Eggnog Cake
Light, fluffy and absolutely delicious this homemade Eggnog Cake is a holiday treat that everyone will love. Spiked with eggnog in the cake and frosting, you will get your Christmas fix with this dessert!
Servings: 12 - 15
Calories: 488kcal
Ingredients
- 2 cups + 2 tablespoons all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon baking soda
- ¾ cup unsalted butter room temp
- 1 ½ cups granulated sugar
- 3 large eggs room temp
- 1 tablespoon vanilla extract
- 1 teaspoon rum extract
- ½ cup sour cream room temp
- ¾ cup eggnog room temp
For the frosting:
- ½ cup eggnog
- 2 ½ tablespoons all-purpose flour
- ½ cup unsalted butter room temp
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
- Christmas sprinkles optional
Instructions
- Preheat the oven to 350°F. Spray a 9x13 baking dish with baking spray, set aside. In a medium-sized bowl, mix together the flour, baking powder, salt, nutmeg, and baking soda, set aside.
- In the body of a stand mixer with the paddle attachment, cream the butter with the sugar for 3 minutes until light and fluffy, scrape down the sides as needed.
- Add the eggs into the mixer one at a time, mixing them in fully before adding the next one.
- Add the vanilla and rum extract until smooth, the mixture may look a little curdled, that’s okay.
- Add half of the flour mixture and mix in until combined.
- Mix in the sour cream until combined. Repeat with the remaining flour.
- Slowly stir in the eggnog, scrape down the sides and give another mix so everything is smooth.
- Pour the batter into the baking dish and smooth out the top. Bake for 35-42 minutes until a toothpick inserted into the center comes out clean. Place on a wire rack to cool completely.
- While the cake is cooling, start the frosting. Place the eggnog and flour into a small saucepan and whisk to combine. Place over medium heat, stirring constantly until the mixture is thick like a paste. Let cool to room temperature.
- Place the butter and powdered sugar in the body of a stand mixer with the paddle attachment. Slowly stir it in until combined. Add the vanilla and nutmeg, stir to combine. Add the cooled eggnog/flour mixture, stir it in until combined, then turn the mixer on medium-high speed. Whip it for 3 minutes until light and fluffy with a whipped cream texture.
- Frost the cake and add Christmas sprinkles if using or a sprinkle of ground nutmeg would also be pretty. Slice and serve.
Notes
- Make sure your ingredients are at room temperature, see above as to why this is important.
- Cake needs to fully cool before frosting.
- You can add more rum extract if you'd like, just replace the vanilla with the rum extract.
- If you really want it boozy you can take a fork after it is done baking and poke holes on the top and brush the cake with rum and let it soak in!
- You can cut this cake in half and bake in an 8x8 or 9x9-inch baking pan.
- Sprinkle with nutmeg for a little extra flavor.
Nutrition
Calories: 488kcal | Carbohydrates: 65g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 161mg | Potassium: 130mg | Fiber: 1g | Sugar: 47g | Vitamin A: 765IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg