, and vanilla.
- Add eggs.
- Add flour mixture alternately with eggnog.
- Bake. Cool.
- Make frosting.
- Listen to accolades. 😍😋
HOW TO BAKE A MOIST CAKE
- Correctly measure your flour.
- Use room temperature ingredients.
- Don’t overbake your cake. The cake is done when no crumbs or dry crumbs remain on the wooden pick after inserting it into the center of the cake.
HOW TO FROST A LAYER CAKE
- Trim the cake layers if needed to make them flat. If you’re not familiar with Wilton Bake-Even Cake Strips, I highly recommend it. They insulate the sides of the cake pan so your cake bakes evenly. No more crowns, cracks, or crusty edges.
- Next, place the bottom layer on a cake plate with the bottom facing up.
- With an offset spatula, spread a layer of frosting over the top of the first layer to create the filling layer.
- Top the next cake layer and apply a ‘crumb coat’. A crumb coat is a thin coat of icing that seals in any small crumbs and keeps the cake moist. (This cake has only the crumb coat. Sometimes you’ll see cakes with just a crumb cake called a Naked Cake. I halved the icing recipe and did only a crumb coat. The icing as written is enough for the traditional method of frosting a cake.)
- Cover and chill the cake in the refrigerator for 30 minutes before serving.
You’ll love these desserts too!
- Woodford Reserve Bourbon Eggnog Cheesecake
- Eggnog Pound Cake
- Eggnog Scones
- Cranberry Eggnog Crumb Coffee Cake
EGGNOG CAKE WITH EGGNOG CREAM CHEESE ICING
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- 1 cup butter unsalted
- 8 ounces cream cheese
- 4 cups confectioner's sugar
- 2 - 3 tablespoons eggnog
To make the cake
- Preheat the oven to 350°F and grease and flour 2 8-inch round cake tins.
- In a medium bowl, mix together the flour, baking powder, nutmeg, cinnamon and salt. Set aside
- With the mixer on low speed, add the eggs one at a time and beat just until combined. Do not over whisk
- With the mixer still on low speed, add the flour mix in 2 additions, alternating with the eggnog. Beat after each addition just until combined. The batter will be thick.
- Transfer the batter to the prepared baking tins and tap gently a couple of times on the kitchen counter to level the top
- Bake in the pre-heated oven 25-30 minutes until the cake tops are golden or a wooden skewer inserted into the center of the cake comes out clean or with only a few wet crumbs
To make the frosting
- In a large bowl, with an electric hand whisk, beat the butter and cream cheese until smooth and creamy
- Add the powdered sugar, 1 cup at a time, beating until incorporated after each cup.
- Add the eggnog, 1 tbsp at a time to desired consistency
- Spread the frosting over the top of 1 cake layer and put the other cake layer on top. Frost the top and sides of the cake as desired ( I was going for a semi-naked cake look)
- To make a wreath on top of the cake, decorate all round with fresh thyme leaves, pomegranate seeds and cinnamon sticks