Cakes and Cupcakes, Holiday

Eggnog Cake

Today we went all out and used a special holiday ingredient… Eggnog… again! I mean, who doesn’t love eggnog? I think this recipe needs some good Christmas music though; comment below what your favorite Christmas song is. Let’s bake!



  • 3 cups flour
  • 3 tsp baking powder
  • 1 tsp ground nutmeg
  • 1/2 tsp cinnamon
  • 1 tsp salt
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup butter, softened (2 sticks)
  • 4 eggs
  • 1 1/2 cups eggnog
  • 2 tsp vanilla

White Chocolate Eggnog Glaze 

  • 3 oz white chocolate chips
  • 1 oz heavy whipping cream
  • 1/2 cup eggnog

Cream Cheese Frosting

  • 2 cups butter, softened (4 sticks)
  • 10 oz cream cheese, softened 
  • 5-6 cups powdered sugar
  • 1 tsp ground nutmeg
  • 2 tsp vanilla

  1. Pre-heat your oven to 350 F. Then grease 3, 6” or 8” circle pans. 
  2. In a medium bowl, whisk together flour, baking powder, cinnamon, and nutmeg. Set aside. 

3. With a stand mixer, use the paddle attachment to beat the butter. Then add in your sugars and continue to beat until fluffy. 

4. Then, add in your eggs one at a time. Beating in between. Then add your vanilla extract. 

5. Once everything is combined. Alternately mix in your dry ingredients and eggnog. Such as, dry ingredients, eggnog, dry ingredients, eggnog… until your mixtures are empty and your batter is fully combined. 

6. Evenly pour the batter into your pans and bake for 25-30 minutes. 

7. Once baked, take out of the pans and let cool on cooling racks. (About 1-1.5 hours)

While the cakes are cooling, let’s make the frosting!

8. Start by beating your butter and cream cheese until fluffy. Then add in your powdered sugar one cup at a time. Once mixed, add your vanilla and nutmeg. Beat until fluffy and fully combined. 

Let’s make the glaze! 

9. Using a small pot, add all your ingredients inside and let everything combine and melt. Continue stirring. Once everything is melted, cook for another 2-4 minutes. Pour your hot glaze into a measuring glass and let it come to room temp. 

10. After the cakes have cooled, it’s time to start assembling. Create a sturdy surface to build your cake on. A cake platter is the best, but we used a plate. 

11. Add your first layer of cake and then smooth out a small-medium amount frosting on top of it. Continue this step for the rest of your layers. 

12. Once you have finished layer, create your crumb coat on the outside. Do this by putting small amounts of frosting on the sides and top and  smooth out. 

13. Once smoothed, pour your cooked glaze over the top and let spill on the sides. 

14. Pipe your dollops on top (We used Wilton tip 1M) and garnish with ground cinnamon. (Possible cookies if you have any, optional)


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