Go Back
+ servings

Eggnog Magic Cake

There is not a more fascinating cake than Magic Cake. Transforming from an odd, liquid batter into a three layered delectable dessert challenges the imagination while delighting the taste buds! The light flavor of eggnog and nutmeg celebrate the season too.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 4 hours 10 minutes
Servings 9 squares of Eggnog Magic Cake
Calories 213kcal
Author Toni Dash


  • 2 cups prepared Eggnog lukewarm
  • 4 Eggs room temperature and separated
  • 1/8 teaspoon White Distilled Vinegar
  • 1/2 cup (1 stick) Unsalted butter melted and cooled (cannot be hot) (plus some unmelted butter for preparing the pan)
  • 1 ½ cups Confectioners’ Sugar (plus some for dusting the top of the finished cake)
  • 1 cup All Purpose Flour regular or or gluten-free measure-for-measure flour blend (I used King Arthur’s Gluten-Free flour blend)
  • 3 tablespoons Dark Rum (can be substituted for more eggnog if preferable)
  • 1 teaspoon Vanilla Extract
  • Whole nutmeg to grate on top or ground nutmeg to sprinkle


  • Preheat oven to 325 degrees. Butter an 8x8 inch baking pan and set aside.
  • To warm the eggnog: place eggnog in microwave container and warm in 15 second increments until lukewarm (about 1 to 1 ¼ minutes)
    2 cups prepared Eggnog
  • Combine the room temperature egg whites (4) and distilled white vinegar and whip eggs with a mixer on the highest speed until forming stiff peaks. Set aside (note: the vinegar helps stabilize the peaks which is a key to success especially at high altitude).
    1/8 teaspoon White Distilled Vinegar
  • In a second bowl, mix together the egg yolks (4) and sugar until fully combined and sunny yellow! Add melted butter; mix on low speed until the mixture is fully combined.
    1 ½ cups Confectioners’ Sugar, 1/2 cup (1 stick) Unsalted butter
  • Add the flour very gradually to the batter while mixing, to allow the flour to integrate with the rest of the batter.
    1 cup All Purpose Flour
  • Add the rum and vanilla to the warmed eggnog. While keeping the mixer running on low speed, trickle the eggnog mixture into the batter allowing it to incorporate with the batter. By trickling the eggnog, it has time to mix in easily. Note: by the end the batter will be very watery and should be so don't worry!
    3 tablespoons Dark Rum, 1 teaspoon Vanilla Extract
  • By hand, fold in egg whites one fourth at a time, stirring to combine with the liquid batter. There will be small lumps of egg white in the end and the batter will still be fairly liquid.
  • Pour into the prepared pan and place in the preheated oven for 50-55 minutes.
    NOTE: The cake will have a browned top but may seem to have some movement when removing it from the oven which is normal.
  • Allow to cool on a cooling rack for until completely cool (about 3 hours) OR allow to cool on the rack for 30 minutes, then cover with foil (shiny side out) and place in the refrigerator for at least an hour.
    Whole nutmeg to grate on top or ground nutmeg to sprinkle
  • Cut, sprinkle with confectioner's sugar and freshly grated nutmeg; serve!



The majority of the Total Time is 3 hours for cooling at room temperatures. This can be sped up by placing the cake in the refrigerator as noted in the recipe instructions.


Calories: 213kcal | Carbohydrates: 34g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 106mg | Sodium: 58mg | Potassium: 120mg | Fiber: 1g | Sugar: 24g | Vitamin A: 220IU | Vitamin C: 0.8mg | Calcium: 93mg | Iron: 0.9mg