Deep South Eggnog Cake


A delicious eggnog cake with eggnog frosting and chopped pecans. Nothing says Southern hospitality like this impressive cake!

close up view of Eggnog Cake garnished with white icing
Prep Time:
45 mins
Cook Time:
30 mins
Additional Time:
45 mins
Total Time:
2 hrs
1 2-layer 9-inch cake

This festive eggnog cake will be a welcome addition to any holiday party menu.

Eggnog Cake Ingredients

These are the ingredients you'll need to make this delicious and crowd-pleasing eggnog cake recipe:

· Sugar: You'll need 2 ¾ cups of white sugar (1 ¼ for the cake, 1 ½ for the frosting).
· Butter: This eggnog cake starts with butter creamed with sugar. You'll also need two sticks of butter for the icing.
· Eggs: Eggs add moisture and act as a binder, which means they help hold the batter together.
· Extracts: Vanilla extract enhances the overall flavor of the cake and the icing. Rum-flavored extract, meanwhile, lends a bit of booziness to the frosting.
· Lemon peel: Grated lemon peel adds brightness and fresh flavor.
· Flour: Opt for all-purpose flour for this eggnog cake recipe.
· Baking powder: Baking powder acts as a leavener, which means it helps the cake rise.
· Salt: A pinch of salt enhances the flavors of the other ingredients, but it won't make it taste salty.
· Eggnog: Use store-bought eggnog or make your own eggnog at home.
· Bourbon: Spike the eggnog cake batter with two tablespoons of bourbon whiskey.
· Pecans: Pecans are optional, but they add nutty flavor and welcome crunch.

How to Make Eggnog Cake

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this top-rated eggnog cake:

1. Make the batter: Beat the sugar and butter. Add the eggs, vanilla, and lemon peel. Mix the dry ingredients in a separate bowl, then slowly add the dry mixture to the wet mixture.
2. Bake the cake: Divide the batter evenly between two prepared cake pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean.
3. Make the frosting: Combine flour and salt in a saucepan. Whisk in the eggnog and bring to a boil. Let cool. Beat in the remaining ingredients until the frosting is light and fluffy.
4. Frost the cake: Spread the frosting over the cooled cake. Coat with pecans, if desired.

How to Store Eggnog Cake

Cover the cake or place it in an airtight cake carrier. Store it in the refrigerator for up to four days.

Allrecipes Community Tips and Praise

"A dash of ground nutmeg (freshly ground is best) in the frosting and ¼ tsp. in the cake underscores the eggnog flavor," says Baricat. "Because it is so moist, it's a great keeper and freezes perfectly."

"The frosting is really the star here, but the cake is delicious too," according to LESLEYJAN. "I used homemade eggnog and the taste really comes through."

"This cake was delicious and I loved the icing," raves svanderdys. "I didn't have bourbon so I used Bailey's and it was tasty. Everyone loved it!"

Editorial contributions by Corey Williams



  • 1 ¼ cups white sugar

  • ½ cup butter, room temperature

  • 3 large eggs, room temperature

  • 1 teaspoon vanilla extract

  • ¼ teaspoon finely grated lemon peel

  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon salt

  • 1 cup prepared eggnog

  • 2 tablespoons bourbon whiskey


  • ¼ cup all-purpose flour

  • ¼ teaspoon salt

  • 1 ½ cups prepared eggnog

  • 1 ½ cups white sugar

  • 1 cup butter, room temperature

  • 1 ½ teaspoons vanilla extract

  • ¼ teaspoon rum-flavored extract

  • teaspoon finely grated lemon peel

  • ½ cup finely chopped toasted pecans (Optional)


  1. To make the cake: Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.

  2. Beat 1 1/4 cups sugar and 1/2 cup butter with an electric mixer in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract and 1/4 teaspoon lemon peel.

  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 the preheated oven until a toothpick inserted into the center of both cakes comes out clean, about 30 to 35 minutes. Cool in pans for 10 minutes before inverting on a wire rack to cool completely.

  5. To make the frosting; Combine 1/4 cup flour and 1/4 teaspoon salt in a saucepan. Gradually whisk in 1 1/2 cups eggnog 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 1/2 cups sugar and 1 cup butter in a bowl until lighter in color 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 frosting is fluffy.

  8. Spread frosting onto the cooled cake layers. Stack layers; frost top and sides. Coat the sides with toasted pecans by pressing the nuts onto the sides in small handfuls. Refrigerate until ready to serve.

Homemade Eggnog:

Pulse 2 eggs in a blender. Add 2 tablespoons white sugar, 1 1/2 cups milk, 1 cup heavy whipping cream, and a dash each of vanilla and rum extracts. Blend until smooth. This will make enough eggnog for the cake and the frosting.

Nutrition Facts (per serving)

594 Calories
32g Fat
72g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 594
% Daily Value *
Total Fat 32g 41%
Saturated Fat 18g 88%
Cholesterol 133mg 44%
Sodium 532mg 23%
Total Carbohydrate 72g 26%
Dietary Fiber 1g 4%
Total Sugars 51g
Protein 7g
Vitamin C 1mg 5%
Calcium 134mg 10%
Iron 2mg 9%
Potassium 155mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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