Eggnog coffee cake brings all the cozy flavors of the holiday season into one delightful dessert. The combination of creamy eggnog, warm spices, and a buttery streusel topping makes every bite irresistible.

I still remember the first time I made this coffee cake it filled my kitchen with the most wonderful aroma and instantly became a favorite at family gatherings. Whether served as a breakfast treat or an after-dinner dessert, this coffee cake is bound to be a hit.

Why You Will Love This Recipe

This eggnog coffee cake is the perfect way to celebrate the holidays or make any winter morning extra special. The tender crumb, rich eggnog flavor, and crunchy streusel topping create a comforting balance that’s hard to resist.

It’s a recipe that feels fancy but is simple enough to make without too much fuss. Plus, it’s an excellent way to use up any leftover eggnog from your fridge. Sharing this cake with loved ones always feels like a warm hug in dessert form.

Ingredients

For the cake:

2 1/4 cups (280 g) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup (115 g) unsalted butter, softened
1 cup (200 g) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup (240 ml) eggnog, room temperature

For the streusel topping:

1/2 cup (60 g) all-purpose flour
1/4 cup (50 g) granulated sugar
1/4 cup (50 g) packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 cup (55 g) unsalted butter, melted

Recommended Equipment

Mixing bowls of various sizes
Hand mixer or stand mixer
Whisk and silicone spatula
9-inch (23 cm) round or square baking pan
Measuring cups and spoons
Oven thermometer for accurate baking temperature

Instructions

Preheat the oven and prepare the pan: Set the oven to 350°F (175°C). Lightly grease your baking pan or line it with parchment paper for easy removal.
Make the streusel topping: In a medium bowl, mix the flour, granulated sugar, brown sugar, and cinnamon. Pour in the melted butter and stir until the mixture resembles coarse crumbs. Set aside.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Cream butter and sugar: Using a mixer, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
Incorporate eggnog and dry ingredients: Alternate adding the dry ingredients and eggnog to the butter mixture, starting and ending with the dry ingredients. Mix just until combined, being careful not to overmix.
Assemble the cake: Pour the batter into the prepared pan and spread it evenly. Sprinkle the streusel topping evenly over the batter.
Bake: Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Variations & Substitutions

Eggnog alternatives: If eggnog isn’t available, substitute with a mixture of half milk and half heavy cream, adding a pinch of nutmeg for flavor.
Streusel twist: For added texture, mix in chopped nuts like pecans or walnuts with the streusel topping.
Glaze option: Drizzle a simple glaze made from powdered sugar and a splash of eggnog over the cooled cake for an extra touch of sweetness.

Tips

Make sure your eggnog and eggs are at room temperature to ensure a smooth batter.
Use freshly grated nutmeg if possible for the most vibrant flavor.
Avoid overmixing the batter to keep the cake tender and fluffy.
Test for doneness with a toothpick to ensure the center is fully baked.
Let the cake cool slightly before cutting to help it hold its shape.

Frequently Asked Questions

Can I make this cake ahead of time? Yes, this coffee cake can be baked a day in advance. Store it in an airtight container at room temperature and add a glaze (if using) just before serving.
Can I freeze eggnog coffee cake? Absolutely! Wrap the cooled cake tightly in plastic wrap and store it in a freezer-safe container. It can be frozen for up to three months. Thaw at room temperature before enjoying.
What’s the best way to store leftovers? Keep the cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week.
Can I make this recipe dairy-free? Yes, use a plant-based eggnog and dairy-free butter to create a dairy-free version. The results will still be delicious.

Storage

Eggnog coffee cake stays fresh when stored in an airtight container at room temperature for up to three days. If you’d like to extend its shelf life, refrigerate it for up to a week or freeze it for three months.

Before serving, allow refrigerated or frozen cake to come to room temperature for the best texture and flavor.

Eggnog coffee cake is the perfect way to embrace the festive spirit. Each slice brings the comforting warmth of the season, and it’s a treat that’s sure to brighten any day.