Need a decadent cake that is perfect for Christmas? You have to try eggnog cake. This cake is bursting with flavor. The combination of orange and eggnog is perfect with cinnamon and nutmeg. This cake comes together to make the most amazing decadent layer cake complete with a homemade eggnog buttercream frosting!
Jump to:
- Orange Spice Eggnog Cake
- Is This Eggnog Cake Safe for Kids to Eat?
- What Can I Use in Place of Bourbon?
- Ingredients for Bourbon Custard Filling
- Ingredients for Cake
- Ingredients for Eggnog Buttercream
- Handy Kitchen Tools
- How to Make Bourbon Custard
- How to Make Eggnog Cakes
- How to Make Eggnog Buttercream
- How to Assemble an Orange Spie Eggnog Layer Cake
- How Long is Eggnog Cake Good For?
- Does Eggnog Cake Need to Be Refrigerated?
- More Cake Recipes
- 📖 Recipe
Orange Spice Eggnog Cake
This recipe is decadent, rich and perfect for the holidays. It’s also easy to make and a crowd-pleaser for any holiday event. It looks absolutely beautiful to boot. This orange spice eggnog cake will be your new favorite holiday dessert thanks to the incredible flavor combination. Each bite will bring more oohs and ahhs. You might need to double the recipe.
This is an extremely popular cake during the winter holidays. Starting around the end of November through December 31, this is going to be your most asked for recipe. Make it for all of your holiday get-togethers and have all of your guests asking for more. You will want to keep it on hand for unexpected guests.
An if you need something special to start the day, well, you can't go wrong with this yummy eggnog French toast recipe that is perfect for a holiday morning brunch!
Is This Eggnog Cake Safe for Kids to Eat?
This cake has about 2 tablespoons of bourbon in the batter. This is a small amount when you consider it is spread over the cake and the cake is cut into 10 to 18 pieces.
This comes out to less than a fraction of a teaspoon per slice of cake. This becomes a personal choice when it comes to is this safe for children. Some will think that the amount is so negligible that it does not matter while some might not want to have any in the recipe.
What Can I Use in Place of Bourbon?
Eggnog is often made with rum. If you want to swap the bourbon, rum is a good choice. Some people prefer to use spiced rum while others prefer to use white rum. If you are swapping the bourbon, whichever kind of rum you like best will work.
If you need an alcohol free version, you can substitute the bourbon for rum extract. While this does not give the same amount of punch to the recipe as bourbon does, it does give it a similar flavor.
If you prefer, you can also leave out the alcohol and alcohol flavoring completely. You can double the amount of vanilla in the recipe in order to increase the amount of flavor since you are removing a strong flavor profile. It will still taste delicious and have that holiday flavor you are looking for.
Ingredients for Bourbon Custard Filling
- Granulated sugar
- Cornstarch
- Salt
- Half and half
- Egg yolks
- Salted butter
- Bourbon
Ingredients for Cake
- Unsalted butter
- Granulated sugar
- Brown sugar
- Eggs
- All-purpose flour
- Baking powder
- Salt
- Ground cinnamon
- Ground nutmeg
- Orange zest
- Whole milk
- Eggnog
- Vanilla extract
Ingredients for Eggnog Buttercream
- Salted butter
- Orange juice
- Orange zest
- Powdered sugar
- Eggnog
- Heavy cream
- Nutmeg
Handy Kitchen Tools
How to Make Bourbon Custard
In a heavy-bottom saucepan, whisk together the granulated sugar, cornstarch, and salt.
In a large bowl, whisk together the half and half and egg yolks until combined.
Gradually, whisk the half and half mixture into the sugar mixture.
Cook, whisking constantly, over medium heat, until the mixture begins to bubble, around 7 to 8 minutes.
Once bubbling, continue whisking for 1 minute, then remove from the heat.
Whisk in the butter and bourbon and pour into a large bowl.
Cover with plastic wrap against the top of the mixture and let stand for 30-minutes before refrigerating.
Refrigerate a minimum of 4 hours up to overnight.
How to Make Eggnog Cakes
Preheat the oven to 350°F and grease or line four round cake pans with parchment paper and set aside.
In a large bowl, beat the butter on medium speed until creamy.
Gradually add in the granulated and brown sugar, beating until light and fluffy.
Add in the eggs, one at a time, beating between each until just blended.
In a large separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
In a small bowl, whisk together the milk and eggnog.
Alternately add the flour mixture and then the milk mixture to the butter mixture, beginning and ending with the flour. Beat on low speed between each addition until just blended.
Stir in the orange zest and vanilla extract.
Divide the prepared batter between the 3 to 4 prepared cake pans.
Bake for 16 to 19 minutes, until a toothpick inserted into the center of each cake, comes out clean.
Cool on a wire rack for 10-minutes before removing the cakes from the pans and continuing to cool on the wire racks for 45 minutes to 1 hour.
How to Make Eggnog Buttercream
In a large bowl, beat the butter on medium speed, until creamy.
Slowly add in the orange juice and 1 cup of powdered sugar.
In a separate small bowl, whisk together the eggnog and ½ cup heavy cream.
Slowly add the remaining powdered sugar to the butter mixture, alternating with the eggnog mixture. Beat on low speed between each addition.
Once all incorporated, beat on high speed until smooth and fluffy, then add in the orange zest. Add additional cream, 1 tablespoon at a time, until desired consistency.
Place 1 cup of the buttercream into a large piping bag.
How to Assemble an Orange Spie Eggnog Layer Cake
On a platter or cake stand, place one cake on the bottom.
Pipe a ring of buttercream on the outer edge of the cake.
Spread ⅓ cup of the bourbon custard inside the buttercream ring.
Repeat this process for 2 more layers.
Top with the last cake then spread the top and sides of the cake with a thin even layer of the remaining buttercream.
Add any remaining buttercream to a piping bag and pipe dollops of icing along the top and bottom edges of the cake.
Chill the cake for at least 30-minutes prior to slicing to serve.
How Long is Eggnog Cake Good For?
Typically, eggnog cake will last for about 4 to 5 days. It is important that the cake is stored properly, or else it will not last as long. If you do not think that you will eat the cake before it goes bad, you can always store the cake in the freezer. This will let you enjoy the cake longer. Store the cake in individual slices in order to make it easier to eat small amounts at a time.
Does Eggnog Cake Need to Be Refrigerated?
Refrigerating is a good way to keep eggnog cake fresh. You can store the cake on the counter for up to 3 days before you need to refrigerate it. It's best if you cover the cake with plastic wrap or an airtight container, like Tupperware or other plastic containers, while in storage. This will prevent it from getting too dry in the air. If you put a piece of wax paper over the cake, it will be easier to store in an airtight container. The wax paper acts as a barrier between the cake and plastic wrap or plastic container.
More Cake Recipes
Cake is by far my favorite dessert to make. It's decadent, simple, delicious, and truly the best way to satisfy a craving. I love the recipes below because they too are delicious and never fail to make my family happy when they are served!
- Semi-Homemade Strawberry Crunch Cake Recipe
- The Easiest Old Fashioned Pound Cake Recipe
- Decadent Layered Berry Chantilly Cake Recipe
- Boozy Bailey's Irish Cream Chocolate Cake Recipe
📖 Recipe
Decadent Layered Orange Spice Eggnog Cake
Do you love cake and eggnog? Then you will love this layered orange spice eggnog cake. Delicious, easy to make, and a perfect choice for Christmas dessert!
Ingredients
For Bourbon Custard Filling
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 2 cups half and half
- 4 large egg yolks
- 3 tablespoon salted butter
- 2 tablespoon bourbon
For Eggnog Cake
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 3 ¼ cups all-purpose flour
- 2 ½ teaspoon baking powder
- ¾ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoon orange zest
- ¾ cups whole milk
- ½ cup eggnog
- 1 teaspoon vanilla extract
For Eggnog Buttercream
- 1 cup salted butter, softened
- 1 tablespoon orange juice
- 1 tablespoon orange zest
- 2 lb powdered sugar, divided
- ¼ cup eggnog
- ¾ cup heavy cream, divided
- ¼ teaspoon ground nutmeg
Instructions
How to Make Bourbon Custard
- In a heavy-bottom saucepan, whisk together the granulated sugar, cornstarch, and salt.
- In a large bowl, whisk together the half and half and egg yolks until combined.
- Gradually, whisk the half and half mixture into the sugar mixture.
- Cook, whisking constantly, over medium heat, until the mixture begins to bubble, around 7 to 8 minutes.
- Once bubbling, continue whisking for 1 minute, then remove from the heat.
- Whisk in the butter and bourbon and pour into a large bowl.
- Cover with plastic wrap against the top of the mixture and let stand for 30-minutes before refrigerating.
- Refrigerate a minimum of 4 hours up to overnight.
How to Make Eggnog Cakes
- Preheat the oven to 350°F and grease or line four round cake pans with parchment paper and set aside.
- In a large bowl, beat the butter on medium speed until creamy.
- Gradually add in the granulated and brown sugar, beating until light and fluffy.
- Add in the eggs, one at a time, beating between each until just blended.
- In a large separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
- In a small bowl, whisk together the milk and eggnog.
- Alternately add the flour mixture and then the milk mixture to the butter mixture, beginning and ending with the flour. Beat on low speed between each addition until just blended.
- Stir in the orange zest and vanilla extract.
- Divide the prepared batter between the 4 prepared cake pans.
- Bake for 16 to 19 minutes, until a toothpick inserted into the center of each cake, comes out clean.
- Cool on a wire rack for 10-minutes before removing the cakes from the pans and continuing to cool on the wire racks for 45 minutes to 1 hour.
How to Make Eggnog Buttercream
- In a large bowl, beat the butter on medium speed, until creamy.
- Slowly add in the orange juice and 1 cup of powdered sugar.
- In a separate small bowl, whisk together the eggnog and ½ cup heavy cream.
- Slowly add the remaining powdered sugar to the butter mixture, alternating with the eggnog mixture. Beat on low speed between each addition.
- Once all incorporated, beat on high speed until smooth and fluffy, then add in the orange zest. Add additional cream, 1 tablespoon at a time, until desired consistency.
- Place 1 cup of the buttercream into a large piping bag.
How to Assemble an Orange Spice Eggnog Layer Cake
- On a platter or cake stand, place one cake on the bottom.
- Pipe a ring of buttercream on the outer edge of the cake.
- Spread ⅓ cup of the bourbon custard inside the buttercream ring.
- Repeat this process for 2 more layers.
- Top with the last cake then spread the top and sides of the cake with a thin even layer of the remaining buttercream.
- Add any remaining buttercream to a piping bag and pipe dollops of icing along the top and bottom edges of the cake.
- Chill the cake for at least 30-minutes prior to slicing to serve.
Notes
Substitute the alcohol with rum extract for a non alcoholic version.
Recommended Products
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Hamilton Beach 6-Speed Electric Hand Mixer, Beaters and Whisk, with Snap-On Storage Case, Red -
9½ Inch Cake Pan Set of 3, E-far Stainless Steel Round Cake Baking Pans, Non-Toxic & Healthy, Mirror Finish & Dishwasher Safe -
Mixing Bowls Set of 5, Wildone Stainless Steel Nesting Bowls with Khaki Lids, 3 Grater Attachments, Measurement Marks & Non-Slip Bottoms, Size 5, 3, 2, 1.5, 0.63 QT, Great for Mixing & Serving -
Amazon Basics Stainless Steel Wire Whisk Set - 3-Piece -
Measuring Cups and Spoons Set 11 Piece. Includes 10 Stainless Steel Measuring Spoons and Cups Set and 1 Plastic Measuring Cup. Liquid Measuring Cups Set and Dry Metal Measuring Cup Set -
Farberware Classic Stainless Steel Sauce Pan/Saucepan with Lid, 1 Quart, Silver,50000
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 1063Total Fat: 48gSaturated Fat: 29gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 270mgSodium: 541mgCarbohydrates: 149gFiber: 1gSugar: 118gProtein: 11g
RL
2 POUNDS of powdered sugar for the buttercream?
I really hope that's a typo.
2 cups works just fine.
Katie Hale
For the size of this cake, a 2 pound bag is needed to coat all layers and decorate. It is not a typo but correct.