Go Back
A beautifully decorated, multi-layered naked eggnog cake with creamy frosting, chopped nuts, and spices on a rustic wooden stand.
wiame recipes

Festive Eggnog Cake

Welcome the holiday season with this absolutely decadent eggnog cake! It’s a delightful blend of warm spices and creamy eggnog baked into a tender, moist cake layered with luscious cream cheese frosting, rum simple syrup, and a smooth white chocolate ganache for an unforgettable dessert. :contentReference[oaicite:0]{index=0}
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 1 minute
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Eggnog Cake
  • 2 1/4 cups all‑purpose flour
  • 2 1/4 tsp baking powder
  • 3/4 tsp salt
  • 3/4 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 3/4 cup unsalted butter room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar packed
  • 3 large eggs room temperature
  • 1 1/2 tsp vanilla extract
  • 1 1/4 cups eggnog room temperature
Rum Simple Syrup
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1 Tbsp rum
Cream Cheese Frosting
  • 1 1/2 cups unsalted butter room temperature
  • 8 oz cream cheese full fat, room temperature
  • 4 1/2 cups powdered sugar
  • 3/4 tsp nutmeg ground, optional
White Chocolate Ganache
  • 3 oz white chocolate chopped
  • 1 oz heavy whipping cream or eggnog

Equipment

  • Three 8‑inch round cake pans
  • Mixing bowls
  • Electric mixer (stand or hand‑held)
  • measuring cups and spoons
  • Small saucepan
  • Wire Cooling Rack
  • Offset spatula or knife for frosting

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8‑inch round cake pans, then line the bottoms with parchment paper. :contentReference[oaicite:1]{index=1}
  2. In a medium bowl, whisk together the flour, baking powder, salt, ground nutmeg, and cinnamon; set aside. :contentReference[oaicite:2]{index=2}
  3. In a large bowl, using an electric mixer, cream the room‑temperature butter with both sugars until light and fluffy. :contentReference[oaicite:3]{index=3}
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract. :contentReference[oaicite:4]{index=4}
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the room‑temperature eggnog, beginning and ending with the dry ingredients; mix only until just combined. :contentReference[oaicite:5]{index=5}
  6. Divide the batter evenly among the prepared cake pans and bake for 25–30 minutes or until a wooden skewer inserted into the center comes out clean. Cool in the pans for 10 minutes before inverting onto a wire rack to cool completely. :contentReference[oaicite:6]{index=6}
  7. While the cakes cool, prepare the rum simple syrup by combining the water and sugar in a small saucepan; heat until the sugar dissolves. Remove from heat and stir in the rum; cool completely. :contentReference[oaicite:7]{index=7}
  8. Make the cream cheese frosting by beating the room‑temperature butter and cream cheese until smooth, then gradually adding the powdered sugar; mix in the nutmeg and vanilla and whip until light and fluffy. :contentReference[oaicite:8]{index=8}
  9. For the white chocolate ganache, place the chopped white chocolate in a bowl. Heat the heavy cream (or eggnog) until it just begins to simmer, then pour over the chocolate; let sit and stir until smooth. :contentReference[oaicite:9]{index=9}
  10. Brush each cooled cake layer with the rum simple syrup; layer and frost with cream cheese frosting. Chill briefly to set, then drizzle the white chocolate ganache over the top. Decorate with a light dusting of nutmeg or festive sprinkles if desired. :contentReference[oaicite:10]{index=10}

Notes

This festive eggnog cake captures cozy holiday flavors with warm spices, rich frosting, and a luxurious ganache. Store leftovers tightly covered in the refrigerator up to 3–4 days; flavors often improve overnight. :contentReference[oaicite:11]{index=11}