Eggnog Latte Cake Recipe

I recently baked this Eggnog Latte Cake, and I am completely obsessed with how outrageously delicious and festive it turned out! The combination of fluffy, nutmeg-and-cinnamon-spiced cake layers, a rich eggnog-espresso soak, and silky Swiss meringue buttercream is pure holiday perfection.

It gives you all the warm, cozy comfort of your favorite coffee shop eggnog latte in an elegant, bakery-quality layer cake. I love how impressive the three-layer presentation looks when sliced, yet each step of the recipe is so rewarding to assemble. Trust me, once you serve this to your family and friends during the holidays, they will be begging for the recipe!

Ingredients

Using room-temperature ingredients and quality spices ensures your cake layers bake up light and airy, while the Swiss meringue buttercream whipped to perfection holds its structure cleanly.

Eggnog Cake

• 2 1/4 Cups All-Purpose Flour – Delivers the perfect structural base for a tender, fluffy cake crumb.
• 2 1/4 Tsp Baking Powder – Provides the essential rise to keep the three 6-inch cake layers light and airy. 
• 3/4 Tsp Salt – Balances the sweetness and enhances the warmth of the aromatic holiday spices. 
• 3/4 Tsp Ground Nutmeg – Infuses that iconic, warm eggnog aroma throughout the sponge layers. 
• 1/2 Tsp Ground Cinnamon – Adds a warm, cozy spice note that complements the nutmeg and espresso. 
• 3/4 Cup Unsalted Butter, Room Temperature – Creams with the sugars to build a rich, velvety cake batter. 
• 3/4 Cup Granulated Sugar – Sweetens the cake while helping to create a light, fluffy crumb texture. 
• 3/4 Cup Light Brown Sugar, Packed – Delivers deep caramel notes and extra moisture to the baked layers. 
• 3 Large Eggs, Room Temperature – Binds the cake batter together smoothly when added one at a time. 
• 1 Tsp Vanilla Extract – Adds a warm, aromatic background flavor to the spiced batter. 
• 1 1/4 Cup Eggnog, Room Temperature – The star ingredient that provides rich moisture and festive flavor to the cake.

Eggnog Latte Soak

• 1/4 Cup Eggnog – Forms the rich, creamy base for the brush-on cake soak. 
• 1/4 Tsp Instant Espresso Powder – Dissolves into the eggnog to infuse every layer with bold coffee flavor.

Espresso & Eggnog Swiss Meringue Buttercream

• 6 Large Egg Whites – Whipped with sugar over heat to build a stable, fluffy meringue base. 
• 2 Cups Granulated Sugar – Dissolves into the egg whites to sweeten and stabilize the meringue. 
• 3 Cups Unsalted Butter, Softened (Still Cool) – Whipped into the cooled meringue to create an ultra-silky frosting. 
• 3 Tbsp Eggnog – Flavourful liquid folded into the buttercream for a subtle holiday kick. 
• 1/4 Tsp Ground Nutmeg – Sprinkled into the frosting for a warm spice note and beautiful flecks. 
• 1 1/2 Tbsp Instant Espresso Powder – Dissolved in 1 tsp hot water and cooled to room temperature to flavor the frosting.

Note: Serves 12 to 14 generous slices when assembled as a three-layer 6-inch cake.

Variations

Customize this festive holiday cake with simple ingredient swaps or fun flavor additions to match your preferences.

• Rum Spice Upgrade: Add 1 tablespoon of spiced rum or dark rum to the Eggnog Latte Soak for a traditional eggnog punch.
• White Chocolate Drizzle: Top the frosted cake with a glossy white chocolate ganache drip for a show-stopping holiday look.
• Gingerbread Crunch: Press crushed gingerbread cookies around the bottom border of the buttercream frosting for extra texture.

Cooking Time

Here is the complete time breakdown so you can easily plan out baking, cooling, and frosting this layer cake.

• Prep Time: 45 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 20 minutes (plus cooling and chilling time)

Equipment You Need

Having these basic baking tools ready on your counter will make mixing, baking, and frosting your three-layer cake smooth and effortless.

• Three 6-Inch Cake Rounds: Shapes the batter into three uniform, tall cake layers.
• Stand Mixer with Whisk and Paddle Attachments: Creams the butter and sugar, and whips the Swiss meringue buttercream.
• Heatproof Bowl & Saucepan: Used as a double boiler to heat the egg whites and sugar safely.
• Pastry Brush: Perfect for brushing the Eggnog Latte Soak evenly over the baked cake layers.
• Offset Spatula & Bench Scraper: Helps smooth the Swiss meringue buttercream across the sides and top.

How to Make Eggnog Latte Cake?

Follow these simple step-by-step instructions to bake your spiced cake layers, prepare the espresso soak, whip the Swiss buttercream, and assemble the cake.

Baking the Eggnog Cake Layers

Preheat your oven to 350°F (175°C). Grease, flour, and parchment-line three 6-inch cake rounds. In a bowl, whisk 2 1/4 cups flour, 2 1/4 tsp baking powder, 3/4 tsp salt, 3/4 tsp nutmeg, and 1/2 tsp cinnamon. In a stand mixer with a paddle attachment, beat 3/4 cup butter until smooth, then add 3/4 cup granulated sugar and 3/4 cup brown sugar and beat until pale and fluffy (2-3 mins). Add 3 eggs one at a time, followed by 1 tsp vanilla. Alternate adding the flour mixture (3 additions) and 1 1/4 cups eggnog (2 additions), starting and ending with flour. Divide evenly into pans and bake for 30-35 minutes. Cool in pans for 10 minutes, then turn onto a wire rack to cool completely.

Preparing the Soak and Buttercream

Whisk 1/4 cup eggnog and 1/4 tsp instant espresso powder together in a small bowl for the soak. For the buttercream, whisk 6 egg whites and 2 cups sugar in a stand mixer bowl set over a pot of simmering water until sugar dissolves (160°F/71°C). Whisk on high until stiff, cool peaks form. Switch to the paddle attachment and add 3 cups softened, cool butter a piece at a time until smooth. Beat in 3 tbsp eggnog, 1/4 tsp nutmeg, and the dissolved, cooled espresso liquid (1 1/2 tbsp espresso in 1 tsp hot water).

Assembling and Frosting

Trim the tops of the cooled cake layers if needed. Place the first layer on a cake board and brush generously with the Eggnog Latte Soak. Spread a layer of Espresso & Eggnog Swiss Meringue Buttercream over top. Repeat with the second and third layers. Frost the exterior of the cake with the remaining buttercream, smoothing the edges with a bench scraper, and garnish with a dusting of nutmeg or espresso powder before serving!

Additional Tips for Making this Recipe Better

Based on my personal baking experience, these helpful tips will ensure your cake layers stay moist and your buttercream turns out silky every time.

• I always recommend making sure your eggnog and eggs are at room temperature so the cake batter doesn’t curdle or separate during mixing.
• When making Swiss meringue buttercream, make sure the butter is softened but still cool to the touch so the frosting doesn’t turn soupy.
• I like to use a pastry brush to apply every drop of the Eggnog Latte Soak so the cake layers absorb maximum espresso-eggnog flavor.
• For me, chilling the assembled cake in the fridge for 20 minutes before applying the final coat of buttercream makes getting smooth sides effortless!

How to Serve Eggnog Latte Cake?

For a stunning holiday dessert presentation, slice the cake into clean, tall wedges using a sharp chef’s knife dipped in hot water and wiped dry between cuts. Serve each slice on a dessert plate garnished with a sprinkle of freshly grated nutmeg, a cinnamon stick, or a chocolate-covered espresso bean. Pair alongside a hot eggnog latte, a fresh cup of coffee, or a glass of chilled eggnog for the ultimate festive celebration!

Nutritional Information

Here is an estimated nutritional breakdown for a single slice based on a 12-slice yield:

• Calories: 620 kcal
• Protein: 6 g
• Carbohydrates: 68 g
• Fat: 36 g

Make Ahead and Storage

Keep your frosted layer cake tasting fresh, moist, and luxurious with these straightforward storage guidelines.

Refrigerating

Store the assembled cake covered in an airtight container or cake keeper in the refrigerator for up to 5 days.

Freezing

You can freeze the baked, unfrosted cake layers by wrapping them tightly in plastic wrap and aluminum foil for up to 2 months. Thaw completely at room temperature before soaking and assembling with fresh buttercream.

Restoring and Serving

Because Swiss meringue buttercream contains a high amount of butter, allow the refrigerated cake slices to sit at room temperature for 30 to 45 minutes before serving so the frosting softens back into its velvety, silky texture.

Why You’ll Love This Recipe?

This eggnog latte cake will quickly become a favorite holiday tradition in your home for so many great reasons.

• Unbeatable Festive Flavor Fusion: Combines warm holiday spices, rich eggnog, and bold espresso into one indulgent layer cake.
• Silky Swiss Meringue Buttercream: Light, airy, and less sweet than American buttercream, giving the cake an elegant bakery finish.
• Deeply Moist Cake Structure: Eggnog and brown sugar keep the cake crumb pillowy soft, tender, and moist for days.
• Show-Stopping Centerpiece: Three tall, beautifully frosted layers make this the ultimate eye-catching dessert for holiday gatherings.