This festive cake recipe is incredibly moist and decadent. It is the epitome of Christmas-wintery, spicy and rummy-nummy. The buttered rum sauce brings me back to the Life Savers Sweet Storybook I used to get in my stocking every year. The butter rum flavour being my favourite, prompted me to come up with a flavour enhancing side sauce. You can find the recipe for it here. Certainly not necessary to make, but it really adds an extra wow factor to this already special cake. Although the holiday season has come and gone, I hope you will try my arrangement for your next party contribution, I know it was well received on my end.
This isn’t my first attempt at an eggnog cake…oh no. I have created a few mediocre versions but now, I must give credit where credit is due. Baking isn’t really something you can play around with, so when you find something that works, you must run with it! This ultra-moist cake recipe is adapted from Life, Love and Sugar. I did cut down on the sugar to neutralize some of the sweetness.
The frosting is fluffy and creamy, with a hint of nutmeg and rum extract. Ahhh I can taste it now! Below is a detailed method on how to create this beauty in your own home.
For the cake, start by creaming the butter and sugar. This is an important step to creating a moist and fluffy cake. To do this, take room temperature butter and place it in a deep bowl along with the sugar. Use an electric whisk on its slowest speed initially, then increase the speed to create a light and fluffy mixture. Stop whisking occasionally to scrape the mixture down from the sides of the bowl back into the middle, then continue on. This will take about 4 minutes. When the mixture is pale and airy it’s time to continue!
Next, add some good vanilla and sour cream. The sour cream is what makes this cake so moist, and helps to balance the sweetness with a bit of tang. Then, add the egg whites. Two at a time, otherwise, they won’t incorporate properly into the batter.
Combine the dry ingredients in a separate bowl and combine the eggnog and water in another bowl. Add half of the dry ingredients, and mix on low to incorporate them. Then, add the eggnog/water mixture, mix, and then the remaining dry ingredients. Alternating the ingredients helps preserve the air bubbles that were created when creaming the butter and sugar. Beginning and ending with the dry ingredients helps to keep the batter from curdling.
Once everything is combined, divide the batter evenly between three 8 inch pans. I measure the batter to ensure they are even and cook at the same rate. In my oven, I bake two on the top and one on the bottom, rotating three times at equal intervals. Quickly, though…you don’t want the heat to escape out of the oven!
This cake can be made up to 3 days ahead of time, just ensure to wrap it up well in cling wrap, and put it in the fridge. The frosting can be made while your cake is baking or closer to the decorating process.
Eggnog Layer Cake
A Perfect Dessert for the Holiday's
Ingredients
EGGNOG CAKE
- 1 1/4 cups sugar
- 3/4 cup salted butter, room temperature
- 1 tsp good vanilla extract
- 1/2 cup sour cream
- 6 egg whites
- 2 1/2 cups all-purpose flour
- 4 tsp baking powder
- 3/4 tsp nutmeg
- 3/4 cup eggnog
- 1/2 cup water
EGGNOG BUTTERCREAM
- 1 1/4 cups butter
- 1 1/4 cups shortening
- 4oz or 1/2 a package of cream cheese
- 8 cups powdered sugar
- 1/2 cup eggnog
- 1 tbsp rum extract
- 3/4 tsp nutmeg
Directions
- Preheat the oven to 350 degrees and line three 8 inch cake pans with parchment paper and grease the sides.
- Beat butter and sugar until pale in colour and fluffy, about 4 minutes.
- Add the vanilla extract and sour cream and gently mix until combined.
- Add the egg whites two at a time. Scrape down the sides of the bowl as needed to make sure that the batter is incorporated and smooth.
- In a separate bowl, combine the dry ingredients. In another bowl or measuring cup, combine the eggnog and water.
- Add half of the dry ingredients to the batter and mix until combined. Add the eggnog and water mixture and mix until combined, scraping down the sides of the bowl as needed. Add the remaining dry ingredients and mix until smooth.
- Divide the batter evenly between the three 8 inch pans and bake for 21-24 minutes, or until a toothpick inserted comes out with clean a few crumbs.
- Allow cakes to cool in pans for 2-3 minutes, then remove to cooling rack to cool completely.
- While cakes cool, make the frosting. Beat the butter, cream cheese, and shortening together until smooth.
- Add half of the powdered sugar and beat until smooth.
- Add the eggnog, rum extract, and nutmeg and beat until smooth.
- Add remaining powdered sugar and beat until smooth and whipped.
- Once the cakes are cooled, remove the tops of the cakes with a large serrated knife so they are flat.
- Place the first layer of cake on cake stand. Top with one cup of eggnog buttercream and spread into an even layer.
- Add the second layer of cake, and add one cup of eggnog buttercream and smooth into a smooth layer.
- Top the cake with the remaining cake layer.
- Ice the outside of the cake with the remaining buttercream.
- Store the cake in the refrigerator until ready to serve. Allow cake to sit at room temperature for 20-30 minutes before serving.
FOR THE CAKE:
miacucina.blog 
omgoodness this looks DELICIOUS. if only it was gluten free for #colitisgirl 😉
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It could easily be done 😉
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