I have heard that some people don’t like eggnog, but I don’t know who these people are. I have never met anyone who doesn’t love the rich creamy taste of the nog! (That’s what we call it here.) I wish everyone loved it like I do, because they would be so happy that today I have a Layered Gingerbread Cake with Eggnog Frosting for you! It is a perfect holiday party cake, Christmas dinner cake, or office party cake, Four layers of gingerbread cake, each layer drizzled with eggnog frosting for a decadent holiday treat!
Layered Gingerbread Cake w/ Eggnog Frosting
(printable recipe at end of post)
3 Cups Flour
1 1/2 teaspoon ground Cinnamon
1 1/2 teaspoon ground Ginger
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 cup Shortening
1/2 cup packed Dark Brown Sugar
2 Egg
1 cup Molasses
1 cup Water
Frosting
1/3 cup Butter
3 1/2 cups Confectioner’s Sugar
1/2 cup Egg Nog
Peppermint Chips
Add the flour, cinnamon, ginger, baking powder, and baking soda to a medium bowl. Whisk ingredients together. Set aside.
In a large mixing bowl, add the shortening. Beat for 30 seconds on medium speed. Add the brown sugar and mix together.
Add egg and molasses. Mix for 1 minute. Add flour mix and 1/2 cup of water alternately to the egg and molasses mix. Beat on low after every addition, just until combined. Don’t overmix.
Pour batter into a greased only pan. I used a 5 1/2″ round x 1 3/4 tall pan. You will need to bake 2 cakes in this pan. Bake 20-30 minutes. Remove from oven and let cool completely.
After both cakes are done and cooled, cut the cake so that each layer is even. I cut each layer into 1/2″ high cakes.
Make frosting by creaming the butter for 30 seconds. Start adding the confectioner’s sugar, after it is sifted, a little at a time.The frosting will start to get very thick. Start adding the egg nog, just a little at a time, mixing after each addition. The ingredient amount is listed as a 1/2 cup, but you might need a bit more or less, so add carefully. The frosting should drizzle from a spoon, but not too quickly, to be the correct consistency.
Drizzle cake with frosting and garnish top layer.
Thank you for joining me today! I am so glad you dropped by!
For more holiday recipes with eggnog, scroll down to find the creative recipes from the other Sunday Supper members.
Thank you to our marvelous host for today, Christie from A Kitchen Hoor’s Adventure!
Baked Goods
- Caramel Bottom Eggnog Cheesecake by Bottom Left of Mitten
- Chocolate Eggnog Poke Cake by Crazed Mom
- Eggnog Bread Pudding with Warm Whiskey Sauce by The Crumby Cupcake
- Eggnog Macarons by Baking Sense
- Eggnog Macaroons by A Kitchen Hoor’s Adventures
- Eggnog Pie by Cindy’s Recipes and Writings
- Gingerbread Bars with Eggnog Frosting by Hezzi-D’s Books and Cooks
- Layered Gingerbread Cake with Eggnog Frosting by The Freshman Cook
- Mini Eggnog Cheesecakes by Authentically Candace
Beverages
- Coconut Milk Eggnog by A Mind “Full” Mom
- Eggnog Coffee Frappe by And She Cooks
- Gingerbread Eggnog Latte by Palatable Pastime
- Spiked Eggnog Hot White Cocoa by The Weekend Gourmet
- Traditional Homemade Eggnog by The Redhead Baker
Breakfast and Breakfast Pastries
- Baked Eggnog Donuts by Life Tastes Good
- Coconut Eggnog Overnight Oats (with homemade eggnog) by Caroline’s Cooking
- Cranberry Eggnog Scones by That Skinny Chick Can Bake
- Eggnog Pancakes with Cranberry Syrup by Sew You Think You Can Cook
- Eggnog Scones by Feeding Big
Desserts
- Craig Claiborne’s Eggnog Mousse by Food Lust People Love
- Easy Eggnog Fudge by Sunday Supper Movement
- Eggnog Crème Anglaise by The Wimpy Vegetarian
- Eggnog Panna Cotta with Cinnamon Whipped Cream by Tramplingrose
- Eggnog Pudding Parfaits by Pies and Plots
- Healthy Eggnog Rice Pudding by Cricket’s Confections
- Homemade Eggnog Ice Cream by Simple and Savory
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Author: The Freshman CookPrint Recipe
LAYERED GINGERBREAD CAKE W/ EGGNOG FROSTING
INGREDIENTS:
- 1 1/2 cups Flour
- 3/4 teaspoon ground Cinnamon
- 3/4 teaspoon ground Ginger
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 cup Shortening
- 1/4 cup packed Dark Brown Sugar
- 1 Egg
- 1/2 cup Molasses
- 1 cup Water
Eggnog Frosting
- 1/3 cup Butter
- 3 1/2 cups sifted Confectioner’s Sugar
- 1/2 cup Egg Nog
- Peppermint Chips
INSTRUCTIONS:
- Add the flour, cinnamon, ginger, baking powder, and baking soda to a medium bowl. Whisk ingredients together. Set aside.
- In a large mixing bowl, add the shortening. Beat for 30 seconds on medium speed. Add the brown sugar and mix together.
- Add egg and molasses. Mix for 1 minute. Add flour mix and 1/2 cup of water alternately to the egg and molasses mix. Beat on low after every addition, just until combined. Don’t overmix.
- Pour batter into a greased only pan. I used a 5 1/2″ round x 1 3/4 tall pan. You will need to bake 2 cakes in this pan. Bake 20-30 minutes. Remove from oven and let cool completely.
- After both cakes are done and cooled, cut the cake so that each layer is even. I cut each layer into 1/2″ high cakes.
- Make frosting by creaming the butter for 30 seconds. Start adding the confectioner’s sugar, after it is sifted, a little at a time.The frosting will start to get very thick. Start adding the egg nog, just a little at a time, mixing after each addition. The ingredient amount is listed as a 1/2 cup, but you might need a bit more or less, so add carefully. The frosting should drizzle from a spoon, but not too quickly, to be the correct consistency.
- Drizzle cake with frosting and garnish top layer.
- Enjoy!
