Nothing says “holidays” like the warm, spiced fragrance of eggnog wafting through the kitchen. My easy eggnog cake with cream cheese frosting has become our family’s must-have Christmas dessert – the one recipe my cousins beg me to make every year. What started as a happy accident (who knew that leftover eggnog could transform a simple cake into something magical?) has turned into our sweetest tradition. The best part? This recipe comes together in minutes with pantry staples, but tastes like you spent all day baking. That rich cream cheese frosting? Pure bliss. One bite and you’ll understand why my niece calls it “Christmas in cake form.”
Why You’ll Love This Easy Eggnog Cake with Cream Cheese Frosting
This cake has stolen hearts at every holiday gathering I’ve brought it to – and not just because it disappears faster than wrapping paper on Christmas morning! Here’s why it’s become my go-to dessert:
Quick and Simple
You probably have most ingredients in your pantry right now. No fancy techniques – just mix, bake, and frost. I’ve made this with one hand while corralling toddlers with the other (true story!).
Rich Holiday Flavor
The eggnog gives it this incredible spiced warmth, while the cream cheese frosting adds that tangy-sweet contrast. It’s like your favorite Christmas sweater – comforting, familiar, and impossible to resist.
Ingredients for Easy Eggnog Cake with Cream Cheese Frosting
Let’s talk ingredients – because with this cake, every single one plays an important role in creating that perfect holiday flavor. I always pull everything out before I start (my “mise en place,” as the fancy chefs say) because once you begin mixing, it all comes together so fast!
For the Cake:
- 2 cups all-purpose flour (spooned and leveled)
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened (that means cool room temp, not melty!)
- 3 large eggs (room temperature works best here)
- 1 cup eggnog (go for the good, full-fat kind – it makes a difference)
- 1 tsp vanilla extract (the real stuff, not imitation)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground nutmeg (plus extra for dusting)
For the Frosting:
- 8 oz cream cheese, softened (block style, not the tub)
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar (sifted if it’s lumpy)
- 1 tsp vanilla extract
How to Make Easy Eggnog Cake with Cream Cheese Frosting
Now for the fun part – turning these simple ingredients into holiday magic! I’ve made this cake so many times I could probably do it in my sleep, but I still get excited watching that golden batter come together. Follow these steps, and you’ll have everyone thinking you’re a baking pro.
Preparing the Cake Batter
First things first – preheat that oven to 350°F and grease your 9×13-inch pan. I like to use butter and a light dusting of flour, but baking spray works great too. Now, whisk together all your dry ingredients (flour, baking powder, baking soda, salt, and nutmeg) in one bowl – this keeps everything evenly distributed.
In your mixing bowl, beat the butter and sugar until they’re light and fluffy. This is where your cake gets its tender crumb, so don’t rush it! Add eggs one at a time, letting each incorporate fully before adding the next. Then mix in that heavenly vanilla.
Here’s my grandma’s trick: alternate adding the dry mix and eggnog to the butter mixture, starting and ending with the dry ingredients. Mix just until combined – overmixing makes tough cakes. The batter will be thick but pourable, with the most amazing spiced aroma already!
Baking the Cake
Pour that beautiful batter into your prepared pan and smooth the top. Into the oven it goes for 30-35 minutes. My test? The cake should spring back when lightly pressed, and a toothpick should come out with just a few moist crumbs (not wet batter).
Resist the temptation to peek too early – that rush of cold air can make your cake sink! When it’s done, let it cool in the pan for about 10 minutes, then transfer to a wire rack. This next part is crucial: the cake MUST cool completely before frosting. I know it’s hard to wait, but warm cake equals melty frosting disaster!
Making the Cream Cheese Frosting
While the cake cools, let’s make that dreamy frosting. First, beat the softened cream cheese and butter together until completely smooth – no lumps allowed! Gradually add the powdered sugar (I sift mine if it’s clumpy) and vanilla, mixing on low at first to avoid a sugar cloud in your kitchen.
The consistency should be spreadable but not runny. Too thick? Add a teaspoon of eggnog. Too thin? More powdered sugar. This frosting is forgiving, so adjust until it’s just right.
Frosting the Cake
Once your cake is completely cool (seriously, no cheating!), spread that luscious frosting over the top in swoops and swirls. I like to sprinkle a little extra nutmeg on top for that festive touch. The hardest part now? Letting it sit for about 30 minutes so the frosting sets before slicing. But oh, the wait is SO worth it!
Tips for the Best Easy Eggnog Cake with Cream Cheese Frosting
After making this cake countless times (and eating even more slices than I’d care to admit), here are my foolproof tips for baking perfection:
First, always use full-fat eggnog – the cheap stuff just doesn’t give you that rich, custardy flavor. Room temperature ingredients mix better, so take your eggs, butter and cream cheese out about an hour before baking. And I can’t stress this enough – let that cake cool completely before frosting! I learned this the hard way when my first attempt turned into a delicious but messy cake-slide.
One last secret? Wrap leftover cake tightly – the flavors actually improve overnight as the spices mellow and meld together.
Variations for Easy Eggnog Cake with Cream Cheese Frosting
The beauty of this cake? It’s like your favorite holiday sweater – perfect as is, but fun to dress up! For adults, I sometimes add 1/2 teaspoon of rum extract to the batter for extra warmth. My sister swears by sprinkling cinnamon instead of nutmeg on top. Feeling fancy? Fold in 1/2 cup of toasted pecans or walnuts for crunch. One Christmas, I even swirled melted caramel into the frosting – total showstopper!
Serving and Storing Easy Eggnog Cake with Cream Cheese Frosting
Here’s the best way to enjoy your masterpiece! I always serve this cake chilled – that cream cheese frosting firms up beautifully in the fridge, making each slice neat and perfect. Leftovers? Just cover tightly with plastic wrap or transfer to an airtight container. It’ll keep happily in the fridge for up to 5 days (if it lasts that long!). Pro tip: Let slices sit at room temperature for 10 minutes before serving – that slight softening makes the flavors sing!
Nutritional Information for Easy Eggnog Cake with Cream Cheese Frosting
Each generous slice of this holiday treat packs about 320 calories – but hey, it’s Christmas calories, so they don’t count, right? (Just kidding… sort of!) Here’s the breakdown per serving: 14g fat (8g saturated), 45g carbs, 28g sugar, and 4g protein. Remember, these are estimates – your exact numbers might change slightly depending on your specific ingredients. I always say life’s too short to stress over dessert math when there’s eggnog cake to enjoy!
Frequently Asked Questions
Can I use low-fat eggnog in this recipe?
You can, but I don’t recommend it! Full-fat eggnog gives the cake its rich, custardy texture and holiday flavor. Low-fat versions tend to make the cake drier and less flavorful. Trust me – this is one time to indulge!
How long does the frosted cake keep?
Stored properly in the fridge, your eggnog cake stays fresh for up to 5 days. The flavors actually deepen after a day – my husband swears day-two slices taste even better! Just be sure to cover it tightly so it doesn’t absorb other fridge odors.
Can I make this cake ahead of time?
Absolutely! Bake the cake up to 2 days in advance (wrap cooled layers tightly in plastic). Make the frosting separately and store it in the fridge. Frost the day you’re serving – the flavors meld beautifully while the texture stays perfect.
What if my frosting is too runny?
No worries! Pop the bowl in the fridge for 15 minutes to firm up the cream cheese and butter. Then gradually mix in more powdered sugar (about 1/4 cup at a time) until it reaches spreading consistency.
Share Your Thoughts
I’d love to hear how your eggnog cake turned out! Did you add any fun twists? Snap a photo and tag me – nothing makes me happier than seeing your holiday baking successes. Happy baking, friends! You can find more delicious recipes on Pinterest.