Boozy Eggnog Cake Recipe

Name: Boozy Eggnog Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Cake:; 1 1/2 cups (10 1/2 ounces) granulated sugar; 3/4 teaspoon salt; 3 large eggs; 8 tablespoons (4 ounces) unsalted butter, very soft; 4 teaspoons vanilla extract; 1 1/2 cups (7 1/2 ounces) all-purpose flour; 1 3/4 teaspoons baking powder; 1/4 teaspoon nutmeg; 1 cup milk, warmed; For Eggnog Sauce:; 4 large yolks; 1/2 cup (3 1/2 ounces) granulated sugar, divided; Pinch salt; 1 1/2 cups milk; 3/4 teaspoon nutmeg, divided; 1/3 cup bourbon or dark rum (or to taste); 2 cups heavy cream

Servings: persons

For Cake:
1 1/2 cups (10 1/2 ounces) granulated sugar
3/4 teaspoon salt
3 large eggs
8 tablespoons (4 ounces) unsalted butter, very soft
4 teaspoons vanilla extract
1 1/2 cups (7 1/2 ounces) all-purpose flour
1 3/4 teaspoons baking powder
1/4 teaspoon nutmeg
1 cup milk, warmed
For Eggnog Sauce:
4 large yolks
1/2 cup (3 1/2 ounces) granulated sugar, divided
Pinch salt
1 1/2 cups milk
3/4 teaspoon nutmeg, divided
1/3 cup bourbon or dark rum (or to taste)
2 cups heavy cream

1
1. Adjust oven rack to middle position and preheat to 350u00b0F. Grease 9- by 9-inch baking pan. Stir sugar and salt in large bowl to combine. Whisk in eggs, one by one, until lightened. Whisk in softened butter and vanilla until combined.
2
2. Add flour, baking powder, and nutmeg to bowl and whisk to combine. Slowly whisk in milk until combined and smooth (batter will seem thin). Pour into pan and bake until golden and top is set, about 35 minutes. Transfer to wire rack to cool until warm.
3
3. When cake is cooled to warm, make eggnog sauce. Whisk yolks with 1/4 cup sugar and salt until smooth. Scald milk in small pot over medium heat. Slowly whisk in half of the hot milk into egg mixture. Return egg and milk mixture to the pot and cook on medium low heat, stirring with wooden spoon, until mixture thickens slightly and coats the back of the spoon (see note). Stir in 1/2 teaspoon nutmeg and bourbon. Add more bourbon if desired (see note).
4
4. Poke several holes in cake and cut into squares (either 9 or 12 squares). Slowly pour hot sauce over cake, opening up cuts into the cake to allow the sauce to fully soak in. Chill at least 4 hours (preferably overnight).
5
5. Beat cream and remaining 1/4 cup sugar to medium peak. Spread over cake, dust with remaining 1/4 teaspoon nutmeg and serve.

1379

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: For Cake:, 1 1/2 cups (10 1/2 ounces) granulated sugar, 3/4 teaspoon salt, 3 large eggs, and more.

Yes, Boozy Eggnog Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Boozy Eggnog Cake

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