Eggnog Cake with Eggnog Buttercream- A Scratch Recipe
This moist and delicious Eggnog Cake from scratch is so flavorful and perfect for the holidays!
Servings: 15
Ingredients
For the Eggnog Cake Layers•
- *Preheat oven to 350. Grease & flour three 8 inch pans.
- 3 cups (342g) cake flour **(if you do not have cake flour, see below)
- 2 cups (400g) granulated sugar
- 1 Tablespoon (15g) baking powder
- ½ teaspoon (2g) salt
- 2 teaspoons (6g) cinnamon
- 1 teaspoon (3g) nutmeg
- 2 sticks (226g) unsalted butter, slightly softened (should hold shape but dent when pressed)
- 3 large eggs plus 1 egg yolk
- 2 teaspoons (8g) vanilla extract
- ¼ cup (54g) vegetable oil
- 1 ¼ cups (313g) eggnog
For the Eggnog Buttercream Frosting
- 2 sticks (226g) unsalted butter, softened
- 6-7 cups (690-805g) powdered sugar
- ½ teaspoon (1g) cinnamon
- ½ teaspoon (1g) nutmeg
- ½ teaspoon (2g) salt
- ⅓ cup (86g) eggnog - add more a teaspoon at a time if needed.
- 2 teaspoons 8g vanilla extract
Instructions
For the Eggnog Cake Layers
- {This recipe uses the Reverse Creaming Method of mixing.}
- In a medium sized bowl, combine the eggs, vanilla, vegetable oil and eggnog. Blend with a fork to combine.
- In the bowl of your mixer add the flour, baking powder, salt, sugar, cinnamon and
nutmeg. - Mix on low speed as you gradually add the pieces of butter. Mix until the dry ingredients
are crumbly and moistened by the butter. - There should be no dry looking flour in the bowl. Scrape sides and bottom of bowl.
- Add ½ of the egg mixture and beat on medium speed for 1 ½ minutes, scrape the
bottom and sides of the bowl. - Add the remaining egg mixture in 2 additions, mixing at medium speed for 20 seconds
after each addition. Scrape the bottom and sides of the bowl and pour into
baking pans. - Bake at 350 degrees for 25 to 30 minutes or until a toothpick comes out clean or with
just a few crumbs attached. Makes 7 ½ cups batter. Works well for cupcakes
For the Eggnog Buttercream Frosting
- Cream the softened butter until smooth. Blend in vanilla, nutmeg, cinnamon and salt.
- Add ½ of the powdered sugar and most of the eggnog. Beat at medium speed
until the powered sugar is incorporated. - Add the remaining powered sugar and eggnog and mix at medium speed another 3 to 4 minutes scraping the bottom and sides of the bowl occasionally.
- I slow down the mixer to very slow (#2 on the Kitchenaid) for 1 to 2 minutes. This will help eliminate air pockets in the
buttercream. - The recipe and be doubled or halved.
- Can be frozen in an airtight container for at least 3 months, thaw on the countertop
and remix.
Notes
Cake Flour Substitution
If you do not have cake flour, you can make your own using all purpose flour
(plain in UK). For each cup of flour, remove 2 Tablespoons (14g) flour and
replace with 2 Tablespoons cornstarch. For this recipe you will be removing 6 Tablespoons (42g) flour and replacing it with 6 Tablespoons corn starch. Whisk
for 30 seconds to combine. All purpose bleached flour will give you a more
tender cake, but you can also use all purpose unbleached flour.Will hold up to
fondant
(plain in UK). For each cup of flour, remove 2 Tablespoons (14g) flour and
replace with 2 Tablespoons cornstarch. For this recipe you will be removing 6 Tablespoons (42g) flour and replacing it with 6 Tablespoons corn starch. Whisk
for 30 seconds to combine. All purpose bleached flour will give you a more
tender cake, but you can also use all purpose unbleached flour.Will hold up to
fondant