Eggnog Cake
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4
2 reviews
Good
Eggnog Cake
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Festive eggnog cake is the perfect dessert to serve this holiday season! Make this moist eggnog-flavored cake bursting with delicious seasonal spices and layered with creamy eggnog buttercream!
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Ingredients
Cake
- 2 ¼ cup cake flour
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 ¼ cup eggnog
- 2 teaspoons vanilla extract
- ½ cup vegetable oil
- 4 egg room temperature, large, whites
Eggnog Buttercream
- 1 cup butter room temperature, unsalted
- 5 ½ cups powdered sugar
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- ¼ teaspoon rum extract optional
- 1-2 salt dashes
Instructions
Eggnog Cake
- Preheat the oven to 350 degrees Fahrenheit. Grease 2 8-inch round cake pans and set aside.
- In a large mixing bowl, whisk together 2 ¼ cup cake flour, 1 cup granulated sugar, ½ cup light brown sugar, 2 ½ teaspoons baking powder, ½ teaspoon salt, 1 teaspoon ground nutmeg, and ½ teaspoon ground cinnamon.
- Add the 1 ¼ cup eggnog, 2 teaspoons vanilla extract, and ½ cup vegetable oil to the dry ingredients and beat with the paddle attachment of a stand mixer or a hand mixer just until fully combined.
- In a separate bowl, whip 4 large egg whites until medium-stiff peaks form. Fold into the batter until no streaks of egg whites remain.
- Separate the batter evenly into the two cake pans and bake for 35-40 minutes, or until the center of the cake springs back when pressed on.
- Allow the cake layers to cool completely before frosting. For easier frosting, wrap the cooled cake layers in plastic wrap and freeze for 4 hours or chill in the fridge overnight before assembling.
Eggnog Buttercream
- Add 1 cup unsalted butter to the bowl of a stand mixer fitted with the paddle attachment. Alternatively, you can use a large mixing bowl and use a hand mixer to beat the butter until smooth and creamy.
- Add 5 ½ cups powdered sugar, ½ teaspoon ground nutmeg, 1 teaspoon vanilla extract, ¼ teaspoon rum extract, and 1-2 dashes salt. Mix until combined.
- Use immediately to frost the cooled cake layers for best results.
Nutrition Information
Show Details
Calories
971kcal
(49%)
Carbohydrates
151g
(50%)
Protein
8g
(16%)
Fat
39g
(60%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
9g
(53%)
Monounsaturated Fat
10g
(50%)
Trans Fat
1g
(50%)
Cholesterol
84mg
(28%)
Sodium
203mg
(8%)
Potassium
283mg
(6%)
Fiber
1g
(4%)
Sugar
123g
(246%)
Vitamin A
792IU
(16%)
Vitamin C
1mg
(1%)
Calcium
134mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 971 kcal
% Daily Value*
| Calories | 971kcal | 49% |
| Carbohydrates | 151g | 50% |
| Protein | 8g | 16% |
| Fat | 39g | 60% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 84mg | 28% |
| Sodium | 203mg | 8% |
| Potassium | 283mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 123g | 246% |
| Vitamin A | 792IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 134mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4
2 reviews
Good
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