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Eggnog Mini Cakes

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


This moist, flavorful cake has the distinctive flavor and aroma of eggnog, thanks to our eggnog flavor. It's perfect for a bundt-type or tube cake, or for bite-sized mini cakes.

At a glance

30 mini cakes or one large Bundt cake


Choose your measure:


  • 1/2 cup vegetable oil
  • 1/2 cup (8 tablespoons) butter, softened
  • 3 large eggs
  • 1 1/4 cups sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon Eggnog Flavor
  • 1/4 teaspoon nutmeg
  • 2 1/4 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 1 cup milk


  • 3/4 cup glazing sugar or confectioners' sugar
  • 3 to 4 drops Eggnog Flavor
  • 2 to 3 tablespoons eggnog or heavy cream
  • 1 drop yellow food coloring, if desired


  1. Preheat the oven to 350°F. Lightly grease the wells of a holiday mini-cake pan, 12 silicone cupcake molds, or a standard muffin pan.
  2. Beat the oil, butter, eggs, sugar, salt, eggnog flavor and nutmeg until the mixture is pale yellow and thick.
  3. Whisk the flour and baking powder together and blend into the egg mixture alternately with the milk, beating until smooth.
  4. Use 2 tablespoons batter per cup, for the holiday cupcake pan, or 1/4-cup batter per silicone cupcake mold or standard muffin tin.
  5. Bake for 16 to 20 minutes, until golden and they spring back when touched.
  6. Cool the cakes for 10 minutes in the pan, then them turn out onto a rack.
  7. To finish, sprinkle with confectioners' sugar. Or whisk the glaze ingredients together, and drizzle over the cakes.
  8. Store the cakes in an airtight container for up to 3 days at room temperature, or freeze for up to a month.