Ingredients
For the Eggnog Cake
- 1 box mix yellow cake mix
- 3 eggs
- ½ C oil
- 1 C eggnog use in place of water required
- 1 tsp ground nutmeg
- ½ tsp ground cinnamon
For the Eggnog Frosting
- 1 C butter
- 1 C shortening
- 4 C powdered sugar apx 2 pounds
- ¼ C eggnog
- dash of salt
- ½ tsp nutmeg
- 1 tsp vanilla extract OR
- 1 tsp Rum/ Rum extract *optional
Step by Step
- For the Eggnog Cake
- Mix the yellow cake mix, eggs, oil, eggnog and spices in a large bowl. Divide the batter evenly between 5 6-inch cake pans. Bake at 350F for 20 -25 minutes. Remove and cool completely.
- For the Eggnog Frosting
- In a stand mixer, blend the butter and shortening until smooth and very light in color. Gradually add in the powdered sugar and eggnog with the salt, nutmeg and extract until desired consistency is reached.
- Decorate the Cake
- Frost all the layers of cake and add a thin crumb coat all around. You should still have about a third of your frosting remaining. Refrigerate the cake for an hour to firm up.
- Frost the cake with the final layer and decorate.
- For this cake, I used some gold leaf added to the sides of the cake. Melted 1 cup white chocolate with 2 tablespoons of heavy cream to make the white ganache for the drizzle.
- I mixed different gold and white sprinkles and added them to the bottom of the cake, then topped with cake with some pre-made Macarons.
- Slice and serve.
My tips
This cake can be prepared in a 8" cake pan and then torted into 4 layers. It won't be as tall.
I used Rum Extract in my frosting and found it to be overly sweet. Feel free to use whisky or Southern Comfort in your frosting and taste it along the way.
I bought the Macarons in the grocery store in the frozen dessert area.
Video
More success tips following.
