American🍰 Sweets & drinks

Eggnog Cake

Name: Eggnog Cake
Total time: 1 h 15 min
Cuisine: American
Ingredients: 3 cups (360 g) All-purpose flour; 2 tsp Baking powder; 1 tsp Ground cinnamon; ½ tsp Grated nutmeg; ½ tsp Salt; 1 cup (226 g) Unsalted butter, room temperature; 1¼ cups (250 g) Granulated sugar; ¾ cups (165 g) Light brown sugar; 4 Large eggs, room temperature; 1 tsp Vanilla extract; 1 cup Eggnog; ¼ cups Dark spiced rum; 2¼ cups (270 g) Confectioners sugar; ¼ cups Eggnog (for glaze); 2 tsp Dark spiced rum (for glaze); 2 tbsp Melted butter (for glaze); ~¼ tsp Nutmeg (for garnish)

⏱ 75 min

A festive eggnog cake with warming spices, featuring a buttery and sweet crumb drizzled with a creamy eggnog glaze. Perfect for holiday dinners and Christmas parties.

Adapted from a video by Preppy Kitchen

Easy Eggnog Cake Recipe

Watch on YouTube

Ingredients

All-purpose flour3 cups (360 g)
Baking powder2 tsp
Ground cinnamon1 tsp
Grated nutmeg½ tsp
Salt½ tsp
Unsalted butter, room temperature1 cup (226 g)
Granulated sugar1¼ cups (250 g)
Light brown sugar¾ cups (165 g)
Large eggs, room temperature4
Vanilla extract1 tsp
Eggnog1 cup

Steps

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1
Preheat your oven to 350°F (175°C).
2
In a large bowl, combine the dry ingredients: flour, baking powder, cinnamon, nutmeg, and salt. Whisk together thoroughly to distribute the spices evenly.
3
Place the room-temperature butter in the bowl of a stand mixer (or large bowl if using a hand mixer) fitted with a paddle attachment.
4
Add the granulated sugar and brown sugar. Mix on medium speed for 3-4 minutes until light, fluffy, and pale in color.
5
Reduce mixer speed to low and add the room-temperature eggs one at a time, allowing each to incorporate fully. Scrape down the bowl halfway through.
6
Add the vanilla extract and mix in.
7
Combine the eggnog and rum. With the mixer on low speed, alternate adding the dry ingredients in thirds and the wet ingredients in halves: dry, wet, dry, wet, dry. Stop mixing once combined; some flour streaks are fine.
8
Use a spatula to gently fold the batter until any remaining flour streaks are gone and there are no pockets of liquid. Avoid overmixing.
9
Prepare a 12-cup bundt pan with butter and flour (or baking spray), ensuring all nooks and crannies are coated. Pour in the batter, smooth with a spatula, and tap the pan gently to remove air bubbles.
10
Bake in the preheated 350°F (175°C) oven for about 60 minutes, or until a toothpick inserted in the center comes out clean.
11
Make the eggnog glaze: In a large bowl, combine confectioners sugar, eggnog, dark rum, and cooled melted butter. Mix until smooth. Cover if making ahead to prevent a skin from forming.
12
Once the cake has cooled completely, spoon the glaze over the top and watch the beautiful drips form.
13
Finish with a garnish of nutmeg or cinnamon if desired. Store in an airtight container in the fridge for up to 5 days, or wrap well and freeze for up to 3 months.

Eggnog Cake

Ingredients

Steps

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