Eggnog Cake

Eggnog Cake brings a delightful twist to the holiday baking scene! Imagine biting into a moist, fluffy cake infused with the rich flavors of traditional eggnog. The comforting blend of spices and creamy frosting makes it feel like a cozy hug during those chilly winter evenings. Whether you’re inviting friends over or just treating yourself, this cake is bound to spread cheer. Plus, its beautiful layers and festive presentation make it a stunning centerpiece for any gathering. In this post, I’ll take you through the fun process of creating your very own Eggnog Cake. So, grab your apron, and let’s get started!

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Why This Recipe Works

Eggnog Cake combines the rich flavors of traditional eggnog with a moist and fluffy cake texture, making it a holiday favorite. The blend of spices, butter, and creamy frosting creates an indulgent treat that tastes like the season itself. Each bite wraps you in memories of holiday gatherings and warm celebrations.

Why You’ll Love This Eggnog Cake

This Eggnog Cake isn’t just delicious; it’s a showstopper for any holiday gathering. With its festive flavor profile and beautiful presentation, it’s sure to impress friends and family. Plus, the warming spices make each bite comforting and nostalgic, reminding you of all the delightful traditions that come with this magical season.

Ingredients for Eggnog Cake

• 2 1/4 cups all-purpose flour
• 2 1/4 tsp baking powder
• 3/4 tsp salt
• 3/4 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 3/4 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar, packed
• 3 large eggs, room temperature
• 1 1/2 tsp vanilla extract
• 1 1/4 cup eggnog, room temperature
• 1/2 cup water
• 1/2 cup granulated sugar (for syrup)
• 1 Tbsp rum
• 1 1/2 cups unsalted butter, room temperature (for frosting)
• 8 oz cream cheese, full-fat, room temperature
• 4 1/2 cups powdered sugar
• 1 1/2 tsp vanilla extract (for frosting)
• 3/4 tsp ground nutmeg (optional, for frosting)
• 3 oz white chocolate, chopped (for ganache)
• 1 oz heavy whipping cream or eggnog (for ganache)

Preparing the Eggnog Cake

Preheat and Prepare

First things first, let’s get the oven ready. Preheat it to 350°F (175°C). While that’s warming up, grease and flour three 6-inch cake rounds, and don’t forget to line them with parchment paper for easy removal later!

Whisk Dry Ingredients

Now, grab a medium bowl to whisk together the flour, baking powder, ground nutmeg, ground cinnamon, and salt. This mixture sets the foundation for the flavor. Set it aside as you move on to the next steps.

Cream Butter and Sugars

In your stand mixer fitted with a paddle attachment, beat the room temperature butter until it’s nice and smooth. This should take about 1-2 minutes. Gradually add the granulated sugar and light brown sugar, mixing on medium-high speed until it turns pale and fluffy—about 2-3 minutes.

Add Eggs and Vanilla

It’s time to add the eggs. Lower the mixer speed, and toss in the eggs one at a time, making sure each one is fully blended in before you add the next. Then, mix in 1 1/2 teaspoons of vanilla extract to enhance those flavors.

Alternate Dry Ingredients and Eggnog

Keep the mixer on low and start adding the flour mixture and eggnog, alternating between the two. Start and finish with the flour mixture, mixing in three additions of flour and two of eggnog. Just mix until it comes together—avoid overmixing to keep that light texture.

Bake the Cake

Evenly divide the batter among your prepared cake pans. Bake them for about 30-35 minutes or until a toothpick inserted in the center comes out mostly clean. Once baked, place the cakes on a wire rack to cool for about 10 minutes. Then, gently turn them out onto the rack to cool completely.

Making the Rum Simple Syrup

Combine Ingredients

While your cakes cool, let’s make a simple syrup! In a small saucepan, combine 1/2 cup of granulated sugar and 1/2 cup of water over high heat. Stir until it simmers and the sugar dissolves completely.

Stir in Rum

After removing it from the heat, stir in 1 tablespoon of rum for that festive kick. Allow the syrup to cool slightly before you’re ready to use it on those cake layers.

Crafting the Cream Cheese Frosting

Beat Butter and Cream Cheese

In a mixing bowl, combine room temperature butter and cream cheese. Beat them together until they’re fluffy—this takes about 2 minutes. Next, gradually add the powdered sugar, one cup at a time, mixing well after each addition.

Flavor the Frosting

Mix in 1 1/2 teaspoons of vanilla extract and if you like, add in 3/4 teaspoon of ground nutmeg for a warm touch. Beat until fluffy, around 3 minutes.

Making the White Chocolate Ganache

Combine Chocolate and Cream

In a microwave-safe bowl, combine chopped white chocolate with 1 ounce of heavy whipping cream or eggnog. Stir for a few seconds to combine everything.

Melt the Mixture

Now, microwave the bowl in 20-second intervals, stirring after each, until the mixture is smooth and silky. Set it aside to cool and thicken slightly before you use it.

Assembling the Eggnog Cake

Trim and Brush with Syrup

Once your cakes are completely cool, trim the tops to remove any hard crust. Brush each layer generously with about 2-3 tablespoons of that lovely rum simple syrup, which keeps everything moist and flavorful.

Stack the Layers

Place the first layer of cake on your cake stand. Spread 2/3 cup of cream cheese frosting on top. Repeat this for the remaining layers. Then, apply a thin coat of frosting all over the cake as a crumb coat and use a bench scraper to smooth the sides.

Chill and Ganache

Chill the cake for about 20 minutes; this helps set your frosting. After that, drizzle the cooled ganache along the edges and fill in the top, smoothing it out as needed.

Final Touches

Give it another chill for roughly 15 minutes. If you want to jazz it up, sprinkle extra nutmeg on top and pipe decorative rosettes using your frosting with a 1M tip.

Serving Suggestions

When you’re ready to serve, consider adding a dollop of whipped cream, a sprinkle of cinnamon, or even some festive cranberries for that holiday flair. Each slice is a sweet reminder of the warmth of the season.

Tips for Success

• Always ensure all your ingredients are at room temperature to mix better.
• Be cautious when mixing the batter to help keep that light, fluffy texture.
• Watch the ganache closely to avoid overheating—it can ruin its smoothness.

Variations

• If you want a non-alcoholic version, substitute spiced rum with vanilla extract.
• For some extra crunch, feel free to add chopped nuts like pecans or walnuts into the batter.

Storage Tips

Should you have leftovers (but, who are we kidding?), store any Eggnog Cake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze slices wrapped tightly in plastic wrap and then aluminum foil for a month of delightful treats.

Pairing Ideas

This Eggnog Cake pairs beautifully with a hot cup of coffee, spiced cider, or even a good old glass of cold milk. Think about enjoying it with a light dessert like fruit tarts for a nice balance on your dessert table.

FAQs

1. Can I use store-bought eggnog?
Absolutely, store-bought eggnog is perfect for this recipe.

2. How can I make this cake gluten-free?
You can simply substitute the all-purpose flour with a 1:1 gluten-free flour blend.

3. Can I make this cake in advance?
For sure! You can bake the cakes a day ahead and frost them the next day.

4. What can I do if my ganache isn’t smooth?
If the ganache separates, just whisk it vigorously or add a little cream back in to help it come together.

5. Is this cake suitable for freezing?
Yes! The Eggnog Cake freezes well. Just wrap it tightly before putting it in the freezer for future enjoyment.

This Eggnog Cake is the perfect holiday treat, combining warmth, sweetness, and the festive flair of eggnog. Enjoy every slice as it brings joy to your celebrations!

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