Spiced eggnog cake with rum butter cream icing

I was looking for a festive cake to bake for my family dinner at Christmas and threw this one together at the last minute. It was a hit a our dinner and requested again for next year.


  • 1 box spice cake mix
  • 1 cup flour
  • 1 cup sugar
  • 1/2 tsp salt
  • 3 eggs
  • 2 tbsp veg oil
  • 1 1/3 c eggnog
  • 1 c sour cream
  • a couple drops of LorAnn’s eggnog flavour (optional)
  • Butter cream icing

  • 1 lb powdered sugar
  • 1 c butter
  • 3 – 4 tbls dark rum
  • Shaved chocolate (optional)


  1. Mix cake mix, flour, sugar and salt until blended. Add wet ingredients and mix for 2 mins. If batter seems too thick add a bit of water or milk. Bake in two 9″ rounds for 45 – 60 mins at 325.

Make butter cream icing using rum instead of milk or water. I added a few more drops of eggnog flavour too. Fill and frost layers and top with shaved white or semi sweet chocolate.

Comments (1)


OMGosh this sounds super yummy.. Though I think I will opt for a vanilla butter cake and grind my own fresh nutmeg and other spices. Nuttin better then fresh ground. -wink-