Okay, so imagine this: it’s a chilly evening, maybe the first real hint of winter is in the air, and you’ve got that undeniable craving for something warm, comforting, and just a little bit decadent. Not just any dessert, but something that smells like cozy holidays and tastes like pure happiness. That’s where this eggnog cake comes in. For years, I’ve been searching for *that* perfect cake, the one that captures the essence of creamy, spiced eggnog in every single bite. I’ve tried so many variations, some too dense, others too eggy, and a few that just… well, they missed the mark. But this eggnog cake? This one’s a game-changer. It’s the kind of cake that makes you want to curl up with a good book and a steaming mug of tea, or better yet, share it with loved ones because it’s just that good. If you love a good Pound Cake or a spiced bundt cake, you are going to absolutely adore this eggnog twist. It’s truly my go-to when I want something special that doesn’t require a marathon baking session.
What is Eggnog Cake?
So, what exactly *is* eggnog cake? Think of it as the quintessential flavors of your favorite holiday drink, transformed into a tender, moist cake. It’s essentially a rich, buttery cake infused with the unmistakable notes of nutmeg, cinnamon, and of course, a generous splash of rum (or brandy, if that’s your jam!). The “eggnog” part comes from using egg yolks and milk (often with a hint of alcohol) right in the batter, giving it an incredibly tender crumb and a flavor profile that’s both familiar and delightfully new. It’s not overly sweet, allowing the warm spices and creamy undertones to really shine. It’s basically a hug in cake form, designed to bring a little bit of that festive cheer to any day, not just Christmas. It’s often baked in a bundt pan, which makes it look super impressive with minimal fuss, and a simple glaze drizzled over the top just seals the deal.
Why you’ll love this recipe?
There are so many reasons why this eggnog cake has earned a permanent spot in my recipe binder, and I just know you’re going to fall in love with it too. Let’s start with the flavor, because oh my goodness, the flavor! It’s like tasting a perfect sip of holiday cheer. The warmth of the nutmeg and cinnamon is perfectly balanced by the subtle sweetness and the rich, creamy undertones from the egg yolks and dairy. It’s not overpowering; it’s just right. And the texture? It’s unbelievably tender and moist. It practically melts in your mouth! What I love most about this recipe is its surprising simplicity. Despite tasting like it came from a fancy bakery, it’s totally doable for any home baker. The ingredients are all pretty standard, and the steps are straightforward. You don’t need any fancy equipment, just a mixer and a few bowls. It’s also incredibly cost-effective, especially when you consider how impressive it looks and tastes. Plus, it’s wonderfully versatile. I’ve served it for breakfast with a dusting of powdered sugar, as a delightful brunch centerpiece, and as a sophisticated dessert after a big meal. It’s one of those “lifesaver” recipes for busy holiday seasons or when you just need a little something sweet without a lot of fuss. It’s so much better than a pre-packaged holiday cake; you can actually taste the love and effort that went into it. I’ve also found it’s a fantastic way to use up any leftover eggnog you might have from holiday parties!
How do I make Eggnog cake?
Quick Overview
Making this eggnog cake is wonderfully straightforward. You’ll whisk together your dry ingredients, then cream your butter and sugar, add in the wet ingredients including that special eggnog flavor, and finally, combine the two. The magic happens when you pour it into your prepared pan and bake until golden and fragrant. The final touch is a simple, luscious glaze that ties all those delicious flavors together. It’s a process that’s both relaxing and rewarding, with the aroma filling your kitchen as it bakes, promising something truly special.
Ingredients
For the Main Batter:
2 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ teaspoon ground nutmeg (freshly grated is divine if you have it!)
¼ teaspoon ground cinnamon
1 cup (2 sticks) unsalted butter, softened to room temperature
1 ¾ cups granulated sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup good quality eggnog (store-bought or homemade works beautifully)
For the Filling:
While this cake is wonderfully flavorful on its own, sometimes I like to add a little extra something-something. A simple swirl of spiced rum or a little extra nutmeg can be mixed into a small portion of the batter for a more intense flavor, but honestly, the infused batter is usually enough! You can also swirl in some jam if you’re feeling adventurous.
For the Glaze:
1 ½ cups powdered sugar, sifted
2-3 tablespoons milk or eggnog (eggnot makes it extra festive!)
½ teaspoon vanilla extract
Optional: A tiny pinch of nutmeg
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your oven preheating to 350 degrees Fahrenheit (175 degrees Celsius). Now, grab your favorite bundt pan. You really want to make sure this cake doesn’t stick, so grease it really well with butter or shortening, then dust it thoroughly with flour. I like to tap out any excess flour; you don’t want big white clumps on your beautiful cake! Another trick that works wonders is using a baking spray that contains flour. Set that aside, ready for action.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, salt, ground nutmeg, and ground cinnamon. Give it a good whisk until everything is nicely combined. This ensures that all those lovely spices and leavening agents are evenly distributed throughout the batter, which means a perfectly consistent cake every time. If you skip this, you might get pockets of spice, and nobody wants that!
Step 3: Mix Wet Ingredients
In a large bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar. Beat them together until the mixture is light and fluffy – this usually takes about 3-5 minutes. It’s important that the butter is truly softened, not melted, for the best texture. Then, beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Stir in the vanilla extract. Finally, gently whisk in the eggnog until it’s just combined. Don’t overmix at this stage; we just want it incorporated.
Step 4: Combine
Now it’s time to bring the wet and dry ingredients together. Add about one-third of the dry ingredient mixture to the wet ingredients and mix on low speed (or stir gently with a spatula) until just combined. Then, add half of the remaining dry ingredients and mix again. Repeat with the last third of the dry ingredients. The key here is to *not* overmix. Mix only until you no longer see streaks of flour. Overmixing develops the gluten too much, which can lead to a tough cake. A few small lumps are perfectly fine!
Step 5: Prepare Filling
For this particular eggnog cake, I honestly find that the batter itself is so full of flavor, a separate filling isn’t strictly necessary. It’s already got that rich, spiced, creamy essence. However, if you’re feeling adventurous, you could take about ½ cup of the batter, stir in an extra splash of rum or a tablespoon of Brown Sugar and a pinch more nutmeg, and swirl that into the main batter in the pan for an extra punch of flavor. Just dollop it on top and gently swirl with a knife.
Step 6: Layer & Swirl
Pour the batter evenly into your prepared bundt pan. If you decided to add a separate swirl mixture, dollop spoonfuls of it over the batter in the pan. Then, using a knife or a skewer, gently swirl the mixture into the batter. Don’t go too deep, just a few inches down. You want distinct ribbons of flavor and color, not for it to completely disappear into the cake. Smooth the top of the batter with your spatula so it’s even.
Step 7: Bake
Pop the pan into your preheated oven. Bake for 50-65 minutes, or until a wooden skewer or toothpick inserted into the thickest part of the cake comes out clean. Baking times can vary depending on your oven, so start checking around the 50-minute mark. If the top starts browning too quickly before the inside is cooked, you can loosely tent it with foil.
Step 8: Cool & Glaze
Once the cake is done, remove it from the oven and let it cool in the pan on a wire rack for about 15-20 minutes. This is crucial! It allows the cake to set up a bit before you try to turn it out. After 15-20 minutes, carefully invert the pan onto the wire rack and gently lift the pan off. Let the cake cool completely on the wire rack before glazing. For the glaze, whisk together the sifted powdered sugar, 2 tablespoons of milk or eggnog, and the vanilla extract until smooth. If it’s too thick, add more liquid a teaspoon at a time. If it’s too thin, add a bit more powdered sugar. Drizzle this glorious glaze all over the cooled cake. You can add that tiny pinch of nutmeg to the glaze for an extra festive touch!
Step 9: Slice & Serve
Once the glaze has set a little, it’s time to slice and serve! Use a sharp knife to cut generous wedges. The texture should be tender and moist, with that beautiful bundt shape. This cake is lovely served at room temperature. For an extra special treat, you can serve a slice with a dollop of whipped cream or a scoop of vanilla ice cream, especially if you’re serving it as dessert.
What to Serve It With
This eggnog cake is so versatile, it’s truly a delight for any meal or occasion. For breakfast, I love to just have a slice with a strong cup of coffee. The richness of the cake and the warmth of the spices are a perfect start to the day, and it’s so much more satisfying than a plain muffin. For a special brunch, I’ll often serve it alongside fresh fruit like berries or sliced pears, and maybe a mimosa or some sparkling cider. It looks so elegant on a platter! As a dessert, it’s simply divine. I like to pair it with a drizzle of chocolate sauce or a dollop of brandy-infused whipped cream. It’s also fantastic with a scoop of really good quality vanilla bean ice cream or some homemade custard. And for those cozy snack times, when you just need something comforting, a warm slice with a mug of hot chocolate or even just a glass of milk is pure bliss. My family tradition is to have a slice with a glass of chilled eggnog on Christmas Eve – it feels extra celebratory!
Top Tips for Perfecting Your Eggnog Cake
Over the years, I’ve learned a few tricks that make this eggnog cake consistently amazing. First, and this is crucial for any cake, make sure your butter and eggs are at room temperature. This helps them emulsify properly, creating a smoother batter and a more tender crumb. If I forget to take my butter out, I’ll cut it into small cubes and let it sit on the counter for about 15 minutes, or pop it in the microwave for just 10-second intervals, stirring in between, until it’s soft but not melty. For the eggnog, use a good quality one that you actually enjoy drinking. The flavor really comes through, so a bland eggnog will result in a bland cake. Don’t be tempted to overmix the batter once you combine the wet and dry ingredients! Seriously, I’ve made this mistake before, and it leads to a tough, dense cake. Mix *just* until the flour streaks disappear. A few small lumps are your friends here. When it comes to baking, ovens can be quirky. I always recommend using an oven thermometer to ensure your oven is actually at the temperature it says it is. And remember that testing for doneness is key. A toothpick should come out clean, but not dry and crumbly. If the top is browning too fast, a loose tent of aluminum foil can save the day. For the glaze, consistency is everything. I usually start with the lower amount of liquid and add more as needed. You want it thick enough to drizzle and coat, but not so thin that it just runs off the cake. If it gets too thick, a tiny splash of milk or eggnog will loosen it right up. And one last tip that’s a lifesaver: if you’re making this ahead of time, I often bake it a day in advance and let it cool completely before glazing. This ensures the glaze sets nicely and the cake’s flavor deepens even further!
Storing and Reheating Tips
One of the best things about this eggnog cake is how well it keeps. If you’re planning to enjoy it within a day or two, you can store it right on the counter. Just make sure to cover it tightly with plastic wrap or place it in an airtight cake carrier. It stays wonderfully moist this way. If you think it will take longer than two days to finish (which is unlikely in my house!), then it’s best to pop it into the refrigerator. Again, cover it well to prevent it from drying out. It will keep nicely in the fridge for up to 5 days. When it comes to reheating, I rarely need to because it’s so good at room temperature, but if you prefer a warm slice, you can gently warm individual portions in the microwave for about 10-15 seconds. Don’t overheat it, or it can become a bit tough. If you’ve stored it glazed, the glaze should hold up fine in the fridge. If you’ve stored it unglazed and plan to glaze it later, that’s perfectly fine too! For freezing, I recommend freezing the cake *unglazed*. Wrap the completely cooled cake tightly in a couple of layers of plastic wrap, then a layer of aluminum foil. It should keep well in the freezer for up to 3 months. To thaw, unwrap it and let it come to room temperature on the counter, then you can add your glaze.
Frequently Asked Questions
Final Thoughts
This eggnog cake is more than just a recipe to me; it’s a taste of home, a memory of cozy evenings, and a guaranteed crowd-pleaser. It’s that perfect balance of rich, spiced, and wonderfully moist that makes you close your eyes with every bite. Whether you’re baking it for a holiday gathering, a special brunch, or just because you’re craving something truly delicious, it never disappoints. It’s a reminder that sometimes, the best things in life are simple, made with good ingredients and a little bit of love. If you’re a fan of festive flavors and tender, flavorful cakes, I really hope you’ll give this eggnog cake a try. I can’t wait to hear how it turns out for you and what your favorite ways are to enjoy it! Let me know in the comments below, and happy baking!
Eggnog Cheesecake Cake
Ingredients
For the Cakes (Spice Cake)
- 5 large egg whites room temperature
- 0.75 cup buttermilk
- 0.75 cup unsalted butter softened
- 1.75 cup granulated sugar
- 2.5 cup cake flour
- 1 Tablespoon baking powder
- 0.5 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
For the Cheesecake
- 16 ounce cream cheese softened (2 packages)
- 0.666667 cup granulated sugar
- pinch salt
- 2 large eggs
- 0.25 cup sour cream
- 0.333333 cup heavy cream
- 0.5 teaspoon rum flavoring
- 0.5 teaspoon nutmeg
For the Frosting (Eggnog Buttercream)
- 1 cup unsalted butter softened
- 1.5 teaspoon nutmeg
- 1 teaspoon rum flavoring
- 4 cup powdered sugar
- 0.25 cup low fat eggnog
Instructions
Preparation Steps
- For the Cakes: In small bowl, mix egg whites and 1/4 cup buttermilk. Set aside.
- In mixing bowl, beat butter and sugar until creamy, about 2-3 minutes. Add in dry ingredients and mix until combined. Slowly add in egg white mixture. Beat in remaining buttermilk.
- Bake in a 350 degree oven for 25-30 minutes.
- Remove and cool on wire rack.
- For the Cheesecake: Preheat oven to 325 degree. Using a large roasting pan on the lower 1/3 of the oven, preheat the pan. Prepare springform pan by wrapping bottom of pan (outside) with double layer of foil. Spray pan with nonstick baking spray and line bottom (inside) with a circle of parchment paper. Meanwhile, boil several cups of water to use later.
- Beat cream cheese with sugar for 2-3 minutes until creamy. Add in salt and egg, one at a time, beating well after each addition. Beat in sour cream, heavy cream and remaining ingredients. Pour into prepared 9 inch springform pan. Place pan in center of preheated roasting pan. Pour boiling water, slowly, into pan, until about one inch of water comes up the sides. Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit for an additional 30 minutes in oven. Remove and cool completely.
- When cooled remove from springform pan and place in freezer for one hour, or overnight until ready to assemble cake.
- For the Frosting: Beat butter for 3 minutes until fluffy. Add in nutmeg, rum flavoring, powdered sugar and eggnog. Beat for an additional 3-5 minutes until fluffy.
- To assemble Cake: Lay one spice cake on cake plate. Top with cheesecake then second layer of spice cake. Frost with eggnog frosting! ENJOY!
