Triple Eggnog Cake recipe

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Ingredients

1 (15.25 ounce) package yellow cake mix
1 ½ cups eggnog, or more to taste
2 eggs
¼ cup melted butter
½ teaspoon ground nutmeg
½ teaspoon rum-flavored extract
2 cups eggnog
1 (3.5 ounce) package instant vanilla pudding mix
½ teaspoon rum-flavored extract
2 tablespoons cold water
1 tablespoon unflavored gelatin
2 cups heavy whipping cream
1 ¼ cups white sugar
½ teaspoon rum-flavored extract
1 pinch salt

Nutrition Info

440.6 calories
carbohydrate: 54.2 g
cholesterol: 112 mg
fat: 23.3 g
fiber: 0.3 g
protein: 5.1 g
saturatedFat: 12.6 g
servingSize: -
sodium: 369 mg
sugar: 39.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 round cake pans.

  2. Mix cake mix, 1 1/2 cups eggnog, eggs, butter, nutmeg, and 1/2 teaspoon rum-flavored extract together in a bowl using an electric mixer until batter is smooth, about 4 minutes. Pour batter into the prepared pans.

  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Remove cakes from pans and cool on a wire rack.

  4. Mix 2 cups eggnog, vanilla pudding mix, and 1/2 teaspoon rum-flavored extract together in a bowl until smooth, refrigerate until pudding thickens, at least 30 minutes.

  5. Mix cold water and gelatin together in a bowl until gelatin is dissolved. Beat cream in a separate bowl using an electric mixer until soft peaks form, add gelatin mixture, white sugar, 1/2 teaspoon rum-flavored extract, and salt and beat until stiff peaks form. Refrigerate topping until chilled, at least 30 minutes.

  6. Place 1 cake on a serving plate and spread 1/2 of the filling on top. Place the second cake over the filling and top with remaining filling. Cover entire cake with whipped cream topping. Store cake in refrigerator.

Recipe Yield

1 cake

Recipe Note

Holiday cake.

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