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Eggnog Cake and Caramel Buttercream

Updated: Jan 21

Dry Ingredients

1 cup all purpose flour

1 cup sugar

1 white cake mix

1 teaspoon ground cinnamon

1 teaspoon nutmeg

1/2 teaspoon salt

Combine all ingredients in a bowl and use wisk together. Mix until just combined.

Wet Ingredients

3 large eggs

1 cup eggnog

1 cup sour cream

3 Tablespoons Vanilla

Add ingredients to mixer. I prefer my Bosch or KitchenAid. Mix eggs until they are no longer separated. Add all other wet ingredients. Mix until combined.

Add wet ingredients to dry ingredients slowly while mixing.

Spray all pans with Baker joy or other baking spray that will prevent cake from sticking to pan. For 6 inch cake fill each pan with 10 oz of batter. This will yield four 6" layers. For 8 inch cake fill each pan with 15 oz. of batter. This will yield 3 layers. If you aren't using a scale divide batter evenly between pans.

Bake at 350 for 25-30 minutes.

Caramel Buttercream

2 cups of unsalted butter or 1 cup of unsalted butter and 1 cup of shortening

2 lbs powdered sugar

3 Tablespoons vanilla

1 cup heavy whipping cream

1oz jar of caramel topping

Cream butter Bosch or KitchenAid mixer. I prefer my Bosch for frosting. The lid keep the powdered sugar contained. If using shortening add it to creamed butter and mix. Add half of the powdered sugar and mix. Add heavy whipping cream and vanilla. Mix. Add remaining powdered sugar. Mix on high for 1-2 minutes. Add caramel. Mix until combined.


I used the caramel buttercream to fill my cake and then used vanilla buttercream to frost and decorate my cake. However, you can use the caramel buttercream to fill, cover and decorate your cake. Just know that the caramel buttercream is a little sticky and may not pipe easily or create a smooth finish on the cake.

Extra frosting can be stored in the fridge for 1-2 weeks or the freezer for 3-4 months. When you are ready to use it allow it to thaw at room temp then mix well by hand or with mixer.

For the caramel topping I prefer Hershey's

For the cake mix I prefer Betty Crocker or Duncan Hines. I would NOT use a generic brand.

Please check your cake about 5 minutes before the recommended baking time to ensure you don't over bake. Baking time can vary depending on your oven.

Your batter will mix and bake better if all ingredients are at room temperature.

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