Eggnog Cake

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I made the cake with Bob’s Red Mill gluten free flour. I also used Lactaid Egg Nog. The cake turned out delicious. I also crushed a candy cane and sprinkled on the ganache. Very pretty on the white frosting and tasty.

Recipes adapted from:


  • Eggnog Cake:
  • 1 tsp vanilla
  • 3/4 cup eggnog room temperature
  • 1 1/2 cups all-purpose flour
  • 1/2 cup light brown sugar packed
  • 2 large eggs room temperature
  • 1 1/2 tsp baking powder
  • 1/2 cup unsalted butter room temperature
  • 1/2 cup granulated sugar
  • 1/2 tsp salt
  • 1/2 tsp nutmeg ground
  • 1/4 tsp cinnamon ground
  • Rum Simple Syrup:
  • 1/2 cup granulated sugar
  • 1 Tbsp rum
  • 1/2 cup water
  • Cream Cheese Frosting:
  • 1 tsp vanilla
  • 1/2 tsp nutmeg * ground, optional
  • 1 cup unsalted butter room temperature
  • 6 oz cream cheese full fat, room temperature
  • 3 cups powdered sugar
  • White Chocolate Ganache:
  • 1 oz heavy whipping cream
  • 3 oz white chocolate chopped


  1. First, Preheat oven to 350F and grease and flour three 6″ cake rounds, line with parchment.
  2. Then, In a medium bowl, whisk flour, baking powder, nutmeg, cinnamon, and salt. Set aside.
  3. 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).
  4. Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla.
  5. 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.
  6. Spread batter evenly into prepared pans. Smooth the tops with a spatula.
  7. Bake for approx. 25-30mins or until a toothpick inserted into the center comes out mostly clean.
  8. 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.

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