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This Eggnog Loaf is soft, tender and has a rich, chocolate cream cheese layer baked into the centre, to add a contrast to the sweet eggnog!

Eggnog Loaf with Chocolate Cream Cheese Filling

This Eggnog Loaf is soft, tender and has a double eggnog hit! Eggnog is baked right into the batter and then poured on top whilst it's still warm. There is also a rich, chocolate cream cheese layer baked into the centre, to add a contrast to the sweet eggnog!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes


  • For the cheesecake filling:
  • 6 oz (170g) full fat cream cheese
  • 2 tbsp Cocoa powder
  • 1/4 cup (50g) caster sugar
  • For the cake:
  • 2 1/2 cups (350g) plain flour
  • 2 tsp baking powder
  • 1/2-3/4 tsp ground nutmeg
  • 1 1/2 sticks (170g) unsalted butter, at room temperature
  • 1 cup (200g) caster sugar
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1-2 tsp rum extract, optional
  • 1 cup (240ml) eggnog
  • 1/4 cup (60ml) eggnog for drizzling over the baked cake, optional


  • Preheat oven to 160C/325F and grease and line a 2lb loaf tin.
  • Make the filling first: Place cream cheese, cocoa and sugar into a medium sized bowl and beat with a spoon until everything is combined and you have a smooth consistency. Leave to one side.
  • Place flour, baking powder and nutmeg into a medium sized bowl and stir briefly to combine. Leave to one side.
  • Place butter and sugar into a large bowl, or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on med-high speed.
  • Add in the eggs, vanilla and rum, if using, scraping sides as necessary, and mix on medium speed until smooth and well combined.
  • Add in the flour mix and mix on low until just combined.
  • Add in the eggnog and mix on low-medium speed until you have a smooth, well combined cake batter.
  • Tip 1/2 of the cake batter into your lined tin and smooth until level with a spoon/spatula.
  • Spoon the cream cheese filling into your pan and spread until you have covered the cake batter.
  • Tip the remaining cake batter on top of the cream cheese and smooth until level. Tap the tin on the work surface 3 times, just to ensure there isn't loads of air in there!
  • Place in the oven for 60-75 minutes, until risen, golden and an inserted skewer into the centre comes out clean. - You will get chocolate on the skewer, but as long as that's all you have on there, no cake crumbs then it's done!
  • Leave to cool for 10 minutes before poking holes in the top of the cake with a skewer and pouring over the 1/4 cup of eggnog.
  • Then, leave the cake to cool completely in the pan, before slicing into 12-14 slices.
  • Eggnog loaf will keep in an airtight container, at room temperature for 3 days, or in the fridge for 5 - take out of the fridge 30 mins before serving.


Recipe by Annie of Annie's Noms