Best 5 Golden Eggnog Cake Recipes

EGGNOG CAKE

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, combine yellow cake mix, dry French vanilla pudding mix, eggnog, eggs, canola oil, nutmeg, water and vanilla extract. Using a stand mixer or power mixer, mix until well combined, approximately two minutes. Use a rubber spatula to wipe down the sides of the bowl, making sure that your cake batter is thoroughly mixed.
• Spray a Bundt cake pan generously with non-stick cooking spray. Pour cake batter into the Bundt cake pan. Bake for approximately 45-55 minutes, or until a cake tester inserted into the cake comes out clean. Remove from oven and allow to cool for approximately ten minutes. Invert cake onto a wire cooling rack to cool.
• Allow cake to cool for at least another ten minutes. After ten minutes the cake can be transferred to a cake stand or plate. It's a matter of preference as to whether you pour the glaze on your cake while it's still warm, or wait for it to cool. I prefer to put the glaze on the cake while the cake is slightly warm.
• To make glaze, combine glaze ingredients in a bowl and mix well to combine. This can be done by hand or with a mixer. Drizzle glaze over cake. Slice, serve and enjoy!

EGGNOG CAKE

Steps:

• Heat oven to 350F Grease and flour 2 round layer pans, 8 or 9-inch .
• Combine all ingredients in large mixer bowl. Blend on low speed for 30 seconds, scraping side and bottom of bowl.
• Beat 3 minutes on medium speed, scraping bowl frequently.
• Pour into prepared pans. Bake 35-40 minutes or until wooden pick inserted in center comes out clean.
• Cool, fill and frost with a Cream Fluff Frosting.

EGGNOG COFFEE CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray. Whisk the flour, baking powder, nutmeg, cinnamon, baking soda and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, egg yolk and vanilla until combined.
• Reduce the mixer speed to low and add the flour mixture in three batches,
• alternating with the sour cream in two batches. Increase the mixer speed to medium high and beat until well combined, about 30 seconds. Transfer the batter to the prepared pan; set aside.
• Make the topping: Combine the flour, brown sugar, cinnamon, nutmeg and salt in a medium bowl. Work in the butter with your fingers until clumpy. Scatter the topping over the cake batter. Bake until golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes. Transfer to a rack and let cool 20 minutes, then remove the springform ring and let cool completely.
• Make the glaze: Whisk the confectioners' sugar with 3 tablespoons eggnog in a medium bowl until smooth. If the glaze is too thick, gradually whisk in the remaining 1 tablespoon eggnog as needed. Drizzle the glaze over the cake before serving.

GOLDEN EGGNOG CAKE

Steps:

• Filling:.
• Mix the dried cherries with the liquor or vanilla, add the remaining ingredients, stir well and set aside.
• Stir occasionally so the cherries absorb the liquid evenly.
• Cake:.
• Preheat the oven to 325°F.
• Lightly grease a 10-inch tube or bundt-style pan.
• In a large bowl, beat together the butter, sugar, nutmeg and salt until light and fluffy.
• Add the eggs one at a time, beating after each addition until the batter looks fluffy. Beat in the rum or brandy, if you're using it.
• Whisk the flour and baking powder together. Beat in one-third of the flour mixture, then one-third of the eggnog or cream.
• Repeat, being sure to scrape the bottom and sides of the mixing bowl occasionally.
• Add the remaining flour and eggnog or cream, beating well.
• Spoon half the batter into the prepared pan. Sprinkle with the nut and cherry mixture. Top with the remaining batter.
• Smooth the top gently.
• Lift the cake pan several inches above the counter and drop it to the counter; repeat. This will eliminate any large air pockets or bubbles.
• Bake the cake for 1 hour, 15 minutes, or until a cake tester inserted in the center of the cake comes out clean.
• Remove the cake from the oven and place on a rack.
• Let the cake cool in the pan for 20 minutes, then loosen the edges with a knife and return to the rack to cool completely.
• Glaze:.
• Mix all of the glaze ingredients together, adding a bit of water if needed.
• Drizzle over the cooled cake.
• Yield: 1 cake.

DEEP SOUTH EGGNOG CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.
• Beat 1/2 cup butter and 1 1/4 cups sugar with an electric mixer in a large bowl until light and fluffy. Mixture should be noticeably lighter in color. Add eggs, one at a time, allowing each egg to blend into butter mixture before adding the next. Stir in 1 teaspoon vanilla extract and 1/4 teaspoon lemon peel, mixing well.
• Combine 2 cups flour, baking powder, and 1 teaspoon salt in a bowl. Pour flour mixture into the batter alternately with 1 cup eggnog, mixing until just incorporated. Stir in bourbon. Divide batter evenly between prepared pans.
• Bake in preheated oven until cake springs back when touched lightly with a fingertip or a toothpick inserted in the centers comes out clean, 30 to 35 minutes (test both cake layers). Cool in pans for 10 minutes before inverting on a wire rack to cool completely.
• To make frosting, combine 1/4 cup flour and 1/4 teaspoon salt in a saucepan. Gradually whisk in 1 1/2 cups eggnog, whisking until smooth.
• Bring to a boil over medium heat, stirring frequently. When mixture boils, cook for 2 minutes, whisking constantly, until thickened. Remove from heat and let cool completely to room temperature.
• Beat 1 cup butter and 1 1/2 cups sugar in a bowl until light and fluffy. Mix in cooled eggnog mixture, 1 1/2 teaspoon vanilla extract, rum extract, and 1/8 teaspoon grated lemon peel. Beat on high speed until mixture is fully incorporated and frosting is fluffy.
• Spread cake with plain frosting between cake layers, over the top and on the sides. Coat the sides with toasted pecans, pressing the nuts onto sides in small handfuls. Refrigerate until serving time.