THIS EGGNOG LAYER CAKE IS A SPECIAL TREAT FOR THE HOLIDAYS. PACKED WITH AN EGGNOG FILLING AND PAIRED WITH A SIMPLE WHIPPED CREAM FROSTING.
Any eggnog lovers out there? I’m actually not one of them (gasp!), but I do love this eggnog layer cake.
When Fall hits, I start craving and devouring pumpkin spiced lattes, chai tea, and my aunt’s famous eggnog layer cake.
And when I really want to impress guests for the holidays and do my best Martha Stewart impression, I bust out this delicious eggnog cake. Trust me, it’s a HUGE hit for even the non-eggnog lovers (like me)!
Let’s get into some of the details…
There’s a pudding-like eggnog filling smooshed into the middle layers.
And there’s plenty of filling left over so people can splash a hefty dollop to their slice.
The outer frosting is whipped cream with a splash of rum – feel free to use rum or rum extract.
I chose to style this one with a naked cake feel, but you can cover the entire thing with whipped cream frosting.
If this is your first time visiting my blog, I’m all about easy AND tasting good recipes! I’m one busy girl, so I’m all about saving time. So— this eggnog cake is made with a box of yellow cake mix!
BUT, if you’d like to make yellow cake from scratch, go right ahead. Just add the eggnog and rum to your favorite yellow cake recipe.
Notes and tips for this Eggnog Layer Cake with Whipped Cream Frosting.
– Make the filling the day before.
– You can use rum or rum extract for the cake and topping portions of the recipe.
– I chose to give my eggnog cake a more natural, organic look to it by doing a naked cake frosting style (it’s a popular trend right now) using an offset spatula, but you can choose to go with the traditional frosting covered cake style instead.
– The recipe makes enough whipped cream to fully cover the entire cake AND still have some extra to serve on the side.
– I used (3) 6”x2” cake rounds, but you can do (2) 8” cake rounds if you prefer.
If you’re looking for the perfect festive dessert for the holidays, this eggnog cake is it!
Eggnog Layer Cake with Whipped Cream Frosting
- 1 box Betty Crocker Super Moist Yellow Cake Mix
- 2 eggs
- 1 ½ cups eggnog
- ¼ cup melted butter
- ½ tsp rum
Eggnog Filling (Make The Day Before):
- 6 Tbsp corn starch
- 4 cups eggnog
- 1 tsp rum
- 1 pint or 16 fl oz carton heavy whip cream
- ¼ cup granulated sugar
- 1 tsp vanilla
- 1 tsp rum
- Dash of salt
In a medium bowl, combine cornstarch with 1 cup of eggnog, whisk until smooth. Blend in remaining eggnog and rum.
Over medium heat, stir filling constantly until thick and bubbly.
Place filling in a bowl, cover with tin foil and refrigerate overnight.
Preheat oven to 350F. Grease and lightly flour (3) 6” cake rounds.
Beat cake mix, eggs, eggnog, melted butter, nutmeg and rum on low for about 30 seconds. Beat on medium speed for 2 minutes.
Pour batter into prepared pans and bake immediately for 20-25 minutes or until a toothpick inserted into the center comes out mostly clean.
Cool in pans on wire rack for 15 minutes and then remove from pans. Allow cake to cool completely before frosting.
Beat all ingredients together until thick. Refrigerate until ready to assemble and frost the cake.
Place one layer of cake on a cake stand or serving plate. Top with filling and spread evenly. Repeat with remaining layers.
Apply a thin coat of frosting all over the cake. Using an offset spatula, I removed a lot of the frosting to give it the naked cake look.