This festive eggnog cake recipe is three light and fluffy layers of cake sandwiched between decadent buttercream frosting. Garnish with fresh and candied cranberries for a beautiful and delicious holiday dessert that everyone is sure to enjoy!
I always like to offer show stopping dessert recipes when I’m entertaining for the holidays. Some of my favorite options include chocolate crinkle cookies, Christmas tree brownies, snowball cookies, chocolate truffles and this elegant eggnog cake.
It isn’t the holidays without a tall glass of eggnog! This classic Christmas drink also happens to be delicious in baked goods, such as in eggnog cake. I love that this recipe is simple to make, but looks so fancy.
Table of Contents
Eggnog Cake Ingredients
To make this recipe, you will need cake flour, granulated sugar, brown sugar, baking powder, baking soda, nutmeg, salt, eggs, vegetable oil, eggnog, vanilla extract, butter and powdered sugar.
How Do You Make Eggnog Cake?
Preheat the oven, then grease three 8 inch cake pans. Combine the dry ingredients in a large bowl. In a separate bowl, whisk together the wet ingredients. Slowly mix the wet ingredients into the dry ingredients – be careful not to overmix. Divide the batter between the pans, then bake until the cakes are golden brown. Let the cakes cool partway, then invert and cool completely on a wire rack. Cream the butter and vanilla extract with a hand mixer or stand mixer until it is light and fluffy. Add the powdered sugar and mix to combine. Finally, add the eggnog to the frosting.
Place one cake layer on your serving plate, then add a thin layer of eggnog frosting and spread it into an even layer. Add the second cake layer, and repeat the process with the eggnog buttercream. Place the third layer on top of the second layer. Use the remaining frosting to cover the entire cake. Add decorations if desired, then serve and enjoy.
Tips For The Perfect Cake
- Eggnog cake will stay fresh at room temperature in a sealed container for 24 hours, or you can store it covered in the refrigerator for up to 5 days. If you choose to chill your cake, let it sit at room temperature for at least 20 minutes before you slice and serve.
- No cake flour on hand? You can use all purpose flour instead, but subtract 3 tablespoons of flour and add 3 tablespoons of cornstarch.
- I recommend using unsalted butter in this recipe, but it will also work with salted butter.
- You will want flat cake layers so that the cake stacks properly. One option is to use a cake leveler tool to shave off the top of each layer so that they are not domed. Another option is to use bake even cake strips, which wrap around the sides of the pans and prevent the cakes from getting rounded tops as they bake. I recommend buying the cake strips, as that way you won’t have any wasted cake from trying to cut the tops off!
- Use a kitchen scale to make sure you have the same amount of batter in each pan so that the cake layers look the same.
- This recipe calls for 8 inch pans, but it also works with 9 inch cake pans. Reduce the cooking time by 5 minutes if you’re using 9 inch pans.
- You can also make cupcakes instead of a layer cake. Fill each well of a greased muffin tin 3/4 of the way full, then bake for 20-22 minutes.
Quick Tip
Feel free to add some garnishes to make your cake look really special. I use fresh cranberries, candied cranberries and rosemary sprigs. I provide instructions for the candied cranberries in the notes section of the recipe card.
Recipe FAQs
Eggnog can be used instead of milk in baking. You do not need to change any quantities to use eggnog instead of milk.
Eggnog is a drink served around the holidays. That being said, this drink is so sweet, rich and creamy that it almost could be a dessert! Enjoy the flavor of eggnog for dessert in this eggnog cake or in eggnog cookies.
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Flavor Variations
This eggnog cake is fabulous as-is, but you can add other flavors to make it extra special.
- Cake: Feel free to add other flavorings to the cake batter such as rum extract, cinnamon or allspice.
- Fillings: Get creative with your cake filling! Try brushing rum simple syrup over the cake layers before you add frosting. You can make rum simple syrup by boiling together 1/2 cup granulated sugar and 1/2 cup water for 5 minutes. Remove the syrup from the heat and stir in 1 tablespoon dark rum. Another great filling option is homemade cranberry sauce.
- Toppings: Finish your cake with white chocolate curls, toffee bits, candied pecans, candied or fresh cranberries, mint sprigs, rosemary or candied walnuts.
Eggnog layer cake is sure to be a huge hit at your holiday gathering. Looking for more holiday cake recipe inspiration? Don’t miss my list of Christmas cupcake recipes!
More Holiday Desserts
Christmas Sugar Cookies
35 mins
Pizzelle Recipe
45 mins
Brownie Cookies
1 hr 30 mins
Thumbprint Cookies
1 hr 35 mins
Chocolate Spritz Cookies
20 mins
Love This Recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
Eggnog Cake
Ingredients
For the cake
- 3 cups cake flour
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon nutmeg freshly grated if possible
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup vegetable oil
- 1 1/3 cups eggnog
- 1 teaspoon vanilla extract
- cooking spray
For the frosting
- 1 cup butter softened
- 1 teaspoon vanilla extract
- 5 cups powdered sugar
- 1/4 cup eggnog or more if needed
Optional garnishes
- 1/3 cup fresh or candied cranberries see notes for candied cranberry instructions
- rosemary sprigs
Instructions
For the cake
- Preheat the oven to 350 degrees F. Line the bottom of three 8-inch cake pans with parchment paper cut into circles to fit the pans, then coat the pans with cooking spray.
- Place the flour, granulated sugar, brown sugar, baking powder, baking soda, nutmeg and salt in a large bowl and stir to combine.
- In a separate bowl, whisk together the eggs, vegetable oil, eggnog and vanilla.
- Slowly mix the wet ingredients into the dry ingredients until the mixture is just combined. Be careful not to overmix your batter.
- Pour the batter evenly between the three pans. I recommend using a kitchen scale to make sure each pan has the same amount of batter.
- Bake for 20-25 minutes, or until the cake is light golden brown and a toothpick comes out clean or with a few crumbs attached.
- Let the cakes cool in the pans for 10 minutes, then carefully invert the cakes onto a cooling rack, and cool completely.
For the frosting
- Beat the butter and vanilla extract together with an electric mixer for 1-2 minutes or until light and fluffy.
- Reduce the mixer speed to low and add the powdered sugar, 1 cup at a time, until everything is combined.
- Beat in the eggnog. You want your frosting to be smooth, creamy and spreadable. If your frosting is too thick, you can add more eggnog, 1 teaspoon at a time. If your frosting is too thin add more powdered sugar, 1 tablespoon at a time until you reach your desired consistency.
For assembly
- Place one cake layer on your serving plate. Spread a thin layer of frosting over the cake layer, then add a second layer on top. Spread another thin layer of frosting over the second cake layer, then place the third layer on top.
- Use an offset spatula to cover the rest of the cake in frosting. You can also use a piping bag if you prefer. Decorate as desired with garnishes such as candied cranberries and rosemary, then cut into slices and serve.
Notes
-
- No cake flour on hand? You can use all purpose flour instead, but subtract 3 tablespoons of flour and add 3 tablespoons of cornstarch.
- You will want flat cake layers so that the cake stacks properly. I recommend using bake even cake strips, which wrap around the sides of the pans and prevent the cakes from getting rounded tops as they bake. Another option is to use a cake leveler tool to shave the rounded tops off the cake layers.
- This recipe calls for 8 inch pans, but it also works with 9 inch cake pans. Reduce the cooking time by 5 minutes if you’re using 9 inch pans.
- You can also make cupcakes instead of a layer cake. Fill each well of a greased muffin tin 3/4 of the way full, then bake for 20-22 minutes.
- To make candied cranberries, combine 1/2 cup of sugar and 1/2 cup of water in a medium pot. Bring the mixture to a boil and let it cook for 3 minutes. Add 1 cup cranberries to the sugar syrup. Remove the pot from the heat, and let the cranberries sit in the sugar for one minute. Take the cranberries out of the sugar syrup, then let them dry on a sheet pan lined with parchment paper for one hour. Roll the cranberries in 1/3 cup granulated sugar, then they’re ready to use.
Hi,
Do you think I can make this cake ahead and frost it the day of?
Hi, can I make a bundt cake out of this? If so, how should I adjust the recipe/ frosting?
I think it would be enough batter for a bundt cake, you could try baking it for 45-50 minutes. This is just an estimate, as I have not tested this recipe in a bundt pan!
This Eggnog Cake recipe is a true holiday delight!
It’s a must-try for anyone looking to add a touch of seasonal magic to their dessert table. Cheers to a slice of pure holiday joy!
This is the most beautiful cake! I love how festive it is.
This cake is absolutely beautiful. That’s the first thing. Secondly, I can’t think of a more classic holiday dessert that this clean, white and red look with that eggnog flavor!
I love anything with eggnog and this cake is just stunning. The perfect Christmas show stopper.
What a perfect holiday dessert! This is so lovely!!
The moist and tender layers infused with the rich and creamy eggnog flavor are simply divine. The festive touch of nutmeg and cinnamon truly make this cake a holiday delight!
This is such a gorgeous, festive cake!! I’m definitely going to add this to my annual Christmas party menu – I know it will totally wow my guests!
This eggnog cake checks all the boxes for a perfect holiday dessert! It’s rich and yet light; and that buttercream – oh my! I love the simple, elegant presentation with the frosted cranberries, too.
I was looking for a recipe for a family get-together last weekend and this cake just spoke to me (yes, I LOVE eggnog!) The cake was superb. So moist, delicious and overall not too difficult to make even for beginners. Thanks a lot!
This is such a gorgeous holiday dessert!! I’m absolutely going to be making this during Christmas — I can’t wait to impress my family with this cake!
This cake looks gorgeous. Thanks for sharing.
What a showstopper! This cake is amazing
The cake was moist and had a perfect balance of eggnog flavor. The frosting was creamy and complemented the cake beautifully. Overall, a fantastic holiday treat!