If you have eggnog just sitting down and you want to make something amazing with it then you need to make this amazing eggnog cake recipe.
Recipe video:
Just a few days ago I posted a non-alcoholic eggnog recipe that is filled with amazing spices, it is the perfect frothy and creamy drink. I had a lot of it left over so I decided to make this eggnog cake recipe that I topped with an amazing eggnog frosting.
This cake was just amazing and I loved digging into it. It is moist and full of fall spices, which I love. The best part of this recipe is that you probably have all the ingredients in your pantry already.
2018 is the year of discoveries for me, this year I discovered the amazing eggnog drink. Now, let me explain before you judge me. I knew about eggnog and I would see it growing up but like I explained in my eggnog recipe, I couldn’t reach for it because of the alcohol and in the Caribbean it isn’t a staple thing for Christmas.
But since I have had this food blog, I have been researching and experimenting with various recipes and eggnog was one of the many recipes I got a chance to explore. So the internet is helping me discover a whole new world of food.
To make this cake amazing, I just thought I’d share these few tips:
- Instead of using vanilla extract you can use rum for a little kick or even rum extract if you can get your hands on it.
- I recommend cutting the top off of the cakes. While baking, cakes tend to puff up in the middle and to even it out I recommend evening the cakes out. Or you can use baking strips to get a nice flat top.
- Adding nutmeg to the frosting is essential for the eggnog flavour but you can do without it and you can also add rum extract to the frosting as well.
I hope you enjoy the recipe.
Now, let’s get into it.
Eggnog Cake & Frosting
Ingredients
Eggnog cake:
- 2 Eggs at room temperature
- 2 1/2 cups All-purpose flour sifted
- 1 1/4 cups Eggnog at room temperature
- 1 cup Brown sugar
- 1/4 cup Vegetable oil
- 1 tsp Baking powder
- 1 tsp Vanilla extract
- 1/2 tsp Fresh or ground nutmeg
- 1/2 tsp Baking soda
- 1/2 tsp Fresh or ground cinnamon
- 1/2 tsp Salt
- 1/4 tsp Ground allspice
Eggnog frosting:
- 2 sticks Unsalted butter softened
- 3 cups Powdered sugar sifted
- 1 tbsp Eggnog at room temperature
- 1 tsp Vanilla extract
- 1/4 tsp Fresh or ground nutmeg
Instructions
Eggnog cake:
- Preheat oven to 325°F/165°C. Grease and flour two 9 inch round cake pan.
- Using a stand mixer or hand mixer, mix together the sugar, eggs, vegetable oil and vanilla extract until light and well combined.
- Sift in the flour, baking soda, baking powder, salt and spices. Gradually mix in the eggnog.
- Once everything is well combined pour the batter into the cake pans. If you want an even distribution, I highly recommend using a kitchen scale.
- Bake the cakes for 30-40 minutes or until a toothpick inserted in comes out clean.
- When the cakes are done baking, remove them from the oven and let them cool for 10-15 minutes before removing from the pan and let them cool on a wire rack.
Eggnog frosting:
- Using a stand mixer, beat the softened butter on low speed for 2-5 minutes until the butter becomes slightly fluffy and pale in colour.
- Beat in the powdered sugar gradually before adding the vanilla extract and the eggnog.
Assembly:
- Once the cakes are completely cool, level them out by cutting the top.
- Place one of the cake on a cake stand and top with about 1/3 or more cup of frosting unto the top cake the cake then top that with the other cake. Add 1/3 cup or more to that cake and start by adding half of the frosting the sides of the cake. Once the entire cake is covered refrigerate for 10-20 minutes before continuing.
- Top the cake with the second layer of the frosting and smooth it out using a bench scraper. Once everything is smooth and covered you can cut into it and enjoy.
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