My easy eggnog cake recipe is rich, creamy, and the definition of holiday dessert decadence!
You'll love this
- It's rich, decadent, and a total splurge holiday recipe! The cinnamon and nutmeg add an extra layer of holiday flavour to this already bursting with flavour eggnog cake.
- It requires simple ingredients. This cake is a simple spin on my vanilla cake recipe with oil making a few simple substitutions!
- It's the most perfect holiday cake recipe
How to Make this Eggnog Cake Recipe
Begin by creaming butter and oil together until completely combined. Next add in your white and brown sugar and cream on high until light and fluffy.
Add in your eggs whites allowing each to combine before the next addition.
Alternately add in dry ingredients and eggnog. Be careful not to over mix at this point. Over mixing will result in a dense cake.
Pour batter into three greased 6 inch cake pans and bake at 325 degrees F for 35-40 minutes or until a toothpick comes out clean.
Cool completely before frosting!
HELPFUL TIPS FOR MAKING THIS EGGNOG CAKE RECIPE:
- Make sure to remove your eggnog, eggs, and butter at least 1 hour before beginning to bake. It's important for these ingredients to be room temperature to allow the ingredients to incorporate fully, the cake to rise, and for the texture of the cake.
- Make sure to use a rubber spatula to scrape down the sides of the bowl frequently in the batter making process to ensure all ingredients are full incorporated. This also helps prevent over mixing (and a dense cake!)
HOW TO SUBSTITUTE CAKE FLOUR:
For each cup of all purpose (AP) flour, remove two tablespoon and replace with two tablespoon of cornstarch. Whisk together well. This will create a softer flour, more similar to cake flour. I have a full blog post on cake flour here.
Holiday Favourite Recipes
- Simple Classic Shortbread Recipe
- Boozy Family Holiday Chocolate Rum Ball Recipe
- Rich and Decadent Eggnog Cookie Recipe
- Highly Addictive Butterscotch Cookie Recipe
- Simple Gingerbread Man Cookie Recipe
- The Best Caramel Corn Recipe with Cashews
If you try this recipe, make sure you take a photo and tag BAKED by Blair on social media and use the #bakedbyblair. I would love to hear how you enjoyed the recipe, so comment below! If you want to pin this recipe and save it for later, go ahead and click the pin button any of the photos above and save it to your favourite desserts board on Pinterest! ENJOY!
BBBxx
Easy Eggnog Cake Recipe
Ingredients
- ½ cup unsalted butter at room temperature
- ½ cup vegetable oil
- ¾ cup light brown sugar
- ¾ cup white sugar
- 5 egg whites at room temperature
- 1 teaspoon pure vanilla extract
- 3 cups cake flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¾ teaspoon nutmeg
- 1 teaspoon cinnamon
- 1½ cups eggnog at room temperature
Cinnamon Buttercream Frosting
- 2 cups unsalted butter at room temperature
- 5½ cups powdered sugar
- 2 teaspoon ground cinnamon
- 2 tablespoon heavy cream
Instructions
- Preheat your oven to 325 degrees F
- Sift flour, baking powder, baking soda, salt, cinnamon, and nutmeg into a medium bowl. Set aside.
- Spray three 6-inch cake pans with non-stick spray. Set aside.
- Into the bowl of an electric mixer with the paddle attachment, beat butter and oil together for 3-4 minutes until they are completely unified.
- Slowly add sugar into the mixture and beat on medium to high speed until light and fluffy (about 2 minutes) Scrape down the sides of the bowl.
- With the mixer on low speed add egg whites in one at a time followed by the vanilla. Beat on high until mixture is smooth and light in colour.
- With the mixer on low speed, add one third of the flour mixture into the bowl and mix until just combined. Scrape down the bowl and add one half of the eggnog and again mix until just combined. Repeat this process. Begin and end with the flour mixture. Do not over mix or your cake will become quite dense.
- Distribute cake batter evenly between three 6-inch cake pans. I like to use a kitchen scale to ensure batter is divided equally.
- Bake for 35-38 minutes, or until knife comes out clean. Each oven is slightly different, so I suggest setting your timer to 30 minutes and watching carefully from there!
- Cool on cooling rack for 10 minutes before inverting and removing cakes from can pan to cool completely.
Cinnamon Buttercream Frosting
- In the bowl of an electric stand mixer with the paddle attachment, cream butter for 3 minutes on high speed.
- Scrape down the sides of the bowl. With the mixer on low speed add in powdered sugar 1 cup at a time.
- Scrape down the sides of the bowl and add in cinnamon.
- With the mixer on low speed, add in heavy cream. Mix until combined. Scrape down the sides of the mixer.
- Turn mixer to medium to high and mix for 3-4 more minutes. Buttercream should be light, fluffy, and easily spreadible.
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