Eggnog Layer Cake with Apricot Filling
Prep time
Cook time
Total time
Serves: 12
  • 2 cups sugar
  • 4 eggs
  • 2.5 cups all-purpose flour
  • 1 cup eggnog
  • 1.5 sticks butter, melted
  • 2 teaspoons baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  1. Preheat oven to 350 F and grease two 6-inch round cake pans.
  2. In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened, about 1 minute.
  3. Add flour, eggnog, melted butter, baking powder, and spices and mix for another minute, just until the batter is smooth and creamy. Don't overbeat.
  4. Pour batter into the prepared baking pans.
  5. Bake for 30 to 40 minutes or until the tops are golden and a toothpick poked into the center of the layer comes out clean.
  6. Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack and peel off the paper.
  7. Let cool completely before assembling.
  1. Add the butter to a stand mixer fitted with the whisk or paddle attachement.
  2. Beat butter at medium speed until creamy, smooth, and lightened in color, about 2 minutes.
  3. Add milk and then powdered sugar and mix at low speed until somewhat incorporated.
  4. Increase the speed to high and mix until buttercream is smooth and fluffy, about 5 minutes, or more.
  1. Cut the tops off the cakes and place on a revolving cake stand.
  2. Pour HERO apricot fruit spread in a bowl, add 2 tablespoons of water and stir until smooth.
  3. Fill about 1 cup of buttercream in a piping bag fitted with a large round tip.
  4. Pipe some buttercream on the edge of each cake layer and fill the middle of each cake layer with HERO apricot fruit spread.
  5. Layer and frost the cake and decorate the top with buttercream, white chocolate or macarons.
Recipe by Sugary & Buttery at