Contest-Winning Eggnog Cake

Total Time

Prep: 30 min. + cooling Bake: 25 min. + cooling


16 servings

Updated: Aug. 09, 2023
This impressive layered eggnog cake, perfect for holiday parties, will make you wish eggnog wasn't a seasonal ingredient. —Debra Frappolli, Wayne, New Jersey
Contest-Winning Eggnog Cake Recipe photo by Taste of Home


  • 1/2 cup butter, softened
  • 1-1/4 cups sugar
  • 3 large eggs, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon rum extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup eggnog
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1-1/2 cups eggnog
  • 1 cup butter, softened
  • 1-1/2 cups confectioners' sugar
  • 1-1/2 teaspoons vanilla extract
  • Pearlized nonpareils, optional


  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add extracts. Combine flour, baking powder and salt; gradually add to creamed mixture alternately with eggnog, beating well after each addition. Pour into 2 greased 9-in. round baking pans.
  2. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely.
  3. For frosting, in a small saucepan, combine flour and salt. Gradually stir in eggnog until smooth. Bring to a boil over medium heat whisking constantly; cook and stir until thickened, about 2 minutes. Cool to room temperature.
  4. In a large bowl, cream butter and confectioners' sugar until light and fluffy, 3-4 minutes. Gradually beat in eggnog mixture and vanilla until smooth. Spread between layers and over top and side of cake. If desired, pipe additional frosting for decoration and top with nonpareils. Store in the refrigerator.

Eggnog Cake Tips

Can you use rum instead of rum extract in this eggnog cake recipe?

The rum extract in this recipe provides a unique flavor that is hard to replicate, even with regular rum. If you want to use rum instead of rum extract, the conversion is typically 1 teaspoon extract to 3 tablespoons liquor, but because this changes the amount of liquid in the cake , the results will vary. If you do not have rum extract at home, it’s best to substitute with additional vanilla extract. Or, try this eggnog cake recipe that doesn’t call for rum extract!

How do you store eggnog cake?

One way to make this cake about a month ahead of time is to bake the layers, then wrap them individually and freeze. Thaw for an hour at room temperature before frosting. The frosting should be made fresh. Store the frosted eggnog cake, covered, in the refrigerator for up to 5 days. Check out other make-ahead holiday desserts.

How do you make cupcakes from this eggnog cake recipe?

To bake cupcakes instead of a layered cake, fill muffin cups three-fourths full with cake batter; bake for 18 minutes or until a toothpick inserted in the center comes out clean. Make frosting as directed and use a knife to spread it over cooled cupcakes. Then, satisfy your eggnog craving even further with more rich treats starring the ingredient.

Sarah Fischer, Taste of Home Culinary Assistant
This recipe was tested with commercially prepared eggnog.

Nutrition Facts

1 piece: 372 calories, 20g fat (12g saturated fat), 104mg cholesterol, 417mg sodium, 44g carbohydrate (30g sugars, 0 fiber), 5g protein.