Eggnog Cake

Eggnog Cake


  • 1 cup unsalted butter, room temperature
  • 1 cup brown sugar
  • 1 1/4 cups granulated sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • 2 tablespoons bourbon or dark rum
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon nutmeg
  • ½ teaspoon cloves
  • 1 1/3 cups eggnog
  • 2/3 cup sour cream


  • 2 cups unsalted butter, room temperature
  • 4 cups powdered sugar
  • ½ teaspoon nutmeg
  • 1 tablespoon meringue powder
  • 1 tablespoon bourbon or dark rum
  • 2-3 tablespoons eggnog, if needed

Preheat the oven to 350 and grease three 8-inch pans with non-stick spray.

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and both sugars for several minutes until smooth.  Beat in the eggs, one at a time, then the vanilla and liqueur, and scrape the bowl down.  In a separate bowl, combine the flour, salt, baking powder, baking soda, nutmeg and cloves.  Combine the eggnog with the sour cream.  With the mixer on low, add the flour mixture in three additions, alternating with the eggnog/sour cream, starting and ending with the flour, just until moistened.

Divide the batter between the pans and bake for 25-28 minutes, until a toothpick comes out clean.  Set the pans on wire racks, cover them loosely with a clean kitchen towel and cool completely.

For the buttercream, beat the butter for 1 minute with the whisk attachment until smooth.  In a bowl, combine the powdered sugar, nutmeg and meringue powder.  With the mixer on low, add the dry ingredients by spoonfuls until combined.  Add the liqueur and eggnog, and whip on medium high speed for 5 minutes until very light and fluffy.  Frost the cooled cakes with the buttercream.


Recipe and Design by Curly Girl Kitchen