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Adjust Servings:
Butter – 1 tsp For greasing the pan
Eggnog – 2 cups
Bourbon – 3 tbsp
Vanilla Extract – 1 tsp
Eggs – 4
Cream of Tartar – ⅓ tsp
Powdered Sugar – 7 oz (200 g)
Butter – ½ cup Unsalted
Wheat Flour – 1 cup
Nutmeg – 1

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Eggnog Cake

Eggnog Cake

  • 4h 15 min
  • Serves 9
  • Medium




What do you do when you get your hands on the first eggnog of the season? Well, you make an eggnog cake, of course! This decadent dessert with an intriguing texture somewhere between cake and custard is just the thing to warm you up this holiday season.

It may not look it, but you’ll wish all desserts were this easy to make. This festive sweet treat adds a creative twist on the nostalgic seasonal ingredient. Believe me when I say that cake is absolutely the best thing you can do with a carton of eggnog! No better time than the present to get your bake on, so let’s get to it, shall we?



Preheat the oven to 325 °F. Grease an 8-inch square baking pan with butter.


Heat eggnog until lukewarm. Whisk in bourbon and vanilla extract before setting aside.


Separate the egg yolks from the egg whites. Beat egg whites and cream of tartar until stiff peaks form; set aside.


Reserve 3 tablespoons of powdered sugar. Beat the rest with egg yolks until thick before adding melted butter and beating until homogenous.


Working in batches, gradually add flour to the egg yolk mixture, beating just until incorporated after each addition. With the mixer going on low, slowly add the eggnog mixture until blended.


Using a spatula, fold a fourth of the egg white mixture into the egg yolk mixture; repeat the procedure with the remaining egg white mixture.


Pour batter into the prepared pan. Bake until the top is golden brown (approximately 50).


Let cool on a wire rack for 3 hours before cutting into nine pieces and dusting with ground nutmeg and remaining powdered sugar.

This exquisite cake starring the iconic flavor of eggnog will be the highlight of your festive table. Your loved ones will be singing your praises — when they're not stuffing their faces with it, that is!


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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