For an even richer flavor, consider using aged bourbon. Ensure all ingredients are at room temperature for the best cake texture. To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant and lightly browned. If the frosting is too thick, add a tablespoon of eggnog at a time until you reach the desired consistency. The cake layers can be baked a day ahead and stored tightly wrapped at room temperature.
Deep South Eggnog Cake
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PREP TIME45 mins
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COOK TIME30 mins
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TOTAL TIME2 hrs
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SERVING12 People
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VIEWS148
Indulge in the spirit of Southern comfort with this luscious eggnog cake. Each slice is a symphony of creamy eggnog flavor, swirled with a hint of bourbon, and crowned with a decadent eggnog frosting and crunchy pecans.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate68 g
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Cholesterol139 mg
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Fiber1 g
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Protein7 g
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Saturated Fat16 g
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Sodium531 mg
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Sugar50 g
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Fat27 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. (5 minutes)
02 Step
Recipe View In a large bowl, cream together 1 1/4 cups sugar and 1/2 cup butter until light and fluffy. Beat in the eggs one at a time, then stir in 1 teaspoon vanilla and 1/4 teaspoon lemon zest. (8 minutes)
03 Step
Recipe View In a separate bowl, whisk together 2 cups flour, baking powder, and 1 teaspoon salt. Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup eggnog, mixing until just combined. Stir in the bourbon. (7 minutes)
04 Step
Recipe View Divide batter evenly between prepared pans. (2 minutes)
05 Step
Recipe View Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. (35 minutes)
06 Step
Recipe View Let cool in pans for 10 minutes, then invert onto a wire rack to cool completely. (10 minutes)
07 Step
Recipe View For the frosting: In a saucepan, whisk together 1/4 cup flour and 1/4 teaspoon salt. Gradually whisk in 1 1/2 cups eggnog until smooth. (3 minutes)
08 Step
Recipe View Bring to a boil over medium heat, stirring constantly. Cook for 2 minutes, whisking constantly, until thickened. (5 minutes)
09 Step
Recipe View Remove from heat and let cool completely to room temperature. (30 minutes)
10 Step
Recipe View In a large bowl, beat 1 1/2 cups sugar and 1 cup butter until light and fluffy. Gradually beat in the cooled eggnog mixture, 1 1/2 teaspoons vanilla, rum extract, and 1/8 teaspoon lemon zest. (10 minutes)
11 Step
Recipe View Beat on high speed until frosting is light and airy. (3 minutes)
12 Step
Recipe View Once the cakes are completely cool, place one layer on a serving plate or cake stand. Spread with frosting, then top with the second layer. Frost the top and sides of the cake. (8 minutes)
13 Step
Recipe View Press the toasted pecans onto the sides of the cake. (5 minutes)
14 Step
Recipe View Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. (30 minutes)
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Ruby Franey
May 7, 2025Response: "Make sure the cooked eggnog mixture is completely cool before adding it to the butter and sugar. Also, beat the frosting on high speed for a few minutes to help smooth it out.
Destany Wisoky
Sep 21, 2024I was a bit intimidated by the number of steps, but it was totally worth it. The frosting is divine!
Sydni Senger
Aug 29, 2024My frosting came out a bit lumpy. Any suggestions?
Kameron Kling
Aug 26, 2024This cake was a huge hit at our holiday party! Everyone raved about the moist texture and the delicious eggnog flavor.
Robb Quitzon
Aug 10, 2024I added a pinch of nutmeg to the cake batter and it enhanced the eggnog flavor even more. Will definitely make this again!