Eggnog White Chocolate Streusel Cake

By Maria Lichty

Updated January 04, 2020

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Eggnog White Chocolate Streusel Cake-a simple cake that is made with eggnog, white chocolate, and finished with a streusel topping and eggnog glaze. Eggnog lovers will go crazy for this cake! 

I like milk, but I am really not a milk drinker. I use milk in my cereal, oatmeal, and of course for dunking cookies. Same with eggnog. I like eggnog, but not drinking it straight up. I like the flavor, but it is a little thick for me and I guess I am really not a drinker of anything. I really only drink water and sparkling water. I know, I am boring:)

I recently bought some eggnog at the store, not for drinking, but for baking. My friend asked me if I could make her my Eggnog Streusel Muffins. I love baking for others so I was happy to oblige! I didn’t use all of the eggnog for the muffins and I knew I wasn’t going to drink it so I made another eggnog treat! I didn’t want it to go to waste! This time I baked an Eggnog White Chocolate Streusel Cake.

The cake is super easy to make, which makes it perfect for the busy holiday season! You can serve it for Christmas breakfast, brunch, or for dessert at all of your holiday parties and meals! It is a good every time of day cake!

The eggnog cake has white chocolate chips inside, a streusel topping on top, and a sweet eggnog glaze! The eggnog and white chocolate combo is perfection!

And I know I said I don’t drink eggnog, but I think I could drink this eggnog glaze by the gallon:) It is so good and the perfect finishing touch to the cake!

Get in the holiday spirit and make an Eggnog White Chocolate Streusel Cake! It really is the most wonderful time of the year, especially when cake is involved! Enjoy!

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Vegetarian

Eggnog White Chocolate Streusel Cake

This easy eggnog cake is perfect for the holiday season. Serve it for dessert or at your Christmas brunch!

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Cook ModePrevent your screen from going dark

Ingredients

  

• For the cake:
• 1 1/2 cups all-purpose Gold Medal flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 6 tablespoons unsalted butter at room temperature
• 1 cup granulated sugar
• 1 large egg
• 1/2 cup eggnog
• 1 teaspoon vanilla extract
• 1/2 teaspoon rum extract
• For the streusel topping:
• 1/3 cup all-purpose Gold Medal flour
• 1/3 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 4 tablespoons cold butter cut into pieces
• 1/2 cup white chocolate chips
• For the eggnog glaze:
• 3/4 cup powdered sugar
• 2 tablespoons eggnog
• 1/4 teaspoon rum extract
• Pinch of ground nutmeg

Instructions

 

• 1. Preheat oven to 350 degrees F. Butter a 9-inch springform pan or pie pan. Set aside.
• 2. Whisk together flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl. Set aside.
• 3. In the bowl of a stand mixer, beat the butter and sugar until pale and fluffy, about 3 minutes. Add in egg, eggnog, vanilla, and rum extract. Mix until combined.
• 4. Gradually mix in the dry ingredients. Transfer batter to prepared pan.
• 5. To make the streusel topping, in a small bowl stir together flour, brown sugar, cinnamon, and nutmeg. Add in butter pieces and mix together with your fingers until crumbly. Top the cake with streusel. Sprinkle white chocolate chips evenly over the cake.
• 6. Bake cake for 40 minutes or until cake is golden brown and firm to the touch. Let cool in pan for 15 minutes. Remove from pan and cool completely on a wire cooling rack.
• 7. While the cake is cooling, make the eggnog glaze. In a medium bowl, whisk together powdered sugar, eggnog, rum extract, and nutmeg. Drizzle glaze over cooled cake. Cut into slices and serve.
• Note-the cake will keep up to 2 days, stored in an air-tight container on the counter.

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