⭐ QUICK ANSWER
Eggnog Cake is a moist, spiced holiday dessert bursting with warm nutmeg, cinnamon, and creamy eggnog flavors. Perfect for Christmas, brunch, or cozy winter gatherings, it can be baked as a layer, sheet, or bundt cake with optional cream-cheese or buttercream frosting.
📝 QUICK STEPS
- Preheat oven to 350°F (175°C) and prep pans.
- Whisk dry ingredients (flour, baking powder, baking soda, spices, salt).
- Beat butter and sugar until fluffy; add eggs one at a time, then vanilla.
- Alternate mixing dry ingredients and eggnog; fold in sour cream/yogurt.
- Pour batter into pans; bake 30–50 minutes (depends on pan type).
- Cool completely before frosting or glazing.
- Optional: frost with cream cheese frosting, garnish with nutmeg or cinnamon.
🛒 QUICK INGREDIENT LIST
Cake:
- 2 ¾ cups all-purpose flour
- 2 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves (optional)
- ½ teaspoon salt
- ¾ cup butter, softened
- 1 ¾ cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups eggnog
- ½ cup sour cream or yogurt
- Optional: 2 tablespoon rum or rum extract
Frosting / Glaze (Optional):
- 8 oz cream cheese
- ½ cup butter
- 3–4 cups powdered sugar
- 2–3 tablespoon eggnog
- ½ teaspoon vanilla extract
Cozy Holiday Dessert Full of Nostalgic Spice & Comfort
There’s something truly magical about the holiday season — the scent of cinnamon and nutmeg, the warmth of cozy kitchens, and, of course, a slice of cake that tastes like Christmas itself. This Eggnog Cake is moist, spiced, and infused with all the nostalgic flavors of creamy eggnog.
Whether you’re baking for a holiday brunch, a cozy coffee date, or a festive dessert spread, this cake brings warmth and cheer in every bite. And beyond indulgence, it offers a protein boost from eggs and dairy, making it a slightly more substantial treat that can fit into your everyday enjoyment.
Last December, after a long week of holiday chaos — kids rushing around, errands still undone, the fridge echoing with emptiness — I grabbed a carton of eggnog on a whim. What emerged from my oven that night was more than just a cake; it was holiday comfort in a slice.
Moist, fragrant, and full of warm spices, it disappeared in minutes at a small get-together. Ever since, Eggnog Cake has become a holiday tradition in my home — and it can be in yours too.
📋 RECIPE AT A GLANCE
| Feature | Details |
|---|---|
| Prep Time | ~ 20 minutes |
| Cook Time | 30–45 minutes (depends on cake style/pan) |
| Total Time | About 1 hour (including cooling) |
| Yield / Servings | ~ 12–15 slices (or one 9×13 sheet cake / bundt / loaf) |
| Difficulty | Easy to Medium — beginner-friendly; layering requires more care |
| Best For | Holiday gatherings, cozy winter dessert nights, potlucks, brunch, crowd-friendly baking |
| Flavor Profile | Warm nutmeg & cinnamon, creamy eggnog sweetness, soft crumb (option for slightly dense loaf/bundt) |
| Health Highlights / Tweaks | Low-fat milk or light eggnog reduces richness; cream-cheese frosting adds protein & calcium; smaller slices for portion control |
🥄 Ingredients needed to make 🥧 Eggnog Cake
- 2 ¾ cups (345 g) all-purpose flour
- 2 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves (optional)
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter, softened
- 1 ¾ cups (350 g) granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups eggnog (regular or low-fat)
- ½ cup sour cream or plain yogurt
- Optional: 2 tablespoon dark rum or rum extract
Frosting / Glaze (Optional)
- 8 oz (225 g) cream cheese, softened
- ½ cup (115 g) unsalted butter, softened
- 3–4 cups (360–480 g) powdered sugar
- 2–3 tablespoon eggnog
- ½ teaspoon vanilla extract
👩🍳 How to make 🥧 Eggnog Cake
- Preheat and Prep Pans – Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13 sheet pan. Line with parchment paper for easy removal.
Tip: Using parchment ensures the cake releases cleanly without sticking, giving a professional-looking finish. - Mix Dry Ingredients – In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves (optional), and salt.
Why: Evenly distributing the leavening and spices helps your cake rise properly and ensures consistent flavor in every bite. - Cream Butter and Sugar – Beat softened butter and sugar on medium speed until light and fluffy, about 3–4 minutes.
Tip: This step incorporates air, which makes the cake lighter and more tender. Scrape the bowl occasionally to avoid uneven mixing. - Add Eggs and Vanilla – Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.
Why: Gradual addition of eggs prevents the batter from curdling and ensures a smooth texture. - Alternate Dry and Wet Ingredients – Reduce mixer speed to low. Add ⅓ of dry ingredients, then half of the eggnog, mixing just until combined. Repeat with remaining dry and wet ingredients, ending with dry.
Tip: Overmixing at this stage can develop gluten, making the cake dense. Mix until no streaks of flour remain. - Fold in Sour Cream or Yogurt – Gently fold in sour cream or yogurt with a spatula until smooth.
Why: Adds extra moisture and richness, giving the cake a soft, tender crumb. - Bake the Cake – Divide batter evenly:
- Round pans: 30–35 minutes
- Sheet pan: 35–40 minutes
- Bundt pan: 45–50 minutes
Insert a toothpick in the center; it should come out clean.
Tip: Ovens vary — start checking 5 minutes before the minimum time. This prevents overbaking and keeps the cake moist.
- Cool Completely – Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely before frosting.
Why: Frosting warm cake can melt the frosting and affect the texture. - Prepare Frosting / Glaze (Optional) – Beat cream cheese and butter until smooth. Gradually add powdered sugar, then eggnog and vanilla until desired consistency is reached.
Tip: For a lighter option, use low-fat cream cheese or reduce powdered sugar slightly. - Assemble Cake – If layering, spread frosting evenly between layers and over the top and sides. For sheet cake, spread frosting on top. For bundt cake, drizzle glaze over cooled cake.
Variation: Sprinkle festive sugar, nutmeg, or cinnamon on top for extra holiday flair. - Optional Garnish / Serving Tip – Pair with fresh berries, a dusting of powdered sugar, or a light drizzle of chocolate for a crowd-pleasing presentation.
💡 Tips for Success
- Use room temperature eggs & butter for even mixing.
- Accurate flour measurement is key — spoon & level or use a kitchen scale.
- Avoid overmixing dry ingredients to keep cake tender.
- Line pans with parchment for easy release.
- Cool completely before frosting to prevent melting/sliding.
🔄 Variations On
- Mini Cakes / Cupcakes – Bake ~18–22 min in muffin tins.
- Chocolate Eggnog Cake – Replace ½ cup flour with cocoa; add chocolate chips.
- Spiked Cake – Add 2 tablespoon rum, bourbon, or brandy.
- Gluten-Free Option – Use 1:1 gluten-free flour blend; adjust bake time slightly.
🧠 Pro Tips
- Make Ahead: Bake layers a day early; wrap tightly. Frost before serving.
- Moisture Boost: Brush layers with eggnog before frosting.
- Storage: Keep frosted cake in fridge; serve at room temp for best flavor.
🥗 Nutritional Information (Approx. per slice)
- Calories: 320–380
- Protein: 5–6 g
- Carbohydrates: 45–50 g
- Fat: 15–18 g
- Sugar: 28–32 g
Values vary with pan size, slice size, and frosting choice.
🥡 STORAGE & MAKE-AHEAD TIPS
- Refrigerator: Airtight container, up to 5 days.
- Freezer: Wrap cooled layers in plastic & foil, up to 2 months. Thaw overnight in fridge.
- Tip: Brushing layers with eggnog retains moisture.
Health note: Using low-fat eggnog or milk slightly reduces calories while keeping protein & calcium.
🍽️ WHAT TO SERVE WITH
- Beverages: Coffee, chai latte, tea, eggnog, mulled cider
- Dessert Pairings: Berries, whipped cream, chocolate drizzle
- Brunch / Snack: Pair with cheese or fruit for protein-enriched plates
❓ FAQS ABOUT EGGNOG CAKE
- Q1: Alcohol-free version? → Skip rum; add rum extract if desired.
- Q2: Store-bought eggnog? → Works perfectly; low-fat is fine.
- Q3: Gluten-free? → Use 1:1 gluten-free flour blend.
- Q4: How long stays moist? → 3–5 days refrigerated; brushing with eggnog helps.
- Q5: Freeze frosted cake? → Best to freeze unfrosted layers.
📌 PIN THIS RECIPE FOR LATER
Pin to Christmas dessert boards, holiday baking ideas, brunch inspiration for easy access anytime.
Other Holiday treats for you
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🧴 FOOD SAFETY
- Use pasteurized eggs if concerned about raw eggs.
- Keep cream cheese or eggnog-based frostings refrigerated.
- Don’t leave cake >2 hours at room temp.
- Wrap tightly when freezing to prevent freezer burn.
Reminder: Eggs and dairy provide protein and calcium, so even a sweet treat gives a small nutrient boost.
Print
🥧 Eggnog Cake
Ingredients
Scale
🥄 Ingredients needed to make 🥧 Eggnog Cake
-
- 2 ¾ cups (345 g) all-purpose flour
-
- 2 ½ teaspoon baking powder
-
- ½ tsp baking soda
-
- 1 tsp ground cinnamon
-
- ½ tsp ground nutmeg
-
- ¼ tsp ground cloves (optional)
-
- ½ tsp salt
-
- ¾ cup (170 g) unsalted butter, softened
-
- 1 ¾ cups (350 g) granulated sugar
-
- 4 large eggs, room temperature
-
- 1 tsp vanilla extract
-
- 1 ½ cups eggnog (regular or low-fat)
-
- ½ cup sour cream or plain yogurt
-
- Optional: 2 tablespoon dark rum or rum extract
Frosting / Glaze (Optional)
-
- 8 oz (225 g) cream cheese, softened
-
- ½ cup (115 g) unsalted butter, softened
-
- 3–4 cups (360–480 g) powdered sugar
-
- 2–3 tablespoon eggnog
-
- ½ tsp vanilla extract
Instructions
👩🍳 How to make 🥧 Eggnog Cake
-
- Preheat and Prep Pans – Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13 sheet pan. Line with parchment paper for easy removal.
Tip: Using parchment ensures the cake releases cleanly without sticking, giving a professional-looking finish.
- Preheat and Prep Pans – Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13 sheet pan. Line with parchment paper for easy removal.
-
- Mix Dry Ingredients – In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves (optional), and salt.
Why: Evenly distributing the leavening and spices helps your cake rise properly and ensures consistent flavor in every bite.
- Mix Dry Ingredients – In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves (optional), and salt.
-
- Cream Butter and Sugar – Beat softened butter and sugar on medium speed until light and fluffy, about 3–4 minutes.
Tip: This step incorporates air, which makes the cake lighter and more tender. Scrape the bowl occasionally to avoid uneven mixing.
- Cream Butter and Sugar – Beat softened butter and sugar on medium speed until light and fluffy, about 3–4 minutes.
-
- Add Eggs and Vanilla – Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.
Why: Gradual addition of eggs prevents the batter from curdling and ensures a smooth texture.
- Add Eggs and Vanilla – Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.
-
- Alternate Dry and Wet Ingredients – Reduce mixer speed to low. Add ⅓ of dry ingredients, then half of the eggnog, mixing just until combined. Repeat with remaining dry and wet ingredients, ending with dry.
Tip: Overmixing at this stage can develop gluten, making the cake dense. Mix until no streaks of flour remain.
- Alternate Dry and Wet Ingredients – Reduce mixer speed to low. Add ⅓ of dry ingredients, then half of the eggnog, mixing just until combined. Repeat with remaining dry and wet ingredients, ending with dry.
-
- Fold in Sour Cream or Yogurt – Gently fold in sour cream or yogurt with a spatula until smooth.
Why: Adds extra moisture and richness, giving the cake a soft, tender crumb.
- Fold in Sour Cream or Yogurt – Gently fold in sour cream or yogurt with a spatula until smooth.
-
- Bake the Cake – Divide batter evenly:
-
- Round pans: 30–35 minutes
-
- Sheet pan: 35–40 minutes
-
- Bundt pan: 45–50 minutes
Insert a toothpick in the center; it should come out clean.
Tip: Ovens vary — start checking 5 minutes before the minimum time. This prevents overbaking and keeps the cake moist.
- Bundt pan: 45–50 minutes
-
- Bake the Cake – Divide batter evenly:
-
- Cool Completely – Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely before frosting.
Why: Frosting warm cake can melt the frosting and affect the texture.
- Cool Completely – Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely before frosting.
-
- Prepare Frosting / Glaze (Optional) – Beat cream cheese and butter until smooth. Gradually add powdered sugar, then eggnog and vanilla until desired consistency is reached.
Tip: For a lighter option, use low-fat cream cheese or reduce powdered sugar slightly.
- Prepare Frosting / Glaze (Optional) – Beat cream cheese and butter until smooth. Gradually add powdered sugar, then eggnog and vanilla until desired consistency is reached.
-
- Assemble Cake – If layering, spread frosting evenly between layers and over the top and sides. For sheet cake, spread frosting on top. For bundt cake, drizzle glaze over cooled cake.
Variation: Sprinkle festive sugar, nutmeg, or cinnamon on top for extra holiday flair.
- Assemble Cake – If layering, spread frosting evenly between layers and over the top and sides. For sheet cake, spread frosting on top. For bundt cake, drizzle glaze over cooled cake.
-
- Optional Garnish / Serving Tip – Pair with fresh berries, a dusting of powdered sugar, or a light drizzle of chocolate for a crowd-pleasing presentation.
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