Eggnog Cake with Mousse Filling

Christmas is just a few days away and we are celebrating with this Eggnog Cake!

Eggnog Cake with White Chocolate Mousse Filling

I am going to start with a picture of the sliced cake today, because I wanted to show you the main attraction: the eggnog mousse filling!

This cake will convert even the eggnog haters. My husband loved this cake, and he usually stays as far away from eggnog as he can.

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Eggnog Cake with White Chocolate Mousse Filling

Eggnog is the such Christmas staple, and turning it into a cake was the most logical thing to do. A festive Christmas cake.

Now I will show you quickly how to assemble this cake.

Start by slicing cake in the middle.

Eggnog Cake with White Chocolate Mousse Filling

Then, place it in the bottom of a springform pan, lined with parchment paper strips on the sides.

ps. I used a little bit of simple syrup on top of my cakes, I use this little squeeze bottle, which I keep in my fridge, ready with simple syrup for when it’s time to make cake.

Eggnog Cake with White Chocolate Mousse Filling

Then, time to spread the filling on top of the cake.

Eggnog Cake with White Chocolate Mousse Filling

You don’t necessarily have to use a springform pan, you can simply spread this filling on top of the bottom layer of the cake, and then place the other layer on top. Using the springform pan will help the mousse layer be shaped like the cake layers.

Finally place the second layer on top of the mousse filling.

Let cake chill in the fridge for a few hours to firm up.

Eggnog Cake with White Chocolate Mousse Filling

After frosting the Eggnog Cake with the Eggnog Cream Cheese Frosting, I used some desiccated coconut to coat the sides of the cake, to help with the Christmas looks.

Eggnog Cake with White Chocolate Mousse Filling

I hope you enjoyed today’s Eggnog Cake with White Chocolate Eggnog Mousse Filling.

Take one more look at that filling, though.

Eggnog Cake with White Chocolate Mousse Filling

I hope you have a nice celebration!

If you like this recipe, also check out:

Thank you for reading my blog.

Sliced Eggnog Cake with White Chocolate Mousse Filling

Eggnog Cake with Mousse Filling

Camila Hurst
This Eggnog Mousse Cake is out of this world amazing. A spiced eggnog cake with white chocolate eggnog mousse filling, and an eggnog cream cheese frosting.
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 14 people
Calories 450 kcal


Spiced Eggnog Cake
  • 2 cups all-purpose flour 255 grams, 9 oz
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon fine sea salt
  • 1 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup butter 113 grams, 4 oz
  • 2 tablespoons vegetable oil
  • 1 1/2 cups white sugar 300 grams, 10.5 oz
  • 3 eggs
  • 1/2 cup eggnog
  • 2 teaspoons vanilla
  • 1 tablespoon rum or brandy (optional)
White Chocolate Eggnog Mousse
  • 10 oz white chocolate chips 3/4 cup, 283 grams
  • 1/2 cup heavy cream
  • 1/4 cup eggnog
  • 3/4 cup mascarpone cheese
Eggnog Cream Cheese Frosting
  • 6 oz cream cheese at room temperature (3/4 cup, 170 grams)
  • 3 oz unsalted butter at room temperature (6 tablespoons, 85 grams)
  • 3 1/2 cups powdered sugar sifted (446 grams, 15.75 oz)
  • 2-3 tablespoons eggnog


Spiced Eggnog Cake
  • Sift flour, cinnamon, nutmeg, salt, baking powder, and baking soda.
  • Grease a 8” cake pan, you can use a round piece of parchment to line the bottom of the pan.
  • Pre-heat oven to 350F.
  • Cream butter at medium-high speed for 1 minute.
  • Add oil and mix on low.
  • Add sugar and cream for 2 minutes.
  • Add eggs, one at a time. Incorporate the first egg before adding the next.
  • Add eggnog, vanilla, and rum if using. Stir to combine.
  • Add dry ingredients to the batter and mix until incorporated.
  • Pour onto cake pan.
  • Bake for 20-30 minutes, rotating the pan halfway.
  • The cake will be ready when you insert a toothpick and it comes out clean. Or even better, you can simply touch the surface of the cake with your finger, if it springs back, it means your cake is done.
  • If cake is browning too fast on top but not baked inside, simply cover it with some foil to finish baking.
White Chocolate Eggnog Mousse
  • Place white chocolate chips in a bowl.
  • Heat heavy cream and eggnog in a small saucepan until almost come to a boil. You can alternatively use the microwave to do this.
  • Pour hot cream over white chocolate.
  • Let it sit for 2 minutes.
  • Stir with a spatula until all the white chocolate has melted.
  • If there are still bits of white chocolate that haven’t melted, simply place bowl in the microwave for a few seconds at a time, stirring in between, until every bit of chocolate has melted. Be careful not to overheat the chocolate in this process.
  • Let this eggnog ganache cool down all the way, on top of the counter.
  • Add mascarpone cheese to the eggnog mixture. Whisk until completely incorporated. You can use a mixer to do this, just be careful not to overwhip.
Eggnog Cream Cheese Frosting
  • Place cream cheese and butter in the bowl of an electric mixer. Cream at medium-high speed for 2 minutes.
  • Add powdered sugar with the mixer off.
  • Mix on low until combined.
  • Increase speed to medium-high and cream for 1 minute.
  • Add 2 tablespoons of eggnog. Mix to combine.
  • Check the consistency. If you want to, you can add more powdered sugar if consistency is too runny, or add more eggnog if consistency of frosting is too stiff.
To assemble
  • Slice cake in half.
  • I used a tall 8” cheesecake pan to do this. You can use any pan you want, but a springform pan will help your mousse shape nicely in the filling.
  • You can simply spread the filling on top of the cake if you will.
  • Refer to post above for pictures and instructions.
  • I lined the sides of my cheesecake pan with some parchment paper strips.
  • Place the first cake layer on the bottom of the pan.
  • I used a bit of simple syrup to keep my cake moist*.
  • Spread mousse over first layer.
  • Top with next layer.
  • Use more simple syrup to glaze the top layer.
  • Stick cake in the fridge for at least a few hours so the mousse can firm up.
  • Frost cake with the Eggnog Cream Cheese Frosting.
  • I used desiccated coconut to coat the sides of the cake for a pretty winter look.
  • Cake will keep in the fridge for a few days, as long as you used pasteurized eggnog.


*Simple syrup is equal parts of sugar and water brought to just a boil, and then cooled down. I use it to brush on my cakes to keep them moist.
Keyword cake, christmas

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