Go Back
Print

Eggnog Layer Cake with Whipped Cream Frosting

This eggnog cake is a special treat for eggnog lovers. Packed with an eggnog filling and paired with a simple whipped cream frosting – the perfect dessert for the holidays!
Course Dessert
Cuisine Cake
Prep Time 15 minutes
Cook Time 25 minutes
8 hours 0 minutes
Total Time 8 hours 40 minutes
Servings 12

Ingredients

Eggnog Cake:

  • 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

Frosting:

  • 1 pint or 16 fl oz carton heavy whip cream
  • ¼ cup granulated sugar
  • 1 tsp vanilla
  • 1 tsp rum
  • Dash of salt

Instructions

Filling:

  1. In a medium bowl, combine cornstarch with 1 cup of eggnog, whisk until smooth. Blend in remaining eggnog and rum.
  2. Over medium heat, stir filling constantly until thick and bubbly.
  3. Place filling in a bowl, cover with tin foil and refrigerate overnight.

Cake:

  1. Preheat oven to 350F. Grease and lightly flour (3) 6” cake rounds.
  2. Beat cake mix, eggs, eggnog, melted butter, nutmeg and rum on low for about 30 seconds. Beat on medium speed for 2 minutes.
  3. Pour batter into prepared pans and bake immediately for 20-25 minutes or until a toothpick inserted into the center comes out mostly clean.
  4. Cool in pans on wire rack for 15 minutes and then remove from pans. Allow cake to cool completely before frosting.

Frosting:

  1. Beat all ingredients together until thick. Refrigerate until ready to assemble and frost the cake.

Assembly:

  1. Place one layer of cake on a cake stand or serving plate. Top with filling and spread evenly. Repeat with remaining layers.
  2. 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.