Eggnog Magic Cake: A Dreamy Holiday Dessert
Eggnog lovers, this one’s for you! The holidays wouldn’t be complete without a cozy dessert that highlights the season’s signature flavors. This Eggnog Magic Cake is a showstopper that transforms simple ingredients into a layered masterpiece. With a creamy, custard-like center, a light and airy top, and all the festive warmth of eggnog and nutmeg, this cake is bound to impress. Best of all, it’s incredibly easy to make and perfect for holiday gatherings!
Ingredients:
- 2 cups prepared eggnog, lukewarm
- 4 eggs, room temperature, separated
- 1/8 teaspoon white distilled vinegar
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1 1/2 cups confectioners’ sugar (plus more for dusting)
- 1 cup all-purpose flour (or gluten-free flour blend)
- 3 tablespoons dark rum (or additional eggnog)
- 1 teaspoon vanilla extract
- Whole nutmeg (for grating on top) or ground nutmeg for sprinkling
Directions:
1. Preheat the Oven:
To begin, preheat your oven to 325°F (165°C). Grease an 8×8-inch baking pan with butter and set it aside. This ensures your cake releases easily once it’s done baking.
2. Prepare the Eggnog:
Warm the eggnog in the microwave for about 1-1 ¼ minutes, heating in 15-second increments until it’s lukewarm. You don’t want the eggnog to be hot—just warm enough to incorporate smoothly into the batter.
3. Whip the Egg Whites:
In a bowl, combine the egg whites and distilled vinegar. Use an electric mixer on high speed to whip the egg whites until stiff peaks form. The vinegar helps stabilize the peaks, which is particularly useful for achieving the right texture, especially if you’re baking at a high altitude. Set the whipped egg whites aside.
4. Mix the Egg Yolks and Sugar:
In a second bowl, beat the egg yolks and confectioners’ sugar together until they are well combined and turn a pale yellow color. Gradually add the melted and cooled butter, mixing on low speed until it’s fully incorporated into the egg yolk mixture.
5. Add the Dry Ingredients:
Slowly add the flour to the egg yolk and sugar mixture, continuing to mix on low speed until the flour is fully blended.
6. Incorporate the Eggnog Mixture:
Combine the rum (or additional eggnog) and vanilla extract with the warmed eggnog. With the mixer on low speed, gradually pour the eggnog mixture into the batter. Don’t worry if the batter seems very liquid—this is normal for a magic cake!
7. Fold in the Egg Whites:
Gently fold the whipped egg whites into the batter in four additions. You’ll end up with a slightly lumpy, liquid batter—this is exactly how it should be!
8. Bake the Cake:
Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 50-55 minutes. The top should turn a beautiful golden brown, though the cake may still jiggle slightly when done. This jiggle means the cake’s creamy custard layer is set!
9. Cool:
Let the cake cool completely on a wire rack for about 3 hours. Alternatively, you can allow the cake to cool for 30 minutes, cover it with foil, and refrigerate for at least an hour to speed up the process.
10. Serve:
Before serving, generously dust the cake with confectioners’ sugar and freshly grated nutmeg for that signature holiday flavor. Slice and enjoy!
Recipe Summary:
- Prep Time: 15 minutes
- Cook Time: 50-55 minutes
- Cooling Time: 1-3 hours
- Calories: 250 kcal per slice
- Yield: 9-12 slices
Why You’ll Love This Recipe:
This Eggnog Magic Cake is a true holiday delight. Its unique texture—with a light, airy top and a rich custard layer—makes it a fun and surprising dessert. The subtle hints of dark rum, vanilla, and nutmeg infuse the cake with festive flavors that pair perfectly with a glass of eggnog or a cup of coffee.
Whether you’re hosting a holiday dinner or looking for a dessert that captures the spirit of the season, this cake is sure to become a favorite. Plus, it’s easy to make and only requires simple ingredients that are likely already in your pantry. Give this magic cake a try and watch as it disappears off the table!
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Eggnog Magic Cake
- Total Time: 16 minute
- Yield: 9-12 1x
Description
This Eggnog Magic Cake is the perfect holiday dessert for eggnog lovers! With its creamy texture and hint of dark rum, this cake brings together the cozy flavors of the season in every bite. The airy layers, topped with a sprinkle of freshly grated nutmeg and a dusting of confectioners’ sugar, make it a show-stopping dessert for your holiday gatherings.
Ingredients
2 cups prepared eggnog, lukewarm
4 eggs, room temperature, separated
1/8 teaspoon white distilled vinegar
1/2 cup (1 stick) unsalted butter, melted and cooled
1 1/2 cups confectioners’ sugar (plus more for dusting)
1 cup all-purpose flour (or gluten-free flour blend)
3 tablespoons dark rum (or additional eggnog)
1 teaspoon vanilla extract
Whole nutmeg (for grating on top) or ground nutmeg for sprinkling
Instructions
Preheat the Oven:
Preheat your oven to 325°F (165°C). Grease an 8×8-inch baking pan with butter and set aside.
Prepare the Eggnog:
Warm the eggnog in the microwave for about 1-1 ¼ minutes in 15-second increments until lukewarm.
Whip the Egg Whites:
In a bowl, combine the room temperature egg whites and vinegar. Using a mixer on high speed, whip until stiff peaks form. Set aside. The vinegar helps stabilize the peaks, which is important for success, especially at high altitude.
Mix the Egg Yolks and Sugar:
In a second bowl, beat the egg yolks and confectioners’ sugar until well combined and pale yellow. Gradually add the melted butter and mix on low speed until fully incorporated.
Add the Dry Ingredients:
Slowly add the flour to the batter, mixing on low speed until well blended.
Incorporate the Eggnog Mixture:
Combine the rum (or additional eggnog) and vanilla with the warmed eggnog. With the mixer on low speed, slowly pour the eggnog mixture into the batter. The batter will be very liquid, which is normal.
Fold in the Egg Whites:
Gently fold the egg whites into the batter one fourth at a time. The batter will remain fairly liquid with small lumps of egg whites.
Bake:
Pour the batter into the prepared pan and bake in the preheated oven for 50-55 minutes. The top will turn golden, but the cake may still jiggle slightly when done.
Cool:
Let the cake cool completely on a wire rack (about 3 hours), or cool for 30 minutes, cover with foil, and refrigerate for at least an hour.
Serve:
Sprinkle the top with confectioners’ sugar and freshly grated nutmeg before serving.
- Prep Time: 15 minutes
- Cook Time: 50-55 minutes
Nutrition
- Calories: 250