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Preheat oven to 350 degrees. Grease two 9 inch round cake pans with nonstick cooking spray.
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Make sure all your ingredients are room temperature.
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In a separate bowl, combine flour, salt, baking powder and soda and mix.
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In your mixer fitted with the paddle attachment, blend butter, sugar and vanilla at medium speed until pale and fluffy.
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Add eggs, one at a time, scraping the bowl after each addition.
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Reduce speed to low and add a cup of flour followed by ⅓ of the eggnog.
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Repeat this 3 times, until you have incorporated all the flour and eggnog.
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Pour into greased cake pans, and bake for 25-30 minutes or until a knife is inserted and comes out clean.
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Cool for 10 minutes before removing cakes from pan.
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Once cakes are completely cool, place cake on cake plate and top with an even layer of the ready to eat cheesecake filling.
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Top with next layer of cake the refrigerate while you make the frosting.
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To make the frosting, beat butter, powdered sugar, eggnog, extract, and nutmeg on low speed until combined.
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Once combined increase your mixer speed to high and beat until frosting is light and fluffy, about 5 minutes.
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Frost the outside and top of cake.
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Store cake in fridge until ready to serve. Allow cake to sit at room temperature for 20-30 minutes before serving.