Eggnog Cake Recipe

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Love eggnog? If so, you’re going to LOVE this eggnog cake recipe – or, call it eggnog coffee cake and eat it for breakfast. Yes, it’s that awesome!


Eggnog Cake Recipe

Ahhh, tis the season to enjoy one of my absolute favorite flavors… eggnog. You may know that I love eggnog desserts by now, and I love coming up with new eggnog dessert recipes – for example, you might have seen my eggnog cookies. Yum! They’re so amazing and they are so popular this time of the year over on Pinterest. Do you keep up with me there? If not, you can do that here.


So as you can imagine, when AE Dairy asked if I’d be up for making another eggnog dessert, I hopped right on that opportunity! It took a bit of time for me to think about what to make but I settled upon the idea of an eggnog cake. This isn’t thick like an eggnog pound cake, but light, airy and absolutely divine.

I love that this can be served as an eggnog coffee cake, or after a meal along the lines of my other eggnog desserts, like the cookies. When I was creating this recipe and thinking of the ingredients that I’d like to include in my eggnog cake I originally had cinnamon on my ingredient list, but I ended up leaving it out and to be honest, I’m pretty glad I did, since the nutmeg flavors really come through and you can definitely taste the eggnog – I can’t even imagine how good this will be with a cup of coffee! I’ll be sure to update you tomorrow because this is dessert tonight and breakfast in the morning.  🙂

Here’s how I made this eggnog cake using AE Dairy ingredients.

First off, choose your favorite 9×13 cake pan. I chose my dark 9×13 pan as it has a lid and since I knew that I’d have an icing on this coffee cake, I didn’t want to have to put foil on top as it might stick, taking all of the eggnog icing deliciousness off the top – no thank you, sir!  😉

Grab your stand mixer or your hand mixer next. Combine your sugar and softened butter and mix well. Add in all of your wet ingredients including the star of our eggnog party, the AE Eggnog, adding in your dry cake ingredients last.


Pour into your cake pan next like this. Yum…it even smells heavenly!


Next, if you haven’t already combine your streusel topping ingredients and top the cake with this mixture.


Pop that puppy in the oven and bake for 40 minutes — or until a toothpick comes out clean.


Let it sit for about 20 minutes to cool down.

Combine your eggnog icing ingredients and drizzle that awesomeness on top – it will dry and have a bit of a crunch to it when you’re finished.




5.0 from 1 reviews
Eggnog Cake
Recipe type: Dessert
Serves: 12 pieces
  • 1 c granulated sugar
  • ½ cup softened butter
  • 1 cup AE eggnog
  • 8 oz. AE sour cream
  • 2 large eggs
  • 1 t rum extract
  • 2½ c all-purpose flour
  • ½ t salt
  • 1½ t baking powder
  • ½ t baking soda
  • Ingredients - Eggnog Streusel Topping:
  • 1 T all-purpose flour
  • 2 T softened butter
  • ⅓ c granulated sugar
  • ½ t ground nutmeg
  • Ingredients - Eggnog Icing
  • ¾ cup powdered sugar
  • 2 T AE Eggnog (or more to make it thinner to your liking)
  1. Directions:
  2. Preheat oven to 350°F
  3. Grease the bottom of your dark 9x13. If you are using a glass baking dish, lower your baking time
  4. Combine sugar and butter in mixer and beat until creamy
  5. Add in Eggnog, sour cream, rum extract and eggs until blended well
  6. Add in flour, baking powder, baking soda and salt
  7. Spread mixture in pan
  8. Mix all Eggnog Streusel Topping ingredients with fork until crumbly and top cake with ingredients
  9. Bake at 350°F for 40 minutes or until toothpick comes out of center clean
  10. Let cake sit and cool 20 minutes
  11. In small bowl, mix all Eggnog Icing ingredients until smooth and thin enough to drizzle
  12. Drizzle over coffee cake
  13. Enjoy!

Thanks to AE Dairy for working on this recipe with me!

Eggnog bread is perfect for a cold winter morning. We LOVED the soft cake and the semi-crunchy eggnog streusel topping. And the eggnog frosting on top is simply amazing as well!


  1. Shirley Dunton (91 yrs. old, Nov. 6-16)! says

    LOVE eggnog anything! 34 years ago I decided to substitute 1 cup eggnog for the 1-2/3 c. milk but using the 2/3rd cup milk, in my pumpkin pie recipe on Libby’s canned pumpkin puree. Everyone had fits over it and it still tasted like pumpkin pie. I have told so many people about this, even women in the grocery store, picking up pumpkin!.

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