Eggnog Cake with Eggnog Cream Cheese Frosting (Gluten-Free)

This eggnog cake with creamy eggnog cream cheese frosting has all the flavors of the holiday baked right into a flaky, soft cake! It is unpretentious and perfect to make with kiddos because it doesn’t have to look perfect. 

Thank you to XO Baking Co. for sponsoring this recipe and GIVEAWAY

Eggnog Cake

You are going to love a slice of this eggnog flavor infused vanilla cake! We use real eggnog which really gets that delicious holiday flavor started. Adding in some rum extract, nutmeg, cinnamon, cloves and allspice amp it up completely. 

I like making this as a semi-homemade cake like we did with our gluten-free apple cider cupcakes and candy cane cupcakes by starting with a high quality gluten-free cake mix like the one from XO Baking Co.™. Their mixes are made with a great blend of gluten-free flours and other wholesome ingredients. 

XO Baking Co.™  products create a finished product with superb taste and texture! Unlike many gluten-free products on the market today, XO Baking Co.™ is the first company to use Organic Coconut Flour in every single product. I love this!

Whether it be their cornbread mix, double chocolate cookie mix, all-purpose flour or the delicious banana bread mix, each turns out perfectly in both texture and taste.

Eggnog Frosting

With a mix of butter, cream cheese and eggnog, you can get the creamiest, most decadent holiday frosting ever! Fresh nutmeg really gives it a lift that has undeniable eggnog flavor. 

How else do I use leftover eggnog?

Our eggnog cake is my favorite way to use leftover eggnog. I also love to make our eggnog pancakes and our eggnog cheesecake cream delight. These melt in your mouth eggnog cookies are also a great option. 

How to make gluten-free eggnog cake

• Preheat oven to 350 degrees and grease a 9×13 pan in the bottom and sides 
• In a large bowl combine the cake mix, nutmeg, cinnamon, cloves, allspice and butter until coarse crumbs form
• Add the eggnog, eggs, oil, vanilla and rum extracts and beat until silky smooth

• Bake at 350 degrees for 25-30 minutes until toothpick inserted in the center comes out clean
• Cool 10 minutes in the pan 
• Meanwhile, make the frosting by beating powdered sugar, cream cheese, butter, nutmeg, rum extract and eggnog together until smooth
• Once cake has cooled, frost liberally

Does eggnog cake need to be refrigerated?

Leftovers can be stored in cake pan with tinfoil over the top in the refrigerator for up to 3 days. Serve at room temperature.

Other festive holiday recipes 

Gluten-Free Christmas Crack

Gluten-Free Cinnamon Rolls

Christmas Mocktails

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Eggnog Cake with Eggnog Frosting (Gluten-Free)

4.84 from 6 votes

This eggnog cake with creamy eggnog cream cheese frosting has all the flavors of the holiday baked right into a flaky, soft cake! It is unpretentious and perfect to make with kiddos because it doesn't have to look perfect. 

PRINT RECIPE

Prep Time: 10 mins

Cook Time: 30 mins

Cooling Time10 mins

Total Time: 50 mins

Course: Dessert, Sweet Treats

Cuisine: American

Keyword: cake, eggnog, gluten free cake

Servings: 12 slices

Calories: 534kcal

Ingredients

• 19 oz. box of Xo Baking Co. Vanilla Cake Mix
• 3 eggs
• 2 tbsp oil
• 3/4 C butter, salted
• 1 tsp gluten-free vanilla extract
• 1/2 tsp gluten-free rum extract
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• 1/8 tsp cloves
• 1/8 tsp allspice
• 1 C eggnog
• 8 oz cream cheese
• 1/2 C butter
• 2 C powdered sugar
• 2 tbsp eggnog
• 1/2 tsp nutmeg
• 1/8 tsp gluten-free rum extract

Instructions

• Preheat oven to 350 degrees
• Meanwhile grease a 9x13 pan in the bottom and sides
• In a large bowl combine the cake mix, nutmeg, cinnamon, cloves, allspice and butter until coarse crumbs form
• Add the eggnog, eggs, oil, vanilla and rum extracts and beat until silky smooth
• Bake at 350 degrees for 25-30 minutes until toothpick inserted in the center comes out clean
• Cool 10 minutes in the pan
• Meanwhile, make the frosting by beating powdered sugar, cream cheese, nutmeg and eggnog together until smooth
• Cool the cake and then frost liberally

Notes

Leftovers can be stored in cake pan with tinfoil over the top in the refrigerator for up to 3 days. Serve at room temperature.

Nutrition

Serving: 1slice | Calories: 534kcal | Carbohydrates: 62g | Protein: 5g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 126mg | Sodium: 571mg | Potassium: 84mg | Fiber: 1g | Sugar: 45g | Vitamin A: 953IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg

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