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Contest-Winning Eggnog Cake Recipe
Contest-Winning Eggnog Cake Recipe photo by Taste of Home

Contest-Winning Eggnog Cake Recipe

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3.5 18
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This wonderful cake is full of eggnog flavor. I especially like to serve it around the holidays.—Debra Frappolli, Wayne, New Jersey
TOTAL TIME: Prep: 30 min. + cooling Bake: 30 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. + cooling Bake: 30 min. + cooling
MAKES: 12 servings


  • 1/2 cup butter, softened
  • 1-1/4 cups sugar
  • 3 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon rum extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup eggnog
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1-1/2 cups eggnog
  • 1 cup butter, softened
  • 1-1/2 cups confectioners' sugar
  • 1-1/2 teaspoons vanilla extract
  • Red and green gel food coloring, optional

Nutritional Facts

1 serving (1 slice) equals 556 calories, 28 g fat (17 g saturated fat), 146 mg cholesterol, 589 mg sodium, 71 g carbohydrate, 1 g fiber, 6 g protein.


  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with eggnog, beating well after each addition. Pour into two 9-in. round baking pans coated with cooking spray.
  2. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely.
  3. 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 for 2 minutes or until thickened. Cool to room temperature.
  4. In a large bowl, cream butter and sugar until light and fluffy. Gradually beat in eggnog mixture and vanilla until smooth.
  5. Remove 1/4 cup frosting for decorating if desired; tint 3 tablespoons green and 1 tablespoon red. Spread plain frosting between layers and over top and sides of cake. Use green and red frosting to pipe leaves and berries on cake. Store in the refrigerator. Yield: 12 servings.
Editor's Note: This recipe was tested with commercially prepared eggnog.
Originally published as Eggnog Cake in Country December/January 2003, p49

Reviews for Contest-Winning Eggnog Cake

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Reviewed Dec. 24, 2015

"I made this cake and it came out great!!! I used 1/8 c cornstarch in the frosting instead of 1/4c flour...other than that no problem!! As with any buttercream if you mix too much it separates, which may explain the runny frosting...I'd post a pic but I see it's not available here. My guests raved about it....Merry Christmas... :)"

Reviewed Dec. 14, 2014

"The cake was good, very dense. I added rum after baking and sprinkled with nutmeg before icing. The icing recipe, changed or not, was a disaster. I bake constantly. It took two pounds of powdered sugar to keep it from being runny. The egg nog concoction and boiling needs to be eliminated. Just make the frosting with butter, powdered sugar and egg nog. I made a glaze and uses a bundt pan. Way better."

Reviewed Jan. 10, 2014

"I Liked the flavor of this cake, but I chose to try adding a 1/2 t of nutmeg, and I made a different frosting w/ powdered sugar and a mix of milk and eggnog, which all worked well for my taste. However, I have a question and concern that I hope someone could respond to. I found the cake batter to be the thickest I have ever seen even w/ a little extra eggnog, and it wouldn't pour at all; had to be lifted into the pan in spoonfuls. The resulting cake is a bit heavy to eat and dry. I followed the directions. Is this how it's supposed to be, or should I have used cake flour specifically, which I didn't, or more liquid to make it lighter? I also used a bundt pan instead, but that has nothing to do w/ the heavy batter. Can someone please advise me? Thanks!"

Reviewed Dec. 20, 2013

"Personally, I (and my husband) didn't really like this cake but that aside, the icing was thin even with substituting powdered sugar and needed to be refrigerated. I should have added more sugar like other reviewers suggested. I also made it in an 8" pan as the 9" pan turned out a pretty flat cake which means that I made the cake twice."

Reviewed Dec. 12, 2013

"This cake tastes wonderful! The icing tastes delicious, too, however...I needed to add over three times as much powdered sugar in order to get an icing that was spreadable. When following the recipe as written, the icing was more along the lines of runny pudding. It would never work as a frosting. Upping the powdered sugar did the trick, though! With that modification I'd have given it all five stars. Without, only three. The cake alone is easily a five-star cake!"

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