Egg Nog Layer Cake with Whipped Cream Icing
A Beautiful Cake For The Baking Challenged
Finally a cake that even people who can’t bake can make! This Egg Nog Layer Cake with Whipped Cream Icing is a fancied up box cake with a delicious layer of egg nog pudding and a decadent whipped cream.
I have struggled with baking my whole life. I hate measuring and do not have the patience to bake.
There are only a few things that I have ever baked that were both delicious and pretty to look at. This Egg Nog Layer Cake with Whipped Cream Icing is one of them.
There’s a recipe card at the end of the post, but it’s so simple you may get everything you need in the next few paragraphs.
Simple Ingredients and Simple Steps
This cake requires very little in the way of ingredients. I use a simple yellow box cake mix from Aldi.
I also was able to get the pudding, the egg nog, and the ingredients for the whipped cream icing there as well.
One year I could not find the egg nog at Aldi so I used the egg nog coffee creamer which worked out fine.
Beautiful Layers Of Cake
I love the way this cake looks with the layers. The buttery layer of cake and the creamy layer of the egg nog pudding mix make for the perfect texture.
I love the whipped cream icing as it adds a nice layer that is not too sweet. You can decorate the top of the cake any way you choose.
A Boozy Pairing
A great after dinner drink to serve with this cake is my classic Wisconsin Brandy Slush. This recipe will also delight your guests.
I keep a big bucket of this in the freezer for the holidays. It is beautiful and delicious.
Egg Nog Layer Cake with Whipped Cream Icing Recipe
This cake is festive to look at and delicious to eat. Perfect for your holiday parties.
Ingredients
- 1 box of classic yellow cake mix + the ingredients listed on the package to bake the cake
- 2 vanilla instant pudding mixes (3.4 ounce each)
- 2 cups of egg nog
- 2 cups of heavy whipping cream
- 2 teaspoons almond extract
- 2 teaspoon vanilla extract
- 1/4 cup of sugar
- dash of nutmeg
- *optional 3 cups of cool whip instead of the icing ingredients
Instructions
- Prepare your cake according to the package directions. Bake in a 9 x 13 casserole dish and let cool completely. I did use non stick spray in the dish.
- Using a wide straw or the handle of a wood spoon, poke holes all over the cake.
- In a bowl, add the pudding mix and the egg nog and whisk this together until the pudding mixture is thick.
- Spread the pudding mixture all over the cake, smooth it out evenly across the whole cake, cover and let sit in the fridge 4 hours or even overnight.
- When ready to serve, combine your heavy whipping cream, nutmeg, sugar, almond and vanilla extra and use a hand mixer or stand mixer to whip this into whipped cream. When the whipped cream is stable, put on the cake and spread evenly over the cake. Alternatively, you can use cool whip instead of making your own icing.
- You can refrigerate for a couple of hours or serve right away. Be sure to keep this cake cold until serving.
- Finish the cake with decorative sprinkles.