Dazzle your guests with this gorgeous and impressive Eggnog Rum Layer Cake! It’s perfect for holiday parties.
The combination of eggnog and rum is something I look forward to every year as the holiday season approaches. I love the flavors. In addition to the drink combo, I often use them together in baked goods. Eggnog and rum have been the star ingredients in several of my dessert recipes now, including: Eggnog Poundcake with Rum Glaze, Glazed Eggnog Cookies, and Eggnog Ice Cream.
This eggnog layer cake is an absolute showstopper during the holiday season. It can be made several days in advance, or over the course of more than one day if you like breaking things up.
How To Make a Perfect Layer Cake
If you’re new to preparing layer cakes, be sure to check out this post. I cover everything from equipment to how to get that perfect slice every time.
Troubleshooting Tips
Check out this post on tips for troubleshooting broken meringue buttercreams. There’s also information about differences between various types of buttercream!
Eggnog Rum Layer Cake
Ingredients
for the cake
- 10 1/2 ounces all-purpose flour (approximately 2 cups + 1 1/2 tablespoons)
- 3 ounces cornstarch (approximately 9 tablespoons)
- 2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 cups good quality eggnog
- 1/4 cup dark or spiced rum
- 2 tablespoons pure vanilla extract
- 9 ounces unsalted butter, room temperature
- 2 1/4 cups granulated sugar
- 6 large eggs, room temperature
for the buttercream
- 1 cup granulated sugar
- 1/4 cup water
- 5 large egg whites
- 16 ounces unsalted butter, cubed and at room temperature
- 2 tablespoons good quality eggnog
- 1 teaspoon pure vanilla extract
- 3-4 tablespoons dark or spiced rum, to taste
- 1 teaspoon fresh grated nutmeg, plus more for cake garnish
Instructions
Prepare the cake:
- Preheat the oven to 350 degrees F. Place an oven rack in the middle position. Lightly grease the bottom of 3 (8-inch) cake pans (I use baking spray with flour) and cover them with parchment rounds. Set aside.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, salt and cinnamon. In a liquid measuring cup, whisk together the eggnog, rum and vanilla extract.
- In a stand mixer with the paddle attachment, cream the butter and sugar together on medium-high speed for 5 minutes until light and fluffy. On low speed, add the eggs one at a time, periodically scraping down the bowl and allowing each egg to incorporate before adding the next. Scrape down the sides of the bowl again. With the mixer medium-low speed, quickly alternate between adding the dry and liquid ingredients (ending with the dry) until just combined. Scrape down the sides well, making sure to reach the bottom of the bowl. Turn the mixer up to medium-high and allow the batter to mix for an additional 30 seconds.
- Distribute the batter evenly between the 3 prepared cake pans (for best results use a kitchen scale to weigh out each pan). Use a spatula to level out the tops of the cakes as much as possible.
- Bake until the a toothpick comes out of the center of each cake clean, approximately 33-36 minutes. Allow the cakes to cool completely in the pan before removing. Allow the cake to cool completely (make ahead: prepare the cakes the day before and allow to cool overnight).
Prepare the buttercream:
- Add sugar and water to a medium sauce pan. Cover and turn the heat to medium-high. Once the liquid begins to simmer and steam has developed, remove the cover (the steam helps prevent sugar crystallization). Using a candy thermometer, cook the sugar to the soft boil stage, 235-240 degrees F, approximately 5 minutes.
- While the sugar is cooking, Place the egg whites in a stand mixer with the whisk attachment. Whisk on high speed until a soft peak has formed.
- Turn the mixer down to medium-low and slowly pour the syrup down the side of the bowl into the egg whites. Don’t pour the hot syrup directly into the meringue or the eggs might scramble.
- Once the syrup is completely incorporated, turn the speed to high and allow the meringue to continue forming a stiff peak while cooling to room temperature. To speed up this 15-20 minute process, ice packs can be placed around the bowl.
- Once the meringue is at room temperature, very slowly begin incorporating the butter on medium speed. Once all of the butter has been incorporated, turn the mixer up to high speed and slowly add the eggnog, vanilla extract, rum and nutmeg.
Assemble the layer:
- Place the first layer of cake on a revolving cake stand and remove the parchment paper. Placing a cardboard round below the cake is optional but will make Top the cake with 1 cup of buttercream and spread it around evenly with an offset spatula. Add more buttercream as needed to reached the desired thickness. Repeat with the second and third layer (don't forget to remove the parchment each time). Use an offset spatula to apply a thin layer of frosting to the side and top of the cake. Chill in the refrigerator for 30 minutes to set this first layer of buttercream (this is known as the crumb coat). Cover the entire cake with a final layer of frosting. Top with freshly grated nutmeg.
- This cake is best when served at room temperature.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
Jennifer @ Seasons and Suppers says
Love this cake and especially love your tips! I always shy away from layer cakes but you’ve given me new confidence :)
Savory Simple says
Thank you so much, Jennifer! I used to shy away from them as well, but now I really love them. They’re almost relaxing.
Liz @ FloatingKitchen says
This is one gorgeous cake, Jennifer! I have to say that layer cakes do intimidate me. So I’m excited to see all your awesome tips and equipment. I think (know?) I can totally do it! :-)
Savory Simple says
Thanks, Liz! Anyone can do it, it just takes a little practice. And while it may seem excessive to some, all of that equipment really does make a huge difference.
Laura Dembowski says
I tend to make really complicated cakes too. In fact I have one coming up. I have to draw a minion on it … any tips for that? I’ve never drawn anything on a cake before. Meringue buttercream is so much better than traditional. I don’t ever think I’ll make regular buttercream again. This is a gorgeous cake and has me inspired to get to work on mine.
Savory Simple says
I don’t usually even do piping on my cakes so I can’t offer any minion suggestions! Good luck, I can’t wait to see it :)
cindy ensley says
This cake is lovely! and I am always looking for great tips (and equipment). Also, I love eggnog things.
Savory Simple says
Thanks, Cindy! I’m glad people liked the tips. That took a lot longer to write than I thought it would :}
What should I eat for breakfas says
I’ll be making a first birthday cake soon so I need to learn :)
Savory Simple says
I have no doubt it will be stunning!
Amy {Very Culinary} says
I made an Ombre cake 2 years ago for my son’s birthday – my first layer cake, and with different hues (as you know.) It was definitely work, but not hard, per se. And I felt so accomplished when it was done. Love this one, of course. Beautiful. Send me a slice?
Savory Simple says
I have always wanted to try that!
Cherie Unsworth says
This cake sounds so good! My sister and I tend to take on complicated cakes too, in fact me made the Eiffel Tower a couple of years ago for my nieces birthday. But I do have to disagree with you about something… I don’t own a Kitchen Aid mixer just a hand mixer and I have made some of the best buttercream icing, never had a problem either. I think this is going to be the cake I make for Christmas.
Savory Simple says
Oh, interesting! Do you just let the meringue cool on its own? I can’t imagine holding a hand mixer for 20 minutes while it cools.
Tutti Dolci says
Your layer cakes are always stunning, what a beauty this is!
Savory Simple says
Thank you!
Rachel says
Your cakes are always gorgeous. Mine usually look like Hulk smashed them! I love the flavor combo–Perfect for the holidays!
Savory Simple says
Thank you! Keep practicing, mine weren’t all that even at the beginning either.
merilyn says
this cake looks superb jenifer!
your work is beautiful!
love m:)X
Savory Simple says
Thank you so much, Merilyn!
cynthia says
Oh man, this guide is everything. This is so incredible from that perfect cake (I will never stop being amazed by your amazing layer cakes and those beautifully sharp slices!) to all these wonderful tips. So awesome. Thank you for this, Jen!
Megan {Country Cleaver} says
YOu covered all the tips and tricks for the perfect layer cake – this is so beautifully done!
Alice Choi says
This cake is gorgeous!! love the eggnog and rum!!!!
@bitchybaker says
I used just the cake recipe for a bundt cake. It was a hit at our family xmas party. It came out amazing! Thanks for sharing amazing recipes!