Eggnog Cake Recipe
Eggnog Cake Recipe photo by Taste of Home
Publisher Photo
MAKES:
14 servings
TOTAL TIME:
Prep: 35 min. Bake: 20 min. + cooling
MAKES:
14 servings
TOTAL TIME:
Prep: 35 min. Bake: 20 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar, divided
  • 2 eggs, separated
  • 3/4 cup orange juice
  • 1-1/2 teaspoons grated orange peel
  • 1 teaspoon 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 store-bought eggnog
  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • CHOCOLATE FROSTING:
  • 2 ounces unsweetened chocolate, melted
  • 2/3 cup confectioners' sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 3 tablespoons butter, softened
  • 2 tablespoon whipping cream
  • 2 to 3 tablespoon hot water

Directions

Cream butter and 3/4 cup sugar. Add yolks, one at a time, beating well after each. Combine orange juice, peel and vanilla. Combine dry ingredients; add to creamed mixture alternately with juice mixture, beating well. In another bowl, beat whites until foamy; gradually add remaining sugar, beating until soft peaks form. Fold into batter. Line two greased 9-in. round cake pans with waxed paper; grease paper. Pour batter into pans. Bake at 350° for 20 minutes or until cake tests done. Cool 5 minutes; remove to wire rack. Peel off paper; cool.
For filling, combine flour and a small amount of combine flour and a small amount of eggnog in a pan; stir until smooth. Stir in remaining constantly. Cook and stir 2 minutes. Cool completely.
Cream butter and sugar; add vanilla and nutmeg. Gradually beat in eggnog mixture. For frosting, mix chocolate, sugar, cinnamon and nutmeg. Beat in butter and cream. Add water until frosting drizzles slightly. Split cakes in half; spread filling on three layers. Stack with plain layer on top; frost the top. Yield: 14 servings.
Editor's Note: This recipe was tested with commercially prepared eggnog.
Originally published as Eggnog Cake in Country Woman November/December 1995, p33

Nutritional Facts

1 piece: 472 calories, 28g fat (17g saturated fat), 106mg cholesterol, 368mg sodium, 54g carbohydrate (34g sugars, 1g fiber), 4g protein.

  • 1/2 cup butter, softened
  • 1 cup sugar, divided
  • 2 eggs, separated
  • 3/4 cup orange juice
  • 1-1/2 teaspoons grated orange peel
  • 1 teaspoon 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 store-bought eggnog
  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • CHOCOLATE FROSTING:
  • 2 ounces unsweetened chocolate, melted
  • 2/3 cup confectioners' sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 3 tablespoons butter, softened
  • 2 tablespoon whipping cream
  • 2 to 3 tablespoon hot water
  1. Cream butter and 3/4 cup sugar. Add yolks, one at a time, beating well after each. Combine orange juice, peel and vanilla. Combine dry ingredients; add to creamed mixture alternately with juice mixture, beating well. In another bowl, beat whites until foamy; gradually add remaining sugar, beating until soft peaks form. Fold into batter. Line two greased 9-in. round cake pans with waxed paper; grease paper. Pour batter into pans. Bake at 350° for 20 minutes or until cake tests done. Cool 5 minutes; remove to wire rack. Peel off paper; cool.
  2. For filling, combine flour and a small amount of combine flour and a small amount of eggnog in a pan; stir until smooth. Stir in remaining constantly. Cook and stir 2 minutes. Cool completely.
  3. Cream butter and sugar; add vanilla and nutmeg. Gradually beat in eggnog mixture. For frosting, mix chocolate, sugar, cinnamon and nutmeg. Beat in butter and cream. Add water until frosting drizzles slightly. Split cakes in half; spread filling on three layers. Stack with plain layer on top; frost the top. Yield: 14 servings.
Editor's Note: This recipe was tested with commercially prepared eggnog.
Originally published as Eggnog Cake in Country Woman November/December 1995, p33

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marybellah User ID: 6443066 9634
Reviewed Jan. 7, 2012

"This cake is light and fresh, with a hint of nutmeg and orange, and it's just yum. I added sweetened whipped cream and orange zest to the filling. The eggnog mixture for the filling was too thick, so I added a bit more eggnog while it was cooking, but you could cut down on the flour instead. This cake is worth every bowl it takes to make it."

MY REVIEW
marie zens User ID: 3691677 21307
Reviewed Oct. 10, 2010

"I first made this cake years ago, but then misplaced the recipe. I was thrilled to be able to get another copy. The cake is time consuming, but delicious and worth the effort for a special occasion. I am confused by the previous rating since there is no brown sugar to be cooked in this recipe."

MY REVIEW
kimmykaye User ID: 4533235 9041
Reviewed Jan. 7, 2010

"When you cook the brown sugar for 25 mins then cool it's like hard candy. I had to re-heat to add it to the other ingredents but it was the worst filling not spreadable it was like hard carmel candy. I ended up tossing the whole cake. I hope someone else has better luck."

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