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A slice of eggnog cake on a white serving plate
Recipe

Eggnog Layer Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 4 reviews
  • Author: Lindsay
  • Prep Time: 25 minutes
  • Cook Time: 21 minutes
  • Total Time: 46 minutes
  • Yield: 14-18 Slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This Eggnog Cake is super moist, fluffy, and FULL of eggnog flavor! This impressive Christmas cake will make you wish eggnog wasn’t a seasonal ingredient. So yummy and perfect for your holiday celebration!

Ingredients

EGGNOG CAKE

  • 2 1/2 cups (325g) all purpose flour
  • 4 tsp baking powder
  • 3/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 3/4 cup (168g) unsalted butter, room temperature
  • 1 1/2 cups (310g) sugar
  • 1 tsp vanilla extract
  • 1/2 cup (115g) sour cream
  • 1 cup (240ml) eggnog
  • 1/4 cup (60ml) water
  • 6 large egg whites, room temperature

EGGNOG FROSTING

  • 3 cups (672g) unsalted butter, room temperature
  • 12 cups (1380g) powdered sugar
  • 1/2 cup (120ml) eggnog
  • 3/4 tsp ground nutmeg

Instructions

  1. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
  2. Combine the flour, baking powder, nutmeg and salt in a medium sized bowl and set aside.
  3. Add the butter and sugar to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.
  4. Add the vanilla extract and sour cream and mix until well combined.
  5. Add half of the dry ingredients to the batter and mix until mostly combined. Slowly add the eggnog and water and mix until well combined. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter. Set aside.
  6. Add the egg whites to a large mixing bowl and whip on high speed until soft peaks form.
  7. Carefully fold the egg whites into the rest of the cake batter in two parts, until no streaks of egg white remain.
  8. Divide the batter evenly between the cakes pans and bake for 20-25 minutes, or until a toothpick comes out with a few crumbs.
  9. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
  10. While cakes cool, make the frosting. Add the butter to a large mixing bowl and beat until smooth.
  11. Add half of the powdered sugar and beat until well combined and smooth.
  12. Add the eggnog and nutmeg and beat until combined.
  13.  Add remaining powdered sugar and beat until combined and smooth.
  14. When the cakes are cool, remove the tops of the cakes with a large serrated knife so they are flat.
  15. Place the first layer of cake on cake stand. Top with one cup of eggnog buttercream and spread into an even layer.
  16. Add second layer of cake, then another cup of eggnog buttercream. Top cake with remaining cake layer.
  17. Frost the outside of the cake with the remaining buttercream. Follow my tutorial for frosting a smooth cake, if needed.
  18. Pipe shells around the top and bottoms borders of the cake. I used Ateco tip 847 for the top and Wilton tip 21 for the bottom.
  19. Store the cake in an airtight container in the fridge. Serve at room temperature. Cake is best if eaten with 3-4 days.

Notes

This can be made as cupcakes. Fill liners just over half way with batter and bake for 16-18 minutes, or until a toothpick inserted comes out with a few crumbs. Should make about 24 cupcakes. You should only need about half of the frosting recipe.

Nutrition

  • Serving Size: 1 Slice
  • Calories: 903
  • Sugar: 129.2 g
  • Sodium: 99.1 mg
  • Fat: 36.6 g
  • Carbohydrates: 144.2 g
  • Protein: 4.5 g
  • Cholesterol: 66.9 mg

Find it online: https://www.lifeloveandsugar.com/eggnog-layer-cake/