Each year, we all have our favorite holiday recipes. They are a great way to spread joy and go along with the holiday spirit. This cake is for you if eggnog is a holiday favorite of yours.

Promised Land Dairy’s holiday nog will elevate this recipe to new heights. This is the ultimate in dreamy nog, with just the right amount of spice. Promised Land Dairy, a small Jersey cow herd, has been making sustainable milk in the same way for over 30 years. Their milk is unique with its creamy texture and milkshake flavor. It is also naturally richer in calcium and protein than regular milk. This is a double win for me. High-quality milk tastes great and adds healthy goodness to holiday recipes. That’s what I mean! Holiday Nog can make cheesecake, cookies, bars, and pies. You’ll feel great if you pour yourself this extraordinary milk.

Today’s cake is also beneficial. With cinnamon, nutmeg, and brown sugar, this butter cake is given an excellent update. This cake is moist and delicious, and it will make you feel festive. The eggnog buttercream was what I loved the most about this cake. The Holiday Nog elevates a traditional Swiss meringue cream in many ways. It is creamy, smooth, and delicious.

Because the holidays are not a time for sloppy decorating, I decided to make this cake big. I was inspired by your response to my Pumpkin spice cake with buttercream flowers to make something similar for the winter holidays. I love the combination of wood-toned neutrals and fresh greenery, so I chose lots of mossy leaves. It looks a lot like silver dollar eucalyptus. I also added whole nutmeg and broken cinnamon sticks. It looks and smells like Christmas, tastes holiday-y, and is delicious! This time, I’m providing a video tutorial! Hooray for holiday baking


Layer cake made with eggnog with hints of cinnamon and nutmeg and served with creamy eggnog buttercream.


The Eggnog Cake

  • 3 cups cake flour
  • One teaspoon of baking flour
  • 1/2 teaspoon Salt
  • Two teaspoons cinnamon
  • 1/2 teaspoon Nutmeg
  • 1 cup unsalted Butter, Room Temperature
  • 1 cup granulated sugar
  • 1 cup brown Sugar
  • Three eggs plus one egg yolk
  • Two teaspoons of vanilla extract
  • 1 1/4 cups Promised Land Dairy Holiday Milk
  • 1/4 cup vegetable oil

The Eggnog Buttercream recipe:

  • Six whites
  • 1 1/2 cups granulated sugar
  • 1 1/4 cups unsalted Butter, cubed, lightly softened
  • 1/2 Cup salted butter cubed and slightly softened
  • 3 Tablespoons Promised Country Dairy Holiday Nog Milk
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon Nutmeg
  • One teaspoon of vanilla essence


Make the Eggnog cake:

  1. Preheat oven to 350 degrees. Three 8-inch round pans should be Butter and lightly floured. Line the pans with circles of parchment paper.
  2. Mix flour, baking powder, and salt in a large bowl. Add cinnamon, nutmeg, salt, and pepper. Set aside.
  3. Use the paddle attachment to beat Butter, brown sugar, and granulated sugar in a stand mixer bowl. Beat at medium-high speed for approximately 4 minutes.
  4. Mix on low and add eggs one by one. After each egg, mix well. As needed, scrape the bowl.
  5. Add vanilla extract. Mix well.
  6. Combine vegetable oil and milk in a separate cup.
  7. Mix the flour mixture with the oil mixture in three batches. Stay undermixed. Stop the mixer and scrape the bowl.
  8. Divide the batter equally between the three 8-inch round pans.
  9. Bake for 28-30 mins, or until a toothpick inserted in the center comes out clean.
  10. Allow cooling in the pans for about 10 to 15 minutes. Then, transfer to a wire rack to complete cooling.

Make the Eggnog Buttercream

  1. Mix sugar and egg whites in a bowl with a stand mixer. Whisk until well combined.
  2. Place the bowl on top of a saucepan of simmering water to create a double boiler. Continue to whisk the egg mixture, heating it until it registers 160° on a candy thermometer. Transfer the bowl to the stand mixer.
  3. Use the whisk attachment to beat the egg white mixture for 8-10 minutes on high speed until it is no longer warm to your touch. The meringue should be stiff and glossy, and fluffy.
  4. Move to the paddle attachment. Mix the cubed Butter slowly into the mixer and mix until well combined.
  5. Mix in Holiday Nog, cinnamon, and nutmeg. Mix on low until smooth. This should take about 3 to 5 min.

Assemble the cake:

  1. One layer of cake on a cake stand or serving plate. Top with approximately one cup of frosting.
  2. Continue with the second layer of cake, adding more frosting, and finally, the last layer. Frost the cake with any remaining frosting by making a crumb coat.
  3. Decorate the cake with piped buttercream leaves, broken cinnamon sticks, and whole nutmeg if you wish.


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