Introduction

This Overnight Eggnog Coffee Cake is a delightful holiday treat that combines the warm spices of nutmeg with the creamy richness of eggnog. Perfect for a festive breakfast or a cozy afternoon snack, this cake is easy to prepare the night before and bake fresh the next day.

A white plate holds a thick square slice of cake with three visible layers: the base is light brown with a soft, dense texture, the middle is pale yellow and moist, and the top is coated with a creamy, white icing that drips slightly down the sides. A small piece of the cake has been cut and is on a silver fork resting on the plate, showing the light spongy inside. The plate sits on a white marbled surface next to a folded blue and white striped cloth, and the background has silver forks and a white baking dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the streusel topping:

1/3 cup granulated sugar
1 tablespoon flour
1 tablespoon butter, softened
1/2 teaspoon ground nutmeg

For the cake:

1 cup granulated sugar
1/2 cup butter or margarine, softened
1 cup eggnog
1 (8 oz.) container sour cream
1 teaspoon vanilla or rum extract
2 eggs
2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg

For the glaze:

1/2 cup powdered sugar
1 to 2 tablespoons eggnog

Instructions

Step 1: Lightly grease a 9×13 inch baking pan to prepare for the cake.
Step 2: In a small bowl, mix together the streusel topping ingredients—granulated sugar, flour, softened butter, and ground nutmeg—until crumbly. Set aside.
Step 3: Using an electric mixer on medium speed, beat the sugar and softened butter for the cake until smooth and creamy.
Step 4: Add the eggnog, sour cream, vanilla or rum extract, and eggs to the creamed sugar and butter. Mix until well combined.
Step 5: Stir in the flour, baking powder, baking soda, salt, and nutmeg until just combined into a batter.
Step 6: Pour the batter into the prepared pan and evenly sprinkle the streusel topping over the batter.
Step 7: Cover the pan and refrigerate for at least 8 hours or overnight to develop flavor.
Step 8: When ready to bake, preheat your oven to 350°F (175°C). Remove the cover from the pan and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Let the cake cool for 15 to 20 minutes before glazing.
Step 10: Whisk powdered sugar and 1 to 2 tablespoons of eggnog in a small bowl until smooth to make the glaze. Drizzle over the warm cake and serve.

Tips & Variations

For an extra festive touch, sprinkle chopped pecans or walnuts into the streusel topping.
You can substitute the sour cream with Greek yogurt for a tangier flavor and lighter texture.
If you prefer a stronger rum flavor, use rum extract instead of vanilla extract in the cake.
Leftover glaze can be stored in the refrigerator and whisked before serving again.

Storage

Store the cooled cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat slices gently in the microwave for about 15 seconds to enjoy a warm serving. The glaze may set after refrigeration but can be refreshed with a quick whisk before serving.

How to Serve

A thick square slice of soft, pale yellow cake sits on a white plate with a dotted edge, covered with a smooth white glaze that drips slightly over the sides. The cake has a moist texture with visible tiny air bubbles and some light brown swirls on top and inside. A silver fork rests on the plate, holding a small bite of the cake. The plate is placed on a wooden table with a white marbled surface visible at the edges, next to a folded blue and white striped cloth. In the top part of the image, a white rectangular dish and three silver forks are slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without eggnog?

Yes, you can substitute eggnog with an equal amount of milk mixed with a pinch of nutmeg and cinnamon for a similar flavor, though the unique richness of eggnog is part of what makes this cake special.

Can I freeze the cake?

Yes, you can freeze the baked and cooled cake (without glaze) in an airtight container for up to 2 months. Thaw overnight in the refrigerator and add the glaze fresh before serving.

Overnight Eggnog Coffee Cake Recipe

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4.7 from 97 reviews

This Overnight Eggnog Coffee Cake is a delightful holiday treat featuring a moist, spiced cake made with rich eggnog and sour cream, topped with a buttery nutmeg streusel and finished with a smooth eggnog glaze. The batter is prepared and refrigerated overnight, enhancing the flavors and resulting in a tender crumb, perfect for a festive breakfast or dessert.

Author: Marco
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 8 hours 55 minutes
Yield: 12 servings 1x
Category: Baking
Method: Baking
Cuisine: American

Ingredients

Scale

For the Streusel Topping

1/3 cup granulated sugar
1 tablespoon all-purpose flour
1 tablespoon butter, softened
1/2 teaspoon ground nutmeg

For the Cake

1 cup granulated sugar
1/2 cup butter or margarine, softened
1 cup eggnog
1 (8 oz.) container sour cream
1 teaspoon vanilla or rum extract
2 large eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg

For the Glaze

1/2 cup powdered sugar
1 to 2 tablespoons eggnog

Instructions

Prepare the Pan: Lightly grease a 9×13 inch baking pan to prevent the cake from sticking during baking.
Make the Streusel: In a small bowl, combine granulated sugar, flour, softened butter, and ground nutmeg. Mix until the mixture becomes crumbly. Set aside for later use.
Create Cake Batter: Using an electric mixer on medium speed, beat together the granulated sugar and softened butter until the mixture is smooth and creamy. Then, add in the eggnog, sour cream, vanilla or rum extract, and eggs, mixing until fully incorporated.
Add Dry Ingredients: Gradually stir in the flour, baking powder, baking soda, salt, and nutmeg until the batter is well combined and smooth.
Assemble: Pour the batter into the prepared pan and evenly sprinkle the reserved streusel topping over the surface.
Refrigerate Overnight: Cover the pan and refrigerate the assembled cake for at least 8 hours or overnight. This allows the flavors to meld and the batter to firm up.
Bake: Preheat the oven to 350°F (175°C). Remove the cover and bake the cake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Allow the cake to cool in the pan for 15-20 minutes before glazing.
Prepare the Glaze: In a small bowl, whisk together the powdered sugar and 1 to 2 tablespoons of eggnog until smooth and pourable.
Serve: Drizzle the glaze over the cooled cake. Slice and enjoy this festive, flavorful coffee cake.

Notes

For a stronger holiday flavor, use rum extract instead of vanilla extract.
The cake batter can be refrigerated for up to 24 hours before baking for convenience.
If you prefer a thicker glaze, start with 1 tablespoon of eggnog and add more gradually.
Make sure the butter is softened but not melted for the best streusel texture.
Allowing the cake to cool slightly before glazing prevents the glaze from melting and running off.

Keywords: eggnog coffee cake, overnight coffee cake, holiday cake, cake with streusel topping, festive dessert, eggnog dessert