Wednesday, December 20, 2017

Eggnog Cake

I'm finally participating, again,  in the Fantastical Food Fight,  that is, hosted by Sarah at Fantastical Sharing of Recipes.
She hosts this every month and every month she features a different ingredient, or theme.  All she asks is that the recipe be new to your blog and that we tell you all about it. 
Eggnog Cake

This month is National Eggnog month. 
Sarah asked that we share an eggnog recipe.
I went on a search, a virtual search that is, and found several eggnog cakes and recipes and then I just basically adapted my own yellow cake recipe, mainly because I got confused.  sigh
I also learned that the flavor of eggnog doesn't always come through after baking.
So I added a touch more nutmeg and it enhanced the flavor beautifully.   And since eggnog tastes so good with bourbon I used that in place of vanilla in the recipe.
And life was good.
Eggnog Cake

Yield: 2- 3 layer cake

Eggnog Cake
Eggnog Cake

prep time: 25 MINScook time: 25 MINStotal time: 50 mins
This eggnog cake brings in the holiday season beautifully.


1/2 cup butter
1 1/4 cup sugar
1/4 cup bourbon
3 eggs
2 1/2 cup self rising flour
1/2 cup sour cream
1 cup eggnog
1/2 teaspoon baking powder

1 cup confectioners sugar
2 - 8oz. Packages full fat cream cheese
1/2 cup eggnog
1 tbsp. Bourbon
1/4 tsp. Grated nutmeg

1 cup eggnog 
5 tablespoons flour
1/8 tsp. Nutmeg
1 cup butter
1 cup sugar
1 tablespoon bourbon


  1. Cream butter and sugar together until light and fluffy.  Add the eggs, one at a time, and mix well.  Whisk the sour cream into the eggnog and set aside.  Mix the flour and baking powder together, set aside.   Add the flour and the eggnog, alternately, mixing well in between each addition, and finish off with the flour.  Add the bourbon at the last and mix in.

    Divide the batter into three well greased 8 inch pans or two 9 inch pans.  Bake at 350 degrees for 20-25 minutes or until a toothpick inserted in the middle comes out clean.   Let sit until cold then fill with the following:
  1. Mix all the ingredients together until well combined.  Add more sugar if needed.
    *if making a two layer cake, cut the ingredients in half. 

  1. Whisk the eggnog and the flour together and cook over low heat, whisking constantly until the mixture has come to a boil and is thick.  Take off of the heat and place into a bowl, with a piece of plastic wrap on top, pressed down into the flour/eggnog mixture. Place in fridge to cool.
    In the bowl of a stand mixer, beat the sugar and butter together until light and fluffy.  Add the cooked eggnog mixture, 1/3 at a time to the bowl and whisk at high speed.  The frosting will triple in volume, but this takes a few minutes, almost 10 in fact.  Keep an eye on it and when it looks super light and fluffy, add the bourbon and the nutmeg and beat for an additional minute.  Set aside.


To assemble the cake:
Place the first layer on a cake plate and add 1/2 the filling and smooth out.  Add the second layer and the remainder of the filling.     
Place the final layer on top.  It helps to put the cake in the fridge in-between the steps. 

When ready to frost, you can decorate it with a poinsettia and leaves if desired.   
In two small bowls, place 1/4 cup of frosting into each one and tint one red and one green.   You can use a leaf tip to make the flowers and leaves.  There are several tutorials online.
Take some of the frosting and place in a piping bag with a large cupcake frosting tip.  Use to pipe in any missing places inbetween the cake layers to ensure an even side when frosting.  Frost the cake on the top and sides with the frosting and let sit for an hour in the fridge to firm up.  
Smooth out the frosting with a spatula, dipped into a glass of hot water, this gives you a nice smooth finish.  
Decorate with the poinsettia flowers and leaves and a little fancy piping around the cake.
Created using The Recipes Generator

Christmas is coming and my cookbook Hygge - Danish Food and Recipes would be a great gift for any foodies in your life. Available as a Kindle e book or in paperback. Autographed copies are also available at the Danish Windmill in Elk Horn, Iowa or on their website.
All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2017, with all rights reserved thereof.
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Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. This is such a lovely holiday cake and I like the decorations too - very festive!

  2. Oh my goodness, this is so beautiful!! I love how gorgeous it turned out. Great idea and I bet it tastes amazing!

    1. It did taste pretty good, and I impressed myself with my piping, lol.

  3. Life was good! Love that! Your cake is a beauty.

    1. Life was good, that little bit of bourbon, took it over the top.

  4. What a gorgeous cake those poinsettias!

    1. Thanks, I have to admit to impressing myself with how well they turned out. giggle

  5. I probably liked my own recipe due to the fact that the eggnog flavor disappeared LOL. Your cake is so pretty!

  6. Gorgeous cake! I love that you added bourbon to the batter too!

    1. Bourbon always goes with eggnog, LOL. But it did give a nice extra layer of flavor.


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