Eggnog Butter Cake
Indulge in the holiday spirit with this rich and velvety Eggnog Butter Cake, the ultimate festive dessert that combines the creamy, spiced flavors of eggnog with a buttery, melt-in-your-mouth texture. Perfectly infused with warm nutmeg and a hint of cinnamon, this cake boasts a moist crumb and a luxuriously tender bite, thanks to the addition of real eggnog in the batter. Topped with a light dusting of powdered sugar and optional cinnamon for a decorative and flavorful finish, it’s an elegant yet approachable treat that’s ideal for holiday gatherings or a cozy evening by the fire. Ready in just over an hour and serving up to 12, this easy-to-make cake pairs beautifully with a cup of hot cocoa or coffee, making it a show-stopping centerpiece for any seasonal celebration.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup unsalted butter (softened)
- 1.75 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup eggnog
- 1 teaspoon ground nutmeg
- 0.25 cup powdered sugar (for garnish)
- 0.25 teaspoon ground cinnamon (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan with butter or non-stick spray. Lightly dust with flour and shake out the excess.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, salt, and ground nutmeg. Set aside.
In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and gradually add the flour mixture in three additions, alternating with the eggnog in two additions (starting and ending with the flour mixture). Mix just until combined, being careful not to overmix.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
Once the cake is fully cooled, sift powdered sugar over the top for garnish. Sprinkle with a touch of ground cinnamon if desired.
Slice into squares or rectangles and serve. Enjoy your Eggnog Butter Cake with a festive cup of hot cocoa or coffee!
Nutrition Facts
Calories |
4846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.1 g | 287% | |
| Saturated Fat | 133.2 g | 666% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1378 mg | 459% | |
| Sodium | 2507 mg | 109% | |
| Total Carbohydrate | 637.2 g | 232% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 398.1 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 9.3 mcg | 47% | |
| Calcium | 470 mg | 36% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 988 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
