Easy Eggnog Cake is a delicious, impressive and oh-so-moist holiday cake, made easy by starting with a cake mix!
Looking for a quick dessert this holiday season, that is sure to impress your friends? Well look no further! I’ve got you covered with this Easy Eggnog Cake! It is SUPER moist and has a delicious eggnog flavor that makes it extra festive this time of year! And best of all…it starts with a cake mix! This means easy-peasy! Just dump, add a few ingredients, mix and pop into the oven!
Gathering with friends and family is so fun this time of year and when dessert is involved, it just makes everything better! I love the flavor of eggnog, but drinking a whole glass is a little too much. That’s what makes this cake so special. You get the delicious eggnog flavor in a more subtle way.
You will start with a white cake mix, then just add a few pantry ingredients: instant pudding mix for an extra moist texture; eggnog, rum extract and a little nutmeg for that noggy flavor; eggs and oil. That’s it!
This bakes in two 8-inch round cake pans. The 8-inch pans create layers that are a little thicker and since we are slicing them into four layers, the thicker layers are easier to handle. You can also make it in two 9-inch layers and not slice them, you would just need to adjust the baking time.
Once the layers are baked, cooled and sliced, you simply sandwich the layers together with a delicious cream cheese frosting. The outside of the cake is frosted with a thin layer of frosting to create that “naked cake” look. This Easy Eggnog Cake is fairly sweet, so it really doesn’t need all that frosting. But if you are a frosting lover, feel free to double the frosting recipe and pile it on! After frosting the sides, reserve a little bit of the icing to pipe a few rosettes on the top for decoration if desired.
Using a large star tip, simply pipe a few little swirls in a group on the top. For additional decoration, you can add a few frosted cranberries and rosemary to give it a holiday touch. I love how rosemary looks like little pine branches on winter desserts! Never frosted cranberries? It’s simple! Some recipes will have you use lightly beaten egg whites and sugar. That works too, but the quicker way is to use honey or corn syrup.
You just put a couple tablespoons in a small cup or bowl. Using a pastry brush or small clean paintbrush, simply brush some of the honey or corn syrup onto the berries, then roll them in regular sugar. Put them on a piece of parchment or waxed paper to dry for an hour or so and you are good to go. The rosemary gets sugared in pretty much the same way. Just brush the sprigs lightly with the honey or syrup, sprinkle with sugar and allow to dry. SO simple yet so festive!
That’s it! Easy Eggnog Cake really lives up to it’s name, but tastes like you spent hours in the kitchen. Happy Baking!
Serves 10 servings
- 1 pkg (16.25oz) white cake mix
- 1 pkg (3.4oz) instant vanilla pudding mix
- 4 eggs
- 1 cup eggnog
- 1/4 cup oil
- 1 1/2 teaspoons rum extract
- 1 teaspoon nutmeg
- 1/2 cup butter, softened
- 1 pkg (8oz) cream cheese, softened
- 1 teaspoon vanilla
- 3 1/2 cups powdered sugar
- 1-2 tablespoons milk if needed
- -frosted cranberries and rosemary
- -additional powdered sugar for dusting
- Heat oven to 350 degrees F. Grease and lightly flour two 8-inch round cake pans; set aside.
- In large bowl, combine cake mix, pudding mix, eggs, eggnog, oil, rum extract and nutmeg. Mix on low speed until combined, scraping bowl often.
- Beat at medium speed 2 minutes, until well blended.
- Divide batter evenly among prepared pans. Bake at 350 degrees F. for 28-34 minutes, until toothpick inserted comes out clean.
- Cool 10 minutes in pan. Invert onto cooling rack and cool completely.
- When cakes are cooled, prepare frosting: In large bowl, beat butter and cream cheese together until light and fluffy. Stir in vanilla.
- Gradually add powdered sugar and mix until smooth and spreadable. Add additional powdered sugar or milk if needed to reach desired consistency.
- To assemble cake: Cut each layer in half horizontally to form four layers total.
- Place one layer on serving plate, cut side up. Spread about 1/2 cup of frosting on the layer. Top with another cake layer, cut side down. Spread about 1/2 cup frosting on top of cake.
- Top with another cake layer, cut side up. Spread with bout 1/2 cup frosting. Top with final cake layer, cut side down.
- Frost top and sides of cake with a thin layer of frosting, reserving a little bit for piping on the top.
- Decorate with cranberries and rosemary and dust with additional powdered sugar if desired.
If using 9-inch pans and creating a two-layer cake, the baking time for the cake layers will be 25-30 minutes.