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Eggnog Espresso Cake Recipe

It’s December and it is, indeed, beginning to look a lot like Christmas! It won’t be the holidays without eggnog, one of the most popular drinks during the Yuletide season. We have incorporated this spiced and spiked drink to create a decadent and delicious dessert treat perfect for that festive family get-together.

Cupcakes and Counting
4 from 2 votes
Prep Time 15 mins
Cook Time 45 mins
Course Dessert
Cuisine American
Servings 4
Calories 1839 kcal


Eggnog Espresso Cake

  • 300 g flour all-purpose
  • 2 tsp baking powder
  • 1/4 tsp nutmeg ground
  • 1/4 tsp cinnamon ground
  • 1/2 tsp coffee granules from coffee capsule
  • 170 g butter unsalted
  • 300 g brown sugar light
  • 3 large eggs room temp
  • 1 tsp vanilla
  • 300 ml Bols Advocaat egg liqueur

Eggnog Espresso Buttercream Frosting

  • 227 g butter unsalted
  • 150 g cream cheese soft
  • 400 g icing sugar
  • 3 tbsp Bols Advocaat egg liqueur
  • 1/2 tsp coffee granules from coffee capsule


Eggnog Espresso Cake

  • Preheat oven to 170C. Grease and line four 5”x3” round cake tins.
  • Combine dry ingredients: flour, baking powder, ground nutmeg, ground cinnamon and coffee granules. Set aside.
  • Add vanilla to egg liqueur. Set aside.
  • Using a stand mixer with paddle attachment, beat butter on med-high and gradually add sugar until pale and fluffy.
  • With the mixer on low speed, add eggs until fully incorporated.
  • Add dry ingredients to the butter/egg mixture alternating with the vanilla egg liqueur. Mix until well combined.
  • Pour the batter into prepared tins and bake for about 35-40 mins or until a wooden skewer inserted into the centre comes out clean.
  • Leave the tins to cool for 10 mins then turn out onto a wire rack to cool completely.

Eggnog Espresso Buttercream Frosting

  • Place butter, cream cheese, and icing sugar into a mixing bowl and cream until pale.
  • Gradually add egg liqueur then the coffee granules.
  • Leave in the fridge for about 10 mins to stabilize before using.


  • Remove crust from each cake layer. Optional: lightly brush each layer with egg liqueurfor an extra kick!
  • Sandwich all layers with the eggnog espresso frosting.
  • Coat the entire cake using the remaining buttercream frosting. Leave the top of thecake with overlapping buttercream edges to create a deckle-edged effect.
  • Decorate cake as desired. Here we’ve painted the top edges with edible gold.


Calories: 1839kcalCarbohydrates: 233gProtein: 15gFat: 97gSaturated Fat: 59gCholesterol: 377mgSodium: 1113mgPotassium: 301mgFiber: 2gSugar: 172gVitamin A: 3162IUCalcium: 270mgIron: 5mg
Keyword cake, Festive
Tried this recipe?Let us know how it was!
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