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Eggnog Cake with Rum Frosting
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Eggnog Cake with Rum Frosting

My favorite holiday drink is now the perfect holiday cake! Eggnog cake frosted with rum frosting and topped with an eggnog white chocolate drip. Yum!
Course Dessert
Cuisine American
Keyword Birthday, Cake, Chocolate, Frosting, Holiday, Rum
Prep Time 1 hour
Cook Time 40 minutes
Assembly Time 1 hour
Total Time 2 hours 40 minutes
Servings 14 people
Calories 455kcal
Author Colleen

Ingredients

Eggnog Cake

  • 4 oz all- purpose flour
  • 1.5 oz cake flour
  • 1 1/4 tsps baking powder
  • ½ tsp nutmeg
  • ¼ tsp cinnamon
  • 1/4 tsp salt
  • 3.5 oz unsalted butter softened
  • 3 oz light brown sugar
  • 2 oz white sugar
  • 1 Tbsp cake enhancer optional
  • 2 eggs
  • 1 tsp vanilla
  • 4 fl oz eggnog room temperature
  • 1 1/2 Tbsps canola oil

Rum Frosting

  • 12 oz unsalted butter softened
  • 24 oz powdered sugar sifted
  • 2 Tbsps rum
  • 1 Tbsp eggnog
  • ½ tsp vanilla (optional)
  • Pinch of salt
  • Cinnamon and nutmeg
  • Brown food gel

Eggnog White Chocolate Drip

  • 3 oz white candy melts
  • 1 oz eggnog

Instructions

Eggnog Cake

  • Preheat the oven to 325°F. Spray three 6 inch cake pans with baking spray and line with parchment paper.
  • In a medium bowl, sift together flours, baking powder, nutmeg, cinnamon, and salt. Whisk to combine. Set aside.
  • In a stand mixer fitted with a paddle attachment, add the butter, sugars, and cake enhancer (if using). Beat on a medium speed until light and fluffy, about 5- 7 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. (About 7.5 oz for each pan.) Bake for 35- 40 minutes, or until the tops spring back and a skewer comes out clean. Cool in the pans for 10 minutes before inverting onto a cooling rack. Let cakes cool completely before assembling.

Rum Frosting

  • Beat the butter in the bowl of a stand mixer for about 8- 10 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 another 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 the rest of the powdered sugar, the eggnog, 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. I combined 8 oz of frosting with 2 drops of ivory and 2 drops of brown.

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.

Notes

  • Make this nonalcoholic by omitting the rum and adding more eggnog and/ or vanilla.
  • This is a small cake, not my usual full sized 6 inch cake.