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Eggnog Layer Cake
Eggnog Layer Cake
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Indulgent eggnog pudding cake with rum-infused whipped cream - the ultimate holiday hit!
Ingredients:
  • 1 (18.5 ounce) package yellow cake mix
  • 2 eggs
  • 2 cups eggnog
  • 0.25 cup melted butter
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon rum flavored extract
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 1 tablespoon unflavored gelatin
  • 2 tablespoons cold water
  • 2 cups heavy cream
  • 1.25 cups sugar
  • 1 pinch salt
Instructions:
  • Preheat your oven to a cozy 375 degrees F (190 degrees C) while you generously grease and flour two delightful 8-inch round cake pans.
  • Combine cake mix, eggs, 2 cups of eggnog, melted butter, nutmeg, and 1/2 tsp rum flavored extract in a large mixing bowl. Spread the batter equally into two greased cake pans.
  • Bake the cake in the preheated oven for 30 minutes until a toothpick inserted in the center comes out clean. Cool on wire racks after removing from the oven.
  • Combine vanilla pudding mix, 2 cups eggnog, and 1/2 teaspoon rum flavored extract in a medium bowl. Chill covered with plastic wrap until firm, approximately 30 minutes.
  • Prepare the whipped topping: Sprinkle gelatin over cold water in a small bowl, let it soften for 5 minutes, then stir until fully dissolved. In a large mixing bowl, whip heavy cream to soft peaks. Add sugar, gelatin, and 1/2 teaspoon rum extract, whip to stiff peaks. Chill until needed.
  • To assemble the cake: Gently release the cakes from the pans and place one on a serving plate. Spread the filling over the first cake round, then add the second round on top. Frost the entire cake with whipped topping, ensuring even coverage. Chill until serving.

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