EGGNOG CAKE

Prep Time: 2 hrs | Cook Time: 35 mins | Total Time: 2 hrs 35 mins | Servings: 12

The all-star of every occasion. This Eggnog Cake is simply heaven with layers of moist cake with cream cheese frosting and white chocolate ganache.

INGREDIENTS

Eggnog Cake:

2 1/4 c. all-purpose flour

2 1/4 teaspoons baking powder

3/4 teaspoon salt

3/4 teaspoon nutmeg ground

1/2 teaspoon cinnamon ground

3/4 c. unsalted butter room temperature

3/4 c. granulated sugar

3/4 c. light brown sugar packed

3 large eggs, room temperature

1 1/2 teaspoon vanilla

1 1/4 c. eggnog room temperature

Rum Simple Syrup:

1/2 c. water

1/2 c. granulated sugar

1 tablespoon rum

Cream Cheese Frosting:

1 1/2 c. unsalted butter, room temperature

8 ounces cream cheese full fat, room temperature

4 1/2 c. powdered sugar

1 1/2 teaspoons vanilla

3/4 teaspoon nutmeg ground, optional

White Chocolate Ganache:

3 ounces white chocolate chopped

1-ounce heavy whipping cream or eggnog

HOW TO MAKE EGGNOG CAKE

Eggnog Cake:

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: Grease three 6-inches cake round, then flour, and line with parchment paper.

Step 3: Whisk the flour, baking powder, nutmeg, cinnamon, and salt in a medium bowl and set aside.

Step 4: Beat the butter using a stand mixer fitted with a paddle attachment until smooth. Add in the sugar and beat for about 2 to 3 minutes on medium-high until pale and fluffy.

Step 5: Decrease the speed, add in the eggs a piece at a time, beating every after each addition until completely incorporated. Then, add in the vanilla.

Step 6: Add in the flour mixture and eggnog alternately, starting and ending with flour. Mix until just combined.

Step 7: Into the prepared pans, evenly divide the batter. Using a spatula, smooth the tops.

Step 8: Place inside the preheated oven and bake for about 30 to 35 minutes. Do a toothpick test to check if the cakes are done.

Step 9: Take the cakes out of the oven and onto a wire rack to cool for at least 10 minutes. Then, flip the still warm cakes onto a wire rack, poke holes, and brush them with some of the cooled Rum Simple Syrup. And let the cakes cool fully.

Rum Simple Syrup:

Step 1: Into a small saucepan, add the sugar and water. Cook until simmering and the sugar has dissolved over high heat.

Step 2: take the pan from the heat, then stir in the rum.

Step 3: After the cake has slightly cooled, brush the syrup onto the cakes to moist them.

Cream Cheese Frosting:

Step 1: Beat the cream cheese and butter for about 2 minutes until fluffy.

Step 2: A cup at a time, add in the powdered sugar.

Step 3: Add in the vanilla, then the nutmeg, and beat for about 3 minutes until fluffy.

White Chocolate Ganache:

Step 1: Into a microwave-safe bowl, place the chopped chocolate and cream or eggnog. Stir, then microwave for 20 seconds, and stir again.

Step 2: Microwave in 10-second intervals, making sure to stir in between until smooth and silky.

Step 3: Before using, allow the ganache to cool and thicken a bit.

To Assemble:

Step 1: On a cake stand or serving plate, put the first cake layer. Top it with 2/3 cup frosting. Place another cake layer on top and spread with frosting. Do the same for the third layer. Then, spread a thin coat of frosting on the entire cake. To smooth the sides, use a bench scraper. Place in the fridge and chill the cake for at least 20 minutes.

Step 2: Drip the ganache along the edges of the cake with a teaspoon, filling in the top. Smooth and chill for at least 15 minutes. Then, sprinkle with nutmeg and if desired, top with rosettes.

Nutrition Facts:

EGGNOG CAKE

Rebecca Prep Time: 2 hrs | Cook Time: 35 mins | Total Time: 2 hrs 35 mins | Servings: 12 The all-star of every occasion. This Eggnog Cake is simply heaven… General Recipes EGGNOG CAKE European Print This

Serves: 12 Prep Time: 2 hrs Cooking Time: 35 mins 35 mins

Nutrition facts: 821 calories 44 fat

Rating: 5.0/5

( 1 voted )

Ingredients

Eggnog Cake:
2 1/4 c. all-purpose flour
2 1/4 teaspoons baking powder
3/4 teaspoon salt
3/4 teaspoon nutmeg ground
1/2 teaspoon cinnamon ground
3/4 c. unsalted butter room temperature
3/4 c. granulated sugar
3/4 c. light brown sugar packed
3 large eggs, room temperature
1 1/2 teaspoon vanilla
1 1/4 c. eggnog room temperature
Rum Simple Syrup:
1/2 c. water
1/2 c. granulated sugar
1 tablespoon rum
Cream Cheese Frosting:
1 1/2 c. unsalted butter, room temperature
8 ounces cream cheese full fat, room temperature
4 1/2 c. powdered sugar
1 1/2 teaspoons vanilla
3/4 teaspoon nutmeg ground, optional
White Chocolate Ganache:
3 ounces white chocolate chopped
1-ounce heavy whipping cream or eggnog

Instructions

Eggnog Cake:

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: Grease three 6-inches cake round, then flour, and line with parchment paper.

Step 3: Whisk the flour, baking powder, nutmeg, cinnamon, and salt in a medium bowl and set aside.

Step 4: Beat the butter using a stand mixer fitted with a paddle attachment until smooth. Add in the sugar and beat for about 2 to 3 minutes on medium-high until pale and fluffy.

Step 5: Decrease the speed, add in the eggs a piece at a time, beating every after each addition until completely incorporated. Then, add in the vanilla.

Step 6: Add in the flour mixture and eggnog alternately, starting and ending with flour. Mix until just combined.

Step 7: Into the prepared pans, evenly divide the batter. Using a spatula, smooth the tops.

Step 8: Place inside the preheated oven and bake for about 30 to 35 minutes. Do a toothpick test to check if the cakes are done.

Rum Simple Syrup:

Step 1: Into a small saucepan, add the sugar and water. Cook until simmering and the sugar has dissolved over high heat.

Step 2: take the pan from the heat, then stir in the rum.

Step 3: After the cake has slightly cooled, brush the syrup onto the cakes to moist them.

Cream Cheese Frosting:

Step 1: Beat the cream cheese and butter for about 2 minutes until fluffy.

Step 2: A cup at a time, add in the powdered sugar.

Step 3: Add in the vanilla, then the nutmeg, and beat for about 3 minutes until fluffy.

White Chocolate Ganache:

Step 1: Into a microwave-safe bowl, place the chopped chocolate and cream or eggnog. Stir, then microwave for 20 seconds, and stir again.

Step 2: Microwave in 10-second intervals, making sure to stir in between until smooth and silky.

Step 3: Before using, allow the ganache to cool and thicken a bit.

To Assemble:

Step 2: Drip the ganache along the edges of the cake with a teaspoon, filling in the top. Smooth and chill for at least 15 minutes. Then, sprinkle with nutmeg and if desired, top with rosettes.