Skip to content
🎂 Ingredients – Cake
- 2½ cups (315g) all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- ½ tsp ground nutmeg
- ¼ tsp ground cinnamon
- ¾ cup (170g) unsalted butter, softened
- 1½ cups (300g) granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1¼ cups (300ml) eggnog (store-bought or homemade)
- 2 tbsp dark rum or bourbon (optional but classic!)
🧁 Eggnog Buttercream Frosting
- 1 cup (226g) unsalted butter, softened
- 3–4 cups (360–480g) powdered sugar
- ¼ cup (60ml) eggnog
- ½ tsp vanilla extract
- ¼ tsp nutmeg
- Optional: a splash of rum or rum extract
🥄 Instructions
1. Preheat & Prep
- Preheat oven to 350°F (175°C).
- Grease and flour two 8-inch or 9-inch round cake pans. Line bottoms with parchment.
2. Make the Cake Batter
- In a medium bowl, whisk together flour, baking powder, salt, nutmeg, and cinnamon.
- In a large bowl, cream butter and sugar until light and fluffy (3–5 minutes).
- Add eggs one at a time, beating well after each.
- Mix in vanilla and optional rum.
- Alternate adding the flour mixture and eggnog to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
3. Bake
- Divide batter between pans and smooth the tops.
- Bake for 25–30 minutes, or until a toothpick comes out clean.
- Let cool 10–15 minutes in pans, then turn out and cool completely.
🧁 Make the Frosting
- Beat butter until creamy.
- Add 2 cups powdered sugar, then eggnog, vanilla, and nutmeg.
- Add more sugar until desired thickness is reached. Optional: add rum or extract.
- Beat until fluffy and smooth.
🎂 Assemble
- Place one cake layer on a plate or stand.
- Spread a layer of frosting on top.
- Add second cake layer and frost top and sides.
- Garnish with a dusting of nutmeg or cinnamon, piped rosettes, or holiday sprinkles.
🍽 Variations:
- Add egg yolks to the batter for an extra custardy texture.
- Mix in white chocolate chips or chopped pecans for added texture.
- For cupcakes: Bake 18–22 minutes.
