With whipped cream baked inside, this Eggnog Cream Cake with a touch of nutmeg tastes like Christmas! You’ll fall in love with the creamy rum topping that tastes like pudding.
Eggnog Cream Cake
Move over cookies…there is a new Christmas dessert in town! If you love eggnog, why not try Eggnog Cream Cake? This fluffy cake recipe has a rum topping that will have you licking your lips. This easy homemade cake recipe makes a 9×13 rectangle cake, which makes it perfect for carrying to potlucks and holiday family gatherings.
Whipped Cream Cake
Although this is called an Eggnog Cake, it doesn’t have store-bought eggnog in it. Instead, it has all the makings of eggnog…heavy cream, egg, sugar and flavoring. What I love about this cake is how light and fluffy it is. You first beat the heavy whipping cream until it has thickened and is the texture of….well….whipped cream! Then add the eggs and gradually in the sugar and dry ingredients, mixing just until combined.
That whipped cream gives this cake its texture, so don’t skip that part! It’s easiest to whip cream if you have a stand mixer, but you can also use a hand mixer.
Rum Cream Topping
The top looks like frosting, but is not overly sweet and has more of a pudding taste. You’ll want to be sure you plan ahead for the topping since it is cooked on the stovetop and needs to cool before you whip it into the topping that makes this cake unbelievable. Plan to make the rum cream topping at least 3 ½ hours before frosting the cake so it has time to cool completely. After the rum topping has chilled completely, you’ll beat it on medium speed until it is light and creamy. Allowing the cream topping time to chill is what makes this frosting recipe work, so leave yourself time!
If you love eggnog, give this from-scratch eggnog cream cake a try this holiday season! And if you crave eggnog any other time of the year, this is the ideal cake to make to curb those Christmas cravings.
Eggnog Cream Cake
4 from 2 votes
With whipped cream baked inside, this Eggnog Cream Cake with a touch of nutmeg tastes like Christmas! You'll fall in love with the creamy rum topping that tastes like pudding.
In a medium saucepan, combine the sugar, cornstarch and salt.
Gradually add the milk and blend gently.
Cook over medium heat, stirring constantly until the mixture boils.
Boil the mixture for 1 minute and then remove from the heat.
Place the slightly beaten egg in a small bowl.
Slowly drizzle ½ cup of the hot milk mixture into the egg, whisking constantly.
Return the egg/milk mixture to the saucepan and continue to cook over medium heat.
Add the butter and stir until it melts.
Pour the mixture into a small mixing bowl and refrigerate for at least 3 hours or until the mixture is completely chilled.
After the mixture is chilled, add the rum flavoring and beat at medium speed until the mixture is light and creamy, about 2 minutes. Chill until you are ready to frost the cake.
For the Cake:
Grease the bottom of a 9x13 pan.
Preheat the oven to 350 degrees.
In a large mixing bowl, beat the heavy cream until it is thickened and can hold a peak.
Add the eggs, one at a time, beating well after each addition.
Gradually beat in the sugar and rum flavoring.
Add the flour, baking powder, salt and nutmeg. Blend at low speed just until combined, scraping the bowl as needed.
Pour the batter into the prepared pan and spread evenly.
Bake for 45-50 minutes or until the center springs back when you touch it lightly.
Allow the cake to cool completely.
Frost the cake with the whipped rum cream topping.
Sprinkle with additional nutmeg, if desired.
Store in an airtight container in the refrigerator.
The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.
Where’s the rum in the rum in the rum cream frosting??????????
I made this cake , followed recipe to the tee , however I just wished it was a tad big more moist !