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Contest-Winning Eggnog Cake

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
    16 servings

Ingredients

  • 1/2 cup butter, softened
  • 1-1/4 cups sugar
  • 3 large eggs, room temperature
  • 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
  • FROSTING:
  • 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 decorating gel, optional

Directions

  • 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 at 350° 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.
Editor's Note
This recipe was tested with commercially prepared eggnog.
Nutrition Facts
1 slice: 372 calories, 20g fat (12g saturated fat), 104mg cholesterol, 417mg sodium, 44g carbohydrate (30g sugars, 0 fiber), 5g protein.

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Reviews

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Average Rating:
  • Jennifer
    Nov 29, 2018

    I make a similar cooked frosting all the time and it comes out great. It is important to cook the flour/eggnog mixture until it is thick enough and equally important that you let it cook sufficiently before you combine it with the butter/sugar.

  • artzee1460
    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... :)

  • califirlsophie
    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.

  • Maria5005
    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!

  • cabster
    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.

  • macaillebrynn
    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!

  • neeley9679
    Nov 26, 2012

    I LOVED this recipe. I followed the directions completely except I used rum extract instead of vanilla in the frosting and I sprinkled nutmeg on the top after I frosted it. This will be a family holiday tradition at our house.

  • MommyAlysha
    Nov 25, 2012

    The icing is a complete waste of ingredients. It's runnier than pudding. I used 1/4 of the egg nog mixture and more than doubled the icing sugar and it was still "glaze like". What a dissapointment the cake look like its ruined. There's no way they "reviewed" the recipe!

  • KScales
    Jul 9, 2012

    Due to some of the comments here about the frosting, we have reviewed and retested this recipe again. If followed as written, the method for the cooked frosting does work fine. However, we did find switching to confectioners' sugar produced a smoother texture and have made that change.Taste of Home Test Kitchen

  • zakia103
    Jan 12, 2012

    My niece made this for Christmas Day and it was excellent!! It was not an overpowering taste of eggnog or too sweet. Perfect!!!