A high altitude recipe for a moist, one layer eggnog pecan cake, with nutty chopped pecans, lots of eggnog in the cake batter, and frosted with sweet eggnog icing. This is an easy eggnog cake recipe that can be made with just a bowl and whisk, no mixer needed! If you have some leftover eggnog after Christmas, this is the perfect recipe to use it in.
You might also love these high altitude recipes for cardamom eggnog layer cake, gingerbread loaf cake with eggnog icing, and eggnog coffee cake.
This site contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I may make a small commission if you purchase a product using those links. This in no way affects my opinion of those products and services. All opinions expressed on this site are my own.
Why You’ll Love This Recipe
Smaller Size. While I do love an impressive layer cake, sometimes you just want a one layer cake that feeds a smaller family without too much leftover cake.
No Mixer Needed. You can easily mix up both the cake batter and the icing with just a bowl and whisk.
Lots of Eggnog Flavor. Between the cake and the icing, there’s 1 1/2 cups of eggnog in today’s recipe, giving it plenty of delicious eggnog flavor.
High Altitude Tested. I test all the recipes on my site at Denver’s altitude of 5,280 feet.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
Cake
- Butter. The butter adds moisture and fat, and by browning it first, a rich, nutty flavor that’s just wonderful.
- Sugar. Granulated sugar adds sweetness and moisture.
- Eggs. The eggs give the cake structure, as well as add fat and moisture.
- Eggnog. Instead of milk, the eggnog gives the cake moisture, a little sweetness, and so much flavor.
- Flour. All purpose flour gives the cake structure and strength.
- Salt. Balances the sweetness and enhances the flavor of the pecans.
- Baking Powder. Leavening agent, so the cake rises as it bakes.
- Spices. A blend of cardamom and nutmeg adds warmth and complements the eggnog.
- Pecans. The pecans are finely chopped, like pecan flour, and they add nuttiness as well as moisture to the cake.
Icing
- Powdered Sugar. Sweetens and thickens the icing.
- Meringue Powder. Helps the icing set quickly and stay set, rather than remaining soft and sticky.
- Vanilla Extract. Flavor.
- Eggnog. Thins the icing to a thick, spreadable consistency and adds more eggnog flavor.
- Pecans. Sprinkle the icing with more chopped pecans, and if you like, some freshly ground nutmeg and flaky salt.
Instructions
Cake
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line a 9-inch square baking dish with parchment paper, or spray it with non-stick baking spray.
- In a saucepan, melt the butter over medium heat. Continue to cook the butter until nutty, golden brown milk solids form at the bottom of the pan. This process might take about 10 minutes. First the butter will hiss and splatter as the water evaporates, then as it quiets down, a layer of foam will form on top of the butter. This means the butter is done. Immediately remove from the heat, and scrape the butter, including the brown milk solids, into a large bowl. Let cool for 10 minutes.
- In a bowl, whisk together the cooled brown butter with the granulated sugar, eggs and eggnog, until combined.
- In a separate bowl, sift together the flour, salt, baking powder, cardamom and nutmeg. Add the dry ingredients and the chopped pecans to the wet ingredients, and whisk just until combined and moistened.
- Pour the batter into the prepared pan, and bake for about 32-35 minutes, until the top springs back when gently touched, or a toothpick or cake tester comes out clean. Set the pan on a cooling rack, covered with a clean kitchen towel, and let cool for several hours. The cake will initially be puffed in the middle, but it will settle and flatten a bit as it cools.
- This cake will have a golden brown crust around the edges, very much like a pound cake, and it’s absolutely delicious. If you prefer, you can trim off the dark edge before serving.
Icing
- In a bowl, whisk together the powdered sugar and meringue powder. Stir in the eggnog and vanilla until thick and smooth.
- Spread the icing over the cake while it’s still slightly warm. Before the icing sets, sprinkle with the chopped pecans. You can also sprinkle it with a little freshly grated nutmeg, and flaky finishing salt.
- Once the cake is completely cooled, cut the cake into 16 squares (for small servings) or 9 squares for large servings. If you like, top each square of cake with a pecan half.
- Note: If you cut the cake while the icing is soft, it will drip over the edges of each piece of cake, as shown in today’s photos. If you wait for the icing to fully set (about an hour), it will slice cleanly.
Recipe Variations
Sheet Cake. For a larger eggnog pecan cake, double the cake recipe and bake it in a 9×13 pan, checking it for doneness around 35-40 minutes. Increase the icing by 1 1/2 times.
Layer Cake. For a small two layer cake, divide the cake batter between two 6-inch cake pans and bake for about the same amount of time. I recommend frosting a layer cake with eggnog buttercream, rather than the eggnog icing in this recipe.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
How long will this cake stay fresh?
Store your the eggnog pecan cake in an airtight container, and it will stay moist and soft for up to 3 days.
Do I have to use the meringue powder in the icing?
You can leave it out, but the icing will take longer to set, and may stay a little sticky. The meringue powder helps it to set quickly and crust over, rather than remaining sticky.
What brand of eggnog do you use?
With so much eggnog in this cake, you need to use a good quality eggnog that you like the taste of. Your cake will only taste as good as the eggnog you use in it. I love the eggnog my local milk delivery (Royal Crest Dairy) carries, but for a store brand, I prefer the flavor of Meadow Gold eggnog.
You Might Also Like
Favorite Products
Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
High Altitude One Layer Eggnog Pecan Cake
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Ingredients
Cake
- ¾ cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 ¼ cups eggnog, room temperature
- 1 ½ cups all-purpose flour, fluffed, spooned and leveled
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¾ tsp baking powder
- ¼ tsp ground cardamom
- ¼ tsp ground nutmeg
- ½ cup pecans, very finely chopped
Icing
- 1 ½ cups powdered sugar
- 1 ½ tbsp meringue powder
- 4-5 tbsp eggnog
- 1 tsp vanilla extract
- 2 tbsp chopped pecans
- 16 pecan halves
Instructions
Cake
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line a 9-inch square baking dish with parchment paper, or spray it with non-stick baking spray.
- In a saucepan, melt the butter over medium heat. Continue to cook the butter until nutty, golden brown milk solids form at the bottom of the pan. This process might take about 10 minutes. First the butter will hiss and splatter as the water evaporates, then as it quiets down, a layer of foam will form on top of the butter. This means the butter is done. Immediately remove from the heat, and scrape the butter, including the brown milk solids, into a large bowl. Let cool for 10 minutes.
- In a bowl, whisk together the cooled brown butter with the granulated sugar, eggs and eggnog, until combined.
- In a separate bowl, sift together the flour, salt, baking powder, cardamom and nutmeg. Add the dry ingredients and the chopped pecans to the wet ingredients, and whisk just until combined and moistened.
- Pour the batter into the prepared pan, and bake for about 32-35 minutes, until the top springs back when gently touched, or a toothpick or cake tester comes out clean. Set the pan on a cooling rack, covered with a clean kitchen towel, and let cool for several hours. The cake will initially be puffed in the middle, but it will settle and flatten a bit as it cools.
- This cake will have a golden brown crust around the edges, very much like a pound cake, and it's absolutely delicious. If you prefer, you can trim off the dark edge before serving.
Icing
- In a bowl, whisk together the powdered sugar and meringue powder. Stir in the eggnog and vanilla until thick and smooth.
- Spread the icing over the cake while it's still slightly warm. Before the icing sets, sprinkle with the chopped pecans. You can also sprinkle it with a little freshly grated nutmeg, and flaky finishing salt.Once the cake is completely cooled, cut the cake into 16 squares (for small servings) or 9 squares for large servings. If you like, top each square of cake with a pecan half.Note: If you cut the cake while the icing is soft, it will drip over the edges of each piece of cake, as shown in today's photos. If you wait for the icing to fully set (about an hour), it will slice cleanly.
Leave a Reply