Monday, November 21, 2011

Eggnog Cake with Eggnog Buttercream Recipe: Fabulous and Easy Holiday Dessert!

Invited to dinner and want to whip up something easy and fabulous to wow your friends and family? The possibilities are endless, but it's November and a great way to celebrate the season is with an Eggnog Cake. While I was surprised to find that there were very few eggnog cake recipes online, I was also surprised that the ingredients were so varied. I actually came up with this recipe after not finding exactly what I wanted. It turned out wonderfully. I hope you enjoy it as much as we did!
From the picture of the buttercream, you can see it was made with love! What a moment to capture. 

Eggnog Cake with Eggnog Buttercream Frosting

Cake batter:
1/2 cup butter soft at room temperature (NOT melted)
1 1/4 cup sugar
3 eggs
1 tsp pure vanilla extract
1 tsp rum extract
2 cups flour
2 tsp baking powder
1 tsp fresh ground nutmeg
1 tsp salt
1 cup eggnog

2 sticks butter soft at room temperature (NOT melted)
1lb Confectioner's Sugar
1/3 cup eggnog
1 tsp pure vanilla extract
*1 tsp rum extract
*1 tsp nutmeg
pinch salt

1. Preheat the oven to 350 degrees, grease and flour 2 round cake pans (I used 9"). You can also cut parchment paper rounds for the bottom, I did not have an issue with my cake sticking.

2. Cream butter and sugar with a mixer on medium until light and fluffy.

3. Add eggs, one at a time until incorporated well. Take a moment to wipe down the bowl with a spatula.

4. Add vanilla and rum extracts.

5. Combine flour, baking soda, nutmeg, and salt in a bowl. I do sift them, it's not absolutely necessary.

6. Add dry ingredients from step 5 to wet mixture in 3 parts. Alternate with 1/2 of the eggnog to the wet mixture. It will go like this, 1/3 dry mixture, 1/2 of the eggnog, 2/3 of dry mixture, 2/2 of eggnog, 3/3 dry mixture. Until gently combined. Do not over mix.

7. Pour evenly between both pans.

8. Bake on the middle shelf of the oven for 25-30 minutes. If using 8" pans, it could take 30-35 mins. Keep an eye on the cake, pulling it out right when it browns will prevent it from overcooking and drying out.

9. Make the buttercream frosting while the cake is baking. Cream butter and sugar on medium speed in a stand mixer, it will look thick and hard THIS IS OKAY! (It is preferred that the butter is not too soft because it will soften in the next step, to a perfect consistency.) Add the *extracts, *nutmeg, and salt. Gradually incorporate the 1/3 cup of eggnog to soften the butter and sugar mixture in three steps. If you think it's necessary for spreading you may add up to 1/2 cup total of eggnog to the mixture. Do not make it too moist, as your frosting will be runny. For my buttercream 1/3 cup was perfect consistency (see heart photo above). *notes, try the frosting if you would like w/o the nutmeg and rum extract. They greatly change the flavor, it will be much milder (if you prefer) with out them, more like a vanilla buttercream. I liked the bolder flavors of the added nutmeg and rum extract. It does not overpower the cake, but rather compliment it with it made as I listed above.

10. When the middle gently bounces back from touch, place cakes on cooling rack for 5-7 minutes in pan, then gently invert to cool completely before frosting.

11. Enjoy and delight your guests! Questions, feel free to email or comment below!

1 comment:

  1. Ok my husbankd LOVE this and Kate agrees that it rocked, so I'm going to give it a go! Where does one buy rum extract? The baking aisle?


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