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  • Writer's pictureMadison Koutrouba

Eggnog Cake

Updated: Dec 12, 2022


  • 3/4 cups butter, unsalted, softened

  • 3/4 cups brown sugar

  • 3/4 cups granulated sugar

  • 2 eggs, room temp.

  • 2 tsp. vanilla

  • 2 1/4 cups all-purpose flour

  • 2 1/4 tsp. baking powder

  • 1/2 tsp. salt

  • 3/4 tsp. nutmeg

  • 3/4 tsp. cinnamon

  • 1 1/4 cups eggnog


  1. Preheat the oven to 350 degrees F. and grease the pan of your choice. I used an 11" snowflake Nordic Ware pan. I had leftover batter with this cake so I made mini loaves with the leftover batter.

  2. In the bowl of a stand mixer fit with the paddle attachment or by hand with a silicone spatula, cream the butter and both sugars until smooth.

  3. Add in the eggs and vanilla. Continue to mix. Scrape down the sides of the bowl as you go.

  4. In a separate, medium sized bowl, whisk together the dry ingredients.

  5. Alternate adding the dry ingredients and eggnog, starting and ending with the dry ingredients. Do not over mix, mix until each addition is just combined.

  6. Mix until you have a nice, smooth batter.

  7. Fill your baking pan(s) about 1/2 -3/4 full.

  8. Bake for 25-35 minutes depending on the size pan you're baking with.

  9. Once the cake is finished baking, transfer it to a cooling rack out of the pan and let it cool completely.

  10. I dusted mine with powdered sugar and added some sugared cranberries. Feel free to add your own twist!

  11. Enjoy!


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