This Eggnog Layer Cake is super moist, fluffy and FULL of eggnog flavor! It has more than one cup of eggnog between the cake and frosting, as well as rum flavoring in the frosting. So good and perfect for Christmas!

Speaking of Christmas, can you believe it’s a week from Friday?! The hubs and I finally started our Christmas shopping this weekend and it was crazy out there. Everything is super busy and people are generally a little nutty.

We actually got a lot done though, which was a relief.

Soon, I’ll hopefully get around to planning meals for the days around Christmas. The hubs is actually going to be getting his wisdom teeth pulled (yes, at the age of 30) so I imagine I’ll need to plan some softer foods as well. I have no doubt eggnog will be in the mix.

Eggnog is easily a favorite for us and there is no mistaking it’s presence in this cake. If you’re wondering which one I used in this cake, it’s the Souther Comfort regular eggnog. It’s our favorite and we pretty much stick to that one.

To put the cake together, start by creaming the butter and sugar. This step is very important. Creaming the butter and sugar actually creates bubbles which will expand as the cake bakes, resulting in a light and fluffy cake. If you don’t cream them enough, you will end up with a denser cake than intended. And that would be sad.

The other important thing about creaming is that the butter needs to be room temperature. If it’s too cold, the sugar won’t incorporate well. If it’s too warm, the air bubbles will collapse.



  • 1 1/2 cups sugar
  • 3/4 cup salted butter, room temp
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 6 egg whites
  • 2 1/2 cups all purpose flour
  • 4 tsp baking powder
  • 3/4 tsp nutmeg
  • 3/4 cup eggnog
  • 1/2 cup water


  • 1 1/4 cups butter
  • 1 1/4 cups shortening
  • 10 cups powdered sugar
  • 1/2 cup eggnog
  • 1 tbsp rum extract
  • 3/4 tsp nutmeg


  1. Preheat oven to 350 degrees and line three 8 inch cake pans with parchment paper and grease the sides.
  2. Beat butter and sugar until light in color and fluffy, 3-4 minutes.
  3. Add vanilla extract and sour cream and mix until combined.
  4. Add egg whites two at a time, scraping down the sides of the bowl as needed to make sure all is incorporated and smooth.
  5. In a separate bowl, combine dry ingredients. In another bowl or measuring cup, combine eggnog and water.
  6. Had half of the dry ingredients to the batter and mix until combined. Add eggnog/water mixture and mix until combined, scraping down the sides of the bowl as needed. Add remaining dry ingredients and mix until smooth.
  7. Divide batter evenly between the three 8 inch pans and bake for 21-24 minutes, or until a toothpick inserted comes out with a few crumbs.
  8. Allow cakes to cool in pans for 2-3 minutes, then remove to cooling rack to cool completely.
  9. While cakes cool, make the frosting. Beat the butter and shortening together until smooth.
  10. Add half of the powdered sugar and beat until smooth.
  11. Add eggnog, rum extract and nutmeg and beat until smooth.
  12. Add remaining powdered sugar and beat until smooth.

You can find complete recipes of this EGGNOG LAYER CAKE in

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