Easy Spiked Eggnog Cake for Entertaining
Make your holidays merrier with this easy eggnog flavored cake perfect for entertaining.
Ingredients
Cake
- 1 box golden butter cake mix
- 1 cup eggnog
- 1/4 cup butter room temperature
- 3 eggs
- 2 tbsp rum
- 1 tsp rum extract
- 1/4 tsp nutmeg
Frosting
- 8 ounces cream cheese room temperature
- 1 lb confectioners sugar
- 2 tsp eggnog
- 1 tsp rum
Garnish
- 3 large rosemary sprigs
- baked cake crumbles (see instructions)
- confectioners (powdered) sugar
Instructions
Cake
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Preheat oven to 350 degrees.
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Combine all ingredients in a bowl and beat at medium speed for 3 minutes.
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Pour into 2 greased and floured 8 inch round pans.
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Bake for 23-25 minutes. Cool.
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Carefully remove both cakes from the pan. With a sharp knife, level the tops of the cake by cutting away any uneven parts.
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Place cake cuts on a parchment lined cookie sheet and bake until golden and crisp. Let cool and then add the pieces to a food processor until crumbled. Set aside.
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Carefully cut the 2 cakes across in half so you have 4 round pieces.
(if one cake is thicker than the other, just cut that one to get 3 round pieces)
Frosting
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Combine all ingredients in a bowl and beat at medium speed until smooth.
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Add a layer of thin frosting between each cake layer and stack.
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Add the frosting "naked style" to the entire cake.
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Place 3 rosemary sprigs upside down on cake. Sprinkle the cake crumbs over the top and dust it with the powered sugar.
Recipe Notes
This cake can be made in any pan you desire. Just be sure to check your cooking time.
*I wanted to be adventurous here and create my own design, but my mom's original recipe called for baking this in a rectangular baking dish. She also added yellow food coloring to the icing to mimic the eggnog color and then topped it with green-dyed coconut flakes and bright red cherries. It was certainly festive!