Eggnog Cakes Recipes

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:

• Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Add yolks, one at a time, beating well after each. Combine orange juice, zest and vanilla. Combine the flour, baking powder, nutmeg, baking soda and salt; add to creamed mixture alternately with juice mixture, beating well after each addition. , In another bowl, with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. , Line two greased 9-in. round baking pans with waxed paper; grease paper. Pour batter into pans. Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks. Peel off paper; cool. , For filling, in a small saucepan, combine flour and a small amount of eggnog; stir until smooth. Stir in remaining eggnog; bring to a boil, stirring constantly. Cook and stir 2 minutes or until thickened. Cool completely. , In a small bowl, cream butter and sugar until light and fluffy; beat in vanilla and nutmeg. Gradually beat in eggnog mixture until smooth; set aside., For frosting, in another small bowl, cream confectioners' sugar and butter until light and fluffy. Beat in the cream, chocolate, cinnamon and nutmeg until smooth. Add water until frosting reaches spreading consistency., Split cakes in half; spread filling on three layers. Top with remaining layer; frost top.

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 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 DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F. Put the butter in an 8-by-8-inch nonstick cake pan and place it in the oven while it preheats.
• When the butter is melted, remove the pan from the oven and spray the edges with cooking spray. Evenly sprinkle the cake mix over the melted butter. Using a rubber spatula, stir to combine and then press the mixture into an even layer. Evenly sprinkle the pudding mix over the top, then pour the eggnog all over, tilting the baking dish to distribute. Top with the pecans, sugar and nutmeg.
• Bake until the top is golden brown and mostly set but still a little bit jiggly all over, 40 to 45 minutes. Run a butter knife around the edges to loosen, then let cool for 30 minutes.
• Scoop into bowls while still warm and top with swirls of whipped cream, a drizzle of caramel sauce and more ground nutmeg. If not eating warm, transfer cake from baking dish to a storage container (otherwise, the caramelized cake will stick to the dish).

EGGNOG COFFEE CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray. Whisk the flour, baking powder, nutmeg, cinnamon, baking soda and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, egg yolk and vanilla until combined.
• Reduce the mixer speed to low and add the flour mixture in three batches,
• alternating with the sour cream in two batches. Increase the mixer speed to medium high and beat until well combined, about 30 seconds. Transfer the batter to the prepared pan; set aside.
• Make the topping: Combine the flour, brown sugar, cinnamon, nutmeg and salt in a medium bowl. Work in the butter with your fingers until clumpy. Scatter the topping over the cake batter. Bake until golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes. Transfer to a rack and let cool 20 minutes, then remove the springform ring and let cool completely.
• Make the glaze: Whisk the confectioners' sugar with 3 tablespoons eggnog in a medium bowl until smooth. If the glaze is too thick, gradually whisk in the remaining 1 tablespoon eggnog as needed. Drizzle the glaze over the cake before serving.

EGGNOG BUNDT CAKE

Steps:

• Preheat oven to recommended temperature on cake mix package.
• Spray sides and bottom of bundt pan with vegetable cooking spray, or grease with butter or margarine.
• Combine dry cake mix with required oil, eggs and nutmeg.
• OMIT THE REQUIRED WATER, adding the same amount of Egg Nog in its place.
• Mix and bake according to package directions.
• Cool.
• Top with eggnog glaze.
• For glaze: In medium bowl, combine ingredients, adding enough eggnog for desired consistency.

BEST EGGNOG CAKE

Steps:

• For cake: Preheat oven to 350°F.
• In large bowl combine all ingredients; beat on medium speed for 3 minutes.
• Pour into 3 well-greased 8-inch round cake pans and bake for 20 minutes or when you stick knife in center it comes out clean. Cool 10 minutes, then remove from pan. Cool completely, then frost.
• For cream cheese frosting: In small bowl beat cheese until fluffy. Gradually beat in sugar. Add eggnog, 1/2 teaspoon at a time. Stir in food coloring to desired color. Fill and frost cake layers.

EASY EGGNOG CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
• Stir yellow cake mix, 1 1/2 cups eggnog, eggs, 1/4 cup melted butter, and nutmeg together in a bowl until batter is smooth. Pour cupcake batter into prepared muffin cups to fill about 2/3 full.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, 12 to 14 minutes. Transfer cupcakes to a wire rack to cool completely.
• Stir 1 cup eggnog and flour together in a saucepan over medium-high heat until mixture thickens, 5 to 7 minutes. Remove from heat and cool completely.
• Beat butter, shortening, and sugar together in a bowl with an electric mixture until light and fluffy, 2 to 3 minutes. Slowly beat in cooled eggnog mixture and beat until desired frosting consistency is reached. Spread frosting onto cooled cupcakes.