Eggnog has long been a Christmas staple. This deliciously sweet and creamy holiday treat is deeply intertwined in family traditions and as you’re about to find out, is the perfect ingredient to add to your desserts to give them a special festive flair! If you’ve been looking for a unique Christmas dessert, your search is over – you’re going to fall in love with this dreamy and delicious Eggnog Layered Cake and we know your guests will too! Take a look at the recipe…
One of my favorite childhood memories revolves around eggnog. Every Christmas my brother and I would wait with eager anticipation until Christmas Eve when my mom would pour eggnog into our miniature Santa Christmas mugs. We loved the sweet holiday treat and to this day we still fondly recall what we referred to as our Christmas “eggnog shots.”
Eggnog is a delicious Christmastime staple and we’re so excited to share our recipe for a creamy and dreamy Eggnog Layered Cake! You and your holiday guests are sure to enjoy this special holiday dessert. You’ll find the recipe below – I can’t wait for you to try it!
Eggnog Layered Cake Recipe
The full instructions and details for this moist Christmas cake are below, but let me quickly walk you through the step-by-step directions so you can see how easy it will be to get this on your holiday table! You’ll start by mixing the batter, preparing the icing and baking the cake in three 9-inch cake pans. Once those are completely cooled, it’s time to start assembly.
After leveling your 3 cake layers (I like using a leveling tool like this), you’ll start building your cake. Cover the first layer of cake with frosting, then add the next level of cake and repeat.
Next, you’ll add the third and final layer of cake and cover the entire cake in frosting, smoothing it down as desired. We left a little bit of the cake showing through the frosting because I love the naked cake look. If you prefer, you can use more icing to create a solid white finish.
The last step is to pipe dollops of your eggnog frosting around the top edge of the cake. If you want to add additional toppings, like festive sprinkles or sprigs of evergreen, go for it! Finally, place your masterpiece in the refrigerator so it can set for several hours or overnight. Then dive in and enjoy!
Once you slice into the cake, you’ll see these gorgeous white layers of eggnog deliciousness! Yum! I can’t wait to take a bite and I know you’re guests’ mouths will be watering too!
Serve it up with a tall glass of ice cold eggnog or a warm cup of coffee or hot chocolate and you’ll be holiday heaven! I can just see everyone sitting around the fire, exchanging family stories and filling their bellies with this amazing Eggnog Layered Cake!
I hope you and your family have a wonderful holiday season, try some new desserts like this cake and create fabulous new family memories at every celebration in the New Year! Merry Christmas!
| Prep Time | 30 minutes |
| Cook Time | 25 minutes |
| Servings |
cake
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- 1 1/2 Cups sugar
- 3/4 Cup unsalted butter softened
- 1 tsp pure vanilla extract
- 1/2 Cup Sour Cream
- 6 Large Egg Whites
- 2 1/2 Cups Flour
- 4 tsp baking powder
- 3/4 tsp Nutmeg
- 3/4 Cup Eggnog
- 1/2 Cup water
- 1 1/4 Cups unsalted butter softened
- 1 1/4 Cups Shortening
- 10 Cups powdered sugar
- 1/2 Cup Eggnog
- 1 tbsp Rum Extract
- 3/4 tsp Nutmeg
Ingredients
Eggnog Cake Ingredients
Eggnog Frosting Ingredients
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- Preheat oven to 350 degrees.
- Spray three 9-inch inch round cake pans with baking spray.
- Using a standing mixer, beat the butter and sugar until light in color.
- Add in the vanilla and sour cream and beat until combined.
- Beat in 2 egg whites at a time, making sure to scrape down the sides. Continue to beat until all eggs are combined and smooth.
- In another bowl, combine all the dry ingredients and whisk until combined.
- In another bowl, combine the eggnog and water and whisk until combined.
- Gradually beat in half of the dry ingredients.
- Beat in the eggnog mixture until combined.
- Beat in the remaining dry ingredients until combined.
- Divide the batter evenly between the 3 cake pans and bake for 25 minutes.
- Allow the cakes to cool completely before removing them from the pans.
- Using a cake leveler, remove the domes from the tops of each layer of cake.
- Place one layer of cake onto a cake board or your cake stand to begin assembly.
- Using a standing mixer, beat together the butter and shortening until smooth.
- Beat in 5 cups of powdered sugar until combined and smooth.
- Beat in the eggnog, rum and nutmeg until smooth.
- Beat in the remaining powdered sugar until smooth.
- Scoop 1 cup of frosting into a large piping bag with a star tip.
- Scoop 1 1/2 cups of frosting onto the first layer of cake on your cake stand and smooth the frosting evenly.
- Place the second layer of cake on top of the frosting and scoop another 1 1/2 cups of frosting onto the top of the cake layer, spreading it out evenly.
- Place the last cake layer on top of the second layer.
- Using the remaining frosting, frost the entire cake, smoothing evenly.
- Pipe dollops of frosting around the top edge of the cake.
- Place into the refrigerator overnight.
- Cut, serve slices and enjoy!
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