What if we took the holiday season’s most divisive drink and turned it into a cake so good it silences the haters? This isn’t just a nod to tradition; it’s a full-throttle flavor rebellion mixing creamy richness with a unapologetic bourbon kick. Trust me, even if you usually pass on the nog, this cake will change your mind.
We’re talking tender sponge layers infused with real eggnog and a splash of whiskey, all wrapped in a vintage cooked frosting that’s impossibly fluffy. It’s bold, it’s boozy, and it demands a prime spot on your dessert table. Get your mixer ready, because we are about to make some holiday magic.
Why This Recipe Breaks the Mold
This isn’t your standard butter cake masked with sugar. We are using a vintage cooked flour frosting (often called Ermine frosting) which is less sweet and far creamier than modern buttercream. It mimics the custardy texture of eggnog itself, creating a “flavor mirror” effect that is absolutely stunning.
The addition of lemon peel might sound odd in a spiced cake, but it’s the secret weapon here. It cuts through the rich butter and egg yolks, providing a zesty counterpoint that keeps your palate awake. Plus, the bourbon isn’t just for show—it bakes into a warm, oaky background note that makes this small-batch beauty feel sophisticated and grown-up.
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Eggnog Cake
- Total Time: 1 hour 5 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
A sophisticated holiday dessert featuring a moist, bourbon-infused sponge layered with a vintage cooked flour frosting. This small-batch cake combines the creamy richness of eggnog with a bright citrus zest and a crunchy pecan finish.
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon finely grated lemon peel
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup premium prepared eggnog
- 1/4 cup bourbon whiskey
- 1/2 cup toasted pecans, chopped
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup prepared eggnog
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon rum extract
- 1 teaspoon finely grated lemon peel
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch cake pans.
- In a large bowl, cream the butter and sugar until light and fluffy, then add eggs one at a time followed by the vanilla and lemon peel.
- Whisk together the dry ingredients and add to the butter mixture in three parts, alternating with the eggnog; stir in the bourbon until just combined.
- Divide the batter evenly between the prepared pans and bake for 30–35 minutes until a toothpick comes out clean.
- While the cake cools, whisk flour, salt, and eggnog in a saucepan over medium heat until thickened into a roux, then cool completely.
- Whip the frosting sugar and butter until fluffy, then incorporate the cooled roux, extracts, and lemon peel on high speed until light and airy.
- Frost the cooled cake layers and press toasted pecans into the sides before refrigerating to set the structure.
Notes
To ensure the Ermine frosting achieves the perfect texture, the cooked eggnog roux must be completely at room temperature before being added to the butter mixture. For an extra moist crumb, you can lightly brush the warm cake layers with a small amount of extra bourbon before assembly.
- Prep Time: 30 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
The Flavor Arsenal
Here is what you need to pull off this festive feat. Don’t skimp on quality here; with bold flavors, there is nowhere to hide.
- Prepared Eggnog: Go for full-fat, premium eggnog. The spices and viscosity are crucial for the structure of the cake.
- Bourbon Whiskey: Use something you would actually drink. The flavor concentrates during baking, so a decent Kentucky bourbon works wonders.
- Lemon Peel: Finely grated. This provides the acid necessary to balance the heavy creaminess of the nog.
- Butter: Room temperature is non-negotiable, especially for the frosting. It needs to emulsify perfectly with the cooked flour base.
- Toasted Pecans: Toasting releases the oils and adds a necessary crunch to the soft, pillowy texture of the cake.
Let’s Build This Beauty
Step 1: Cream the Base
Preheat your oven to 350°F (175°C) and prep two 9-inch pans. In a large bowl, beat the sugar and butter until light and fluffy. This aeration is key. Add the eggs one at a time, followed by the vanilla and that crucial lemon peel.
Step 2: Alternate Wet and Dry
Whisk your flour, baking powder, and salt in a separate bowl. Add this to your butter mixture in three parts, alternating with the eggnog. Mix until just incorporated—do not overwork it or you’ll get tough cake. Stir in the bourbon last.
Step 3: Bake to Perfection
Divide the batter evenly and bake for 30–35 minutes. A toothpick should come out clean. Let them cool in the pans for 10 minutes before flipping them onto a wire rack. They must be completely cool before frosting.
Step 4: The Roux (Frosting Base)
While the cake cools, whisk flour and salt in a saucepan. Gradually whisk in the eggnog until smooth. Cook over medium heat, stirring constantly, until it thickens into a pudding-like consistency (about 2 minutes after boiling). Cool this completely. If it’s warm, it will melt your butter.
Step 5: Whip the Frosting
Beat the frosting sugar and butter until fluffy. Add the cooled eggnog roux, vanilla, rum extract, and lemon peel. Whip on high speed until it looks like whipped cream. It should be airy and stable.
Step 6: Assemble and Decorate
Spread frosting between layers and over the top and sides. Press the toasted pecans onto the sides of the cake for that classic festive look. Refrigerate to set the structure before slicing.
Riley’s Secrets for Success
- Temperature Matters: For the frosting, your cooked eggnog mixture (the roux) must be room temperature. If it’s too cold, the buttercream will curdle; too hot, and you get soup. If it curdles, keep whipping—it often comes back together.
- The Bourbon Factor: Want a stronger kick? Brush the warm cake layers with a little extra bourbon syrup before frosting. It keeps the cake moist and amps up the flavor profile.
- Small Batch Mentalities: This recipe yields a solid 12 servings, but it freezes beautifully. If you love vintage techniques like this cooked frosting, check out our classic recipes collection for more throwbacks.
Twist It Up
- The Spice Bomb: Add 1/2 teaspoon of cinnamon and 1/4 teaspoon of nutmeg to the dry ingredients for a spicier, gingerbread-leaning profile.
- Rum vs. Bourbon: Swap the bourbon for a dark spiced rum if you prefer a sweeter, molasses-heavy undertone. It pairs exceptionally well with the pecans.
- Non-Alcoholic: You can sub the bourbon in the cake for more eggnog or milk, and rely solely on the extracts. For another boozy fruit-forward bake, try our Irish Apple Cake.
Showtime and Plating
This cake is a showstopper, so give it the stage it deserves. I recommend serving it slightly chilled, which keeps the frosting stable, but let it sit for 15 minutes before eating to soften the crumb.
Pair this with a dark roast coffee to cut the sweetness, or go all in with a glass of neat bourbon. This is the ultimate centerpiece among our celebration cakes, perfect for Christmas Eve or a bold New Year’s bash.
The Final Bite
This Eggnog Cake is proof that risky flavor combinations often yield the highest rewards. It’s creamy, spiced, and unapologetically rich. Whether you are baking for a crowd or just treating yourself to a slice of holiday cheer, this recipe delivers.
If you enjoyed this richness, next time switch seasons with this Strawberry Tres Leches Cake. I also love seeing how others tackle this flavor, like this lovely version from Hummingbird High. Happy baking!
