In the Cake Peak test kitchen, we often find that the oldest methods yield the most scientifically fascinating results. While testing this recipe, we focused heavily on the frosting’s starch gelatinization process—a technique known as “Ermine” or boiled-milk frosting. By replacing the traditional milk with rich eggnog, we created a stable, silky emulsion that isn’t overly sweet, allowing the nutmeg and bourbon notes to shine without being masked by powdered sugar grit.
This cake features a tender, tight crumb infused with bourbon and lemon zest, providing a bright counterpoint to the warm spices. The frosting is the true showstopper: a cooked custard base whipped into butter for a texture that mimics whipped cream but holds its shape like a Swiss meringue. It is the perfect centerpiece for holiday gatherings where precision and flavor count.
The Science of Holiday Success
- Superior Frosting Stability: Unlike American buttercream, which relies on sugar for structure, this flour-based frosting (Ermine) relies on starch gelatinization. This results in a silky, airy texture that is less prone to crusting and far less sweet.
- Balanced Flavor Profile: We use finely grated lemon peel to cut through the richness of the eggnog and butter. This acid balance ensures the cake tastes sophisticated, not heavy.
- Texture Contrast: The inclusion of toasted pecans adds a necessary crunch, introducing a textural variable that contrasts beautifully with the soft crumb and creamy frosting.
Eggnog Cake
- Total Time: 2 hours
- Yield: 12 servings
- Diet: Vegetarian
Description
A sophisticated holiday centerpiece featuring a tender bourbon-infused crumb and a unique eggnog Ermine frosting. This recipe utilizes a traditional boiled-milk technique for a silky, cloud-like finish that perfectly balances rich nutmeg and bright citrus notes.
Ingredients
- 1 ¼ cups granulated sugar
- ½ cup unsalted butter, room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon finely grated lemon peel
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup full-fat eggnog
- 2 tablespoons bourbon whiskey
- ¼ cup all-purpose flour (for frosting)
- ¼ teaspoon salt (for frosting)
- 1 ½ cups full-fat eggnog (for frosting)
- 1 ½ cups granulated sugar (for frosting)
- 1 cup unsalted butter, room temperature (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- ½ teaspoon rum extract (for frosting)
- 1 tablespoon finely grated lemon peel (for frosting)
- ½ cup pecans, toasted and chopped
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans and line the bottoms with parchment paper.
- In a large bowl, cream 1 ¼ cups sugar and ½ cup butter for 3 to 5 minutes until pale and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla and 1 tablespoon lemon peel.
- In a separate bowl, whisk together 2 ¼ cups flour, baking powder, and ½ teaspoon salt.
- Gradually add the flour mixture to the butter mixture in three parts, alternating with 1 cup of eggnog in two parts. Stir in the bourbon last.
- Divide the batter between the pans and bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes before moving to a wire rack.
- To make the frosting base, whisk ¼ cup flour and ¼ teaspoon salt into 1 ½ cups eggnog in a saucepan. Bring to a boil over medium heat, stirring constantly, and cook for exactly 2 minutes.
- Transfer the thickened eggnog mixture to a bowl, cover the surface directly with plastic wrap, and cool completely to room temperature.
- Beat 1 ½ cups sugar and 1 cup butter until fluffy. Gradually mix in the cooled eggnog base, vanilla, rum extract, and the remaining lemon peel.
- Beat the frosting on high speed until aerated and light. Frost the cake layers and press toasted pecans onto the sides of the cake.
Notes
To ensure a successful emulsion for the frosting, the cooked eggnog base and the creamed butter must be at the same room temperature before they are combined. If the frosting appears curdled or soupy, refrigerate the bowl for 15 minutes and then continue beating on high speed to help the fats and starches bond into a smooth, whipped texture.
- Prep Time: 30 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredient Variables & Precision
- Prepared Eggnog: Full-fat eggnog works best here. The fat content emulsifies with the butter to create a tender crumb. Avoid “light” versions, as the higher water content can lead to gluten over-development.
- Butter (Room Temperature): For the frosting, the butter must be at a pliable 65°F–68°F (18°C–20°C). If it is too soft, the emulsion will break; too cold, and it won’t incorporate with the pudding base.
- Bourbon Whiskey: The alcohol cooks out during baking, leaving behind oak and vanilla notes. We found that 2 tablespoons provides flavor without compromising the batter’s hydration ratios.
- Cake Flour vs. All-Purpose: This recipe calls for all-purpose flour (approx. 11.7% protein). We tested with cake flour, but the weight of the eggnog requires the slightly stronger structure of all-purpose flour to prevent shrinking.
- Lemon Peel: Do not skip this. The citric oil (limonene) brightens the heavy dairy flavors.
The Method: Step-by-Step
Step 1: Precise Temperature Prep
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans. For consistent release, we recommend using parchment rounds in the bottom of the pans.
Step 2: Aerate the Fat (The Creaming Method)
In a large bowl, beat 1 ¼ cups sugar and ½ cup butter with an electric mixer for 3 to 5 minutes until pale and fluffy. This step mechanically traps air bubbles in the fat, which expands during baking. Add the eggs one at a time, beating well after each to preserve the emulsion. Stir in the vanilla and lemon peel.
Step 3: Alternate Wet and Dry
Combine the flour, baking powder, and salt in a separate bowl. Add the flour mixture to the butter mixture in three parts, alternating with the eggnog in two parts. Mix only until the flour streaks disappear. Scientific Note: Alternating prevents the batter from saturating the flour all at once, which would inhibit gluten formation, and prevents the liquid from breaking the butter emulsion. Stir in the bourbon last.
Step 4: Bake
Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes. Test for doneness: a toothpick should come out clean, or the internal temperature should register roughly 205°F–210°F. Cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
Step 5: Construct the Frosting Base (The Roux)
While the cake cools, combine ¼ cup flour and ¼ teaspoon salt in a saucepan. Gradually whisk in 1 ½ cups eggnog until smooth. Bring to a boil over medium heat, stirring constantly. Once boiling, cook for exactly 2 minutes to gelatinize the starches and cook off the raw flour taste. The mixture should resemble thick pudding. Remove from heat and cool completely to room temperature. Crucial: Cover the surface with plastic wrap to prevent a skin from forming.
Step 6: Emulsify and Assemble
Beat 1 ½ cups sugar and 1 cup butter until fluffy. Gradually mix in the *completely cooled* eggnog pudding, vanilla, rum extract, and lemon peel. Beat on high speed until the frosting is aerated and resembles whipped cream. Frost the cooled layers and press toasted pecans onto the sides.
Lauren’s Lab Notes: Troubleshooting & Tips
- Temperature Synchronization: The most common failure point in this frosting is temperature mismatch. If your cooked eggnog base is even slightly warm, it will melt the butter, resulting in a soupy mess. If this happens, refrigerate the bowl for 20 minutes and re-whip. Conversely, if your base is fridge-cold, you will get lumps. Aim for both components to be 70°F (21°C).
- Toast the Pecans: Toasting nuts at 350°F for 5–7 minutes releases their essential oils, increasing flavor intensity. This small step adds a professional finish.
- Alcohol Substitutions: If you prefer a different flavor profile, you can swap the bourbon for a spiced rum or even brandy. If you enjoy experimenting with boozy bakes, check out our Irish Apple Cake for more ideas on incorporating spirits into batter.
- Make-Ahead Science: The cooked flour base can be made a day in advance and stored in the fridge. Bring it back to room temperature and whisk it smooth before adding it to the creamed butter.
Tested Variations
- Non-Alcoholic Version: We tested this without the bourbon and rum extract. Increase the vanilla extract to 2 teaspoons in the cake and use 1/2 teaspoon of nutmeg in the frosting to mimic the spice profile without the alcohol.
- Spiced Interior: For a spicier crumb, sift 1 teaspoon of ground cinnamon and 1/2 teaspoon of ground nutmeg with the flour mixture.
- Chocolate Eggnog: Add 1/4 cup of cocoa powder to the dry ingredients of the cake for a chocolate-eggnog hybrid. This pairs exceptionally well with the Chocolate Fruit Cake flavor profile if you want a holiday dessert spread with variety.
- Cupcake Modification: This batter divides perfectly into 24 standard cupcakes. Reduce baking time to 18–22 minutes. For another perspective on eggnog cake variations, you can see how Hummingbird High approaches their eggnog layers using different soak techniques.
Presentation & Pairing
Because this cake utilizes a cooked flour frosting, it is less sweet than standard cakes, making it a perfect companion for sweeter beverages. Serve slices with a strong cup of coffee or an espresso to balance the creaminess. If you are serving a brunch spread, this pairs beautifully alongside a Blueberry Coffee Cake for a mix of fruit and spice options.
For presentation, the toasted pecan crust on the sides is classic, but you can also pipe rosettes of the frosting on top and dust freshly grated nutmeg over them for a minimalist, elegant look. Serve at room temperature; cold frosting effectively numbs the taste buds and masks the delicate bourbon notes.
Mastery Through Science
This Eggnog Cake is a testament to the power of traditional techniques like the Ermine frosting method. By understanding the gelatinization of starches and the emulsion of fats, you can create a holiday dessert that is superior in both texture and stability. Don’t be intimidated by the cooked frosting; the result is a silkiness that modern buttercreams rarely achieve.
If you enjoyed mastering this creamy, dairy-forward dessert, we highly recommend you try our Strawberry Tres Leches Cake next—it utilizes similar principles of dairy absorption for a luscious texture.
Share your results with us! Tag us in your baking experiments:
