Hey, friends!
The holiday season is here, and I’ve got a festive treat that will wow your family and friends!
Today, I’m sharing my super fun 3-layer Christmas eggnog cake.
It’s creamy, rich, and oh-so-delicious—just like the perfect cup of eggnog!
Whether you’re hosting a party or just treating yourself, this cake is a must-try.
Let’s get into the holiday spirit and bake this beauty together!
| Preparation Time | 30-45 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 50-70 minutes |
| Level of Difficulty | Medium |
Ingredients
- 2 1/2 cups (325g) plain flour
- 4 teaspoons baking powder
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup (168g) unsalted butter, softened
- 1 1/2 cups (310g) granulated sugar
- 1 teaspoon vanilla essence
- 1/2 cup (115g) sour cream
- 1 cup (240ml) eggnog
- 1/4 cup (60ml) water
- 6 large egg whites, at room temperature
- 3 cups (672g) unsalted butter, softened
- 12 cups (1380g) powdered sugar
- 1/2 cup (120ml) eggnog
- 3/4 teaspoon ground nutmeg
Step 1: Prepare Cake Pans and Oven
Start by preparing your three 8-inch cake pans with parchment paper circles in the bottom and grease the sides thoroughly.
Preheat your oven to 350°F (176°C).
Step 2: Mix Dry and Wet Ingredients Separately
In a medium-sized bowl, combine the flour, baking powder, nutmeg, and salt.
Set this bowl aside.
In a large mixer bowl, add the butter and sugar, then beat together until the mixture is light in color and fluffy, about 2-3 minutes—do not skimp on this creaming time.
Add the vanilla extract and sour cream to the mixer bowl and mix until well combined.
Step 3: Combine Dry Ingredients with Wet Ingredients and Eggnog
Add half of the dry ingredients to the batter and mix until mostly combined.
Slowly add the eggnog and water to the mixture, continuing to mix until well combined.
Add the remaining dry ingredients and mix until well combined and smooth.
Scrape down the sides of the bowl as needed to make sure all ingredients are well incorporated.
Be careful not to over mix the batter.
Step 4: Whip and Fold Egg Whites
In a separate large mixing bowl, add the egg whites and whip on high speed until soft peaks form.
Carefully fold the egg whites into the rest of the cake batter in two parts, ensuring no streaks of egg white remain in the batter.
Step 5: Divide and Bake the Cake Batter
Evenly divide the batter among the prepared cake pans.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few crumbs.
Once baked, remove the cakes from the oven and allow them to cool in the pans for about 2-3 minutes before transferring them to cooling racks to cool completely.
Step 6: Make the Frosting
While the cakes are cooling, make the frosting.
In a large mixing bowl, add the butter and beat until smooth.
Gradually add half of the powdered sugar and beat until well combined and smooth.
Add the eggnog and nutmeg to the mixture and beat until combined.
Finally, add the remaining powdered sugar and beat until the frosting is smooth and well combined.
Step 7: Assemble and Frost the Cake
Once the cakes are completely cool, use a large serrated knife to remove the tops of the cakes, making them flat.
Place the first layer of cake on a cake stand.
Top with one cup of eggnog buttercream and spread it into an even layer.
Add the second layer of cake, then another cup of eggnog buttercream, and top with the remaining cake layer.
Frost the outside of the cake with the remaining buttercream.
For a smooth finish, you can follow a frosting tutorial if needed.
Step 8: Decorate and Store the Cake
For decoration, you can pipe shells around the top and bottom borders of the cake.
Use an Ateco tip 847 for the top border and a Wilton tip 21 for the bottom border.
Store the cake in an airtight container in the fridge.
Serve the cake at room temperature.
For best results, consume the cake within 3-4 days.
