Eggnog Cake

Renee W.


This cake may not look terribly impressive, but I made it for the first time this Christmas and it was a huge hit! It is great. My grandmother recently gave me a cookbook of recipes she collected, and this was clipped from a newspaper in Virginia in 1984. Definitely a keeper!

Any eggnog would be fine, but for this particular recipe, I go to a local farm and get a really good quality eggnog, which make it extra delicious!

**The recipe calls for a yellow cake mix that calls for two eggs and for the life of me, I could only find a mix that called for three eggs, and it worked fine*


★★★★★ 1 vote

1 Hr
30 Min


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1 pkg
yellow cake mix
1 1/2 c
1/4 c
butter or margarine, melted
1/2 tsp
ground nutmeg
1/2 tsp
rum extract


3 Tbsp
2 c
1/2 tsp
rum extract


2 c
whipping cream
1/4 c
1 tsp
vanilla extract
1/2 tsp
rum extract
1 tsp
gelatin, unflavored

How to Make Eggnog Cake


  • 1Use cake mix calling for 2 eggs and 1 1/3 cups water. Combine cake mix, eggs, eggnog, butter, nutmeg and rum extract in large bowl. Beat 4 minutes. Pour batter into 2 wax paper lined greased and floured 9-inch round cake pans. Bake at 375 degrees until cake tester comes out clean, 30 minutes. Cool 10 minutes, turn out onto wire rack and cool thoroughly.
  • 2For eggnog filling, in stainless steel or glass saucepan, combine cornstarch with small amount of eggnog and blend until smooth. Blend in remaining eggnog and cook over simmering water until thickened and smooth. Add rum extract and cool. Spread filling between layers of cake.
  • 3To make frosting, combine cream, sugar, salt, vanilla and rum extracts in mixing bowl and chill. Whip until soft peaks form. Soften gelatin in 2 Tablespoons cold water. Place over hot water until dissolved. Drizzle dissolved gelatin into whipped cream and continue to beat until stiff. Frost cake with Whipped Cream Frosting and garnish with nutmeg and red and green cherries, if desired. Refrigerate until serving time up to 24 hours.

Printable Recipe Card

About Eggnog Cake

Course/Dish: Cakes

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