Introduction

Eggnog Magic Cake is a delightful holiday dessert that captures the rich flavors of eggnog in a light, layered cake. This unique recipe creates distinct layers with a creamy custard center, making it both festive and fun to serve.

A close-up of a slice of layered dessert placed on a white plate, showing three distinct layers: the bottom layer is a crumbly brown crust with a coarse texture, the middle layer is a thick creamy yellow filling with a smooth surface, and the top layer is a fluffy white cream with soft peaks, dusted evenly with a fine light brown powder. The background features a white marbled texture, and some powder is scattered gently on the plate around the slice. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large eggs (room temperature, separated into yolks and whites)
3/4 cup granulated sugar
1/2 cup unsalted butter (melted and cooled)
1/4 cup all-purpose flour
1/4 teaspoon salt
2 teaspoons vanilla extract
2 cups eggnog (room temperature)
1/2 teaspoon ground nutmeg
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/4 teaspoon vanilla extract
Ground nutmeg (for garnish)

Instructions

Step 1: Preheat your oven to 325°F (160°C). Lightly grease an 8×8-inch baking dish or line it with parchment paper.
Step 2: In a clean bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form. Set aside.
Step 3: In a separate large bowl, beat the egg yolks and sugar until pale and creamy. Mix in the melted butter, vanilla extract, and ground nutmeg.
Step 4: Gradually mix in the flour and salt until combined. Slowly whisk in the eggnog a little at a time until the batter is smooth and runny.
Step 5: Gently fold the beaten egg whites into the eggnog batter in 2-3 additions. The batter will be lumpy, which is normal and helps create the magic layers.
Step 6: Pour the batter into the prepared baking dish and smooth the top.
Step 7: Bake for 50-55 minutes, or until the top is golden and slightly firm to the touch. The center will still be jiggly.
Step 8: Allow the cake to cool in the pan for about 30 minutes, then chill in the refrigerator for at least 1 hour to allow the layers to set.
Step 9: To make the topping, beat the heavy cream, powdered sugar, and vanilla extract on high speed until soft peaks form.
Step 10: Slice the chilled cake into squares, top with whipped cream, and sprinkle with ground nutmeg before serving.

Tips & Variations

Use full-fat eggnog for the richest flavor and best texture.
Add a splash of rum or brandy to the eggnog for an adult twist.
If you don’t have fresh nutmeg, a generous pinch of ground cinnamon can add a warm spice note.
Make sure egg whites are beaten to stiff peaks, but do not overbeat, to maintain the lightness of the cake.

Storage

Store the chilled cake covered in the refrigerator for up to 3 days. Reheat is not recommended as the custard layer may lose its texture. Serve cold or at room temperature for the best experience.

How to Serve

A close-up photo shows a three-layer square slice of dessert on a white plate with a green rim, sitting on a white marbled surface. The bottom layer is a crumbly, darker brown crust. The middle layer is thick, smooth, and light yellow, likely a custard or cheesecake filling. The top layer is fluffy and white with soft peaks, dusted evenly with cocoa powder that extends slightly onto the plate. The image is well-lit and focused on the texture of each layer. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought eggnog for this recipe?

Yes, store-bought eggnog works perfectly. Just be sure it is at room temperature for better mixing and texture.

What if I don’t have an electric mixer?

You can whisk the egg whites by hand, but it will take longer and require more effort to reach stiff peaks. A handheld or stand mixer is recommended for best results.

Eggnog Magic Cake Recipe

Print Recipe

★★★★★

5 from 74 reviews

Eggnog Magic Cake is a delightful layered dessert that combines the rich flavors of eggnog with a light, fluffy cake texture. This festive treat features a creamy custard base topped with a whipped cream frosting and a sprinkle of nutmeg, making it perfect for holiday gatherings or any special occasion.

Author: zara
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 45 minutes
Yield: 9 servings (8×8-inch pan) 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cake:

4 large eggs (room temperature, separated into yolks and whites)
3/4 cup granulated sugar
1/2 cup unsalted butter (melted and cooled)
1/4 cup all-purpose flour
1/4 teaspoon salt
2 teaspoons vanilla extract
2 cups eggnog (room temperature)
1/2 teaspoon ground nutmeg

For the Topping:

1 cup heavy whipping cream
2 tablespoons powdered sugar
1/4 teaspoon vanilla extract
Ground nutmeg (for garnish)

Instructions

Preheat Oven: Preheat your oven to 325°F (160°C). Lightly grease an 8×8-inch baking dish or line it with parchment paper to ensure the cake doesn’t stick.
Whip the Egg Whites: In a clean, dry bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form. This will give the cake its light structure, so set the whipped egg whites aside carefully.
Combine Wet Ingredients: In a separate large bowl, beat the egg yolks and sugar together until the mixture is pale and creamy. Then mix in the melted butter, vanilla extract, and ground nutmeg for a warm, spiced flavor.
Add Flour and Eggnog: Gradually mix in the flour and salt until just combined. Slowly whisk in the room-temperature eggnog a little at a time, ensuring the batter becomes smooth and runny to create the magic layers of the cake.
Fold in Egg Whites: Gently fold the beaten egg whites into the eggnog batter in 2 to 3 additions. The batter will remain lumpy — this is important for forming the distinct cake layers after baking.
Pour into the Dish: Pour the completed batter into the prepared baking dish, smoothing the top evenly for an attractive finish.
Bake: Bake in the preheated oven for 50 to 55 minutes until the top of the cake is golden and slightly firm to the touch. The center will still be a little jiggly, indicating it has the perfect custard-like texture underneath.
Cool and Chill: Allow the cake to cool in the pan for about 30 minutes. Then transfer it to the refrigerator to chill for at least 1 hour so the layers fully set.
Prepare the Topping: In a clean bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on high speed until soft peaks form, creating a light and sweet whipped cream topping.
Serve: Slice the chilled cake into squares. Top each slice with a dollop of whipped cream and sprinkle with ground nutmeg for a festive, flavorful finish.

Notes

For best results, use room-temperature eggs and eggnog to help the batter blend smoothly.
Do not overmix when folding in the egg whites to maintain the cake’s delicate texture.
Chilling the cake is essential to develop its signature layered structure.
This cake can be made a day ahead and stored in the refrigerator, making it a convenient holiday dessert.
To make it dairy-free, substitute the butter, eggnog, and heavy cream with plant-based alternatives, though the texture and flavor will slightly differ.

Keywords: Eggnog, Magic Cake, Holiday Dessert, Custard Cake, Whipped Cream Topping, Nutmeg, Festive Cake