Eggnog Cake Recipes

DEEP SOUTH EGGNOG CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.
• Beat 1/2 cup butter and 1 1/4 cups sugar with an electric mixer in a large bowl until light and fluffy. Mixture should be noticeably lighter in color. Add eggs, one at a time, allowing each egg to blend into butter mixture before adding the next. Stir in 1 teaspoon vanilla extract and 1/4 teaspoon lemon peel, mixing well.
• Combine 2 cups flour, baking powder, and 1 teaspoon salt in a bowl. Pour flour mixture into the batter alternately with 1 cup eggnog, mixing until just incorporated. Stir in bourbon. Divide batter evenly between prepared pans.
• Bake in preheated oven until cake springs back when touched lightly with a fingertip or a toothpick inserted in the centers comes out clean, 30 to 35 minutes (test both cake layers). Cool in pans for 10 minutes before inverting on a wire rack to cool completely.
• To make frosting, combine 1/4 cup flour and 1/4 teaspoon salt in a saucepan. Gradually whisk in 1 1/2 cups eggnog, whisking until smooth.
• Bring to a boil over medium heat, stirring frequently. When mixture boils, cook for 2 minutes, whisking constantly, until thickened. Remove from heat and let cool completely to room temperature.
• Beat 1 cup butter and 1 1/2 cups sugar in a bowl until light and fluffy. Mix in cooled eggnog mixture, 1 1/2 teaspoon vanilla extract, rum extract, and 1/8 teaspoon grated lemon peel. Beat on high speed until mixture is fully incorporated and frosting is fluffy.
• Spread cake with plain frosting between cake layers, over the top and on the sides. Coat the sides with toasted pecans, pressing the nuts onto sides in small handfuls. Refrigerate until serving time.

EGGNOG CAKE

Steps:

• Preheat oven to 350F and grease and flour three 6" cake rounds, line with parchment.
• In a medium bowl, whisk flour, baking powder, nutmeg, cinnamon, and salt. Set aside.
• Using a stand mixer fitted with the paddle attachment, beat butter until smooth. Add sugars and beat on med-high until pale and fluffy (2-3mins).
• Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla.
• Alternate adding flour mixture and eggnog, beginning and ending with flour (3 additions of flour and 2 of eggnog). Fully incorporating after each addition. Do not overmix.
• Spread batter evenly into prepared pans. Smooth the tops with a spatula.
• Bake for approx. 30-35mins or until a toothpick inserted into the center comes out mostly clean.
• Place cakes on wire rack to cool for 10mins then turn out onto wire rack. Poke holes into the warm cakes and brush with some of the cooled rum simple syrup to moisten them***. Allow cakes to cool completely.
• Place sugar and water into a small saucepan and cook over high heat until simmering and sugar is dissolved. Remove from heat and stir in rum. Allow to cool slightly before using on cake.
• Beat butter and cream cheese until fluffy (2 mins). Add powdered sugar one cup at a time. Add vanilla & nutmeg and beat until fluffy (3 mins).
• Place chopped chocolate and cream (or eggnog) into a microwave safe bowl. Stir to combine. Microwave for 20 seconds, stir. Microwave in 10 second intervals, stirring in between, until smooth and silky. Set aside to cool and thicken slightly before using on cake.
• Trim the tops of the cakes slightly to remove the "crust". Brush each cake layer with about 2-3Tbsp of simple syrup.
• Place one layer of cake on a cake stand or serving plate. Top with 2/3 cup of frosting. Repeat with remaining layers and apply a thin coat of frosting all over the cake. Use a bench scraper to smooth the sides. Chill for 20mins.
• Using a teaspoon, drip ganache along the edges then fill in the top and smooth. Chill for 15mins. Sprinkle with nutmeg and top with rosettes if desired I used a 1M tip.

EGGNOG CAKE

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, combine yellow cake mix, dry French vanilla pudding mix, eggnog, eggs, canola oil, nutmeg, water and vanilla extract. Using a stand mixer or power mixer, mix until well combined, approximately two minutes. Use a rubber spatula to wipe down the sides of the bowl, making sure that your cake batter is thoroughly mixed.
• Spray a Bundt cake pan generously with non-stick cooking spray. Pour cake batter into the Bundt cake pan. Bake for approximately 45-55 minutes, or until a cake tester inserted into the cake comes out clean. Remove from oven and allow to cool for approximately ten minutes. Invert cake onto a wire cooling rack to cool.
• Allow cake to cool for at least another ten minutes. After ten minutes the cake can be transferred to a cake stand or plate. It's a matter of preference as to whether you pour the glaze on your cake while it's still warm, or wait for it to cool. I prefer to put the glaze on the cake while the cake is slightly warm.
• To make glaze, combine glaze ingredients in a bowl and mix well to combine. This can be done by hand or with a mixer. Drizzle glaze over cake. Slice, serve and enjoy!

CONTEST-WINNING EGGNOG CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Add extracts. Combine flour, baking powder and salt; gradually add to creamed mixture alternately with eggnog, beating well after each addition. Pour into two greased 9-in. round baking pans. , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely., For frosting, in a small saucepan, combine flour and salt. Gradually stir in eggnog until smooth. Bring to a boil over medium heat whisking constantly; cook and stir until thickened, about 2 minutes. Cool to room temperature., In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually beat in eggnog mixture and vanilla until smooth. Spread between layers and over top and sides of cake. If desired, decorate with decorating gel. Store in the refrigerator.

EGGNOG CAKE ROLL

Steps:

• In a large bowl, beat egg yolks until thick and lemon-colored, about 3 minutes. Add 1/2 cup of sugar; beat 2 minutes. Add 1 teaspoon vanilla; mix well. , In another bowl, beat egg whites until foamy; gradually add remaining sugar, beating until soft peaks form. Fold into yolk mixture Combine cake flour, baking powder, salt and nutmeg. Fold into egg mixture until no flour streaks remaining. Spread batter evenly in a greased and floured 15x10x1-in. baking pan. Bake at 375° for 13-15 minutes or until a toothpick comes out clean., Turn out onto a linen towel dusted with 2 tablespoons confectioners' sugar. Roll cake up in towel, starting with a short end. Cool on wire rack. Meanwhile, for filling, combine cornstarch and a small amount of eggnog in a saucepan; mix until smooth. stir in remaining eggnog; bring to a boil, stirring constantly. Cook and stir 2 minutes more. Remove from heat; stir in remaining vanilla. Cool., Unroll cake; spread with filling. Sprinkle with pineapple, cherries and coconut; roll up again. Whip cream with remaining confectioners' sugar; tint green. Spread over outside of cake roll. Chill 3-4 hours. Garnish with cherries if desired.

EGGNOG TUBE CAKE

Steps:

• In a large bowl, combine the cake mix, pudding mix, eggs, eggnog, oil, extract and nutmeg. Beat on medium speed for 2 minutes., Pour into a well-greased 10-in. fluted tube pan. Bake at 350° for 38-41 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine the confectioners' sugar, extract and enough eggnog to achieve a drizzling consistency. Drizzle over cooled cake.

EGGNOG CAKE

Steps:

• Heat oven to 350F Grease and flour 2 round layer pans, 8 or 9-inch .
• Combine all ingredients in large mixer bowl. Blend on low speed for 30 seconds, scraping side and bottom of bowl.
• Beat 3 minutes on medium speed, scraping bowl frequently.
• Pour into prepared pans. Bake 35-40 minutes or until wooden pick inserted in center comes out clean.
• Cool, fill and frost with a Cream Fluff Frosting.

CHOCOLATE EGGNOG CAKE

Steps:

• Preheat oven to 350 degrees.
• Spray a 13 x 9 pan with Pam, then dust with flour.
• Set aside.
• Carefully rub chocolate along the largest holes of a cheese grater to make 1 tablespoon grated chocolate.
• Set aside.
• Break the remaining chocolate in 4 or 5 pieces and place them in a small glass bowl.
• Microwave for 1 minute at HIGH power.
• Stir to melt and lumps remaining.
• Place the cake mix, eggnog, brandy, oil, eggs, vanilla, nutmeg and melted chocolate in a large mixing bowl.
• Blend with an electric mixer on low for 30 seconds.
• Stop and scrape down sides of bowl with a rubber spatula.
• Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if eneded.
• The batter should look well combined.
• Pour the batter into the prepared pan, smoothing it out with the rubber spatula.
• Place the pan in the oven.
• Bake 38 to 42 minutes or until the cake springs back when lightly touched with your finger.
• Cool completely.
• Frost with eggnog frosting.
• To prepare frosting~place butter and 1 cup confectioner's sugar in a large mixing bowl.
• Blend with electric mixer on low for 30 seconds to incorporate.
• Stop mixer and add remaining confectioner's sugar, eggnog, and brandy.
• Increase the speed to medium and beat until light and fluffy, about 1 minute.
• If frosting is runny, add more confectioner's sugar and if too stiff add eggnog.
• Spread the frosting over the top of the cake and sprinkle the grated chocolate over the top.

EGGNOG LAYER CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 8-inch round cake pans.
• For the Cake: In a large mixing bowl, beat together the cake mix, eggs, 2 cups eggnog, melted butter, nutmeg, and 1/2 tsp rum flavored extract. Divide the batter evenly between the two prepared cake pans.
• Bake the cake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Remove from the oven to cool on wire racks.
• For the Filling: Mix together the vanilla pudding mix, 2 cups eggnog, and 1/2 teaspoon rum flavored extract in a medium bowl. Cover with plastic wrap and refrigerate until firm, about 30 minutes.
• For the Whipped Topping: In a small bowl, sprinkle gelatin over the cold water, allow to stand for 5 minutes to soften and then stir until the gelatin is fully dissolved. Whip the heavy cream in a large mixing bowl to soft peaks. Add the sugar, gelatin, and 1/2 teaspoon rum flavored extract, and continue whipping to stiff peaks. Refrigerate until ready to use.
• To Build the Cake: Remove the cakes from the cake pans. Place one round onto a serving plate. Spoon the filling onto the cake round, and spread over the cake evenly. Place the second cake round on top of the filling. Cover the top and sides of the layered cake with the whipped topping. Refrigerate until ready to serve.