White Chocolate Eggnog Cake

by Stephanie Rutherford on November 8, 2026

5 from 1 review

This white chocolate eggnog cake is a soft, tender holiday cake filled with a creamy white chocolate eggnog ganache. It’s topped with eggnog cream cheese frosting and a dusting of nutmeg for the ultimate Christmas dessert.

If you love the flavor of eggnog in holiday desserts, you will also love my eggnog cheesecake, which has a creamy eggnog filling, cinnamon swirl, and gingersnap crust.

Quick Look: Eggnog Cake

What it is: A soft, one-layer eggnog cake filled with white chocolate eggnog ganache and topped with eggnog cream cheese frosting.
Why Make THIS Version?: The white chocolate filling uses eggnog instead of heavy cream for an extra boost of holiday flavor.
Key Ingredients: Eggnog, all-purpose flour, butter, white chocolate chips.
Calories Per Serving: 384kcal.
Total Time: 1 hour 55 minutes.
Pairs Well With: A glass of eggnog, hot chocolate, or coffee. If you’re planning a holiday breakfast or brunch, my eggnog holiday cinnamon rolls are another delicious way to use eggnog in your holiday baking.

Why You Will Love This Eggnog Cake

Moist and Tender Eggnog Cake: This cake has a soft, tender crumb with plenty of eggnog flavor and warm nutmeg.
White chocolate eggnog filling- The cake is filled with a creamy white chocolate eggnog ganache that soaks into every bite.
Eggnog cream cheese frosting- A tangy cream cheese frosting flavored with eggnog, vanilla, and warm nutmeg.
White chocolate holiday flavor: The white chocolate eggnog filling adds a creamy, rich flavor to every bite. If you love white chocolate in Christmas cakes, my white chocolate layer peppermint cake is another festive cake with white chocolate cream cheese frosting and peppermint chips.

How I Developed This Eggnog Cake

One layer cake: Since the white chocolate eggnog is more “runnier” it makes a great poked filling. If I had a thicker filling then I would have done a layer cake. Plus a single layer is a lot easier to put together!
Cornstarch: This makes it a more tender crumb, which allows the eggnog filling to better absorb into the cake.
Eggnog: I normally use buttermilk for the main milk ingredient but I switch to eggnog. Not only does eggnog give the flavor, but it also has a higher fat content that leads to a softer cake.
Nutmeg: Nutmeg flavor is a core spice in eggnog, I wanted to increase that spice through out each layer.
White Chocolate Chips: You need to use good white chocolate chips like Ghirardelli. Other brands of white chocolate chips are vanilla flavored and it won’t taste as good. If you have extra white chocolate chips, use them in my easy white chocolate cinnamon blondies, which are topped with cinnamon cream cheese frosting.
Filling: A wooden spoon allows for a thicker hole for more filling to go in, but it isn’t too big of a hole. Poking the holes doesn’t have to be exact, but I left 1/2 inch between each hole so there was enough cake to separate each hole.

Ingredient Notes

The full recipe with measurements & directions can be found in the recipe card at the bottom of this post.

Eggnog: Use commercial eggnog for consistent results. I prefer Southern Comfort traditional eggnog for its flavor and consistency.
Sour Cream: Use full-fat sour cream for the best flavor and a tender, moist cake. Avoid low-fat varieties.
All-purpose flour: Spoon the flour into your measuring cup and level it off, or use a kitchen scale. Scooping directly from the bag can compact the flour and result in a dry cake.
Cornstarch: Cornstarch helps create a softer, more tender crumb. The cake also works with all-purpose flour alone, but I prefer the texture with cornstarch.
Dairy ingredients: Bring the butter, eggnog, sour cream, eggs, and cream cheese to room temperature before using. This helps the ingredients blend together smoothly.
White chocolate chips: Use good-quality white chocolate chips, such as Ghirardelli, for the best flavor and melting results. You can also use two white chocolate baking bars. Use the remaining white chocolate in my white chocolate filled blondies.
Cream cheese: Use full-fat Philadelphia cream cheese for the best flavor and a rich, creamy frosting.

How to Make Eggnog Cake

Beat the butter, oil, and sugar together until fluffy. Mix in the sour cream, vanilla, and eggs. Add the flour mixture and eggnog, mixing until just combined.

Spread the batter into a prepared 9×9-inch square baking pan. Bake at 350°F for 34–37 minutes, or until a toothpick inserted in the center comes out clean.

Once the cake has cooled completely, use the handle of a wooden spoon to poke holes across the top, spacing them about 1/2 inch apart. Try my Brown Butter Poked Caramel Cake for another delicious poke cake!

Let the white chocolate eggnog filling cool to about 80°F before assembling. If it is still warm after melting, place it in the freezer for 5–10 minutes. Pipe the filling into each hole, going over them a second time to use all the filling.

Beat the butter and cream cheese together until smooth. Add the powdered sugar mixture, vanilla, eggnog, and nutmeg, then beat until creamy.

Spread the eggnog cream cheese frosting over the cooled cake and finish with a dusting of ground nutmeg.

Stephanie’s Expert Baking Tips

Room Temperature Ingredients: Both the cake and frosting ingredients need to be at room temperature. Room-temperature ingredients blend together more evenly, which helps create a smooth cake batter and prevents the cream cheese frosting from splitting. I use the same technique in my chocolate cream cheese frosting, where the butter and cream cheese need to be at the same temperature for a smooth, fluffy frosting.
Metal Pans: Use a metal baking pan for more even heat distribution and a better rise.
Frosting Consistency: Add the eggnog gradually while mixing the frosting. The finished frosting should be thick and creamy enough to spread over the cake without running. If you enjoy cream cheese frosting with white chocolate, my white chocolate peppermint cake has a rich white chocolate cream cheese frosting that is perfect for Christmas.
Dry Cake: A dry cake is usually caused by overbaking or measuring too much flour. Spoon and level the flour rather than scooping directly from the bag.
Filling Won’t Melt Smoothly: White chocolate chips may need additional heating and stirring to melt completely. Microwave in 15-second intervals, stirring well between each, until smooth.
Soggy Cake: This can happen if the cake is underbaked, hasn’t cooled completely before filling, or has holes that are too large and hold too much filling.
Cake Sinks in the Middle: This is often caused by underbaking. At higher elevations, cakes may also need adjustments to prevent excessive rising and collapsing. I recommend adding 2 tablespoons of flour to the batter for high-altitude baking, based on my testing.

Serving + Storing

After chilling the cake in the freezer for 15 minutes to set the frosting, it’s ready to serve. The cake can sit at room temperature for up to 2 hours before serving. Store leftovers in an airtight container in the refrigerator for up to 5 days.

This eggnog cake is perfect for holiday gatherings, Christmas parties, and dessert tables. If you’re planning a holiday dessert spread, browse my Festive Christmas dessert recipes for more festive cakes, cookies, and cheesecakes to serve alongside this cake.

Eggnog Cake FAQ’s

Can the eggnog cake be made ahead of time?

Yes! Bake the cake, let it cool completely, and wrap it tightly in plastic wrap. Refrigerate for up to 5 days before adding the filling and frosting. I recommend making the filling and frosting fresh when you’re ready to decorate.

Can the eggnog cake be frozen?

Yes! Wrap the undecorated cake tightly in plastic wrap, or place the decorated cake in an airtight freezer-safe container. Freeze for up to 30 days. Thaw overnight in the refrigerator before decorating or serving.

How to get clean slices out of the eggnog cake?

Use a sharp knife warmed under hot water, wiping it clean between each slice.

Can I make this eggnog cake boozy?

Yes! This recipe is alcohol-free, but you can add 2 tablespoons of rum or your preferred spirit to the white chocolate eggnog filling for a boozy variation.

Can I use homemade eggnog in this eggnog cake.

Yes! Homemade eggnog should work, but make sure it’s well-spiced and has a consistency similar to commercial eggnog. Very thick or thin eggnog may affect the texture of the cake and filling.

What pans size can I use for this eggnog cake?

I used a 9×9-inch square pan, but a 9-inch round pan will also work. Avoid an 8-inch pan because it won’t provide enough room for the cake batter.

Eggnog cake cut on a wood board, side view.

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White chocolate peppermint cake opened up on a platter.

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