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Eggnog Cake with Cream Cheese Frosting Recipe

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4.3 from 9 reviews

  • Author: Sara
  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings

Description

This classic Eggnog Cake is a moist and flavorful bundt cake infused with traditional holiday spices like nutmeg and cinnamon, paired with creamy eggnog frosting. Perfect for festive celebrations, this cake combines the rich taste of eggnog with a light, tender crumb, topped with a smooth cream cheese frosting subtly spiced to complement the cake. It’s an ideal dessert to bring warmth and cheer during the holiday season.

Ingredients

For the Eggnog Cake

  • 1 cup full fat eggnog (at room temperature)
  • 2 tablespoons lemon juice
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 24 tablespoons (3 sticks) unsalted butter (softened to room temperature)
  • 2 cups granulated sugar
  • 6 large eggs (at room temperature)
  • 1 tablespoon vanilla extract

For the Eggnog Frosting

  • 4 oz. cream cheese (softened to room temperature)
  • 2 tablespoons butter (softened to room temperature)
  • 2 cups powdered sugar (sifted)
  • 2 tablespoons eggnog plus more as needed
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg

Instructions

  1. Prepare the bundt pan: Preheat your oven to 350°F (175°C). Thoroughly spray all surfaces of a 12-cup nonstick bundt pan with nonstick cooking spray with flour or grease and flour the inside of the pan to prevent sticking. Set aside.
  2. Mix eggnog and lemon juice: In a small bowl, whisk together the room temperature eggnog and lemon juice. This mixture will add a subtle tang and tenderize the cake crumb. Set aside.
  3. Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground nutmeg, ground cinnamon, and salt. This ensures even distribution of the leavening agents and spices.
  4. Cream butter and sugar: Using a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed for 3 to 4 minutes until the mixture is light and fluffy, stopping occasionally to scrape down the bowl sides.
  5. Add eggs and vanilla: Reduce mixer speed to medium. Add eggs one at a time, beating each egg just until the yellow disappears. Then beat in the vanilla extract until just combined.
  6. Incorporate dry ingredients and eggnog: Lower the mixer speed to low. Gradually add the dry flour mixture in three parts, alternating with the eggnog-lemon juice mixture between each addition. Beat until just combined, then stir the batter by hand to ensure any flour at the bottom is incorporated.
  7. Transfer batter and remove air bubbles: Pour the batter into the prepared bundt pan. Tap the pan firmly on the counter a few times to release any trapped air bubbles.
  8. Bake the cake: Bake at 350°F for 45 to 55 minutes, or until a wooden pick inserted near the center comes out with a few moist crumbs. Note that darker pans might require slightly less baking time (around 40-45 minutes).
  9. Cool the cake: Allow the cake to cool in the pan for 15 minutes, then carefully remove it from the pan and transfer to a wire rack to cool completely. If you plan to frost later, wrap the completely cooled cake tightly in plastic wrap.
  10. Make the eggnog frosting: In a mixing bowl, beat together softened cream cheese, butter, and 2 tablespoons of eggnog until smooth and creamy. Gradually beat in sifted powdered sugar, adding more eggnog as needed to achieve a desirable frosting consistency. Finally, mix in the ground cinnamon and nutmeg.
  11. Frost the cake: Pipe or drizzle the frosting over the cooled cake as preferred. The frosting consistency can be thick like a classic frosting or thinner like a glaze, depending on personal preference.
  12. Serve and store: Serve the cake with any remaining frosting on the side. The cake can be warmed slightly in the microwave for 10 seconds to enhance flavor if glazed. Store any frosted cake in the refrigerator and allow it to come to room temperature before serving for best texture and taste.

Notes

  • Make sure all refrigerated ingredients, including eggnog, eggs, cream cheese, and butter, are at room temperature before starting for optimal mixing and texture.
  • Greasing and flouring the bundt pan thoroughly helps to ensure the cake releases cleanly.
  • If you prefer a glaze rather than a thick frosting, add more eggnog to thin the frosting mixture.
  • The cake’s spices—nutmeg and cinnamon—can be adjusted slightly to your taste.
  • Store frosted cake in the refrigerator and allow it to warm to room temperature prior to serving to enhance flavors and soften the frosting.
  • This cake is best consumed within 3-4 days when refrigerated.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/eggnog-cake-with-cream-cheese-frosting-recipe/