This Eggnog Cake with cream cheese frosting and white chocolate ganache is just the thing to warm you up this Holiday season!
Our Christmas stuff is up! Finally! I am SO excited.
We’ve been holding off because we were having a good chunk of the place painted last week and didn’t want to have the holiday decorations taking over. But now the painting is finished and it’s full-on Christmas mode in the Liv for Cake household.
Our stack of holiday movies has been unpacked, dusted off, and neatly piled in our tv room so we can start making our way through our favorites.
We have a few movies that we watch every year on specific days, because we’re crazy like that.
The Holiday (my absolute fave) usually kicks off the first night of Christmas break, and National Lampoon’s Christmas Vacation gets watched twice — the night we put the tree up (which is usually mid-November) and again on Christmas Eve. It’s a classic!
Some of our holiday movies don’t get as much love as they deserve.
Remember all those stop motion ones when we were growing up? Rudolph The Red-Nosed Reindeer, Santa Claus Is Coming to Town, etc. All of those are in our collection, but we almost never watch them.
They’re just not the same for some reason. And why does Rudolph seem so epically LONG these days? I’ve tried to watch it, but it’s like never-ending.
Old classics like It’s a Wonderful Life, White Christmas, and Holiday Inn rarely get watched as well, but I love having them in our collection.
A recent new fave of ours is Arthur Christmas — super cute and fun!
And another less-known fave of mine is While You Were Sleeping (does anyone know that one??). It’s totally cheesy, but I love a good Sandra Bullock movie.
And, of course, no Christmas is complete without at least one viewing of Mickey’s Christmas Carol and the various holiday Disney shorts.
Wow, I’ve rambled on for 4 paragraphs about Christmas movies. Don’t even get me started on our Christmas decorations. That’s a whole post unto itself.
How to make this Eggnog Cake
Alright, this is it. This Eggnog Cake is my last eggnog recipe of the season. Are you sick of them yet?
Totally understand if you might be, but for some reason I was on an eggnog kick this year. I go through phases with stuff, and I guess this year it was eggnog’s turn.
The cake recipe itself uses over a cup of eggnog in the batter as some brown sugar and nutmeg. The flavor and texutre of the cake is amazing. You will love it!!
Ganache Drip
I love the naked cake style, and if you’ve been following Liv for Cake for a while, you know that I love a drippy ganache!
White chocolate is actually not my favorite, so this is my first time using it in a ganache, but I think it worked great on this Eggnog Cake.
In hindsight, I should have made the ganache with eggnog instead of cream (duh). So I recommend doing that instead.
Not totally sure how it would work, but I’m thinking it would be ok and add some extra flavor — in case you’d like to amp up the eggnog even more, it’s something you could try.
Cream Cheese Frosting
Also, I forgot to put nutmeg in the frosting (lol).
I fully intended to, as it pairs so well with eggnog (there is nutmeg in the cake), but I was in a rush (as usual) and I thought that I didn’t need to grab my recipe notebook because the frosting was the same as I’d used on the Gingerbread Cake from last week.
Except that after I put the cake together, I realized that I specifically wanted to make the frosting a bit different and add nutmeg to it (sigh). Oh well! It’s delicious as-is, but a bit more nutmeg couldn’t hurt, should you feel inclined to add some.
I am really happy with how this Eggnog Cake turned out! It is delicious and looks better than I thought it would, which almost never happens.
The eggnog flavor really comes through, and the sweet cake pairs really well with the tangy cream cheese frosting. The white chocolate ganache adds both flavor and flair. A perfect cake for the holiday season!
Notes & tips for this Spiked Eggnog Cake:
- Dec 15, 2019 – Recipe revised to make taller layers. The layers should bake up to be 2″ tall in three 6″ cake pans.
- The recipe as-is will also work in two 8″ pans. For three 8″ pans, 1.5x the recipe.
- To make cupcakes, all you need to do is reduce the baking time — start checking at 15mins or so.
- The cooled cake layers can be baked ahead of time, double wrapped in plastic wrap, and frozen for up to 3 months. Take out 2-3 hours before assembly.
- The frosting can be placed in an airtight container and refrigerated for 1 week for frozen for 3 months. Bring to room temp and rewhip before using.
- You can leave the rum out or replace it with vanilla or rum extract if you’d like a kid-friendly cake.
- I forgot to include the nutmeg in my frosting but had intended to have it in there!
- If the ganache is too thick (mine was a bit), add in a tsp of heavy cream until it gets to a thin enough consistency.
- You will have some rum simple syrup leftover. You can use this to sweeten/spike cocktails or hot beverages like coffee or hot chocolate.
- Learn how to keep your cakes moist using Simple Syrup.
- To help ensure your cake layers bake up nice and flat, check out my How to Bake Flat Cake Layers post!
Eggnog Cake
Ingredients
Eggnog Cake:
- 2 1/4 cups all-purpose flour
- 2 1/4 tsp baking powder
- 3/4 tsp salt
- 3/4 tsp nutmeg ground
- 1/2 tsp ground cinnamon ground
- 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 cup eggnog room temperature
Rum Simple Syrup:
- 1/2 cup water
- 1/2 cup granulated sugar
- 1 Tbsp rum
Cream Cheese Frosting:
- 1 1/2 cup unsalted butter room temperature
- 8 oz cream cheese full fat, room temperature
- 4 1/2 cups powdered sugar
- 1 1/2 tsp vanilla extract
- 3/4 tsp nutmeg * ground, optional
White Chocolate Ganache:
- 3 oz white chocolate chopped
- 1 oz heavy whipping cream or eggnog
Instructions
Eggnog Cake:
- Preheat oven to 350F and grease and flour three 6″ cake rounds, line with parchment.
- In a medium bowl, whisk flour, baking powder, nutmeg, cinnamon, and salt. Set aside.
- Using a stand mixer fitted with the paddle attachment, beat butter until smooth. Add sugars and beat on med-high until pale and fluffy (2-3mins).
- Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla.
- Alternate adding flour mixture and eggnog, beginning and ending with flour (3 additions of flour and 2 of eggnog). Fully incorporating after each addition. Do not overmix.
- Spread batter evenly into prepared pans. Smooth the tops with a spatula.
- Bake for approx. 30-35mins or until a toothpick inserted into the center comes out mostly clean.
- Place cakes on wire rack to cool for 10mins then turn out onto wire rack. Poke holes into the warm cakes and brush with some of the cooled rum simple syrup to moisten them***. Allow cakes to cool completely.
Rum Simple Syrup:
- Place sugar and water into a small saucepan and cook over high heat until simmering and sugar is dissolved. Remove from heat and stir in rum. Allow to cool slightly before using on cake.
Cream Cheese Frosting:
- Beat butter and cream cheese until fluffy (2 mins). Add powdered sugar one cup at a time. Add vanilla & nutmeg and beat until fluffy (3 mins).
White Chocolate Ganache:
- Place chopped chocolate and cream (or eggnog) into a microwave safe bowl. Stir to combine. Microwave for 20 seconds, stir. Microwave in 10 second intervals, stirring in between, until smooth and silky. Set aside to cool and thicken slightly before using on cake.
Assembly:
- Trim the tops of the cakes slightly to remove the "crust". Brush each cake layer with about 2-3Tbsp of simple syrup.
- Place one layer of cake on a cake stand or serving plate. Top with 2/3 cup of frosting. Repeat with remaining layers and apply a thin coat of frosting all over the cake. Use a bench scraper to smooth the sides. Chill for 20mins.
- Using a teaspoon, drip ganache along the edges then fill in the top and smooth. Chill for 15mins. Sprinkle with nutmeg and top with rosettes if desired I used a 1M tip.
Notes
** If the ganache is too thick (mine was a bit), add in a tsp of heavy cream until it gets to a thin enough consistency.
*** You will have some rum simple syrup leftover. You can use this to sweeten/spike cocktails or hot beverages like coffee or hot chocolate.
Originally published on Dec 4, 2016
PARRIS STANFORD says
Hello, what kind of rum do you suggest for this?
Olivia says
Hi Parris!! I’m not an expert on rum so I’d say use any kind that is your favourite. I uses Appleton Estate Signature Blend.
Caitlin says
I see 6″ cake pans for sale that are either x 2″ or x 3″ Do you recommend one over the other?
Olivia says
Hi Caitlin! Either will work just fine 🙂 I have the 2″ high ones, but sometimes wish I had the 3″ ones as some of my layers can bake up a bit tall. This cake recipe works perfectly in 2″ ones though.
Lizz says
Made this at Christmas and it was the talk of the party! So good!!!
Olivia says
Thanks so much Lizz! I love this cake 🙂
Sarah says
made his 3 times over the holidays – to rave reviews each time
Olivia says
Hi Sara! So happy to hear you liked it! It’s a favourite for sure 🙂
Olivia says
This cake was really yummy – I tried it out this Christmas as my family usually wants the same coconut cake and I refused 🙂 I only had 8″ and 9″ pans though so I think I should have adjusted the baking time a bit. But otherwise they came out great. I may try to make it one more time before winter ends.
Olivia says
Hi Olivia! Happy to hear it worked out 🙂
Kamika says
I absolutely despise cream cheese anything! Do you have a substitute frosting recipe you can suggest 😀😀?
Olivia says
Hi Kamika! You know, I hate cream cheese EVERYthing, except this frosting! I understand how you feel. You can substitute butter in for the cream cheese, though you may need to add more powdered sugar — but just do it to taste, however sweet you like it. Or you could use mascarpone cheese instead. Otherwise, I would recommend the frosting recipe from this cake: http://livforcake.com/2016/10/milk-cookies-cake.html
Let me know how it turns out! 🙂
Sherryl says
This cake is absolutely delicious! I made two of these this Christmas and everyone loved them at both family dinners. I will definitely add this recipe to my list of favorites!! <3
Olivia says
Yay! So happy to hear that. I loved this cake too 🙂
Frances Lamb says
I tried this recipe but 11/2 cups of flour is not enough batter to make this cake the layers were too thin looked nothing like you picture.
Olivia says
Hi Frances, sorry this didn’t work out for you. 1 and 1/2 cups flour is the correct amount and works perfectly for this cake. This is actually the same recipe (with slight modifications) that I use for all of my 6″ cakes. They layers should be between 1″ and 1.5″ thick (that’s the size of the ones pictured). If they were flatter than that then perhaps your baking powder was expired or the batter was over-mixed.
Deena Williams says
I’m about to make this recipe (looks amazing) but wanted to make sure that you really mean to use a 6″ cake tin. No local stores have one and it looks like I’d have to order from restaurant website. Is it supposed to be 9″ cake tin?
Olivia says
Hi Deena! I use 6″ cake rounds for most of my cakes. If you have 9″ cake tins only then I would recommend doubling the recipe and using 2 tins. I hope that helps!
Rayna says
I have a few questions:
1) How will I know/avoid overmixing the cake batter?
2) I have an old fashioned hand mixer, will that be okay to use?
Olivia says
Hi Rayna! A hand mixer will work just fine and you just want to mix until all of the flour is incorporated (when you don’t see any more streaks of it). I hope that helps! Let me know how it turns out 🙂
Alisha says
I’m trying to think if adding the nutmeg might just give it little specks (or if they would somewhat dissolve and actually change the color of the icing at all). I’m thinking of using this icing recipe because I like the consistency and specifically need something WHITE. But also want to add the nutmeg. Thoughts?
Olivia says
Hi Alisha! Nutmeg “should” just give it little specks, but it will affect how white the frosting comes across overall. If you want a pure white, I’d skip the nutmeg. You could always sprinkle a little nutmeg between the layers of frosting to add additional flavour. Let me know how it turns out!
Tracy Lockhart says
Just made this cake and it was absolutely delish! I honestly didn’t think that I could pull it off. Was pleasantly surprised at both how pretty it turned out and how flavorful! Everyone really enjoyed it. I was hesitant to use all of the rum simple syrup because I thought that it would be too wet. In the end, I used most of it and it was perfect.
Olivia says
Hi Tracy! I’m so glad you liked it 😀 And ack, I didn’t intend for you to use all of the syrup — I’ll clarify that in the recipe. It’s supposed to be just enough to moisten the cake. I’m glad it worked out for you!!
M says
I made this cake exactly the way the recipe is written and my cakes are flat and thin. They didn’t rise and get fluffy at all. Very disappointed. Even the batter was thick and not able to be poured into the cake pans. Something seems like it’s missing.
Olivia says
The batter is pretty thick so you’ll need to spread it out. They layers themselves should be between 1″ to 1.5″ tall, if they’re not then I suspect the culprit may have been expired baking powder.
Erika @ EP - art.food.home says
Same here. Didn’t really rise much. (and the baking powder was new….)
It still seems moist and all, so I managed to cut it in half to try making the cake a bit taller with more layers.
Tasted good ‘tho from the lil bit I tried while cutting the cake, just a flatter cake than I though it would be :/
Frances Lamb says
I had the same thing. There was not enough flour or baking powder. My layers were extremely dry.
Diane says
I’m planning on making this cake for my grandma’s birthday this weekend. I have a couple of questions though.
I’ve got two 7 1/4 inch cake tins, would you recommend making two bigger or three smaller layers? Ideally I’d like the cake to be three layers, but I’m not sure if the consistency of the cake can handle those thinner layers (e.g. they won’t break on me).
Also, is the eggnog you’re using alcoholic? Because our Dutch eggnog (advocaat) is 14% vol. and I hope it won’t affect the cake too much if yours is non-alcoholic. Advocaat is also bright yellow and I quite like that, so I’ll definitely try using it in the ganache! Any tips? Or just add it bit by bit to the chocolate until it reaches a nice consistency?
Thanks in advance! 🙂
Olivia says
Hi Diane! If you’ve only got two cake tins, I’d recommend just baking two layers, unless you plan to make the cake batter twice. I would use the recipe as is in your 7 1/4″ pans — the layers will bake up taller than mine and you can always cut them in half to get 4 layers, maybe? Just a thought.
As for the Eggnog, I used non-alcoholic, but you can use any kind! If you use some with alcohol you may want to consider skipping on the rum syrup soak, but totally up to you :). For the ganache, I’m not sure what the consistency of the Advocaat is, but you can try replacing the cream with it and making the ganache that way? I haven’t tried it, so not sure if it will work. Or you can make the ganache with most of the cream and sub in some of the Advocaat. That might be the safest route! Let me know how it turns out 🙂
Diane says
First of all: the cake was delicious! It tasted even better than I expected. 😀
I ended up making two layers, because it seemed like there wasn’t gonna be enough batter for three layers. Panicked a bit, but they rose very well. Couldn’t really cut them in half, because they were domed (in spite of having used DIY bake even strips, so maybe I’ll buy proper ones next time 😛 ). Panicked a bit more when they felt rather hard and dry once cooled, but I’ve covered and chilled them overnight, and they were supermoist and all sticky the next day, so crisis averted!
The alcohol from the advocaat mostly evaporated during baking, I think. But I’ve made the ganache with advocaat and it was pretty darn good! Melted the chocolate first, mixed in 1 tablespoon of milk (didn’t have cream haha) and then added 5 teaspoons of the eggnog. Advocaat is quite gloopy, so it had the right consistency to make the drips straight away.
I somehow have about 1/3 of the frosting left, so I might need to make another cake (half the recipe, just one layer). 😉
I’ll post a photo of the cake on Instagram and tag/credit you for the recipe of course! 🙂
Olivia says
Ahh, I’m glad it all turned out for you!! I can’t wait to see the photo 🙂 Please be sure to “tag” me so that I get properly notified! 😀
Quintin Watkins says
This cake is beautiful! I plan on making this for Christmas. My question, however, has nothing to do with the recipe. Can you tell me the name of the maker and pattern of the dish you have the slice of cake sitting on? It’s white with an embossed pine cone and berries. It’s beautiful!
Olivia says
Hi Quintin! Thank you!! I actually got the plate at Superstore 😊 A Canadian grocery store.
Christina says
Hi there, a quick question. I’m no baker so as dumb as this sounds…do you grease and flour pan then put parchment paper over that?
Olivia says
Hi Christina! Not dumb at all 🙂 I grease and flour (well, I use Pam for Baking because I’m lazy) and then line just the bottoms with parchment. Helps ensure the cakes come out of the pan cleanly. I use the cake pan to trace circles on the parchment and then cut them out.
Tiffany says
If you were to use rum extract instead of rum, do you know if it would be the same measurement?
Olivia says
Hi Tiffany! You would want to reduce the amount as it’s more concentrated. I would say no more than half the amount listed.
Mary says
I don’t see where the rum simple syrup is used?
Olivia says
Hi Mary! It’s in step #8 of the cake instructions.
Tracy says
This is beautiful! This just might make it onto our Christmas Day dinner table…do you serve this cake chilled or at room temperature?
Olivia says
Thanks Tracy! Room temp is best. I hope you like it!!
Lynn says
I love what you do with cakes!!! They are breathtakingly beautiful and such an inspiration to me. I always enjoy seeing what’s new!! I love all the Christmas movies but my favorite has to be It’s A Wonderful Life. Happy Holidays to you and your family.
Olivia says
Thanks so much Lynn! It’s A Wonderful Life is a good one 🙂 Happy Holidays back at you!!
allie says
I think my fave Christmas movie of all time has to be It’s A Wonderful Life, Olivia. I can quote far too many of the lines and I keep a box of tissues handy. Necessary. So we put up our tree last night, and maybe we’ll watch a fun Christmas movie tonight. You’ve inspired me. And now I need this cake to go with. So pretty and classic — eggnog is a holiday treat, and we’ve already gone through a carton at our house. But this cake! And glaze. Fabulous.
Olivia says
Aww It’s A Wonderful Life is a classic for sure. I can’t help but flip over to it if I see that it’s on tv!