I started making eggnog cake about five years ago when my sister showed up to Christmas dinner with a bottle of homemade eggnog she’d been raving about for weeks. I’d never been a huge eggnog fan, to be honest. The store-bought stuff always tasted too thick and artificial to me.
But her version changed everything. It was lighter, spicier, and had this beautiful balance of nutmeg and vanilla that made me want to bake with it immediately.
So I went home that night and started experimenting. After a few trial runs (including one disaster where I added way too much rum extract and ended up with something that could double as a holiday candle), I finally landed on this eggnog cake recipe that’s become a December staple in my house.
The cake itself is incredibly moist with warm spices threaded throughout. It has that nostalgic eggnog flavor without being overwhelming, and the cream cheese frosting adds just the right amount of tang to balance the sweetness.
My kids request it every year now, and I’ve stopped even attempting to make other holiday desserts. This one wins every time.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 35 minutes |
| Total Time | 55 minutes |
| Servings | 12 slices |
| Difficulty Level | Easy |
Why You’ll Love This Eggnog Cake Recipe
This cake brings all the cozy, festive flavors of the holidays without requiring any fancy techniques or hard-to-find ingredients. I love that I can whip it up on a weeknight and still have time to clean the kitchen before bed.
The texture is what really sets it apart. It’s tender and moist without being dense, and it stays fresh for days (if it lasts that long in your house).
Here’s what makes this eggnog cake so special:
- Perfect holiday flavor: The combination of nutmeg, cinnamon, and eggnog creates that quintessential Christmas taste everyone loves
- Incredibly moist texture: The eggnog in the batter keeps this cake soft and tender for days
- Easy cream cheese frosting: A simple four-ingredient frosting that’s foolproof and delicious
- Make-ahead friendly: You can bake this cake a day in advance, which is a lifesaver during busy holiday weeks
- Crowd-pleaser: Even people who claim they don’t like eggnog end up asking for seconds
- Beautiful presentation: The cake looks impressive with minimal effort, perfect for potlucks and parties
You might also enjoy: Eggnog Cookies
Ingredients
This eggnog cake comes together with mostly pantry staples, plus a good bottle of eggnog. I always use full-fat eggnog here because the fat content really does make a difference in the cake’s texture. The ground nutmeg is non-negotiable, and I recommend buying whole nutmegs and grating them fresh if you can.
For the Cake:
- 2 ½ cups (315g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 cup (226g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon rum extract (optional but recommended)
- 1 cup (240ml) eggnog, room temperature
- ½ cup (120ml) whole milk, room temperature
For the Cream Cheese Frosting:
- 8 ounces (226g) cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2 tablespoons eggnog
- Additional ground nutmeg for garnish
Kitchen Equipment Needed
Having the right tools makes this recipe come together smoothly. The stand mixer isn’t absolutely necessary, but it saves your arms from a workout. I learned the hard way that creaming butter and sugar by hand for five minutes is no joke.
- 9×13-inch baking pan or two 9-inch round cake pans
- Stand mixer or electric hand mixer
- Large mixing bowls (at least 2)
- Measuring cups and spoons
- Wire cooling rack
- Rubber spatula
- Sifter or fine-mesh strainer
- Offset spatula for frosting
- Parchment paper
Another favorite: Eggnog Pie
Recommended Products for This Recipe
These are the products I actually use when making this eggnog cake, and they’ve made a noticeable difference in my results. I’m not just recommending random stuff here. These are tools and ingredients that solve real problems.
1. Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet
This is hands down the best baking pan I own. The heavy-gauge aluminum heats evenly, so you won’t get those annoying dark spots on the bottom of your cake. It’s also completely flat, which means your cake layers bake level without needing to trim them.
2. McCormick Ground Nutmeg
Good nutmeg makes all the difference in this cake. McCormick’s version has a warm, sweet flavor that really shines through. I keep a backup jar in my pantry because I go through it so quickly during the holidays.
3. Ateco Offset Spatula
If you’ve ever tried frosting a cake with a butter knife, you know the struggle. This offset spatula glides across the frosting and makes it so much easier to get that smooth, professional finish. It’s also perfect for spreading batter evenly in the pan.
4. OXO Good Grips 3-Piece Stainless Steel Mixing Bowl Set
These bowls are deep enough that you won’t end up with flour all over your counter when mixing. The non-slip bottom is genuinely helpful when you’re trying to cream butter and sugar. I use these for basically every baking project.
Step-by-Step Instructions: How to Make Eggnog Cake
I’ve made this cake enough times that I could probably do it in my sleep, but I still follow these steps carefully because baking is all about precision. Take your time with each stage, especially when it comes to mixing the batter. Overmixing is the enemy of tender cake.
1. Prep Your Ingredients and Pans
- Remove your butter, eggs, eggnog, and milk from the refrigerator at least 30 minutes before you start baking (room temperature ingredients mix together much more smoothly and create a better texture)
- Preheat your oven to 350°F (175°C)
- Grease your 9×13-inch pan thoroughly with butter or cooking spray, then line the bottom with parchment paper for easy removal
- If using round pans, grease them, line with parchment circles, then grease the parchment as well
Read Also: Pumpkin Roll
2. Mix the Dry Ingredients
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, cinnamon, and cloves
- Make sure there are no lumps of spices visible (I usually give it a good 30-second whisk to ensure everything is evenly distributed)
- Set this bowl aside while you work on the wet ingredients
3. Cream the Butter and Sugar
- In the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), beat the softened butter on medium speed for about 1 minute until smooth
- Add the sugar and increase the speed to medium-high
- Cream the butter and sugar together for 4-5 minutes until the mixture is light, fluffy, and pale in color (this step is crucial for a light texture, so don’t rush it)
- Stop the mixer and scrape down the sides of the bowl at least once during this process
4. Add the Eggs and Extracts
- With the mixer on medium-low speed, add the eggs one at a time, beating well after each addition (about 30 seconds per egg)
- After all eggs are incorporated, mix in the vanilla and rum extract
- The mixture should look smooth and cohesive (if it looks slightly curdled, don’t worry, it’ll come together when you add the flour)
5. Combine the Wet and Dry Ingredients
- In a separate measuring cup or small bowl, stir together the eggnog and milk
- With your mixer on the lowest speed, add about one-third of the flour mixture to the butter mixture
- Once the flour is almost incorporated, add half of the eggnog mixture
- Continue alternating, ending with the flour mixture (the pattern should be: flour, liquid, flour, liquid, flour)
- Mix just until no flour streaks remain (overmixing at this stage will make your cake tough and dense)
- Use a rubber spatula to scrape the bottom and sides of the bowl to make sure everything is fully combined
6. Bake the Cake
- Pour the batter into your prepared pan and spread it evenly with an offset spatula or the back of a spoon
- Tap the pan gently on the counter a few times to release any air bubbles
- Bake for 30-35 minutes for a 9×13 pan, or 25-30 minutes for round pans
- The cake is done when a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter)
- The top should spring back lightly when touched, and the edges will just start to pull away from the sides of the pan
7. Cool the Cake
- Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes
- After 15 minutes, run a knife around the edges of the pan to loosen any stuck bits
- If using round pans, carefully invert them onto the wire rack, peel off the parchment, then flip them right-side up to cool completely
- For a 9×13 pan, you can leave the cake in the pan or turn it out onto a serving platter
- Let the cake cool completely before frosting (this takes about 1 hour, and I know it’s tempting to rush it, but warm cake will melt the frosting)
This pairs beautifully with my Eggnog for the ultimate holiday spread.
8. Make the Cream Cheese Frosting
- In a clean mixer bowl, beat the softened cream cheese and butter together on medium speed for 2-3 minutes until completely smooth with no lumps
- Reduce the speed to low and gradually add the powdered sugar, about 1 cup at a time
- After all the sugar is incorporated, add the vanilla extract and eggnog
- Increase the speed to medium-high and beat for another 2 minutes until the frosting is light and fluffy
- If the frosting seems too thick, add another tablespoon of eggnog (if it’s too thin, add more powdered sugar a quarter cup at a time)
9. Frost and Decorate
- Using an offset spatula, spread the frosting over the completely cooled cake
- For a 9×13 cake, I like to spread it in a rustic, swirled pattern
- For layer cakes, place the first layer on your serving plate, spread about one-third of the frosting on top, add the second layer, then use the remaining frosting for the top and sides
- Dust the top with additional ground nutmeg for a pretty finishing touch
- If you want to get fancy, you can pipe some decorative swirls with extra frosting using a star tip
Tips for The Best Eggnog Cake
These are the little tricks I’ve learned over the years that take this cake from good to absolutely incredible. Some of them I figured out through trial and error, and some came from my grandma, who was a master baker.
- Use quality eggnog: The eggnog flavor is the star here, so don’t skimp on a cheap, watery version (I prefer brands with at least 6% milkfat, or better yet, make your own homemade eggnog if you have time)
- Room temperature ingredients matter: Cold eggs and butter won’t emulsify properly, which can lead to a dense, uneven texture (I set mine out first thing in the morning if I’m baking later that day)
- Don’t overmix the batter: Once you add the flour, mix just until combined (overmixing develops too much gluten and creates a tough, chewy cake instead of a tender one)
- Measure flour correctly: Spoon the flour into your measuring cup and level it off with a knife (scooping directly from the bag compacts the flour and you’ll end up using too much, which makes the cake dry)
- Test for doneness carefully: Start checking your cake at the 30-minute mark and insert the toothpick in the center, not near the edges where it always looks done first
- Cool completely before frosting: I know this is hard to wait for, but warm cake will make your frosting slide right off or turn into a melty mess
- Soften cream cheese properly: Leave it at room temperature for at least an hour before making the frosting (microwaving it makes the texture grainy)
- Sift the powdered sugar: This extra step prevents lumps in your frosting and makes it incredibly smooth
- Add rum carefully: If using rum extract, start with the recommended ½ teaspoon and taste the batter (you can always add more, but you can’t take it away)
- Frost the next day: This cake actually tastes even better on day two after the flavors have had time to meld, so consider baking it a day ahead
Read Also: Icebox Fruitcake
Serving Suggestions
This eggnog cake is festive enough to stand on its own, but I love dressing it up for special occasions. The cream cheese frosting pairs surprisingly well with a lot of different flavors and textures.
Here are my favorite ways to serve it:
- Dust the top with cinnamon or nutmeg and serve with a dollop of whipped cream spiked with a touch of rum
- Top each slice with a small scoop of vanilla ice cream and a drizzle of caramel sauce for an over-the-top dessert
- Serve alongside Cranberry Sauce for a tart contrast to the sweet cake
- Pair with hot coffee or Pumpkin Spice Latte for an afternoon treat
- Add fresh berries like raspberries or strawberries for a pop of color and brightness
- Garnish with candied pecans or walnuts for extra crunch
- Serve with Mulled Apple Cider at holiday gatherings
- Top with chocolate shavings for the chocolate lovers in your life
- Drizzle with Honey Butter for an extra touch of sweetness
Variations of Eggnog Cake
I’ve experimented with this recipe quite a bit over the years, and these variations all turned out beautifully. Feel free to get creative and make this cake your own.
- Rum-spiked version: Replace ¼ cup of the eggnog with dark rum for an adults-only dessert (you can also add 1-2 tablespoons of rum to the frosting)
- Chocolate eggnog cake: Replace ½ cup of flour with unsweetened cocoa powder and add an extra 2 tablespoons of eggnog to the batter
- Eggnog bundt cake: Use a bundt pan instead and bake for 45-50 minutes, then drizzle with a simple eggnog glaze instead of frosting
- Cupcake version: Divide the batter among lined muffin tins and bake for 18-22 minutes (this recipe makes about 24 cupcakes)
- Layer cake with filling: Split each layer in half horizontally and fill with eggnog pastry cream or whipped cream between the layers
- Brown butter eggnog cake: Brown the butter before using it in the recipe for a nutty, caramelized flavor (just make sure to cool it back to room temperature first)
- Spiced version: Double the amount of nutmeg and add ½ teaspoon of cardamom for a more intensely spiced cake
- Cranberry eggnog cake: Fold 1 cup of fresh or frozen cranberries into the batter before baking for tart bursts throughout
- Maple eggnog frosting: Replace 2 tablespoons of the powdered sugar in the frosting with pure maple syrup
- Mini loaf cakes: Divide the batter among 4-5 mini loaf pans and bake for 25-30 minutes (these make great gifts)
For a lighter option, try: Healthy Carrot Cake
Storage and Reheating
This cake keeps remarkably well, which makes it perfect for making ahead during the busy holiday season. The eggnog and cream cheese frosting both help keep it moist for days.
- Room temperature: Store the frosted cake in an airtight container or cover tightly with plastic wrap for up to 3 days (I prefer to use a cake carrier with a lid if you have one)
- Refrigerator: Because of the cream cheese frosting, refrigerate the cake if your kitchen is warm or if you need to store it longer than 3 days (it will keep for up to 5 days in the fridge, but bring it to room temperature before serving for the best flavor)
- Freezing unfrosted cake: Wrap cooled, unfrosted cake layers tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months (thaw overnight in the refrigerator, then bring to room temperature before frosting)
- Freezing frosted cake: You can freeze frosted cake, but the texture of the cream cheese frosting may change slightly (freeze unwrapped until solid, then wrap well in plastic and foil, and freeze for up to 2 months)
- Individual slices: Cut the cake into slices, wrap each slice in plastic wrap, and store in a freezer bag for easy grab-and-go desserts (these thaw in about 30 minutes at room temperature)
- Reheating: I don’t usually reheat this cake since it’s delicious at room temperature, but if you prefer it warm, microwave individual slices for 10-15 seconds
- Frosting storage: If you have extra frosting, store it in an airtight container in the refrigerator for up to 1 week (bring to room temperature and re-whip before using)
Nutritional Facts
This information is approximate and based on one slice (1/12 of the cake):
- Calories: 485
- Total Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 115mg
- Sodium: 285mg
- Total Carbohydrates: 68g
- Dietary Fiber: 1g
- Sugars: 52g
- Protein: 5g
Note: These values are estimates and will vary depending on the specific brands of ingredients you use and how large you cut your slices.
Health Benefits of Key Ingredients
While this is definitely an indulgent dessert, some of the ingredients do offer nutritional benefits. I’m not claiming this is health food, but it’s nice to know you’re getting something good along with all that deliciousness.
Eggs provide high-quality protein and important nutrients like vitamin D, B vitamins, and choline, which supports brain health.
Nutmeg contains antioxidants and has been used traditionally for its anti-inflammatory properties, plus it may help improve digestion.
Cinnamon is loaded with antioxidants and has anti-inflammatory effects, and some studies suggest it may help regulate blood sugar levels.
Milk and eggnog provide calcium, vitamin D, and protein, which are essential for bone health and muscle function.
Butter in moderation provides fat-soluble vitamins A, E, and K2, plus it makes everything taste amazing.
Another crowd-pleaser: Sugar Cookies
FAQs About Eggnog Cake
1. Can I make this cake without eggnog?
You can substitute the eggnog with an equal amount of whole milk mixed with ½ teaspoon of rum extract, ¼ teaspoon of nutmeg, and 1 tablespoon of sugar. It won’t have quite the same rich flavor, but it’ll still be delicious and have that spiced, creamy taste.
2. Why did my cake turn out dense?
Dense cake usually happens from overmixing the batter after adding the flour, or from using too much flour (measure by spooning it into the cup and leveling off). Also make sure your baking powder and baking soda are fresh. They lose their leavening power after about 6 months.
3. Can I use store-bought eggnog?
Absolutely! I actually use store-bought eggnog most of the time because it’s convenient and consistent. Just choose a full-fat version for the best texture and flavor.
4. How do I know when the cake is done?
Insert a toothpick into the center of the cake. It should come out with a few moist crumbs clinging to it, but no wet batter. The top should also spring back when you touch it lightly.
5. Can I make this cake dairy-free?
Yes, you can use dairy-free butter, eggnog (almond or oat milk versions work well), and dairy-free cream cheese in the frosting. The texture will be slightly different, but I’ve had success with this substitution when baking for friends with dairy allergies.
Final Thoughts
This eggnog cake has become one of those recipes I turn to again and again during the holidays. It makes my house smell like Christmas, and there’s something so satisfying about pulling a beautiful, fragrant cake out of the oven.
The best part is watching people take their first bite and immediately ask for the recipe. I’ve lost count of how many times I’ve scribbled this recipe on a napkin at parties.
I hope you’ll give this eggnog cake a try this holiday season. Let me know in the comments how it turns out for you, or if you tried any of the variations I mentioned. I’d love to hear what you think!
Recommended:
- White Fruitcake
- Fruitcake
- Fudge Brownie
- Peanut Butter Fudge
- Fudge
- Pecan Pie Dump Cake
- Pecan Pie
- Apple Pie
- Pumpkin Pie
- Coconut Cream Pie
