Ingredients

• Cake
  • 1 cup unsalted butter (soft, cut into small cubes)
  • 1 cup eggnog
  • 3 cups cake flour
  • 3 tsp baking powder
  • 1 cup granulated sugar
  • 1 tsp rum extract
  • 1/4 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 TBSPoil
  • 3 eggs (room temperature)
  • 2 tsp vanilla extract
  • 1 tsp salt
  • 1/2 cup milk
• Frosting
  • 2 tbsp milk
  • 2 cups unsalted butter (softened)
  • 1/4 tsp salt
  • 1/4 tsp rum extract
  • 1 tsp vanilla extract
  • 3 cups powdered sugar (sifted)
  • 1/4 tsp nutmeg

Directions

• Set your oven to 325°F
• Coat two 8-inch round pans with a layer of grease and flour. Make sure to cover the entire pan so your cake releases easily later on
• In a large mixing bowl, combine flour, sugar, baking powder, salt, cinnamon, and nutmeg
• Stir everything together until the spices and sugar are evenly mixed
• In a separate bowl, whisk together the eggnog, milk, oil, vanilla extract, rum extract, and eggs. Set the bowl aside
• Take your softened butter pieces and add them slowly into the bowl of dry ingredients while mixing on low; once it starts to combine, bump the speed to medium (you’re aiming for a texture that looks like coarse crumbs, sand-like, and lightly moist
• Pour about one-third of your eggnog mixture into the crumbly batter and mix until smooth
• Add the remaining liquid and blend just until combined. Don’t over-mix; this keeps the cake tender
• Use a spatula to scrape the bowl’s sides, then mix again for 10–15 seconds
• Divide the batter between the two prepared pans
• Bake for 50–55 minutes or until the edges lift slightly from the pan and a toothpick poked in the middle comes out with light crumbs—not wet batter
• Let the cakes cool for about 10 minutes in their pans, then transfer them to cooling racks to cool completely
• Whip Up the Frosting
  • Beat the softened butter on medium speed until creamy and fluffy
  • Add half of the powdered sugar and mix on low until it starts coming together, then increase to medium until smooth
  • Pour in 2 tablespoons of milk, then add the remaining sugar
  • Mix low → medium again until everything blends
  • Add the rum extract, vanilla extract, nutmeg, and salt.
  • Beat until the frosting is silky
  • If the frosting feels thick, splash in a bit more milk
  • If it’s too loose, sift in more powdered sugar
  • Finish with one more minute of mixing for extra fluffiness
• Once your cake layers are completely cooled, you’re ready to frost
• Spread a generous amount of buttercream on top of the first layer, add the second, then cover the entire cake—top and sides—with the remaining frosting
• Slice, serve, and enjoy! 

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