Eggnog is, by far, one of my favorite flavors of the season. The moment I see those glorious jugs of thick, holiday nog hit the shelves, I’m in the holiday spirit. This year, I decided I needed to find a way to enjoy this unique flavor in a baked treat. So, I give you Eggnog Cake with Rum Frosting!
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This striped cake was my take on the November project with the Sweet Arts Guild. I knew I was doing stripes, but I just couldn’t decide on the flavor. At first, I was going to do a chocolate cake with peppermint frosting. But I have different plans for this guy, so I put that on the back burner.
For inspiration, I opened my Starbucks app to browse their holiday flavors. The second I saw the eggnog latte, I knew what I was going to do. I’ve never actually had the eggnog latte, but I knew an eggnog cake was going to be the perfect holiday cake.
For the main body of this creation, I decided to go with the eggnog cake by Liv for Cake. Her recipe sounded so good, I didn’t see the point in creating my own. But I didn’t want to go with the rum simple syrup, cream cheese frosting and ganache because I had PLANS.
This recipe is very straight forward and uses the creaming method. The eggnog must be room temperature, otherwise your mixture will curdle and give you a very rough texture. I suggest microwaving it until just warm. Besides that, just be careful not to over mix and you’ll be fine!
Let’s be honest. If you’re an adult, eggnog usually involves a bit of rum. Naturally, I had to add that little element. For this eggnog cake, I decided to throw the rum into the frosting. I only used a tablespoon of rum which gave the frosting just a dash of rum flavor. You could easily add more or skip it and just use eggnog and vanilla. This one is up to you.
But I needed to make stripes and it just felt weird to color this frosting with bright holiday colors. Instead, I used my remaining rum frosting and added cinnamon, nutmeg, and brown food gel to create stripes of spiced rum frosting. I loved that stripes not only fit the eggnog cake theme, but they added a nice contrasting flavor!
Eggnog White Chocolate Drip
I absolutely adore drip cakes. First of all, they are great at hiding ugliness on top of the cake, and it’s a fun way to incorporate more flavor into the final cake. For an eggnog cake, I felt it just made sense to make a white chocolate ganache with eggnog instead of cream. You could absolutely just stick with cream, but I’m telling you, the eggnog was amazing.
Since eggnog is so thick, this made the ganache super thick as well, which I prefer. Make sure to get your drip on the cake before the chocolate sets. After it’s all melted, stir until it is the perfect drip consistency, then go to town! Mine ended up being a smidge too cool by the time I poured it on the cake, so my drips look a bit chunky at the ends of the drips.
Stripes are fairly easy to make, but it did take longer than I expected. Fill, stack, and crumb coat your cake as usual. Once it is chilled, add a very thick top layer of the plain rum frosting to the sides of the cake. We’ll be adding the eggnog ganache, so you don’t need to add any more frosting to the top of the cake.
Smooth this top coat and fill in any air bubbles. It doesn’t need to be perfect. Now get ready to scrape for your life. Grab your striped cake comb and begin slowly scraping the stripes out. It’s best to go slow and wipe your scraper constantly.
After each round of scraping, fill in any bare spots or stripes with air pockets. Then, just scrape back over this area to create thick, smooth stripes. You want your stripes to be very deep because we’ll be scraping more in a bit. Once you’re satisfied, chill the cake for about 20 minutes.
Now fill in those stripes with the spiced rum frosting. I used a small piping tip that just fit in the stripe cavity. Once all of the stripes are filled in, take your smooth scraper out and begin smoothing the sides. Each pass should take only a small amount of frosting off. After several passes, you should have clean stripes!
Don’t panic during this process, because the stripes are going to look a bit wonky until the very end. Work slowly and add touch up frosting where you have holes, then smooth again. I like to run my metal bench scraper under hot water to get super smooth sides.
Striped cakes really are very easy, but I suggest you watch this tutorial before you begin. British Girl Bakes shows you several ways to approach the stripe design and gives you plenty of tips for success. I love this technique and can’t wait to try it again!
Making Isomalt Discs
I’m a bit extra, so striped frosting and an eggnog ganache drip just weren’t enough for me. My brain was focused on creating ornament cake decorations, but I ended up with something a bit different. These isomalt discs are easy to make and would be perfect for any cake theme. If you’ve never worked with isomalt before, read about how I made an isomalt sail for my Tequila Sunrise Cake to get the basics down.
While I tried several methods, here’s my favorite. Heat your isomalt and add some color and pearl dust. Now place several biscuit cutters on a silicone baking mat. Pour the isomalt into these circles and let them sit and firm up for about 15 minutes. The cutters just come right off and the discs pop off the mat easily. If the isomalt sticks at all, let it finish cooling.
I tried making these isomalt discs other ways as well. First I poured some into my silicone muffin pan. This method works, but don’t swirl the pan to distribute the isomalt. When I did this, it created a lip on my discs that just didn’t look as good.
Before I tried my favorite method of a biscuit cutter on a silicone mat, I tried it on foil. This technically worked. The only problem is that I lined the metal cutters with foil thinking that the isomalt would stick. Well, it did stick to the foil lining and gave the disc an ugly edge.
To get a toothpick or lolipop stick in the isomalt disc, flip it over and warm up the area with a kitchen torch. Immediately place the stick on the warmed isomalt and gently press to adhere. If you press too hard, the disc will crack.
You can place these discs however you’d like on your cake. Any discs with toothpicks or lolipop sticks can be gently placed into the cake towards the back. To create depth, try placing some discs directly into the top of the cake. You’ll want to do this before the ganache sets.
My Eggnog Cake with Rum Frosting is the perfect cake to bring to parties this holiday season. The cake tastes just like a tall glass of eggnog with a dash of cinnamon and nutmeg. Meanwhile, the rum frosting adds a touch of holiday fun with the flavored stripes. While you’re in the holiday baking spirit, be sure to sign up for the Bakes & Blunders Newsletter. Every few weeks you’ll get an update and baking tips sent straight to your inbox. Plus you’ll get access to my resource library full of exclusive recipes, printables, and more!
Preheat the oven to 350°F. Spray three 6 inch cake pans with baking spray and line with parchment paper.
In a medium bowl, sift together flour, baking powder, salt, nutmeg, and cinnamon. Whisk to combine. Set aside.
In a stand mixer fitted with a paddle attachment, beat butter until smooth. Scrape down the bowl and add both sugars. Beat on low to combine, then on a medium speed until pale and fluffy, about 2 minutes. Scrape down the bowl.
With the mixer on low, add eggs one at a time, letting each egg fully incorporate before the next addition. Add the vanilla and combine. Scrape the bowl down.
Add ⅓ of the dry ingredients and mix on low until just combined. Now add ½ of the eggnog and beat on low until just combined. Repeat with another ⅓ of the dry ingredients and the remainder of the eggnog. Scrape the bowl down. Add the rest of the dry ingredients and beat only until just combined. Do not over mix.
Divide the mixture evenly among the three pans. (It was a bit over 9 oz for each pan.) Bake for 27- 32 minutes. Cool in the pans for 10 minutes before inverting onto a cooling rack. Let cakes cool completely before assembling.
Beat the butter in the bowl of a stand mixer for about 3- 5 minutes, or until pale and fluffy.
Add about ⅓ of the powdered sugar and 1 tablespoon of rum. Beat on low to combine, then bump the speed up to a medium- low speed for a minute. Scrape the bowl down.
Add another ⅓ of the powdered sugar and the eggnog. Beat on low to combine, then bump the speed up to a medium- low speed for a minute. Scrape the bowl down.
Add the rest of the powdered sugar, a pinch of salt, and vanilla (if using). Beat on low to combine, then bump the speed up to a medium- low speed for a minute. Scrape the bowl down.
Taste the frosting and adjust flavorings if necessary.
To make the spiced rum frosting for stripes, mix a small amount of the rum frosting with cinnamon and nutmeg to taste. Add brown food gel until you've reached the desired color.
Eggnog White Chocolate Drip
Place the candy melts and eggnog in a small microwave safe bowl. Microwave for 30 seconds and then stir.
Microwave for 20 seconds and then stir until smooth. If it is still thick or lumpy, microwave in 5- 10 second bursts, stirring well afterwards. You could also heat this in a double boiler.
Make this nonalcoholic by omitting the rum and adding more eggnog and/ or vanilla.
There is only just enough frosting to fill, cover, and add the stripes.
Hi there! I’m Colleen, a novice baker with a passion for learning and improving my bakes… and blunders. On Bakes and Blunders, you can find all sorts of tasty recipes that range in difficulty, but most importantly, I’ll try to explain the reason behind important steps. If you know why a recipe works, you can tweak and adapt it to suit your unique tastes, and you’ll be able to reliably produce some very delicious treats. If you love baking and want to expand and grow your skills, or if you are a casual baker and just need some pointers, my blog is right up your alley! Join me on my baking journey and we’ll learn how to make more impressive recipes together.