Preheat oven to 170C. Grease and line four 5”x3” round cake tins.

Combine dry ingredients: flour, baking powder, ground nutmeg, ground cinnamon and coffee granules. Set aside.

Add vanilla to egg liqueur. Set aside.

Using a stand mixer with paddle attachment, beat butter on med-high and gradually add sugar until pale and fluffy.

With the mixer on low speed, add eggs until fully incorporated.

Add dry ingredients to the butter/egg mixture alternating with the vanilla egg liqueur. Mix until well combined.

Pour the batter into prepared tins and bake for about 35-40 mins or until a wooden skewer inserted into the centre comes out clean.

Leave the tins to cool for 10 mins then turn out onto a wire rack to cool completely.

Place butter, cream cheese, and icing sugar into a mixing bowl and cream until pale.

Gradually add egg liqueur then the coffee granules.

Leave in the fridge for about 10 mins to stabilize before using.

Remove crust from each cake layer. Optional: lightly brush each layer with egg liqueurfor an extra kick!

Sandwich all layers with the eggnog espresso frosting.

Coat the entire cake using the remaining buttercream frosting. Leave the top of thecake with overlapping buttercream edges to create a deckle-edged effect.

Decorate cake as desired. Here we’ve painted the top edges with edible gold.