Eggnog Cake

#HolidaysWithHeinens: Eggnog Cake

Instead of – or in addition to – toasting with glasses full of your favorite drink, why not incorporate it into a sweet treat? There’s one beverage, in particular, that lends itself to bakery given its thicker consistency & syrupy sweetness. Those who love it really love it. Those who don’t…how do you feel about champagne in your baked goods? We’re talking ab0ut eggnog, of course; the rich, dairy-based drink that we reacquaint ourselves with during the holiday season.

Try this recipe for eggnog cake & let us know what you think! Share your creations on social media using #HolidaysWithHeinens.

Eggnog Cake

Yield: 12 to 16 servings



  • 3 cups all-purpose flour, plus more for dusting 
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • ¾ tsp ground nutmeg
  • ¾ cup (1½ sticks) unsalted butter, softened
  • 1½ cups sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 1 cup eggnog
  • ¼ cup bourbon


  • 1 cup (2 sticks) unsalted butter, softened 
  • 1 box (16 oz) confectioners’ sugar
  • ½ cup eggnog
  • 1 tsp vanilla extract
  • ½ tsp ground nutmeg, plus more for decorating
  • ¼ tsp salt


Make Cake: Heat oven to 350°. Line the bottoms of two 9-inch-round baking pans with parchment paper. Coat with nonstick spray and dust with flour.

In a bowl, whisk flour, baking powder, salt, cinnamon and nutmeg. In a separate bowl, cream butter and sugar for 2 minutes with a hand mixer. Beat in eggs for 3 minutes, until pale yellow. Add half the flour mixture; beat until just blended. Beat in the vanilla, eggnog and bourbon. Finally, beat in the remaining flour mixture until just blended.

Pour batter evenly into the two baking pans, spreading to the edges with a spatula. Bake on the center rack at 350° for 35 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes, then turn onto a wire rack. Remove parchment paper and discard. Cool completely.

Make Frosting: In a bowl, beat butter 1 minute. Add confectioners’ sugar, eggnog, vanilla, nutmeg and salt. Beat on low for 1 minute to incorporate, then on high for 2 more minutes, until fluffy.

Frost Cake: Transfer ½ cup frosting to a piping bag fitted with a star tip. Trim top of cakes to make them flat. Place one layer on a cake stand. Spread on 1 cup of frosting, then place second layer on top. Spread on the remaining frosting, using an offset spatula to smooth. Use piping bag to create a decorative border around the top or bottom of cake, then sprinkle additional nutmeg on top. Chill at least 1 hour before slicing.

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