Gingerbread Eggnog Swirl Cake
This Gingerbread Eggnog Swirl Cake is a festive, cozy treat that combines the rich flavors of gingerbread and eggnog in a beautifully swirled loaf. Made with the surprising addition of Hellmann’s mayonnaise for extra moisture and tenderness, the cake layers are alternated between spiced gingerbread and creamy eggnog batters, then baked to golden perfection.
This cake has a wonderfully rich, spiced flavor with the warmth of cinnamon, ginger, and molasses from the gingerbread layer, perfectly complemented by the creamy, slightly sweet eggnog batter. The texture is incredibly moist and tender, thanks to the addition of mayonnaise, with each bite offering a soft, melt-in-your-mouth crumb. It pairs perfect with my New England Steamer.
FAQs
Can I substitute mayonnaise?
Yes! You can use sour cream or Greek yogurt as a 1:1 substitute. This will keep the loaf moist and tender while still adding richness.
How do I make pumpkin pie spice if I don’t have it?
Pumpkin pie spice is just a blend of warm spices. For 1 teaspoon, mix ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, 1/8 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves. You can also add a tiny pinch of allspice for extra depth if you like.
How long will the loaf stay fresh at room temperature?
An uncut loaf will stay fresh for about 2–3 days if wrapped tightly or stored in an airtight container. A glazed loaf is best eaten within 1–2 days, as the glaze can start to absorb moisture and become sticky. For longer storage, you can slice and freeze individual pieces for up to 2–3 months, then thaw at room temperature or warm gently before serving.
Gingerbread Eggnog Swirl Cake
Ingredients
For the eggnog batter:
- ½ cup butter softened
- ½ cup mayonnaise
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 ¾ cups flour all purpose
- 1 tsp baking powder
- ½ tsp pumpkin pie spice
- ¾ cup eggnog
For the gingerbread batter:
- ½ cup butter softened
- ½ cup mayonnaise
- 1 cup granulated sugar
- 2 eggs
- ⅓ cup molasses
- 1¾ cups flour all purpose
- 1 tsp baking powder
- ½ tsp cinnamon
For the glaze:
- 1 cup powdered sugar
- 1-2 tbsp eggnog
Instructions
- Preheat oven to 350 degrees F. Line 2 loaf pans with parchment paper.
- Prepare the eggnog batter: In the bowl of your stand mixer with the paddle attachment, cream butter, sugar until fluffy about 2 minutes. Add eggs, vanilla, mayonnaise & eggnog until combined. In a separate bowl, combine flour, baking powder, pumpkin pie spice & sugar. Add dry ingredients to your batter and beat until just combined. Set aside prepared batter.
- Prepare the gingerbread batter: In the bowl of your stand mixer with the paddle attachment, cream butter, sugar until fluffy about 2 minutes. Add eggs, molasses & mayonnaise until combined. In a separate bowl, combine flour, baking powder, soda & spices. Add dry ingredients to your batter and beat until just combined.
- Add scoops of each batter to your prepared loaf pan, alternating between flavors to create a swirled cake. Bake for about 45-50 minutes, covering with foil at 30 minutes to avoid top from being too brown. When toothpick inserted in center comes out clean it is done.
- Remove from pan and allow to cook before glazing. For the glaze combine powdered sugar and eggnog and whisk.
Made this recipe before? Leave a comment below & tag me on Instagram @shelikesmilk !
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