Preheat your oven to 325°F (160°C). Prepare two 8-inch round cake pans by greasing and flouring them.

In a large mixing bowl, combine cake flour, granulated sugar, baking powder, salt, ground nutmeg, and ground cinnamon.

In a separate bowl, whisk together eggnog, milk, vegetable oil, vanilla extract, and eggs until smooth and creamy.

Gradually add the wet mixture to the dry ingredients while mixing on low speed until just combined and smooth.

Evenly pour the batter into the prepared cake pans and bake for 50 to 55 minutes.

Once baked, let them cool in the pans for about 10 minutes, then flip them onto a wire rack to cool completely.

In a large mixing bowl, beat softened unsalted butter until creamy, then gradually add confectioner’s sugar, milk, and vanilla extract.

Once the cake layers are completely cool, place one layer on a cake stand and spread eggnog buttercream over the top.

Add the second layer and apply more buttercream on top and around the sides of the cake.

Slice and share the cake during holiday gatherings for a delightful treat.