Preheat the oven to 350 degrees.

Add non-stick spray to the cake pans.

Place the eggs into a bowl of warmed water for 5 minutes. This will help them get to room temperature, which is needed for this recipe.

Add the sugars and the butter to a bowl and mix until fluffy. This will take about 5-6 minutes. (make sure to use a mixer!)

After that time has passed, add the eggs one at a time and mix after each one.

In a different bowl, mix the eggnog, milk, and vanilla together.

In a different bow, combine the salt, flour, and baking powder.

Add 1/2 of the dry mixture into the butter mixture, and then add 1/2 of the wet ingredients.

Then add the rest of the dry ingredients and the rest of the wet ingredients and mix until combined. DO NOT overmix.

Split the batter between the two prepared cake pans evenly.

Put in the oven and bake for 25-35 minutes.

Let the cakes cool for 10 minutes in the pans, and then flip them out onto a cooling rack to cool all the way.

Make the frosting

Beat the better until creamy.

Add 1/3 of the powdered sugar, 2 T of the egg nog, and the vanilla.

Add 1/3 of the powdered sugar and an additional 2 T of the egg nog. Mix until combined.

Add the last of the powdered sugar and the remaining egg nog and then mix on high for 4-5 minutes with a mixer. It should be fluffy!

Assemble the cake

Put one of the cooled cakes on a cake plate and add 1/3 of the frosting on top. Spread it out evenly.

Place the second layer on top and then spread the rest of the frosting on the sides of the cake and on the top of the cake.

If you want to use a spatula to create a pattern on the sides, do so.