Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9×13-inch sheet cake pan, depending on your preference. You can also line the bottom with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

In a medium-sized bowl, whisk together the flour, baking powder, and salt. This ensures that the leavening agents are evenly distributed throughout the batter, helping the cake rise uniformly.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the butter and sugar together using an electric mixer on medium speed until the mixture is light and fluffy. This should take about 3-4 minutes and is key to creating a tender cake.

Step 4: Add the Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Once all the eggs are incorporated, mix in the vanilla extract. The mixture should be smooth and creamy at this point.

Step 5: Alternate Wet and Dry Ingredients

With the mixer on low speed, add the dry ingredients in three batches, alternating with the milk. Start with the flour mixture, then add half the milk, followed by more flour, and finish with the remaining milk. Beat just until combined—overmixing can result in a denser cake.

Step 6: Bake the Cake

Pour the batter evenly into your prepared cake pans. Smooth the tops with a spatula and tap the pans lightly on the counter to release any air bubbles. Bake in the preheated oven for 25-30 minutes (or 35-40 minutes for a 9×13-inch pan), or until a toothpick inserted into the center comes out clean.

Step 7: Cool the Cake

Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely. It’s important for the cakes to be fully cooled before frosting, as warm cakes can cause the frosting to melt.

Making the Eggnog Frosting:

Step 1: Beat the Butter

In a large bowl, beat the softened butter on medium-high speed for about 2-3 minutes, until light and creamy. This step helps create a smooth, airy frosting.

Step 2: Add the Sugar and Eggnog

Gradually add the powdered sugar, one cup at a time, mixing on low speed to prevent it from flying everywhere. Once the sugar is fully incorporated, add eggnog (starting with 3 tablespoons), vanilla extract, nutmeg, and cinnamon. Increase the speed to medium-high and beat for an additional 2-3 minutes until the frosting is smooth and fluffy.

If the frosting is too thick, add a little more eggnog (1 tablespoon at a time) until you reach your desired consistency. If it’s too thin, you can add more powdered sugar.

Step 3: Frost the Cake

Once the cakes are completely cooled, spread a layer of frosting on top of the first cake (if making a layer cake). Place the second cake on top and frost the top and sides. If you’re making a sheet cake, simply spread the frosting evenly over the top. For an added festive touch, dust the finished cake with a sprinkle of nutmeg or cinnamon.