Oh my goodness, you guys, I am SO excited to finally share this recipe with you! For years, this *Eggnog Cake* has been the star of our holiday gatherings. Growing up, the aroma of it baking would fill my grandma’s kitchen, mingling with the scent of pine from the Christmas Tree. It’s a memory that still makes my mouth water! Now, I know eggnog can be a bit of a “love it or hate it” kind of thing, but trust me on this one. This cake? It’s pure magic. It’s fluffy, perfectly spiced, and has this incredible creamy richness that just melts in your mouth. It’s not just a cake; it’s a whole holiday experience. Honestly, it blows those store-bought eggnog cakes out of the water. I’ve even had people who *hate* eggnog devour slices! It’s that good. And compared to other, more complex holiday desserts? This is surprisingly easy. Let’s get baking, shall we?
What is eggnog cake?
Okay, so what exactly *is* this Eggnog Cake, you ask? Well, think of it as the perfect marriage of a classic vanilla cake and the creamy, spiced deliciousness of eggnog. It’s essentially a cake that takes all the best flavors of eggnog – the nutmeg, the cinnamon, the hint of rum (or extract for the kiddos!) – and bakes them right into a moist and tender cake. Then, to take it over the top, we’ll add a simple, yet decadent, eggnog glaze. The cake itself is not as dense as a Pound Cake, but offers a lovely, almost cloud-like texture that soaks up all that glorious flavor. It’s the ultimate festive treat and a total crowd-pleaser.
Why you will love this recipe?
Alright, let me tell you why this *Eggnog Cake* recipe has been a family favorite for generations. First, the flavor is absolutely divine. It’s that perfect balance of sweet and spiced, with a warmth that just makes you want to curl up by the fire. The cake itself is super moist – thanks to a little secret ingredient I’ll share later! – so it never dries out. The glaze, oh my goodness, the glaze! It’s creamy, rich, and brings all those eggnog flavors to life. It is seriously addictive. Then, there’s the simplicity. I am a busy mom, and I totally get that you don’t want to spend hours in the kitchen, especially during the holidays. This cake comes together quickly, with minimal fuss. It’s the kind of recipe you can whip up on a whim. The ingredients are pretty budget-friendly, too, which is always a win in my book. And the versatility? You can serve it for breakfast, brunch, or dessert. My kids actually ask for it all year long (though I mainly make it during the holidays). It’s a showstopper that’s easy to make and everyone will love. It’s a total upgrade from your regular Vanilla Cake.
Quick Overview
What’s the gist of I’m going to start with a basic Cake Batter, enhanced with eggnog and warming spices. Then we will bake it until it’s golden and perfect. While the cake is baking, we’ll whisk up a simple eggnog glaze. The best part? As soon as the cake cools, you drizzle that glaze all over it. Seriously, it’s that simple. This recipe is all about ease, with no complicated techniques. How can I bring a smile to everyone’s face without spending the whole day in the bathroom?
Ingredients
For the Main Batter: What are some examples?
* 2 1/2 cups all-purpose flour: I always sift my flour for a lighter, airier cake. It makes a huge difference!
* 3 teaspoons baking powder: Make sure your baking powder is fresh; this is crucial for the cake’s rise.
* 1/2 teaspoon salt: Balances the sweetness and enhances the flavors.
* 1 cup (2 sticks) unsalted butter, softened: You want it nice and soft, but not melted! Take it out of the fridge about an hour before you start.
* 2 cups granulated sugar: For the perfect sweetness.
* 4 large eggs: Room temperature eggs help emulsify the batter better.
* 1 teaspoon vanilla extract: Pure vanilla extract is best, but imitation works in a pinch.
* 1 cup eggnog: Use your favorite brand. The better the eggnog, the better the cake!
* 1/2 cup milk: This helps keep the cake moist and adds richness.
* 1/2 teaspoon ground nutmeg: Freshly grated nutmeg is amazing if you have it, but pre-ground works too.
* 1/2 teaspoon ground cinnamon: Adds warmth and that classic eggnog spice.
For the filling:
* I don’t actually use a filling for this, but you could certainly add a layer of whipped cream with a dash of nutmeg between layers if you choose.
For the Glaze:
* 2 cups powdered sugar: Sift it to avoid any lumps. * 1/4 cup eggnog: Adds signature flavor. * 1/2 teaspoon vanilla extract: Enhances the taste. * Pinch of nutmeg: For that extra holiday touch.
What are the steps to
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 350°F (175°C). I find that this temperature works perfectly for baking the cake evenly. Grease and flour a 9×13 inch Baking Pan. I like to use a generous amount of cooking spray, then dust with flour, tapping out the excess. You could also use parchment paper if you prefer; it makes it super easy to remove the cake later. While the oven heats, this gives the butter a chance to soften and all your ingredients to come to room temperature – crucial for a smooth batter.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, and salt. Set aside. I always use a whisk for this step. Make sure everything is evenly distributed. It helps to break up any lumps and ensures that the baking powder is evenly dispersed. Set this bowl aside.
Step 3: Mix Wet Ingredients
In a separate bowl (or the bowl of your stand mixer, if you’re using one), cream together the softened butter and sugar until light and fluffy. This is where a stand mixer can be a lifesaver, but you can also use a hand mixer. It usually takes about 3-5 minutes. Then, beat in the eggs one at a time, followed by the vanilla extract.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, alternating with the eggnog and milk, beginning and ending with the dry ingredients. Start with a third of the dry ingredients, then half of the eggnog, another third of the dry ingredients, the rest of the eggnog, then the remaining dry ingredients and the milk. Mix until just combined. Be careful not to overmix at this stage, or the cake can become tough. Fold in the nutmeg and cinnamon.
Step 5: Prepare Filling
For this recipe, we’re keeping it simple, so no filling! Is it possible to layer whipped cream with a touch of nutmeg between layers?
Step 6: Layer & Swirl
What is the best way to make a cake? Pour the batter into the prepared pan and spread evenly. I like to give the pan a few taps on the counter to release any air bubbles. If you added filling, now’s the time to add it.
Step 7: Bake
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it towards the end; every oven is different! If the top starts to brown too quickly, you can loosely tent it with foil.
Step 8: Cool & Glaze
Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack to cool. While the cake is cooling, whisk together the powdered sugar, eggnog, vanilla extract, and nutmeg. In a bowl until smooth. If the glaze is thick enough to coat the back of a spoon, it should not be too thick. Once the cake is completely cool, drizzle the glaze over the top. I like to let it drip down the sides for that rustic look.
Step 9: Slice & Serve
Let the glaze set for about 30 minutes before slicing and serving. This gives it a chance to firm up a bit. Serve it at room temperature. You can slice the cake into squares or rectangles, depending on your preference. I like to garnish with a sprinkle of fresh nutmeg or a dollop of whipped cream. Divine!
What should I serve it with?
What is the importance of elevating the experience?
For Breakfast:A slice of eggnog cake and a cup of freshly brewed coffee are matched in heaven. If you like a spiced latte, try it with your favorite drink.
For Brunch:Serve the cake with fresh berries and a glass of sparkling cider. Is whipped cream a good addition to any meal?
As Dessert:What’s a good way to end the evening? Serve with vanilla ice cream or caramel sauce.
For Cozy Snacks:What is better than a slice of cake and hot chocolate on saturday evening? What is the perfect snack?
My family has a tradition of enjoying this cake on Christmas morning with coffee. Is Christmas a good thing? What is your favorite pairing?
How do I make a perfect eggnog cake?
Over the years of making this *Eggnog Cake*, I’ve learned a few tricks that help make it absolutely delicious. Is it perfect every time?
Zucchini Prep: Always sift the flour and baking powder, which gives you a super light and airy cake.
Mixing Advice:Do not overmix the batter, as this can make the cake tough. Mix until everything is *just* combined. If you are using a stand mixer, I often use spout to fold in the last ingredients gently.
Swirl CustomizationHow much cinnamon and nutmeg should I use? If you love eggnog spice, add a little extra. Don’t be afraid to add a splash of rum extract to the glaze for an extra kick, it’s so tasty!
Ingredient Swaps: I’ve tested this recipe with a few substitutions. For a richer cake, I’ve used a mixture of butter and shortening. And, if you need to, you can use gluten-free flour – just make sure it’s a 1:1 blend. Also, I’ve tested this with almond milk and it actually made it even creamier!
Baking Tips:Do you check the doneness of your cake with a toothpick? Every oven is different, so keep an eye on it towards the end of the baking time.
Glaze Variations:If you want a thicker glaze, add more powdered sugar. For thinner glazes, use eggnog. Add rum to your smoothie for a boozy kick.
What are some of the best secrets I have learned over the years? Is it true that they really do make a difference?
Storing and Reheating Tips
So, you made this incredible *Eggnog Cake* – now what? Let’s talk about storage and reheating to keep that deliciousness fresh.
Room Temperature: If you plan on eating the cake within a day or two, you can store it at room temperature, loosely covered. I usually just place a clean dish towel over the pan. The glaze should be set by then.
Refrigerator Storage: For longer storage, place the cake in an airtight container or wrap it tightly with plastic wrap. It will last for up to 5 days in the refrigerator.
Freezer Instructions: This cake freezes beautifully! Wrap individual slices or the entire cake (after it’s completely cooled) tightly in plastic wrap, then place it in a freezer-safe bag or container. It will last for up to 2-3 months in the freezer.
Glaze Timing Advice: If you’re freezing the cake, I recommend freezing the cake *without* the glaze. Glaze the cake after it thaws for the best results.
These tips will ensure that your cake stays moist and delicious for as long as possible. Whether it lasts for a couple of days or months, you will love this cake!
Frequently Asked Questions
Final Thoughts
Well, there you have it, folks! My absolute favorite *Eggnog Cake* recipe, passed down through generations. I truly hope you love this recipe as much as my family and I do. It’s the perfect way to bring a little holiday cheer to your table. What I love most is how easy it is to make, while still being a total showstopper. It’s perfect for sharing with loved ones during the holidays, or just enjoying a slice on a cozy evening. Honestly, it’s a dessert that always makes me smile. Ready to get baking? Try this amazing cake for yourself. If you give it a try, please leave a comment below and let me know what you think! I’d love to see your variations, too. Happy baking!
Eggnog Cake Recipe
Ingredients
Cake Ingredients
- 2.75 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup eggnog
Frosting Ingredients
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 0.25 cup eggnog
- 1 teaspoon vanilla extract
- 0.25 teaspoon ground nutmeg
Instructions
Cake Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the eggnog, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting.
Frosting Instructions
- In a large bowl, cream together butter until smooth. Gradually add powdered sugar, alternating with eggnog, and mix until smooth and creamy.
- Stir in vanilla extract and nutmeg.
- Frost the cooled cake and sprinkle with additional nutmeg.
