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Eggnog Magic Cake Recipe

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Pour into the Dish: Pour the completed batter into the prepared baking dish, smoothing the top evenly for an attractive finish.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://zarameals.com/eggnog-magic-cake-recipe/