Mom's Favourite Eggnog Cake
Submitted by KES
Eggnog cake with rum, orange and nutmeg, layered with eggnog cream filling and chocolate frosting. Festive holiday layer cake for Christmas dessert tables.
YIELD
18 servingsPREP
20 minCOOK
25 minREADY
1½ hrsEggnog cake captures the spirit of the holiday drink and transforms it into a four-layer celebration cake. Light rum, orange juice, fresh orange zest, and warm nutmeg carry the eggnog flavor through the cake, the soaking syrup, and the cream filling.
The egg-separation technique is doing all the heavy work. Yolks beaten into the butter base give the crumb richness and a tender bite. Whipped whites folded in at the end give the cake its famously light, airy texture without leavener-dependent puff. This is classic genoise-style baking.
Splitting each layer in half horizontally, then sprinkling all four layers with extra rum, is the move that puts this cake over the top. The rum sinks into the porous crumb and keeps the cake moist for days. It’s also what makes a slice look professional with those distinct boozy strata.
Cake flour is essential, not optional. Lower-protein flour gives this cake its tender, tight-crumbed texture. All-purpose flour will leave it tough and bready.
Pro Tips
- Bring all dairy and eggs to room temperature before starting. Cold ingredients seize the butter and you’ll see lumps in the finished cake.
- Don’t overbeat once flour is added. Mix only until incorporated. Overworking develops gluten and toughens the crumb.
- Use waxed paper rounds in the bottom of the pans (per the directions). It’s the safety net that ensures clean release every time.
- Let layers cool completely before splitting and assembling. Warm cake tears, cool cake slices clean.
Variations
- Use bourbon or brandy in place of rum for a different boozy profile.
- Swap chocolate frosting for vanilla buttercream dusted with extra nutmeg for an all-eggnog presentation.
- Add ½ teaspoon of cinnamon to the cake batter for warmer holiday spice.
Ingredients
Directions
Sift flour, with baking powder, nutmeg, baking soda, and salt. Set aside.
Preheat oven to 350℉ (180℃).
In a large bowl, cream butter with ¾ cup of the sugar until fluffy. Separate eggs and add the yolks to the butter; beat well. Blend orange juice with ¼ cup of the rum, orange peel and vanilla extract. Add the orange juice mixture to the butter, alternating additions with the reserved flour mixture.
Beat the egg whites until soft peaks form; gradually beat in the remaining ¼ cup of sugar until stiff but not dry. Fold the whipped egg white into the batter. Turn the batter into two buttered 8 inch or 9 inch round cake pans lined on the bottom with wax paper.
Bake for 25 minutes or until cake tester inserted into center of cake come out clean. Let cake cool in pan for 5 minutes. Invert onto a wire rack. Peel off paper liner; let cool throughly.
To assemble cake:
With a long slicing knife, split each layer in half horizontally.
Sprinkle each of the four layers with 2 tbls. of the remaining rum. Spread Eggnog Cream Filling between the layers as you stack them.
Frost the top and sides of the cake with Chocolate Bittersweet Frosting. If desired, sprinkle chopped walnuts around the side of the cake.
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