This gluten free eggnog cake with white chocolate frosting is the cake I bake when I want the Christmas dessert table to feel a little extra special. Two soft, tender layers are baked with eggnog, cinnamon, and nutmeg, so the whole farmhouse smells like the holidays while they cool. Then I frost it with a rich white chocolate buttercream that has even more eggnog whipped right in.
Most eggnog cakes are bundt cakes or snack cakes with a quick glaze, but this one is a true layer cake that looks as good as it tastes. It's made from scratch with pantry staples and a carton of store bought eggnog, and the layers can be baked a day ahead to make your holiday week easier.
The buttercream holds its shape at room temperature, so it's ready to sit out on the counter through a long Christmas dinner. If you need a gluten free Christmas cake that nobody will guess is gluten free, this is the one to make.
If you are looking for more eggnog recipes try my Gluten Free Eggnog Cheesecake Bars with Gingersnap Crust, my Gluten Free Eggnog Bundt Cake or my Gluten Free Eggnog Cookies.
You can find all of my cake recipes here: Gluten Free Cake Recipes
You can find all of my Christmas recipes here: Gluten Free Christmas Recipes
Jump to:
- Why You'll Love This Gluten Free Eggnog Cake
- The Best Flour and Eggnog for Gluten Free Eggnog Cake
- Tips for Tall, Even Gluten Free Cake Layers
- How to Make This Eggnog Cake Ahead for Christmas
- Top Tip
- Easy Variations and What to Serve With Them
- Supplies
- More Recipes You Might Enjoy
- Gluten Free Eggnog Cake with White Chocolate Frosting
- Did You Make This Gluten Free Eggnog Layer Cake?
- Frequently Asked Questions
- Didn't find the answer you're looking for?
Why You'll Love This Gluten Free Eggnog Cake
- It's a real layer cake: two tall, tender 9 inch layers that look special on a Christmas dessert table.
- The eggnog goes in twice, once in the cake and once in the frosting, so the flavor doesn't get lost under the sugar.
- The white chocolate buttercream is rich and creamy, sets up nicely, and holds its shape at room temperature through a holiday dinner.
- Warm cinnamon and nutmeg make the whole kitchen smell like Christmas while it bakes.
- It's made from scratch with pantry staples and a carton of store bought eggnog.
- Nobody at the table will guess it's gluten free.
The Best Flour and Eggnog for Gluten Free Eggnog Cake
I bake this cake with King Arthur Measure for Measure Flour, and it gives me soft, even layers every time. Bob's Red Mill Gluten Free 1 to 1 Baking Flour also works well if that's what you keep in your pantry. If you're not sure which one to pick, my post comparing Bob's Red Mill 1 to 1 and King Arthur Measure for Measure walks through how each one bakes.
For the eggnog, use a full fat store bought eggnog from the dairy case. Light eggnog is thinner and makes a less tender cake, and holiday flavored eggnogs (like pumpkin spice) will change the flavor. Always check the label, since a few brands add flavorings or thickeners you'll want to confirm are gluten free.
Tips for Tall, Even Gluten Free Cake Layers
- Start with room temperature butter, eggs, and eggnog. Cold ingredients won't cream into a light, fluffy batter, and your layers will bake up dense.
- Scoop and shake to level the flour. Scoop the measuring cup into the flour, then give it a gentle shake to level it off. Pressing or packing it down makes gluten free flour dense and gives you a dry cake.
- Line the pans with parchment. Grease the pans, add a parchment circle to the bottom, and the layers will turn out cleanly every time.
- Don't overbake. Start checking at 30 minutes. The tops should be lightly golden and a toothpick in the center should come out clean.
- Cool the layers completely. Even slightly warm cake will melt the buttercream. For the neatest frosting job, chill the cooled layers for 20 to 30 minutes first.
- Let the melted white chocolate cool. It should feel barely warm before it goes into the butter, or the frosting will turn soft and greasy.
How to Make This Eggnog Cake Ahead for Christmas
This cake is so easy to fit into a busy holiday week. Bake the layers up to a day ahead, let them cool completely, then wrap each one tightly in plastic wrap and keep them at room temperature. Make the frosting and assemble the cake the day you plan to serve it.
For a longer head start, freeze the wrapped, unfrosted layers for up to 2 months. Let them thaw in the wrap on the counter before frosting.
Once frosted, the cake is fine on the counter for a few hours during dinner. Store leftovers covered in the refrigerator for up to 4 days, and set slices out for about 30 minutes before serving so the frosting softens back up.
Top Tip
I use my recipe for white chocolate frosting on a lot of the cakes I make. It is always a hit with its rich and creamy texture. For this recipe I substituted milk with eggnog to give the frosting a bit of eggnog flavor.
Easy Variations and What to Serve With Them
- Eggnog sheet cake: Bake the batter in a greased 9x13 inch pan for 30 to 35 minutes, then frost the top. It's the easiest way to take this cake to a potluck.
- Eggnog cupcakes: Fill lined muffin cups two thirds full and bake for 18 to 22 minutes. The recipe makes about 20 to 24 cupcakes.
- Spiked eggnog cake: Swap 2 tablespoons of the eggnog in the batter for spiced rum or brandy, and add 1 to 2 teaspoons to the frosting.
- Festive finish: Top the frosted cake with white chocolate curls, a light dusting of ground nutmeg, or a ring of sugared cranberries for a showstopper on the Christmas table.
For a holiday dessert spread, serve slices alongside my gluten free gingerbread bundt cake or orange cranberry cake, a plate of Christmas cookies, and a pot of hot coffee. If you want a simpler cake for another time of year, my gluten free vanilla cake uses the same easy layer cake method.
Supplies
More Recipes You Might Enjoy
I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!
Gluten Free Eggnog Cake with White Chocolate Frosting
- Total Time: 45 minutes
- Yield: 10 slices 1x
- Diet: Gluten Free
Description
This gluten free eggnog cake bakes up into two soft, warmly spiced layers finished with a rich, creamy frosting that carries even more eggnog flavor. It's an easy from scratch layer cake that looks beautiful on a Christmas dessert table. Bake the layers a day ahead and frost it the day of your party.
Ingredients
Cake:
- ½ cup Unsalted Butter, at room temperature
- 1 cup Granulated Sugar
- 1 tsp. Vanilla Extract
- 3 large Eggs
- 1 cup Eggnog
- 2 cups Gluten Free Flour
- 2 tsp. Baking Powder
- 1 tsp. Baking Soda
- ½ tsp. Sea Salt
- ½ tsp. Ground Cinnamon
- ¼ tsp. Ground Nutmeg
Frosting:
- 4 ounces White Chocolate Baking Bar, chopped
- 2 Tbsp. Eggnog
- 1 cup Unsalted Butter, at room temperature
- 2 cups Powdered Sugar
- 2 tsp. Vanilla Extract
Instructions
Preheat your oven to 350 degrees. Grease two 9-inch baking pans with butter or coconut oil. Set aside.
In the bowl of your stand mixer beat the room temperature butter and sugar until combined and light and fluffy. Add the vanilla and the eggs one at a time beating the mixture in between each egg until they are incorporated. Add the eggnog and beat until blended.
In a mixing bowl whisk together the gluten free flour, baking powder, baking soda, salt, cinnamon and nutmeg.
Add the dry ingredients to the wet mixture and beat until a smooth batter forms. Stopping to wipe down the sides of the bowl with a spatula to incorporate all the ingredients into your batter.
Pour equal amounts of the batter into each baking pan.
Bake at 350 degrees for 30-35 minutes. The cake will be lightly browned and toothpick will come out clean when the cake is done.
Let the cake cool for 10 minutes in the pan and then turn out onto a cooling rack to finish cooling.
When the cake is cooled completely make the frosting and frost the cake.
To make the frosting melt the white chocolate in your microwave or over a double boiler. Let it cool until it's barely warm.
Place the melted chocolate, eggnog, vanilla and room temperature butter into the bowl of your stand mixer and beat until blended and smooth. Add the sifted powdered sugar one cup at a time until you have a smooth frosting.
If the frosting isn't thick enough you can add ¼ cup of sifted powdered sugar at a time until you get the texture you want.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
Notes
Flour: Use a gluten free 1 to 1 or measure for measure flour blend. Scoop the flour, then gently shake the cup to level it without packing it down, for the most tender cake.
Cooling: Let the layers cool completely, about 1 hour, before frosting. Total time does not include cooling.
Frosting: Let the melted white chocolate cool until barely warm before adding it to the butter, or the frosting will turn soft.
Make ahead: Bake the layers up to 1 day ahead. Wrap the cooled layers tightly and keep them at room temperature until you frost them.
Storage: Store leftovers covered in the refrigerator for up to 4 days. Let slices sit out for 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Did You Make This Gluten Free Eggnog Layer Cake?
If you bake this gluten free eggnog cake for your holiday table, I'd love to hear how it went! Please leave a star rating and a comment at the bottom of this post. Your ratings help other gluten free bakers find recipes they can trust, and I read every comment.
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Frequently Asked Questions
The eggnog does most of the work in this cake, keeping the layers soft and tender. The other big things are measuring your flour so it stays light (scoop it, then gently shake the cup to level it, without packing it down) and pulling the layers as soon as a toothpick comes out clean. A cake that bakes even a few minutes too long dries out quickly. For other gluten free cakes that turn out dry, a little extra butter or oil usually helps.
Sometimes, depending on your pan and oven. Gluten free cakes often brown on top before the center is set, so go by the toothpick, not the color. If the top is getting dark before the center is done, lay a piece of foil loosely over the pan and keep baking in 5 minute increments.
Yes, I use store bought eggnog every time. Choose a full fat eggnog from the dairy case and check the label to confirm it's gluten free. Light eggnog is thinner and makes the cake less tender.
Yes. Replace 2 tablespoons of the eggnog in the cake batter with spiced rum or brandy, and add 1 to 2 teaspoons to the frosting along with the eggnog.
The frosted cake is fine at room temperature for a few hours while you serve it. Store leftovers covered in the refrigerator for up to 4 days, and let slices sit out for about 30 minutes before serving so the frosting softens.
The melted white chocolate was probably still warm when it went in with the butter. Let it cool until it's barely warm to the touch before mixing. If your frosting is already too soft, chill the bowl for 15 to 20 minutes and beat it again. You can also add ¼ cup of sifted powdered sugar at a time until it's thick enough to spread.
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Marge says
I would love to make this cake as cupcakes for Christmas Eve when we will have a few great grandchildren for buffet and presents. Are there any changes or alterations you would recommend?