Caramel Eggnog Cake
The Caramel Eggnog Cake is a delightful dessert that embodies the spirit of the holiday season. This luscious cake combines the creamy richness of eggnog with the sweet, buttery allure of caramel glaze, creating a treat that’s perfect for festive gatherings, special occasions, or whenever you’re in the mood for something indulgent. The warm spices of cinnamon and nutmeg meld beautifully with the cake’s tender crumb, making every bite a comforting reminder of the holidays. Whether you’re serving it at a family dinner or bringing it to a party, this caramel eggnog cake is sure to be the centerpiece of any dessert table.
Ingredients Breakdown
This cake’s ingredients work together harmoniously to produce a moist, flavorful dessert that’s rich yet balanced. Understanding the role of each ingredient can help you appreciate the careful composition that makes this caramel eggnog cake special.
Cake Ingredients:
The cake flour creates a soft, delicate crumb, while the combination of baking powder and salt ensures a balanced rise and enhances the overall flavor. The rich, buttery base is essential for the cake’s luxurious texture, and the mix of granulated sugar and light brown sugar adds depth and complexity to the sweetness. The eggs provide structure and moisture, binding everything together. Eggnog, the star of the show, infuses the caramel eggnog cake with a creamy, slightly spiced flavor that is unmistakably festive. The cinnamon and nutmeg add warmth and aromatic notes, elevating the cake’s flavor profile, while vanilla extract rounds out the taste with a smooth, subtle sweetness.
Caramel Glaze Ingredients
The caramel glaze combines simple yet powerful ingredients to create a rich and velvety topping. Unsalted butter and light brown sugar form the base, melting together to create a smooth caramel. Heavy cream adds a luxurious, creamy texture, and the light corn syrup ensures the glaze is glossy and stable, preventing it from crystallizing. A hint of salt balances the sweetness, and vanilla extract adds a fragrant touch. This glaze thickens as it cools, making it perfect for drizzling over the cake, creating a beautiful and tasty finish.
Step-by-Step Baking Instructions
Creating this caramel eggnog cake involves a few key steps that ensure you achieve the perfect texture and flavor. Following these instructions carefully will help you bake a show-stopping dessert.
Preparing the Pan:
Start by preheating your oven to 325°F (163°C) and thoroughly greasing and flouring your bundt pan. This step is crucial; it prevents the cake from sticking and ensures it releases cleanly when it’s time to unmold. Be sure to get into all the nooks and crannies of the pan to avoid any mishaps later.
Mixing the Cake Batter:
Creaming the butter and sugars together is an essential step that determines the cake’s texture. Beat the softened butter until it’s smooth, then gradually add the sugars. Mix until the batter becomes pale and fluffy this process usually takes about 3 to 5 minutes. This aerates the mixture, setting the foundation for a light, tender cake.
Incorporating Dry and Wet Ingredients
To achieve a perfectly balanced batter, alternate between adding the flour mixture and the eggnog. Begin and end with the dry ingredients to maintain the structure of the batter. This method prevents the batter from becoming too wet and ensures that all ingredients are evenly incorporated without overmixing.
Baking Tips
Once your batter is ready, pour it into the prepared bundt pan, smoothing the top with a spatula. Bake for about an hour, but start checking around the 50-minute mark to avoid overbaking. If the top of the cake browns too quickly, cover it loosely with foil. Once a toothpick inserted into the center comes out clean, your caramel eggnog cake is done. Allow it to cool in the pan for about 10 minutes before transferring it to a serving plate to cool completely.
Making the Caramel Glaze
The caramel glaze adds an indulgent touch to this caramel eggnog cake, enhancing its flavor with a silky, buttery sweetness. Here’s how to create this luscious topping.
Creating the Glaze
In a medium saucepan, melt the butter over medium heat, then stir in the brown sugar, heavy cream, light corn syrup, salt, and vanilla extract. Bring the mixture to a gentle boil, stirring occasionally to keep the sugars from sticking to the sides of the pan.
Achieving the Perfect Consistency
Once the mixture reaches a boil, reduce the heat to low and let it simmer for about 6 minutes. This simmering time allows the glaze to thicken slightly, creating the perfect consistency for drizzling. Be sure to monitor the glaze carefully to prevent it from boiling over. As it cools, the glaze will continue to thicken, reaching the ideal texture for pouring over the cooled cake.
Applying the Glaze
For a polished finish, drizzle the thickened glaze over the cake using a spoon or pour it into a piping bag for more control. The smooth, glossy caramel adds a stunning contrast against the cake’s tender crumb, making each slice an irresistible visual and culinary delight.
Recipe Tips & Frequently Asked Questions
- Ingredient Substitutions: If eggnog is unavailable, you can substitute with a combination of milk, heavy cream, and a dash of nutmeg for a similar flavor. Light corn syrup can be replaced with honey or golden syrup, although the texture may vary slightly.
- Preventing Common Issues: Avoid overmixing the batter after adding the dry ingredients; this can lead to a dense cake. When making the caramel glaze, keep the sides of the saucepan clean to prevent crystallization.
- Storage Advice: Store the cake at room temperature in an airtight container to maintain its moisture. The glaze can be kept in the refrigerator for up to two weeks and reheated gently before use.
- Can I Make This Cake Ahead of Time? Yes, this cake can be made a day in advance. Keep it covered at room temperature, and glaze it just before serving for the best presentation.
- How Do I Prevent the Cake From Sticking to the Pan? Thoroughly grease and flour the pan, paying attention to every detail. Using a non-stick spray that contains flour can also be helpful.
- Can I Freeze This Cake? Yes, the cake freezes well without the glaze. Wrap it tightly in plastic wrap and aluminum foil. Thaw it at room temperature before glazing.
What to Serve With This Recipe
This caramel eggnog cake pairs beautifully with a variety of beverages and treats, making it versatile enough for any occasion. A cup of hot coffee or spiced tea perfectly complements the warm flavors of cinnamon and nutmeg, enhancing the cake’s cozy feel. For a more decadent pairing, serve alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream. During the holidays, a glass of chilled eggnog creates a thematic dessert experience that feels indulgent and festive.
If you’re planning a holiday spread, consider adding this caramel eggnog cake to a dessert table featuring other seasonal delights such as gingerbread cookies, pecan pie, or spiced apple compote. The contrast of textures and flavors will create a memorable dessert display that appeals to a variety of tastes.
Final Thoughts
The caramel eggnog cake is a standout dessert that brings warmth and festive cheer to any gathering. Its rich flavors and soft, tender crumb are perfectly complemented by the smooth, buttery caramel glaze, making it a favorite among holiday treats. Whether you’re baking for a party or simply indulging at home, this caramel eggnog cake promises to delight with every bite. Embrace the comforting combination of eggnog and caramel, and enjoy this delicious addition to your dessert repertoire.
Caramel Eggnog Cake
Ingredients
Cake
- 3 cups 342g Cake Flour
- ½ teaspoon 2g baking powder
- ½ teaspoon 2g salt
- 1 teaspoon 3g nutmeg
- 2 teaspoons 6g cinnamon
- 5 large eggs room temperature (warm in a bowl of warm water for 5 minutes if needed)
- 2 cups 400g sugar
- 1 cup 200g light brown sugar
- 3 sticks 339g unsalted butter, softened
- 1 cup 235g Eggnog
- 2 teaspoons 8g vanilla extract
Caramel Glaze
- ½ stick unsalted butter 57g
- 1 cup light brown sugar packed (217g)
- ½ cup heavy cream 126g
- 1 tablespoon light corn syrup 18g
- ½ teaspoon salt 2g
- 1 teaspoon vanilla extract 4g
Instructions
- Preheat your oven to 325°F (163°C). Generously grease and flour a bundt pan, ensuring all crevices are well-coated to prevent sticking.
- In a medium-sized bowl, whisk together the cake flour, baking powder, salt, cinnamon, and nutmeg. Set this dry mixture aside for later use.
- In the bowl of an electric mixer fitted with a paddle attachment (or using a hand mixer), beat the softened butter on medium speed until it becomes smooth and creamy. Gradually add the white sugar and light brown sugar, mixing until the mixture is light in color and fluffy, about 3 to 5 minutes.
- Add the eggs one at a time, beating well after each addition to ensure the yolk is fully incorporated before adding the next.
- Stir the vanilla extract into the eggnog and set it aside.
- With the mixer on low speed, add the flour mixture alternately with the eggnog mixture, beginning and ending with the dry ingredients. Add the flour mixture in three parts and the eggnog mixture in two parts. Mix just until everything is combined; avoid overmixing to keep the batter light.
- Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula. Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center of the cake comes out clean or with only a few moist crumbs attached. Check the cake around the 50-minute mark to avoid overbaking. If the top is browning too quickly, cover it loosely with aluminum foil.
- Once baked, allow the cake to cool in the pan for about 10 minutes before inverting it onto a serving plate. Let the cake cool completely before applying the glaze.
Caramel Glaze
- In a medium-sized saucepan, melt the butter over medium heat. Add the packed brown sugar, heavy cream, light corn syrup, salt, and vanilla extract, stirring to combine.
- Increase the heat to medium-high and bring the mixture to a gentle boil, stirring occasionally and ensuring that the mixture does not stick to the sides of the pan. Once boiling, reduce the heat to low and allow it to simmer for 6 minutes, stirring frequently to prevent boiling over.
- After 6 minutes, remove the caramel from heat. Remember, the caramel will thicken slightly as it cools. To speed up the cooling process, you can pour it into a shallow dish or refrigerate it briefly.
- Once thickened, drizzle the caramel glaze over the cooled cake using a spoon. For a more precise application, you can transfer the glaze to a disposable piping bag or a resealable plastic bag with the tip snipped off.
- Store any leftover caramel glaze in an airtight container in the refrigerator for up to 2 weeks. Enjoy your beautifully glazed cake!