Best 2 Contest Winning Eggnog Cake Recipes

Indulge in the delightful flavors of the holidays with our irresistible eggnog cake, a festive treat that combines the warmth of eggnog with the comforting flavors of a classic cake. This tantalizing recipe features a moist and fluffy cake base infused with the rich, creamy goodness of eggnog, offering a perfect balance of sweetness and spice. Topped with a luscious eggnog frosting, this cake is a symphony of flavors that will transport you to a winter wonderland.

Our article also includes a collection of additional eggnog-infused recipes to elevate your holiday baking. Discover the secrets to crafting a velvety smooth eggnog mousse, a perfect addition to any dessert table. Impress your guests with our eggnog cheesecake, a decadent combination of creamy cheesecake and eggnog flavors. And for those who love a classic holiday treat, we share our recipe for eggnog cookies, a nostalgic delight that will fill your home with the aromas of the season.

With detailed instructions and helpful tips, our article guides you through each step of the baking process, ensuring success in creating these delectable eggnog treats. Whether you're a seasoned baker or a novice in the kitchen, our recipes are designed to make your holiday baking a joyous and rewarding experience. So gather your ingredients, preheat your oven, and let's embark on a culinary journey that will fill your heart and home with the magic of the holidays.

Let's cook with our recipes!

DEEP SOUTH EGGNOG CAKE

Deep South Eggnog Cake image

You can really taste the eggnog in this lovely, rich, moist cake. No eggnog? No problem. You can make enough for the recipe in a jiffy. Nothing says Southern hospitality like this impressive cake. If you like, set aside and tint 1/4 cup of the frosting to your desired shade for decorating the top.

Provided by Baricat

Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes

Time 3h40m

Yield 12

Number Of Ingredients 19

Ingredients

½ cup butter, room temperature
1 ¼ cups white sugar
3 eggs, room temperature
1 teaspoon vanilla extract
¼ teaspoon finely grated lemon peel
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup prepared eggnog (or see notes for recipe)
2 tablespoons bourbon whiskey
¼ cup all-purpose flour
¼ teaspoon salt
1 ½ cups prepared eggnog (or see notes for recipe)
1 cup butter, room temperature
1 ½ cups white sugar
1 ½ teaspoons vanilla extract
¼ teaspoon rum-flavored extract
⅛ teaspoon finely grated lemon peel
½ cup finely chopped toasted pecans

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.
Beat 1/2 cup butter and 1 1/4 cups sugar with an electric mixer in a large bowl until light and fluffy. Mixture should be noticeably lighter in color. Add eggs, one at a time, allowing each egg to blend into butter mixture before adding the next. Stir in 1 teaspoon vanilla extract and 1/4 teaspoon lemon peel, mixing well.
Combine 2 cups flour, baking powder, and 1 teaspoon salt in a bowl. Pour flour mixture into the batter alternately with 1 cup eggnog, mixing until just incorporated. Stir in bourbon. Divide batter evenly between prepared pans.
Bake in preheated oven until cake springs back when touched lightly with a fingertip or a toothpick inserted in the centers comes out clean, 30 to 35 minutes (test both cake layers). Cool in pans for 10 minutes before inverting on a wire rack to cool completely.
To make frosting, combine 1/4 cup flour and 1/4 teaspoon salt in a saucepan. Gradually whisk in 1 1/2 cups eggnog, whisking until smooth.
Bring to a boil over medium heat, stirring frequently. When mixture boils, cook for 2 minutes, whisking constantly, until thickened. Remove from heat and let cool completely to room temperature.
Beat 1 cup butter and 1 1/2 cups sugar in a bowl until light and fluffy. Mix in cooled eggnog mixture, 1 1/2 teaspoon vanilla extract, rum extract, and 1/8 teaspoon grated lemon peel. Beat on high speed until mixture is fully incorporated and frosting is fluffy.
Spread cake with plain frosting between cake layers, over the top and on the sides. Coat the sides with toasted pecans, pressing the nuts onto sides in small handfuls. Refrigerate until serving time.

Nutrition Facts : Calories 594.1 calories, Carbohydrate 71.9 g, Cholesterol 133.1 mg, Fat 31.6 g, Fiber 1.1 g, Protein 6.5 g, SaturatedFat 17.6 g, Sodium 531.5 mg, Sugar 50.7 g

EGGNOG COFFEE CAKE

Eggnog Coffee Cake image

You can make and glaze the coffee cake up to 3 days in advance and store at room temperature.

Provided by Food Network Kitchen

Time 2h30m

Yield 8 servings

Number Of Ingredients 20

Ingredients

Cooking spray
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs plus 1 egg yolk
1 tablespoon pure vanilla extract
1 cup sour cream
3/4 cup all-purpose flour
2/3 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch of salt
5 tablespoons cold unsalted butter, cut into small pieces
1 1/2 cups confectioners' sugar
3 to 4 tablespoons eggnog

Steps:

Make the cake: Preheat the oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray. Whisk the flour, baking powder, nutmeg, cinnamon, baking soda and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, egg yolk and vanilla until combined.
Reduce the mixer speed to low and add the flour mixture in three batches,
alternating with the sour cream in two batches. Increase the mixer speed to medium high and beat until well combined, about 30 seconds. Transfer the batter to the prepared pan; set aside.
Make the topping: Combine the flour, brown sugar, cinnamon, nutmeg and salt in a medium bowl. Work in the butter with your fingers until clumpy. Scatter the topping over the cake batter. Bake until golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes. Transfer to a rack and let cool 20 minutes, then remove the springform ring and let cool completely.
Make the glaze: Whisk the confectioners' sugar with 3 tablespoons eggnog in a medium bowl until smooth. If the glaze is too thick, gradually whisk in the remaining 1 tablespoon eggnog as needed. Drizzle the glaze over the cake before serving.

Tips:

Use fresh ingredients: Fresh eggs, milk, and butter will give your eggnog cake the best flavor.
Don't overbeat the batter: Overbeating the batter will make the cake tough. Mix just until the ingredients are combined.
Bake the cake in a greased and floured pan: This will help prevent the cake from sticking to the pan.
Let the cake cool completely before frosting it: This will help prevent the frosting from melting.
Use a toothpick to test the cake for doneness: Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
Store the cake in an airtight container at room temperature: The cake will keep for up to 3 days.

Conclusion:

Eggnog cake is a delicious and festive dessert that is perfect for the holiday season. It is easy to make and can be enjoyed by people of all ages. With its rich and creamy flavor, eggnog cake is sure to be a hit at your next holiday party.