This Eggnog Cake is a classic Dutch favorite, known for its soft, airy layers and rich, creamy filling. Traditionally, it’s made with two layers of sponge cake, generously filled with Dutch egg liqueur and whipped cream, and finished with a dusting of powdered sugar.
My version stays true to the flavors of the original, but with an extra layer for even more indulgence—because when it comes to cake, more is always better!
Now, a little fun fact—I don’t drink alcohol and never have, but I absolutely love baking with it. Alcohol enhances flavors in a way that makes desserts truly special. In this cake, the Dutch egg liqueur brings out the richness of the cream and the softness of the sponge, making every bite irresistibly smooth and flavorful.
If eggnog liqueur isn’t your thing, you can easily swap it for Baileys Original Irish Cream, Salted Caramel, Coffee, or even Strawberry & Cream. And if you’d prefer a non-alcoholic version, check out my fillings, frostings, curds, and custards for an alternative that suits your taste.
For the best texture and flavor, I recommend making this cake a day ahead—letting it rest overnight allows the flavors to meld beautifully.
I hope you love this Dutch-inspired classic as much as I do!
With love
A Recipe Inspired by Tradition:
This sponge cake is my take on the traditional Dutch eggnog cake I fell in love with during my time in the Netherlands. In its classic form, the cake is a two-layer masterpiece with a star-shaped top, generously filled with cream and Dutch egg liqueur, then dusted with powdered sugar for a festive finish. My version honors these cherished flavors while adding a personal twist: three decadent layers for an even richer experience. I’ve skipped the star-shaped top, but trust me, the spirit of indulgence remains intact. After all, when it comes to cake, more is always merrier!
So whether you’re sharing this cake with friends and family or savoring it quietly by the fireplace, it’s sure to bring a little extra joy to your holiday season.
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