Boozy Eggnog Cake Recipe

By
Yvonne Ruperti
A photo of Yvonne Ruperti, a contributing writer at Serious Eats.
Yvonne Ruperti
Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and cookbook author. She is also an adjust professor of baking at the Culinary Institute of America in Singapore.
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Updated August 30, 2018
Pudding cake moist. Yvonne Ruperti

Eggnog lovers alert: this is like a slice of eggnog in cake form. Booze up the homemade eggnog to your liking.

Notes: Cook the eggnog sauce like a creme anglaise—until the mixture lightly coats the back of a spoon. When you draw a line across the spoon, the line should stay. Avoid boiling or the eggs will scramble. Sauce shouldn't be made ahead or it will cool and thicken too much to soak into cake.

Recipe Details

Boozy Eggnog Cake Recipe

Prep 20 mins
Cook 30 mins
Active 60 mins
Chill Time 4 hrs
Total 4 hrs 50 mins
Serves 9 to 12 servings
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Ingredients

For Cake:

  • 5 ounces granulated sugar

  • 3/4 teaspoon salt

  • 3 large large eggs

  • 32 ounces unsalted butter

  • 4 teaspoons vanilla extract

  • 3 1/2 ounces all purpose flour

  • 1 3/4 teaspoons baking powder

  • 1/4 teaspoon nutmeg

  • 1 cup milk

For Eggnog Sauce:

  • 4 large yolks

  • 1 1/2 ounces granulated sugar

  • 1 pinch salt

  • 1 1/2 cups milk

  • 3/4 teaspoon nutmeg

  • 1/3 cup rum

  • 2 cups heavy cream

Directions

  1. Adjust oven rack to middle position and preheat to 350°F. Grease 9- by 9-inch baking pan. Stir sugar and salt in large bowl to combine. Whisk in eggs, one by one, until lightened. Whisk in softened butter and vanilla until combined.

  2. Add flour, baking powder, and nutmeg to bowl and whisk to combine. Slowly whisk in milk until combined and smooth (batter will seem thin). Pour into pan and bake until golden and top is set, about 35 minutes. Transfer to wire rack to cool until warm.

  3. When cake is cooled to warm, make eggnog sauce. Whisk yolks with 1/4 cup sugar and salt until smooth. Scald milk in small pot over medium heat. Slowly whisk in half of the hot milk into egg mixture. Return egg and milk mixture to the pot and cook on medium low heat, stirring with wooden spoon, until mixture thickens slightly and coats the back of the spoon (see note). Stir in 1/2 teaspoon nutmeg and bourbon. Add more bourbon if desired (see note).

  4. Poke several holes in cake and cut into squares (either 9 or 12 squares). Slowly pour hot sauce over cake, opening up cuts into the cake to allow the sauce to fully soak in. Chill at least 4 hours (preferably overnight).

  5. Beat cream and remaining 1/4 cup sugar to medium peak. Spread over cake, dust with remaining 1/4 teaspoon nutmeg and serve.

Special equipment

9-inch square pan

Nutrition Facts (per serving)
845 Calories
79g Fat
26g Carbs
7g Protein
×
Nutrition Facts
Servings: 9 to 12
Amount per serving
Calories 845
% Daily Value*
Total Fat 79g 102%
Saturated Fat 49g 245%
Cholesterol 319mg 106%
Sodium 278mg 12%
Total Carbohydrate 26g 9%
Dietary Fiber 0g 1%
Total Sugars 19g
Protein 7g
Vitamin C 0mg 2%
Calcium 161mg 12%
Iron 1mg 5%
Potassium 163mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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