Eggnog Cake
This Eggnog Cake is a moist, tender holiday dessert that captures everything magical about eggnog in every single bite. Warm spices, a hint of rum extract, and rich eggnog come together in a foolproof one-bowl cake that practically melts in your mouth. It's simple enough for everyday baking but impressive enough to wow guests at any holiday gathering.
Equipment
- 9x13 inch baking pan or two 9-inch round cake pans
- Large mixing bowl
- Electric mixer hand mixer or stand mixer
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
Ingredients
- 2 ½ cups all-purpose flour 315g
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground nutmeg
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¾ cup unsalted butter 170g, softened
- 1 ¾ cups granulated sugar 350g
- 4 large eggs room temperature
- 1 cup eggnog 240ml
- ½ cup whole milk 120ml
- 2 teaspoons vanilla extract
- 1 teaspoon rum extract optional, but highly recommended
- powdered sugar for dusting, optional
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan thoroughly with butter or cooking spray, then dust lightly with flour, tapping out any excess.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, cinnamon, and cloves until the spices are evenly distributed. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium-high speed for 3-4 minutes until light, fluffy, and pale in color. Scrape down the sides halfway through.
- Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the bowl after adding all the eggs. The mixture may look slightly curdled, which is normal.
- In a separate measuring cup or small bowl, combine the eggnog, milk, vanilla extract, and rum extract (if using). Stir until well combined.
- With the mixer on low speed, alternate adding the dry and wet ingredients: add one-third of the flour mixture, then half of the eggnog mixture, then another third of flour, then the remaining eggnog, then the final third of flour. Mix only until each addition is just incorporated, then fold gently with a rubber spatula.
- Pour the batter into the prepared pan and spread it evenly with a rubber spatula. Gently tap the pan on the counter a few times to release any large air bubbles, then smooth the top.
- Bake in the center of the preheated oven for 32-38 minutes if using a 9x13 pan, or 28-32 minutes if using round pans, until a toothpick inserted in the center comes out with just a few moist crumbs.
- Remove the cake from the oven and place the pan on a cooling rack. Let it cool in the pan for about 15 minutes, then turn it out onto a serving plate or let it cool completely in the pan before cutting. Dust with powdered sugar if desired and cut into squares.
Notes
- Room temperature ingredients: Eggs, butter, and eggnog should all be at room temperature for a smoother batter and lighter cake. Set them out about an hour before baking.
- Don't skip the rum extract: Even though it's optional, the rum extract really completes the eggnog flavor profile and adds depth without making the cake taste boozy.
- Measure flour correctly: Spoon flour into your measuring cup and level it off with a knife. Scooping directly from the bag packs the flour down, resulting in a dry cake.
- Check for doneness early: Ovens vary, so start checking your cake at the 30-minute mark. It's better to catch it a minute early than a minute late.
- Let it cool properly: Letting the cake cool completely helps the texture set. Warm cake can be crumbly and fall apart.
- Storage: Store the cooled cake covered tightly with plastic wrap or aluminum foil at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring to room temperature before serving for best texture.
- Freezing: Wrap individual slices or the whole cake tightly in plastic wrap, add a layer of aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours.
- Reheating: Microwave individual slices for 15-20 seconds to bring back that fresh-from-the-oven warmth.
- Bundt cake variation: Pour the batter into a greased and floured bundt pan and bake at 325°F for 50-60 minutes.
- Layer cake variation: Divide the batter between two 9-inch round pans and bake for 25-30 minutes. Fill and frost with cream cheese frosting.
Nutrition
Serving: 1SliceCalories: 385kcalCarbohydrates: 58gProtein: 6gFat: 14gSaturated Fat: 8gCholesterol: 105mgSodium: 245mgFiber: 1gSugar: 38g
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