Eggnog Cake
Festive eggnog cake is the perfect dessert to serve this holiday season! Make this moist eggnog-flavored cake bursting with delicious seasonal spices and layered with creamy eggnog buttercream!
Servings: 8 servings
Ingredients
Cake
- 2 ¼ cup cake flour
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 ¼ cup eggnog
- 2 teaspoons vanilla extract
- ½ cup vegetable oil
- 4 large egg whites room temperature
Eggnog Buttercream
- 1 cup unsalted butter room temperature
- 5 ½ cups powdered sugar
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- ¼ teaspoon rum extract optional
- 1-2 dashes salt
Instructions
Eggnog Cake
- Preheat the oven to 350 degrees Fahrenheit. Grease 2 8-inch round cake pans and set aside.
- In a large mixing bowl, whisk together 2 ¼ cup cake flour, 1 cup granulated sugar, ½ cup light brown sugar, 2 ½ teaspoons baking powder, ½ teaspoon salt, 1 teaspoon ground nutmeg, and ½ teaspoon ground cinnamon.
- Add the 1 ¼ cup eggnog, 2 teaspoons vanilla extract, and ½ cup vegetable oil to the dry ingredients and beat with the paddle attachment of a stand mixer or a hand mixer just until fully combined.
- In a separate bowl, whip 4 large egg whites until medium-stiff peaks form. Fold into the batter until no streaks of egg whites remain.
- Separate the batter evenly into the two cake pans and bake for 35-40 minutes, or until the center of the cake springs back when pressed on.
- Allow the cake layers to cool completely before frosting. For easier frosting, wrap the cooled cake layers in plastic wrap and freeze for 4 hours or chill in the fridge overnight before assembling.
Eggnog Buttercream
- Add 1 cup unsalted butter to the bowl of a stand mixer fitted with the paddle attachment. Alternatively, you can use a large mixing bowl and use a hand mixer to beat the butter until smooth and creamy.
- Add 5 ½ cups powdered sugar, ½ teaspoon ground nutmeg, 1 teaspoon vanilla extract, ¼ teaspoon rum extract, and 1-2 dashes salt. Mix until combined.
- Use immediately to frost the cooled cake layers for best results.
Nutrition
Calories: 971kcal | Carbohydrates: 151g | Protein: 8g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 203mg | Potassium: 283mg | Fiber: 1g | Sugar: 123g | Vitamin A: 792IU | Vitamin C: 1mg | Calcium: 134mg | Iron: 1mg
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