There’s something magical about baking during the holidays—the scent of warm spices filling the kitchen, the anticipation of sharing something sweet with loved ones. That’s exactly why this Soft Eggnog Crumb Cake has become my go-to treat every December. It’s tender, moist, and packed with that cozy eggnog flavor we all adore. Plus, it’s ridiculously easy to make—no fancy techniques, just simple ingredients and a whole lot of love. My family practically inhales it whenever I pull it out of the oven. Trust me, one bite and you’ll be making this every holiday season too!
Why You’ll Love This Soft Eggnog Crumb Cake
This isn’t just any crumb cake—it’s a holiday hug in dessert form! Here’s why it’s become my December staple:
- The texture is unbelievably soft—like biting into a spiced cloud with the perfect tender crumb
- Real eggnog gives it that distinctive festive flavor without being overly sweet
- Comes together in under an hour with simple pantry ingredients
- Makes your whole house smell like holiday cheer while baking
- Equally perfect for breakfast with coffee or as an after-dinner treat
I’ve served this at countless holiday gatherings, and without fail, someone always asks for the recipe. That’s how you know it’s special!
Ingredients for Soft Eggnog Crumb Cake
You’d be surprised how simple the ingredient list is for this showstopper! Here’s what you’ll need to make magic happen:
- 2 cups all-purpose flour – spooned and leveled for accuracy
- 1 cup granulated sugar – the perfect sweetness balance
- 1/2 cup unsalted butter, softened – leave it out for 30 minutes first
- 1/2 cup eggnog – use the good stuff from the dairy aisle, not cartons
- 2 large eggs – room temperature for best texture
- 1 tsp vanilla extract – the real deal, not imitation
- 1 tsp baking powder + 1/2 tsp baking soda – our rising dream team
- 1/4 tsp salt – just enough to enhance flavors
- 1/2 tsp ground nutmeg – freshly grated if you’re feeling fancy
Pro tip: I always keep my eggnog chilled until the last moment—it helps prevent the butter from getting too soft while mixing!
How to Make Soft Eggnog Crumb Cake
Now for the fun part—bringing all those beautiful ingredients together! Don’t let the “crumb cake” name intimidate you. This recipe flows like holiday music—smooth, rhythmic, and guaranteed to hit all the right notes. Just follow these simple steps, and you’ll have a golden, fragrant cake ready before your favorite Christmas special ends!
Preparing the Batter
First things first: preheat that oven to 350°F (175°C) and grease your 9-inch square pan. I use butter with a light flour dusting—it gives the edges that perfect golden crisp. Now grab your mixing bowl and let’s cream that softened butter with sugar until it’s pale and fluffy—about 2 minutes with a hand mixer. Add eggs one at a time, mixing well after each (this prevents curdling!). Then pour in that glorious eggnog and vanilla, stirring just until combined. The batter might look a bit lumpy—that’s totally fine!
Baking the Soft Eggnog Crumb Cake
Position your oven rack in the center—this ensures even baking without burnt edges. Pour that beautiful batter into your prepared pan and smooth the top gently. Bake for 30-35 minutes. You’ll know it’s done when the edges pull slightly from the pan and a toothpick comes out with just a few moist crumbs (not wet batter!). Let it cool in the pan for 15 minutes—I know it smells amazing, but resist cutting in! This resting time lets the crumb set properly for those perfect slices.
Tips for Perfect Soft Eggnog Crumb Cake
After making this cake more times than I can count, I’ve learned some secrets to absolute perfection:
- Room temp matters! Cold eggs and eggnog can make the batter separate—leave them out for 30 minutes first.
- Measure flour right—spoon it into your cup and level it off. Packed flour leads to dry cake.
- Adjust nutmeg to taste—start with 1/2 tsp and add a pinch more if you love bold spice.
- Don’t overmix—just stir until the flour disappears. Overworked batter = tough cake.
- Watch closely at 30 minutes—ovens vary, and nobody wants dry cake!
These little things make all the difference between “good” and “oh-my-goodness-gimme-another-slice” amazing!
Ingredient Substitutions & Notes
Don’t stress if you’re missing an ingredient—this recipe is wonderfully adaptable! For dairy-free friends, almond or coconut milk eggnog works beautifully (just add an extra 1/4 tsp nutmeg to compensate for milder flavor). Gluten-free? Swap in your favorite 1:1 baking blend—I’ve had great results with Bob’s Red Mill. Now about that nutmeg: it’s not just for aroma! The spice actually enhances the eggnog’s richness while cutting through the sweetness. If you’re nervous about spice, start with 1/4 tsp—you can always sprinkle more on top before serving!
Serving & Storing Soft Eggnog Crumb Cake
Oh, the joy of serving this beauty! I always dust mine with powdered sugar right before slicing—it looks like fresh snow fell on your cake! Pair it with strong coffee or hot cocoa for the ultimate holiday moment. Leftovers? Ha! Good luck having any—but if you do, store them in an airtight container at room temperature. It stays dreamy-soft for 3 days (if it lasts that long!). For extra indulgence, warm slices for 10 seconds before serving—the eggnog flavor sings!
Soft Eggnog Crumb Cake Nutrition
Let’s be real—holiday treats aren’t exactly health food, but it’s nice to know what you’re enjoying! Each generous slice of this cake contains about 280 calories, with 10g of fat (6g saturated) and 18g of sugar. You’ll also get 4g of protein and 42g of carbs per serving. Remember, these numbers can vary slightly based on your specific ingredients—like whether you use full-fat or light eggnog. The nutmeg adds trace amounts of manganese and copper too (fancy, right?). I always say one slice is perfect, but nobody judges if you sneak a second—it’s the holidays after all!
FAQs About Soft Eggnog Crumb Cake
I get asked the same excited questions every time I serve this cake—so let me save you some trouble with these handy answers!
Can I freeze this eggnog crumb cake? Absolutely! Wrap cooled slices tightly in plastic, then foil. They’ll keep beautifully for 2 months. Thaw overnight in the fridge—or zap a frozen slice for 20 seconds if you’re impatient like me!
How do I prevent dryness? Three secrets: don’t overbake (check at 30 minutes!), use room-temperature ingredients, and measure flour carefully. That eggnog moisture disappears fast if the cake stays in too long.
Can I make this without eggnog? You can, but you’ll lose that special holiday magic! In a pinch, mix 1/2 cup milk with 1/4 tsp nutmeg and 1 tsp vanilla. It won’t be the same, but still tasty.
Why did my crumb topping sink? Oh honey, this cake doesn’t have a traditional crumb topping—that’s part of what makes it so soft! The “crumb” refers to the tender texture. But if you added one, it likely needed more flour to stay put.
Can I double the recipe? Yes! Use a 9×13 pan and add 5-10 minutes to baking time. The edges might darken faster, so tent with foil if needed. Perfect for potlucks! If you are looking for other easy holiday baking ideas, check out this easy 2 ingredient fudge recipe.
I’d love to see your masterpiece! Snap a pic of your crumb cake and tag me—I live for those golden-brown edges and powdered sugar dustings. Or drop a comment below telling me how your family reacted (bet they begged for seconds!). Happy baking, friends! For more holiday baking inspiration, you might enjoy this guide on classic warm spiced eggnog.
PrintIrresistibly Soft Eggnog Crumb Cake in Just 35 Minutes
A moist and flavorful crumb cake infused with eggnog, topped with a soft crumb topping.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup eggnog
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground nutmeg
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan.
- In a bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and eggnog.
- In another bowl, whisk flour, baking powder, baking soda, salt, and nutmeg.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Pour batter into prepared pan.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Let cool before serving.
Notes
- Use fresh eggnog for best flavor.
- Store leftovers in an airtight container for up to 3 days.
- Dust with powdered sugar before serving if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
