Eggnog Cake with Rum Simple Syrup and Eggnog Frosting

Eggnog Cake with Rum Simple Syrup and Eggnog Frosting

Recipe by Jackie Bruchez of The Seaside Baker.

Serves 10-12

For the cake

1 cup unsalted butter, room temperature
1/2 cup vegetable oil
2 cups granulated sugar
5 large eggs, room temperature
2 tsp. vanilla extract
3 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground nutmeg
1 tsp. ground cinnamon
1 cup eggnog, room temperature

For the simple syrup

1/2 cup water
1/2 cup granulated sugar
1 Tbsp. rum (or bourbon) 

For the frosting

2 cups unsalted butter, room temperature
1/4 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1/8 tsp. salt
1 Tbsp. vanilla extract
4 cups powdered sugar, sifted
3-4 Tbsp. eggnog
Cinnamon for sprinkling
1 cup candied pecans, chopped coarsely

Preheat oven to 350°F. Grease and flour three 8-inch cake pans. 

In the bowl, beat together butter, oil and sugar until pale and fluffy, about 2-3 minutes. Scrape down sides of bowl and add eggs, one at a time, beating thoroughly before each addition. Stir in vanilla extract. 

In a separate bowl, whisk together the remaining dry ingredients. 

Gradually alternate adding the dry mixture and the eggnog to the butter-egg mixture (3 flour additions, 2 eggnog additions), mixing only until just combined. After all ingredients have been added, stir batter a few more times with a wooden spoon or spatula. 

Evenly spoon batter into prepared pans. Bake cakes for 25-27 minutes or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes then invert onto a cooling rack to cool completely. 

If using the simple syrup, bring water and sugar to a simmer in a small saucepan set over medium heat. Continue cooking until sugar has dissolved, about 2-3 minutes. Remove from heat and stir in rum. Cool completely and set aside. 

Start the frosting. Beat butter, spices, salt and vanilla until light and fluffy. With the beaters running on low, gradually add powdered sugar and 3 tablespoons of eggnog. Increase mixer speed to high and beat frosting until airy, about 5 minutes. If frosting is still too stiff, add the additional tablespoon of eggnog. 

Before assembling the cake, cut off cake domes using a serrated knife to level, if necessary, and brush each layer with the rum simple syrup. Place one layer of cake on a cake stand or serving plate. Top cake with 2/3 cup of frosting. Repeat with remaining layers then frost the outer sides of the cake. If desired, use remaining frosting to pipe around the top of the cake.

Sprinkle with a bit of cinnamon and top with candied pecans. Chill for 20 minutes.  

TIP: Skirting your holiday cakes with candy or nuts can be tricky. To get a perfect coating—whether you’re using nuts, candy or something else—start with a generous handful. Working your way around the cake, pat the coating into the frosting. Don’t press too hard; use just enough pressure to ensure it sticks.

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For more of Jackie’s amazing festive holiday cake recipes, read the full profile here.