Pioneer Woman Eggnog Cake Recipe

This delicious Pioneer Woman Eggnog Cake is a simple yet festive dessert perfect for the holiday season. With its creamy, rich flavor and hint of bourbon, it’s a treat everyone will love. You can easily make this cake using common ingredients, creating a warm and comforting dessert for any celebration.

Ingredients Needed

For the Cake:

• 1 cup unsalted butter (2 sticks)
• 2 cups granulated sugar
• 4 large eggs
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1/4 teaspoon ground nutmeg
• 1 cup eggnog
• 2 tablespoons bourbon or aged rum
• 1 tablespoon vanilla bean paste

For the Icing:

• 2 cups powdered sugar
• 2 tablespoons eggnog
• 1 tablespoon bourbon or rum
• 1 teaspoon vanilla bean paste

How To Make Eggnog Cake Recipe

1. Preheat the Oven and Prepare the Bundt Pan: Preheat the oven to 350°F. Spray a 12-cup Bundt pan with nonstick baking spray.
2. Cream the Butter and Sugar: In the bowl of an electric mixer, beat the butter and sugar on medium speed until smooth and creamy, about 4 minutes. Add the eggs one at a time, mixing well after each addition.
3. Mix Dry Ingredients and Wet Ingredients: With the mixer on low, add one-third of the flour, followed by all of the baking powder, salt, and nutmeg. Add half of the eggnog, then the bourbon and vanilla bean paste. Add another third of the flour, then the remaining eggnog, and finish with the remaining flour. Mix well after each addition.
4. Bake the Cake: Transfer the batter to the prepared Bundt pan, smoothing the top. Bake for 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack and cool completely, about 1 hour.
5. Make the Icing: In a medium bowl, whisk together the powdered sugar, eggnog, bourbon, and vanilla bean paste until smooth. Spoon the icing over the cooled cake and let it set for 15 minutes until hardened.

Recipe Tips

• Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before starting. This helps them mix more easily and creates a smoother batter.
• Don’t Overmix the Batter: Mix the batter until just combined to avoid a dense cake. Overmixing can make the texture too heavy.
• Measure Flour Correctly: Spoon the flour into your measuring cup and level it off with a knife. Don’t scoop directly from the bag as this can lead to too much flour and a dry cake.
• Let the Cake Cool Before Icing: Allow the cake to cool completely before adding the icing. This ensures the icing won’t melt and slide off the cake.
• Use Fresh Eggnog: For the best flavor, use fresh eggnog instead of store-bought that has been sitting on the shelf too long. Fresh eggnog gives a richer, creamier taste.

How To Store Leftovers

• Refrigerate: Cover leftovers eggnog cake well or put it in an airtight container. It will stay fresh in the fridge for about 3 days.
• Freeze: Wrap leftovers eggnog cake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. When you’re ready to enjoy it, let it thaw at room temperature for a few hours before serving.

Nutrition Facts

Serving Size: 1 slice (1/12 of the cake)

• Calories: 372
• Total Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 104mg
• Sodium: 417mg
• Total Carbohydrate: 44g
• Sugars: 30g
• Dietary Fiber: 0g
• Protein: 5g

More Pioneer Woman Recipes:

• Pioneer Woman Strawberry Sparkle Cake Recipe
• Pioneer Woman Angel Food Cake
• Pioneer Woman Hummingbird Cake
• Pioneer Woman Apple Fritter Cake
• Pioneer Woman Applesauce Cake