If you are looking for a delightful holiday treat, this Christmas Eggnog Cake is the perfect choice! This cake is rich, moist, and full of that warm, spicy eggnog flavor that everyone loves around Christmas time. The cake is light and fluffy, and topped with a sweet, creamy glaze that complements the eggnog flavor. Whether you’re serving it at a family gathering, office party, or enjoying it at home with a cup of hot cocoa, this cake will bring the festive spirit right to your kitchen. I’m really excited to share this recipe because it has been a family favorite of mine for many years. It’s not too hard to make, but it always feels special for the holiday season!
I truly believe that Christmas Eggnog Cake is one of those recipes that will bring smiles to your family’s faces. The flavor of eggnog is such a cozy winter taste, and paired with the sweetness of the cake, it’s a wonderful combination that feels like a hug in every bite.
Christmas Eggnog Cake is perfect for a Christmas celebration or any holiday gathering. This festive cake is full of rich eggnog flavor and topped with a simple yet delicious glaze. It’s a crowd-pleaser, moist and flavorful, and sure to be a new holiday favorite.
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Christmas Eggnog Cake Recipe
Ingredients
- 2 ½ Cups All-Purpose Flour
- 1 ½ Cups Granulated Sugar
- 1 Tbsp Baking Powder
- ½ Tsp Salt
- 1 Tsp Ground Nutmeg
- ½ Tsp Ground Cinnamon
- ½ Cup Unsalted Butter softened
- 1 Cup Eggnog
- 3 Large Eggs
- 1 Tsp Vanilla Extract
- 1 Tbsp Rum Optional for extra flavor
- 1 Cup Powdered Sugar for glaze
- 2 Tbsp Milk for glaze
- 1 Tsp Vanilla Extract for glaze
Optional Toppings
- Whipped Cream
- Shaved Chocolate
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan or a 9x13-inch baking dish.
- In a large bowl, whisk together flour, sugar, baking powder, salt, nutmeg, and cinnamon.
- In a separate bowl, beat together the butter, eggnog, and eggs until smooth. Stir in the vanilla and rum (if using).
- Gradually add the wet ingredients into the dry ingredients, stirring until well combined.
- Pour the batter into your prepared pan and smooth the top.
- Bake for 35-40 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract to make the glaze.
- Drizzle the glaze over the cooled cake.
- Top with whipped cream and shaved chocolate if desired.
Video
Notes
- If you prefer a stronger eggnog flavor, you can add more nutmeg or even rum to the batter.
- For a softer cake, you can substitute buttermilk for the eggnog.
- Make sure to allow the cake to cool completely before glazing to prevent the glaze from melting away.
- This cake can be stored at room temperature for up to 3 days or refrigerated for a longer shelf life.