Eggnog Cake
Servings: 16 Servings
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup eggnog room temperature
- ½ cup sour cream room temperature
- 2 tablespoons dark rum or 1 tablespoon rum extract (optional)
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- ½ cup light brown sugar packed
- 4 large eggs room temperature
- 2 teaspoons pure vanilla extract
For the Frosting:
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 2 to 3 tablespoons eggnog add more if needed for consistency
- ½ teaspoon pure vanilla extract
- ¼ teaspoon ground nutmeg adjust to taste
- Pinch of salt
Instructions
- Prepare the Pan: Preheat your oven to 350°F. Grease and flour a 10-cup Bundt pan thoroughly, ensuring all crevices are covered.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.2 ½ cups all-purpose flour, 2 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg
- Combine Wet Ingredients: In a small bowl or measuring cup, stir together the eggnog, sour cream, and rum (if using).1 cup eggnog, ½ cup sour cream, 2 tablespoons dark rum
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3-4 minutes.1 cup unsalted butter, 1 ½ cups granulated sugar, ½ cup light brown sugar
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.4 large eggs, 2 teaspoons pure vanilla extract
- Combine Wet and Dry Ingredients: With the mixer on low speed, alternate adding the dry ingredients and the eggnog mixture, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 5-10 minutes, then turn it out onto a wire rack to cool completely.
- Make the Frosting: In a medium bowl, beat the softened butter on medium-high speed until creamy. Gradually add powdered sugar, mixing on low speed until combined. Add the eggnog, nutmeg, vanilla extract, and salt, then beat until smooth. Adjust with additional eggnog if needed for consistency.½ cup unsalted butter, 2 cups powdered sugar, 2 to 3 tablespoons eggnog, ¼ teaspoon ground nutmeg, ½ teaspoon pure vanilla extract, Pinch of salt
- Frost the Cake: Once the cake has cooled, drizzle or spread the frosting over the top. Slice and serve!
Notes
- This eggnog cake recipe serves 16. Calorie counts may vary depending on the frosting amount used and any substitutions.
- This recipe is designed for a 10-cup Bundt pan.
- Alternate pan options:
- 9x13-inch pan: Bake for 35-40 minutes.
- Two 8-inch or 9-inch round pans: Bake for 25-30 minutes. Note: Frosting is better for drizzling, not for layer cakes.
- Two 8x4-inch loaf pans: Bake for 40-50 minutes.
- Fill pans no more than two-thirds full and adjust bake times as needed.
- Alternate pan options:
- All ovens bake a little differently, so adjust the bake time as needed. Don't over bake because the cake will dry out.
- The frosting is rich and sweet with eggnog and nutmeg. For a thinner consistency, add more eggnog. For a lighter topping, try a simple glaze with powdered sugar, milk, and vanilla or dust with powdered sugar.
Nutrition Facts
Eggnog Cake
Serving Size
1 slice
Amount per Serving
Calories
433
% Daily Value*
Fat
21
g
32
%
Saturated Fat
13
g
81
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
101
mg
34
%
Sodium
206
mg
9
%
Potassium
91
mg
3
%
Carbohydrates
58
g
19
%
Fiber
1
g
4
%
Sugar
42
g
47
%
Protein
5
g
10
%
Vitamin A
673
IU
13
%
Vitamin C
0.3
mg
0
%
Calcium
89
mg
9
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
