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Eggnog Cake

 Eggnog Cake
With its moist cake layers, creamy filling and chocolate frosting, this cake appeals to all palates! -Edith Disch, Fairview Park, Ohio
14 ServingsPrep: 35 min. Bake: 20 min. + cooling

Ingredients

  • 2 eggs, separated
  • 1/2 cup butter, softened
  • 1 cup sugar, divided
  • 3/4 cup orange juice
  • 1-1/2 teaspoons grated orange peel
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups sifted cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • EGGNOG FILLING:
  • 5 tablespoons all-purpose flour
  • 1-1/4 cups eggnog
  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon ground nutmeg
  • CHOCOLATE FROSTING:
  • 2/3 cup confectioners' sugar
  • 3 tablespoons butter, softened
  • 2 tablespoons heavy whipping cream
  • 2 ounces unsweetened chocolate, melted
  • 1/4 teaspoon ground cinnamon

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Eggnog Cake (continued)

Ingredients (continued)

  • 1/8 teaspoon ground nutmeg
  • 2 to 3 tablespoon hot water

Directions

  • 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, peel
  • 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 near 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. Yield: 14 servings.
Nutritional Facts: 1 serving (1 piece) equals 472 calories, 28 g fat (17 g saturated fat), 106 mg cholesterol, 368 mg sodium, 54 g carbohydrate, 1 g fiber, 4 g protein.