How to make an Eggnog Layer Cake

A holiday cake that tastes like a cozy December evening. This Eggnog Cake brings warm spice, rich flavor, and a tender crumb together in every slice — finished with a silky eggnog buttercream that’s smooth, balanced, and not overly sweet. If you’re looking for a festive showstopper for gatherings, this one is as dependable as it is delicious.

Equipment

• (2) 8-inch round cake pans, 2 inches deep
• Hand or stand mixer
• Measuring cups and spoons
• Non-stick baking spray, cake goop, or butter and flour

Yield, Prep & Bake Time

• Yield: One 8-inch cake (about 12 servings)
• Prep Time: 15 minutes
• Bake Time: 35–40 minutes
• Total Time: 50–60 minutes

Ingredients

Eggnog Cake

• 1 cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• ½ cup light brown sugar, packed
• 4 large eggs, room temperature
• 1 tablespoon vanilla extract
• ½ cup whole milk, room temperature
• ½ cup eggnog
• 2 ¾ cups cake flour, scooped and leveled
• 1 tablespoon baking powder
• ½ teaspoon kosher salt

Eggnog Frosting

• 1 ½ cups unsalted butter, softened
• 6 cups confectioners’ sugar
• 1 tablespoon vanilla extract
• ¼ teaspoon salt
• 6 tablespoons eggnog, room temperature

Instructions

Make the Cake

1. Preheat your oven to 350°F.
2. Prepare the cake pans with non-stick spray, cake goop, or butter and flour.
3. If your eggs aren’t room temperature, place them in a bowl of warm water for 5 minutes.
4. In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy, about 5–6 minutes.
5. Add the eggs one at a time, mixing well after each addition.
6. In a small bowl or measuring cup, combine the milk, eggnog, and vanilla.
7. In a separate medium bowl, whisk together the cake flour, baking powder, and salt.
8. Add half of the dry ingredients to the butter mixture, followed by half of the milk-eggnog mixture.
9. Add the remaining dry ingredients and the remaining wet ingredients. Mix gently until just combined — avoid overmixing.
10. Divide the batter evenly between the prepared pans.
11. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
12. Cool the cakes in their pans for 10 minutes, then turn out onto a wire rack to cool completely.

Make the Frosting

1. Add the softened butter to a large bowl and beat until smooth and creamy.
2. Add ⅓ of the confectioners’ sugar, 2 tablespoons eggnog, and the vanilla. Mix until combined.
3. Add another ⅓ of the confectioners’ sugar and 2 more tablespoons eggnog. Mix, then scrape down the bowl.
4. Add the remaining sugar and eggnog.
5. Beat on high for 4–5 minutes until fluffy. The frosting should be soft, light, and easily spreadable.

Assemble the Cake

1. Place the first cake layer on a serving plate or cake board. Spread about ⅓ of the frosting across the top.
2. Add the second layer and spread the remaining frosting over the top and sides.
3. Use an offset spatula or the back of a spoon to create a rustic swirl pattern.

Notes

• Frosting a frozen or chilled cake reduces crumbs and creates a cleaner finish. If you have time, freeze the layers for 1–2 hours before assembling.