The subtle flavor of eggnog fills this yummy Eggnog Gooey Butter Cake and is the perfect addition to any holiday gathering.

Eggnog Gooey Butter Cake Recipe

Gooey Butter Cake is a St. Louis classic and a tradition that only a true St. Louisan would appreciate. For Christmas we decided to make a Gingerbread Gooey Butter Cake but when I was finished creating my masterpiece, I decided it might be fun to create an Eggnog Gooey Butter Cake in honor of New Years.

I tried this eggnog gooey butter cake two different ways. One with a homemade eggnog, and the other with a store bought eggnog. To be perfectly honest, the store bought eggnog gave the cake a better consistency than it’s homemade counterpart. I prefer the store bought eggnog version, rather than the homemade eggnog version. It’s up to you what you use, but I think the results spoke for themselves.

Eggnog Gooey Butter Cake Recipe

One year ago: Clean Eating Mexican Five Layer Dip, Zesty Roasted Chicken and Potatoes Dinner, Gingerbread Pancakes, Southwestern Chicken Wraps, Ham and Asparagus Rolls Ups, Easiest Fudge Recipe Ever! 
Two years ago: Moist Dark Gingerbread
Three years ago: Homemade Tortilla Chips, Hot Almond Cream Drink, Gingerbread Muffins
Four years ago: Quick and Easy Christmas Lollipops

Do you like eggnog? Would you try it in a cake? What’s your favorite thing to make with eggnog?

Eggnog Gooey Butter Cake Recipe

Eggnog Gooey Butter Cake

Nicole Cook
The subtle flavor of eggnog fills this yummy cake and is the perfect addition to any holiday gathering.
4.50 from 10 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 417 kcal


For the Cake:

  • 3 tablespoons milk room temperature
  • teaspoons active dry yeast
  • 6 tablespoons unsalted butter at room temperature
  • 3 tablespoons granulated sugar
  • ½ teaspoon cinnamon
  • 1 teaspoon kosher salt
  • 3 Tablespoons eggnog
  • 2 tablespoons dark rum don’t freak out – it will smell really strong but it burns off during cooking
  • 1 large egg
  • cups all-purpose flour

For the topping:

  • 3 tablespoons light corn syrup plus 1 teaspoon
  • teaspoons vanilla extract
  • 12 tablespoons unsalted butter at room temperature
  • cups brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon vanilla extract
  • 1 Tablespoons dark rum
  • 1 large egg
  • 1 cup all-purpose flour plus 3 tablespoons
  • powdered sugar for sprinkling.


For the Cake:

  • In a small bowl, mix the milk with the warm water. Then add the yeast and whisk until all the yeast dissolves.
  • In your stand mixture, cream the butter, sugar, salt and cinnamon together in the bowl.
  • Scrap the sides down and then beat in the egg. Add the bourbon or dark rum and the eggnog.
  • Add half the flour and combine. Scrape down the sides of the bowl. Add half the milk/yeast mixture and mix. Scrape down the sides of the bowl. Add the rest of the flour, mix – add the rest of the milk mixture and mix until dough is smooth and a giant ball. Took me about 4-5 minutes.
  • Press your dough into an ungreased 9×13 inch standard glass baking dish. Cover the dish with plastic wrap and put in a warm place and allow to rise until dough has doubled. About 2½ hours.

For the topping:

  • Preheat your oven to 350 degrees.
  • In a small bowl, mix the corn syrup, vanilla and 2 tablespoons of water. Set aside.
  • In your stand mixer, cream the butter, brown sugar and salt until light and fluffy, about 5 minutes. Scrape down the sides of your mixing bowl and beat in your egg. Add the vanilla extract and the bourbon or dark rum.
  • Add half the flour and mix. Scrape down the sides of the bowl. Add half the corn syrup mixture and mix. Scrape down the sides. Add the rest of the flour, mix and then add the rest of the corn syrup and mix.
  • Spoon the mixture over your risen cake and use a spatula to gently spread it in an even layer across the entire top
  • Bake for 30-35 minutes (could take a little longer); this cake will rise and fall in different areas and have a golden brown top and liquid center when done.
  • Cool on cooling rack.
  • Sift powdered sugar on the top across the entire cake. Slice and enjoy!


Calories: 417kcalCarbohydrates: 57gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 79mgSodium: 223mgPotassium: 102mgFiber: 1gSugar: 35gVitamin A: 585IUVitamin C: 0.1mgCalcium: 50mgIron: 2mg
Keyword easy cake recipes
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    1. lol I adore you. I’d gladly allow you to live under my table, but it might be more fitting if we just gave you a room in the basement haha at least it has a bed!
      Thank you my friend!

  1. I can not lie…I saw this tweeted and I fully expected to be somewhat irate when I saw yet another person do a Gooey Butter Cake using a cake mix. The sacrilege!

    But you didn’t and this native St. Louis girl is so grateful. This is a legacy of my childhood; something we got fresh from a bakery every Sunday morning and if it’s not a yeast bread, well, it’s not Gooey Butter Cake, right? 🙂

    I can so see egg nog…and of course, I think anything is better with bourbon…very nice indeed!

    1. Ah born and raised – this St. Louis girl might be as irritated as you are about all those cake mixed. They are DEFINITELY not a gooey butter cake, considering a gooey butter cake is exactly that – a yeast bread gone wrong 😉 But only a true gooey butter cake St. Louis girl would know that and you did! haha I’m glad you enjoyed it and that I was able to turn your thoughts around today. I’m seeing them too. Everywhere. lol Happy New Year!

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