Deep South Eggnog Cake Recipe - Allrecipes.com
Deep South Eggnog Cake Recipe
  • READY IN 3+ hrs

Deep South Eggnog Cake

Recipe by  

"You can really taste the eggnog in this lovely, rich, moist cake. No eggnog? No problem. You can make enough for the recipe in a jiffy. Nothing says Southern hospitality like this impressive cake. If you like, set aside and tint 1/4 cup of the frosting to your desired shade for decorating the top."

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Ingredients Edit and Save

Original recipe makes 1 9-inch layer cake Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.
  2. Beat 1/2 cup butter and 1 1/4 cups sugar with an electric mixer in a large bowl until light and fluffy. Mixture should be noticeably lighter in color. Add eggs, one at a time, allowing each egg to blend into butter mixture before adding the next. Stir in 1 teaspoon vanilla extract and 1/4 teaspoon lemon peel, mixing well.
  3. Combine 2 cups flour, baking powder, and 1 teaspoon salt in a bowl. Pour flour mixture into the batter alternately with 1 cup eggnog, mixing until just incorporated. Stir in bourbon. Divide batter evenly between prepared pans.
  4. Bake in preheated oven until cake springs back when touched lightly with a fingertip or a toothpick inserted in the centers comes out clean, 30 to 35 minutes (test both cake layers). Cool in pans for 10 minutes before inverting on a wire rack to cool completely.
  5. To make frosting, combine 1/4 cup flour and 1/4 teaspoon salt in a saucepan. Gradually whisk in 1 1/2 cups eggnog, whisking until smooth.
  6. Bring to a boil over medium heat, stirring frequently. When mixture boils, cook for 2 minutes, whisking constantly, until thickened. Remove from heat and let cool completely to room temperature.
  7. Beat 1 cup butter and 1 1/2 cups sugar in a bowl until light and fluffy. Mix in cooled eggnog mixture, 1 1/2 teaspoon vanilla extract, rum extract, and 1/8 teaspoon grated lemon peel. Beat on high speed until mixture is fully incorporated and frosting is fluffy.
  8. Spread cake with plain frosting between cake layers, over the top and on the sides. Coat the sides with toasted pecans, pressing the nuts onto sides in small handfuls. Refrigerate until serving time.
Kitchen-Friendly View
  • PREP 40 mins
  • COOK 30 mins
  • READY IN 3 hrs 40 mins

Footnotes

  • Cook's Notes:
  • You can substitute dark rum for the bourbon, if you prefer.
  • If you don't have eggnog, mix up this recipe. You'll have enough for the cake and the frosting:
  • Pulse 2 eggs in a blender. Add 2 tablespoons white sugar, 1 1/2 cup milk, 1 cup heavy whipping cream, and a dash each of vanilla and rum extracts. Blend until smooth.
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Reviews More Reviews

Most Helpful Positive Review
Nov 09, 2013

A dash of ground nutmeg (freshly ground is best) in the frosting and 1/4 tsp in the cake underscores the eggnog flavor. Because it is so moist, it's a great keeper and freezes perfectly.

 
Most Helpful Critical Review
Dec 30, 2013

This cake was descent! I had some eggnog leftover from Christmas i wanted to use up and this fit the Bill!! I didnt make the frosting made this in my bundt pan and made a simple glaze for over the top of it! I thought it was pretty moist no complaints with the recipe I just wasnt blown away.If you like eggnog this is the cake for you! I might try this recipe with a cream cheese frosting!!

 

9 Ratings

Dec 29, 2012

love this recipe cause it was tasty and not too sweet!

 
Jan 14, 2014

Made this because could not find any eggnog ice cream in the stores. My family LOVES eggnog. This was perfect! Followed the recipe exactly, using store bought eggnog. It was so good made it again for a party and it was loved! Then made it a week later in cupcakes. My daughters came home from shopping trip and bought 5 cartons of eggnog so I could have enough to keep making this cake while they are home from college. This is an eggnog lovers delight!

 
Jan 01, 2014

Great cake. Left out the bourbon and made our own egg nog. Would definitely make again.

 
Jan 03, 2014

My new favorite Christmas dessert! This was wonderful. I followed the recipe for the eggnog included in the footnotes; the only change I made was to add fresh-grated nutmeg to the cake batter and the frosting. I garnished the slices with whipped cream and more grated nutmeg. I also sliced one of my cake layers in half (it was a little larger than the other) and had enough frosting to fill three layers and frost the cake. I omitted the pecans, because I wanted a smooth cake without the crunch, but I bet they'd be tasty. Even the non-eggnog fan loved it: "Now this is about the only reason for eggnog to exist, as far as I'm concerned." Delicious!

 
Dec 27, 2013

I like to bring something different every Christmas, and when I discovered the eggnog cake recipe, it seemed like a recipe with a great holiday twist. I am a fan of eggnog, so felt sure I would enjoy the cake, though I am not a big cake fan. The cake was moist and the frosting was turned out like something closer to icing, which was fine. Consider trimming the crown of the bottom cake so the top cake will fit better. Without the trim, you run the risk of having a lopsided eggnog cake. I definitely recommend this cake for Christmas or any occasion around the holidays.

 
Jan 03, 2014

I took this to a dinner and everyone loved it so much that I didn't even get to try it before it was gone. I skipped the lemon and whiskey and used soymilk eggnog and no one seemed to noticed.

 

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Nutrition

  • Calories
  • 594 kcal
  • 30%
  • Carbohydrates
  • 71.9 g
  • 23%
  • Cholesterol
  • 139 mg
  • 46%
  • Fat
  • 31.6 g
  • 49%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 6.5 g
  • 13%
  • Sodium
  • 532 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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