Cake with Eggnog

Preheat the oven to 170°C (top and bottom heat). Ideally, prepare three cake pans of the same size with a diameter of 20 – 22 cm. If you don't have three (but only two or one), adjust the baking time (the batter will naturally take longer to bake).

In a stand mixer bowl (or a larger bowl if using a hand mixer), beat the butter with both sugars into a light creamy mixture using a flat beater. Beat in the eggs one at a time, followed by the vanilla extract.

In another bowl, mix the dry ingredients.