12 Delicious Eggnog Layer Cake Recipes

Eggnog isn’t just for sipping by the fire—it’s the secret ingredient that can transform your baking into holiday magic! Our roundup of 12 Delicious Eggnog Layer Cake Recipes is here to inspire your festive feasts with creamy, spiced layers that scream celebration. Whether you’re a baking novice or a seasoned pro, these cakes are sure to dazzle. Ready to whisk up some joy? Let’s dive in!

Classic Eggnog Layer Cake with Vanilla Frosting

On a crisp winter evening, nothing delights the senses quite like a slice of Classic Eggnog Layer Cake with Vanilla Frosting. This decadent dessert marries the rich, spiced flavors of traditional eggnog with the light, airy texture of a perfectly baked cake, all enveloped in a smooth, creamy vanilla frosting.

Ingredients

• 2 1/2 cups all-purpose flour (sifted for a lighter texture)
• 1 tbsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt (fine sea salt preferred for even distribution)
• 1 cup unsalted butter, softened (room temperature for easier mixing)
• 2 cups granulated sugar (adjust slightly if you prefer less sweetness)
• 4 large eggs (room temperature to blend more smoothly)
• 1 cup eggnog (full-fat for richer flavor)
• 1 tsp vanilla extract (pure for the best aroma)
• 1/2 tsp nutmeg (freshly grated for a more vibrant taste)
• 1/4 tsp cinnamon (optional, for an extra spice note)

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans, lining the bottoms with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, and salt until well combined to ensure an even distribution of leavening agents.
3. In a large bowl, beat the softened butter and sugar together on medium speed until light and fluffy, about 3 minutes, to incorporate air into the batter.
4. Add the eggs one at a time, beating well after each addition, to create a smooth, homogenous mixture.
5. Alternately add the dry ingredients and eggnog to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined after each addition to avoid overmixing.
6. Stir in the vanilla extract, nutmeg, and cinnamon (if using) until just incorporated, to evenly distribute the flavors throughout the batter.
7. Divide the batter evenly between the prepared pans and smooth the tops with a spatula for even baking.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cakes are fully baked.
9. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely, ensuring they’re easy to handle for frosting.
10. Once cooled, frost the cake with your favorite vanilla frosting between the layers and over the top and sides for a delicious finish.

Rich in flavor and luxuriously moist, this Classic Eggnog Layer Cake with Vanilla Frosting is a showstopper that tastes as good as it looks. Serve it chilled to highlight the eggnog’s creamy texture, or at room temperature to fully appreciate its spiced aroma.

Spiced Eggnog Layer Cake with Rum Buttercream

Few desserts capture the essence of holiday cheer quite like this Spiced Eggnog Layer Cake with Rum Buttercream, a luxurious treat that marries the rich, creamy flavors of traditional eggnog with the warm spices of the season. Perfect for festive gatherings, this cake is a showstopper that promises to delight with every decadent bite.

Ingredients

• 2 1/2 cups all-purpose flour (sifted for a lighter texture)
• 1 tbsp baking powder (ensure it’s fresh for optimal rise)
• 1/2 tsp salt (fine sea salt recommended)
• 1 tsp ground nutmeg (freshly grated for more aroma)
• 1/2 tsp ground cinnamon (or adjust to taste)
• 1 cup unsalted butter, softened (room temperature for easier mixing)
• 2 cups granulated sugar (for a slightly less sweet cake, reduce by 1/4 cup)
• 4 large eggs (room temperature blends better)
• 1 tsp vanilla extract (pure extract for best flavor)
• 1 cup eggnog (full-fat for richness)
• 1/4 cup dark rum (for the buttercream, optional but recommended)
• 4 cups powdered sugar (sifted to avoid lumps in buttercream)

Instructions

1. Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans, lining the bottoms with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon until well combined.
3. In a large bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3 minutes.
4. Add the eggs one at a time to the butter mixture, beating well after each addition, then stir in the vanilla extract.
5. Alternately add the dry ingredients and eggnog to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined after each addition.
6. Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
8. For the rum buttercream, beat the remaining butter until creamy, then gradually add the powdered sugar, rum, and a splash of eggnog, beating until smooth and spreadable.
9. Once the cakes are cool, spread a layer of buttercream between each layer and over the top and sides of the cake.

Best enjoyed with a cup of coffee or a glass of cold eggnog, this cake boasts a moist, tender crumb and a buttercream that’s rich with the warmth of rum. For an extra festive touch, garnish with a sprinkle of nutmeg or cinnamon before serving.

Chocolate Eggnog Layer Cake with Eggnog Ganache

Gracefully blending the rich, velvety flavors of chocolate with the creamy, spiced notes of eggnog, this layer cake is a festive masterpiece that promises to dazzle at any holiday gathering. Its layers are moist and tender, sandwiched with a luxurious eggnog ganache that whispers of nutmeg and vanilla, making each bite a celebration of seasonal flavors.

Ingredients

• 2 cups all-purpose flour (sifted for a lighter texture)
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder (use high-quality for deeper flavor)
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 cup eggnog (full-fat for richness)
• 1/2 cup vegetable oil (or any neutral oil)
• 2 large eggs (room temperature for better incorporation)
• 2 tsp vanilla extract
• 1 cup boiling water (enhances chocolate flavor)
• 1 cup heavy cream (for ganache, chilled)
• 8 oz semisweet chocolate (finely chopped for smooth ganache)
• 1/4 cup eggnog (for ganache)
• 1/2 tsp ground nutmeg (adjust to taste)

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans, lining the bottoms with parchment paper for easy removal.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
3. Add the eggnog, oil, eggs, and vanilla extract to the dry ingredients, beating on medium speed until the batter is smooth, about 2 minutes.
4. Carefully stir in the boiling water until the batter is thin but uniform. Tip: The hot water intensifies the chocolate flavor, so don’t skip this step.
5. Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Tip: Cooling the cakes completely prevents the ganache from melting when applied.
7. For the ganache, heat the heavy cream until it just begins to simmer, then pour over the chopped chocolate in a heatproof bowl. Let sit for 2 minutes before stirring until smooth.
8. Whisk in the eggnog and nutmeg until the ganache is glossy and well combined. Let it cool slightly to thicken, about 10 minutes.
9. Place one cake layer on a serving plate, spread half of the ganache over the top, then repeat with the second layer and remaining ganache. Tip: For a professional finish, use an offset spatula to smooth the ganache.

Marvel at the decadent layers of this Chocolate Eggnog Layer Cake, where the moist chocolate cake meets the creamy, spiced ganache in perfect harmony. Serve each slice with a dusting of cocoa powder or a dollop of whipped cream for an extra touch of indulgence.

Eggnog Layer Cake with Cream Cheese Frosting

This holiday season, transform the classic flavors of eggnog into a stunning layer cake that’s as festive as it is delicious. The Eggnog Layer Cake with Cream Cheese Frosting combines the rich, spiced warmth of eggnog with the tangy sweetness of cream cheese frosting, creating a dessert that’s sure to impress.

Ingredients

• 2 1/2 cups all-purpose flour (spooned and leveled)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened (room temperature for easier mixing)
• 2 cups granulated sugar
• 4 large eggs (room temperature blends better)
• 1 tsp vanilla extract
• 1 cup eggnog (store-bought or homemade)
• 8 oz cream cheese, softened (for smoother frosting)
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar (sifted to avoid lumps)
• 1 tsp vanilla extract
• 1/4 tsp nutmeg (freshly grated for best flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans, lining the bottoms with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
3. In a large bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes.
4. Add the eggs one at a time to the butter mixture, beating well after each addition, then stir in the vanilla extract.
5. Alternately add the flour mixture and eggnog to the butter mixture, beginning and ending with the flour mixture, mixing just until combined after each addition.
6. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
8. For the frosting, beat the softened cream cheese and butter together on medium speed until smooth. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract and nutmeg.
9. Once the cakes are completely cool, spread a layer of frosting on top of one cake layer, then place the second layer on top and frost the top and sides of the cake.

Kick off your celebrations with this Eggnog Layer Cake, where each bite offers a moist, spiced cake paired with creamy, tangy frosting. For an extra festive touch, garnish with a sprinkle of nutmeg or cinnamon before serving.

Vegan Eggnog Layer Cake with Coconut Whipped Cream

Kick off the holiday season with a dessert that marries tradition with innovation, a Vegan Eggnog Layer Cake adorned with luscious Coconut Whipped Cream. This masterpiece is a nod to classic flavors, reimagined with plant-based elegance, promising to be the centerpiece of any festive gathering.

Ingredients

• 2 cups all-purpose flour (spooned and leveled for accuracy)
• 1 cup granulated sugar (or coconut sugar for a deeper flavor)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup vegan eggnog (chilled, for best results)
• 1/3 cup coconut oil (melted, or any neutral oil)
• 1 tbsp apple cider vinegar (helps with leavening)
• 1 tsp vanilla extract (pure for the best flavor)
• 1 can full-fat coconut milk (chilled overnight, for the whipped cream)
• 2 tbsp powdered sugar (adjust to taste)
• 1/2 tsp nutmeg (freshly grated, for garnish)

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans. Line the bottoms with parchment paper for easy removal.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
3. Add the vegan eggnog, melted coconut oil, apple cider vinegar, and vanilla extract to the dry ingredients. Mix until just combined; avoid overmixing to keep the cake tender.
4. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
6. While the cakes cool, open the chilled can of coconut milk and scoop the solid cream into a bowl. Whip with powdered sugar until light and fluffy.
7. Place one cake layer on a serving plate. Spread half of the coconut whipped cream over the top. Place the second layer on top and cover with the remaining cream. Garnish with freshly grated nutmeg.

Nowhere does the magic of this cake lie not just in its rich, spiced flavor but in the surprising lightness of its crumb, paired perfectly with the airy coconut cream. Serve slices with a dusting of cinnamon or a drizzle of caramel for an extra festive touch.

Gluten-Free Eggnog Layer Cake with Cinnamon Frosting

Whispering the essence of holiday cheer into every bite, this gluten-free eggnog layer cake with cinnamon frosting is a decadent celebration of seasonal flavors. Perfect for gatherings, its rich layers and spiced frosting promise to enchant every palate.

Ingredients

• 2 cups gluten-free all-purpose flour (sifted for lightness)
• 1 cup granulated sugar (or coconut sugar for a healthier twist)
• 1/2 cup unsalted butter, softened (or coconut oil for dairy-free)
• 3 large eggs, room temperature (for better incorporation)
• 1 cup eggnog (store-bought or homemade, adjust nutmeg to taste)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp ground nutmeg (freshly grated preferred)
• 1 tsp baking powder (ensure it’s gluten-free)
• 1/2 tsp baking soda (for lift)
• 1/4 tsp salt (balances sweetness)
• 1 cup powdered sugar (for frosting, sifted)
• 1/2 cup butter, softened (for frosting)
• 1 tsp cinnamon (for frosting, adjust to taste)
• 2 tbsp eggnog (for frosting, adds creaminess)

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans, lining the bottoms with parchment paper for easy removal.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes, to ensure a tender cake crumb.
3. Beat in the eggs one at a time, then stir in the vanilla extract, ensuring each egg is fully incorporated before adding the next for a uniform batter.
4. Alternately add the sifted gluten-free flour mixture and eggnog to the butter mixture, beginning and ending with the flour, to avoid overmixing which can lead to a dense cake.
5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
6. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely, preventing the frosting from melting when applied.
7. For the frosting, beat the softened butter until creamy, then gradually add the powdered sugar and cinnamon, followed by the eggnog, until smooth and spreadable.
8. Place one cake layer on a serving plate, spread a generous amount of frosting over the top, then top with the second layer and frost the top and sides for a stunning finish.

Zesty with cinnamon and rich with eggnog, this cake boasts a moist, tender crumb that pairs beautifully with the creamy frosting. Serve it as the centerpiece of your holiday dessert table, adorned with a sprinkle of cinnamon or edible gold dust for extra sparkle.

Eggnog Layer Cake with Bourbon Caramel Drizzle

Perfect for holiday gatherings or any special occasion, this Eggnog Layer Cake with Bourbon Caramel Drizzle combines the rich, creamy flavors of traditional eggnog with the warm, spicy notes of bourbon, all enveloped in a moist, tender cake that’s as festive as it is delicious.

Ingredients

• 2 1/2 cups all-purpose flour (spooned and leveled)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened (room temperature for best results)
• 2 cups granulated sugar
• 4 large eggs (room temperature)
• 1 cup eggnog (store-bought or homemade)
• 1/4 cup bourbon (adjust to taste)
• 1 tsp vanilla extract
• 1/2 cup caramel sauce (for drizzle, warm slightly for easier application)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, tapping out any excess flour.
2. In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
3. In a large bowl, beat the butter and sugar together on medium speed until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl as needed to ensure even mixing.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Alternately add the flour mixture and eggnog to the butter mixture, beginning and ending with the flour mixture. Mix until just combined. Tip: Overmixing can lead to a dense cake.
6. Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 25 minutes.
8. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
9. Once cooled, drizzle the bourbon caramel sauce over the top layer, allowing it to drip down the sides for a decorative effect.

Generously adorned with its bourbon caramel drizzle, this cake boasts a luxurious texture that’s both fluffy and moist, with flavors that deepen beautifully over time. Serve it as the centerpiece of your dessert table, accompanied by a glass of chilled eggnog or a hot cup of coffee for a truly indulgent experience.

Pumpkin Spice Eggnog Layer Cake

Our Pumpkin Spice Eggnog Layer Cake is a harmonious blend of seasonal flavors, offering a decadent twist on traditional holiday desserts. Perfect for festive gatherings, this cake layers moist pumpkin spice cake with rich eggnog-infused frosting, creating a dessert that’s as visually stunning as it is delicious.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened (or margarine for a dairy-free option)
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup eggnog, room temperature
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt until well combined.
3. In a large bowl, beat butter and sugar together on medium speed until light and fluffy, about 3 minutes.
4. Add eggs one at a time to the butter mixture, beating well after each addition.
5. Mix in pumpkin puree, eggnog, and vanilla extract until fully incorporated.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to ensure a tender crumb.
7. Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
10. Once cooled, frost the cake with your choice of eggnog-infused frosting between layers and on top.

Generously adorned with frosting, this cake boasts a moist, spiced interior that perfectly complements the creamy, eggnog-flavored frosting. Serve slices with a sprinkle of cinnamon or a dollop of whipped cream for an extra festive touch.

Eggnog Layer Cake with White Chocolate Frosting

Velvety and rich, this eggnog layer cake is a festive delight that marries the creamy, spiced flavors of traditional eggnog with the luxurious sweetness of white chocolate frosting. Perfect for holiday gatherings, its layers are moist, tender, and infused with the warm essence of nutmeg and vanilla.

Ingredients

• 2 1/2 cups all-purpose flour (spooned and leveled)
• 1 tbsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt
• 1 cup unsalted butter, softened (room temperature for easy creaming)
• 2 cups granulated sugar
• 4 large eggs (room temperature blends better)
• 1 cup eggnog (store-bought or homemade)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp ground nutmeg (freshly grated for aromatic warmth)
• 2 cups white chocolate chips (high-quality melts smoother)
• 1 cup heavy cream (cold, for stable frosting)

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat butter and sugar on medium speed until light and fluffy, about 3 minutes.
4. Add eggs one at a time, beating well after each addition. Tip: Scrape down the bowl to ensure even mixing.
5. Alternately add flour mixture and eggnog to butter mixture, beginning and ending with flour. Mix until just combined.
6. Stir in vanilla and nutmeg. Divide batter evenly between prepared pans.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Tip: Rotate pans halfway through for even baking.
8. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
9. For frosting, melt white chocolate chips with heavy cream over a double boiler, stirring until smooth. Chill for 30 minutes, then whip until fluffy. Tip: Chill your mixing bowl for better volume.
10. Frost cooled cake layers, stacking and covering top and sides evenly.

Just as delightful as it is visually stunning, this cake boasts a moist crumb and a frosting that’s silky yet rich. Serve each slice with a sprinkle of nutmeg or alongside a glass of chilled eggnog for an extra festive touch.

Eggnog Layer Cake with Nutmeg Meringue

Savory and sumptuous, this Eggnog Layer Cake with Nutmeg Meringue is a festive masterpiece that marries the rich, creamy flavors of traditional eggnog with the light, airy texture of meringue. Perfect for holiday gatherings, it’s a showstopper that promises to dazzle both in taste and presentation.

Ingredients

• 2 cups all-purpose flour (sifted for a lighter cake)
• 1 1/2 cups granulated sugar (adjust to taste)
• 1/2 cup unsalted butter, softened (room temperature for easier mixing)
• 3 large eggs (room temperature for better incorporation)
• 1 cup eggnog (store-bought or homemade)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp ground nutmeg (freshly grated for enhanced aroma)
• 4 large egg whites (for the meringue, ensure no yolk is present)
• 1/4 tsp cream of tartar (stabilizes the meringue)
• 1/2 cup granulated sugar (for the meringue)

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans, lining the bottoms with parchment paper for easy removal.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes, ensuring a smooth base for your cake.
3. Add eggs one at a time, beating well after each addition to incorporate fully and create a uniform batter.
4. Alternately add the sifted flour and eggnog to the butter mixture, starting and ending with flour, to achieve a perfectly balanced texture.
5. Stir in the vanilla extract and ground nutmeg, mixing just until combined to avoid overworking the batter.
6. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cakes cool, prepare the nutmeg meringue by beating the egg whites and cream of tartar on medium speed until soft peaks form, then gradually add sugar, beating until stiff peaks form and the meringue is glossy.
8. Spread the meringue over the cooled cake layers, then lightly torch the meringue with a kitchen torch for a toasted effect, if desired.

Kick your dessert game up a notch with this Eggnog Layer Cake, where the moist, spiced cake layers contrast beautifully with the crisp, sweet meringue. Serve it chilled to highlight the eggnog’s creamy richness, or at room temperature to enjoy the full spectrum of flavors and textures.

Eggnog Layer Cake with Candied Pecans

Savory and sweet collide in this decadent Eggnog Layer Cake, a holiday masterpiece that marries the rich, creamy flavors of traditional eggnog with the satisfying crunch of candied pecans. Perfect for festive gatherings, this cake is a showstopper that promises to dazzle both in flavor and presentation.

Ingredients

• 2 cups all-purpose flour (sifted for a lighter texture)
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened (room temperature for easier mixing)
• 3 large eggs (bring to room temperature for best results)
• 1 cup eggnog (store-bought or homemade)
• 1 tsp vanilla extract (pure for the best flavor)
• 1/2 tsp nutmeg (freshly grated if possible)
• 1/2 cup candied pecans, chopped (for garnish and texture)
• 1 tsp baking powder (ensure it’s fresh for proper rise)

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans, lining the bottoms with parchment paper for easy removal.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes, to incorporate air for a lighter cake.
3. Add the eggs one at a time, beating well after each addition, to ensure a smooth, homogenous batter.
4. Alternately add the sifted flour and eggnog to the butter mixture, starting and ending with flour, mixing just until combined to avoid overworking the batter.
5. Stir in the vanilla extract and nutmeg, blending gently to distribute the flavors evenly throughout the batter.
6. Divide the batter evenly between the prepared pans, smoothing the tops with a spatula for even baking.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cakes are perfectly baked.
8. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely, preventing them from breaking.
9. Once cooled, frost the cake as desired and garnish with the chopped candied pecans for a delightful crunch and festive touch.

Best enjoyed with a cup of hot cocoa or coffee, this Eggnog Layer Cake boasts a moist, tender crumb and a rich, spiced flavor profile that’s irresistibly comforting. For an extra festive twist, serve each slice with a small glass of eggnog on the side.

Eggnog Layer Cake with Cranberry Compote

Festive and indulgent, this Eggnog Layer Cake with Cranberry Compote is a showstopper that marries the rich, creamy flavors of holiday eggnog with the tart brightness of cranberries. Perfect for winter gatherings, its layers of moist cake and vibrant compote promise a dessert that’s as beautiful as it is delicious.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened (or margarine for a lighter version)
• 3 large eggs, room temperature
• 1 cup eggnog (store-bought or homemade)
• 1 tsp vanilla extract
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup fresh cranberries (frozen can be used in a pinch)
• 1/2 cup water
• 1/4 cup granulated sugar (for compote, adjust to taste)
• 1 tbsp lemon juice (freshly squeezed for best flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans, lining the bottoms with parchment paper for easy removal.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes, to ensure a tender cake crumb.
3. Beat in the eggs one at a time, then stir in the vanilla extract, ensuring each egg is fully incorporated before adding the next for a uniform batter.
4. Alternately add the flour mixture and eggnog to the butter mixture, beginning and ending with the flour, to avoid overmixing which can lead to a dense cake.
5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cakes cool, prepare the cranberry compote by combining cranberries, water, sugar, and lemon juice in a small saucepan over medium heat, simmering until the cranberries burst and the mixture thickens, about 10 minutes.
7. Once the cakes are completely cool, spread a layer of cranberry compote between them and over the top, serving immediately or storing in the refrigerator until ready to serve.

Just as delightful as it is elegant, this cake boasts a moist, tender crumb that perfectly complements the sharp, fruity compote. For an extra festive touch, garnish with a sprinkle of powdered sugar or a few whole cranberries before serving.

Conclusion

Happy baking! This roundup of 12 Delicious Eggnog Layer Cake Recipes is your ticket to holiday sweetness. Whether you’re a novice or a seasoned baker, there’s a recipe here to spark your festive spirit. We’d love to hear which cake stole your heart—drop a comment below! Don’t forget to share the joy by pinning your favorites on Pinterest. Here’s to a season filled with love, laughter, and layers of eggnog goodness!