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+ servings
Eggnog Layer Cake
Prep Time
35 mins
Cook Time
25 mins

This Eggnog Layer Cake is super moist, and full of nutmeg creamy flavors!

Course: Dessert
Cuisine: American
Keyword: eggnog cake recipe, eggnog frosting
Servings: 10
Author: Jackie
  • 1 cup unsalted butter room temperature
  • ½ cup vegetable oil
  • 2 cups granulated sugar
  • 5 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 cup eggnog room temperature
Rum Simple Syrup
  • ½ cup water
  • ½ cup granulated sugar
  • 1 tablespoon rum or bourbon
Eggnog Frosting
  • 2 cups unsalted butter room temperature
  • 1 tablespoon vanilla extract
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • teaspoon salt
  • 4 cups powdered sugar sifted
  • 3-4 tablespoons eggnog
  • 1 cup candied pecans chopped coarsely
  • Cinnamon for sprinkling
Eggnog Cake
  1. Preheat oven to 350 degrees. Grease and flour three 8-inch cake pans.
  2. In the bowl of your mixer, beat together butter, oil, and sugar until pale and fluffy (2-3 minutes). Scrape down sides of bowl and add eggs, one at a time, beating thoroughly before each addition. Stir in vanilla extract.
  3. In a separate bowl, whisk together the remaining dry ingredients.
  4. Gradually alternate adding the dry mixture and the eggnog to the butter/egg mixture (3 flour additions, 2 eggnog additions), mixing only until just combined. After all ingredients have been added, stir batter a few more times with a wooden spoon or spatula.
  5. Evenly spoon batter into prepared pans. Bake cakes for 25-27 minutes or until a toothpick is inserted in the center and comes out clean. Cool cakes in pans for 10 minutes then invert onto a cooling rack to cool completely.
Rum Simple Syrup
  1. In a small saucepan set over medium heat, bring water and sugar to a simmer. Continue cooking until the sugar has dissolved, about 2-3 minutes. Remove from heat and stir in rum. Cool completely before using on cakes.
Eggnog Frosting
  1. Beat butter, spices, and vanilla until light and fluffy. With the beaters running on low, gradually powdered sugar and 3 tablespoons of eggnog. Increase mixer speed to high and beat frosting until airy, about 5 minutes. If frosting is still too stiff, add the additional tablespoon of eggnog.
  1. If necessary, cut off cake domes using a serrated knife to level. Brush cake layers with rum simple syrup.
  2. Place one layer of cake on a cake stand or serving plate.
  3. Top cake with ⅔ cup of frosting. Repeat with remaining layers then frost the outer sides of the cake.
  4. If desired, use remaining frosting to pipe around the top of the cake. Sprinkle with a bit of cinnamon and top with candied pecans. Chill for 20 minutes before serving.
Recipe Notes

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