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Best Eggnog Cake Recipe

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This Best Eggnog Cake recipe features a moist and flavorful cake infused with rich eggnog in both the batter and the icing. The spiced notes of cinnamon, nutmeg, and ginger complement the creamy eggnog, making it a perfect festive dessert for holiday gatherings.

Ingredients

Cake Ingredients

  • 1 cup butter, room temperature, divided
  • 1 1/2 cups white sugar
  • 1 1/2 teaspoons vanilla extract, divided
  • 3 large eggs, divided
  • 2 1/3 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1 1/3 cups eggnog, divided

Icing Ingredients

  • 2 cups powdered sugar
  • Remaining butter (from the 1 cup total)
  • Remaining eggnog (from the 1 1/3 cups total)
  • Remaining vanilla extract (from the 1 1/2 teaspoons total)

Instructions

  1. Preheat and prepare pan: Preheat the oven to 350°F (175°C). Grease a 12-cup bundt pan with butter or cooking spray to prevent sticking.
  2. Cream butter and sugar: In a large mixing bowl, beat 3/4 cup of softened butter and the white sugar together until smooth and creamy. Using a stand mixer on medium speed, this should take about 4 minutes.
  3. Add vanilla and eggs: Add 1 teaspoon of vanilla extract and 1 egg to the creamed mixture. Beat until fully combined. Then add the remaining eggs one at a time, beating after each addition to incorporate fully.
  4. Sift and mix dry ingredients: Sift the all-purpose flour, baking powder, cinnamon, nutmeg, and ginger into the wet mixture. Mix on low speed just until combined to avoid overmixing.
  5. Add eggnog to batter: Pour in 1/2 cup of eggnog and mix on low speed until just combined. Repeat with another 1/2 cup of eggnog and mix gently.
  6. Bake the cake: Transfer the batter to the prepared bundt pan and bake for 35 minutes, or until a skewer inserted in the center comes out clean.
  7. Cool the cake: Let the cake cool in the pan for about 10 minutes, then invert it onto a serving plate. Allow it to cool completely before icing.
  8. Prepare the icing: In a mixing bowl, combine the powdered sugar with the remaining butter, leftover eggnog, and remaining vanilla extract. Beat with an electric hand whisk until smooth and creamy.
  9. Ice the cake: Once fully cooled, spoon the eggnog icing over the cake. Use the back of the spoon to encourage the icing to drip down the sides for a decorative effect.

Notes

  • To ensure even baking, use room temperature ingredients for best mixing results.
  • You can substitute homemade eggnog if preferred for a fresh flavor.
  • This cake is best served the same day but can be stored covered at room temperature for up to 2 days.
  • For extra decoration, sprinkle a little grated nutmeg or cinnamon on top of the icing before serving.

Find it online: https://marthatasty.com/best-eggnog-cake-recipe/