Christmas Eggnog Cake — This spiced cake is perfect for Christmas. It has a rich, moist bite to it, then it’s topped off with eggnog flavored buttercream. Everyone will love how tasty and fluffy this cake is for the holidays.
I love when my daughter gets in the kitchen and makes a new cake for the holidays. Last year for the holidays I made my Old Fashioned Coca Cola Cake. Then, the year before that I made a Chocolate Peppermint Cake. This year however, I passed the reins on to my daughter and she knocked it out of the park with this beautiful Christmas Eggnog Cake.
You can make this cake from scratch like she did, but if you prefer, you can purchase a boxed cake from the store and use my tips here on how to turn a cake mix into a bakery cake. Flavor the cake with some eggnog and spices and voila! You will have an eggnog cake.
But trust me when I say, you can totally make this cake from scratch.
The Secret for a Fluff and Moist Christmas Eggnog Cake
The secret to this cake being moist is the fact that whenever we make cakes, we always make sure to cream the butter and the sugar together for at least 4 to 5 minutes. This allows a lot of air to get into the cake making the layers very fluffy.
Then, make sure to store the cake when it is finished in the refrigerator. Bring it out and let it come to room temperature before serving. This will ensure that you cake is always moist and delicious.
The cake is covered with a wonderful eggnog frosting and then spiced with nutmeg. For pretty much every cake we make, we use my Homemade buttercream frosting recipe as the base.
This Christmas Eggnog Cake will definitely be a hit with all your eggnog-loving family and friends! We loved it – and I am not even a fan of eggnog. However, this cake had me going back for seconds and thirds.
Check out these other delicious cake recipes
For the Cake
- 1 1/2 cups sugar
- 3/4 cup salted butter, room temp
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 6 egg whites
- 2 1/2 cups all purpose flour
- 4 tsp baking powder
- 3/4 tsp nutmeg
- 3/4 cup eggnog
- 1/2 cup water
For the frosting
- 1 1/4 cups butter
- 1 1/4 cups shortening
- 10 cups powdered sugar
- 1/2 cup eggnog
- 3/4 tsp nutmeg
- Preheat oven to 350 degrees.
- Line three 8 inch cake pans with parchment paper and grease the sides.
- In a stand mixer, add the butter and sugar. Beat for 5 minutes or until it is light in color and fluffy.
- Add the vanilla extract and sour cream and mix until combined.
- Add egg whites one at a time, scraping down the sides of the occasionally to make sure all the batter gets mixed together.
- In a separate bowl, combine dry ingredients and set aside.
- Now, in a measuring cup, combine eggnog and water. Mix together.
- Add half of the dry ingredients to the batter and mix until combined.
- Now, add the eggnog/water mixture and mix until combined, scraping down the sides of the bowl as needed.
- Add remaining dry ingredients and mix until smooth.
- Divide batter evenly between the three 8 inch pans and bake for 21-24 minutes, or until a toothpick inserted comes out with a few crumbs.
- Place the cake pans on a cooling rack and allow them to cool for 10 minutes in the pan. Remove from the pan and place back on the cooling rack. Allow them to cool completely before frosting the cake.
- While the cakes cool, make the frosting. Beat the butter and shortening together until smooth.
- Add half of the powdered sugar and beat until smooth. Be careful not to throw the powder sugar out of the mixing bowl. Mix on low.
- Add eggnog and nutmeg and beat until smooth.
- Add remaining powdered sugar and beat until smooth.
- When the cakes are cool, remove the tops of the cakes with a large serrated knife so they are flat.
- Place the first layer of cake on cake stand. Top with one cup of eggnog buttercream and spread into an even layer.
- Add second layer of cake and add one cup of eggnog buttercream and smooth into a smooth layer.
- Top cake with remaining cake layer.
- Frost the outside of the cake with the remaining buttercream. You can also add some to a piping bag to decorate.
- To make it more Christmas like, you can add fun Christmas sprinkles to the cake as well.
- Store cake in fridge until ready to serve. Allow cake to sit at room temperature for 20-30 minutes before serving.
Amount Per Serving: Calories: 913Total Fat: 47gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 98mgSodium: 389mgCarbohydrates: 120gFiber: 1gSugar: 101gProtein: 5g