Another reason to love this flavorful Eggnog Cake recipe is that it makes a generous amount of batter for three cake layers. Once baked & assembled, the cake has a great height to it, and is filled with wonderful spiced goodness.
I have to say that it too me YEARS to finally try Eggnog Cake. Just the sound of it (and the idea of eggnog in general) didn’t appeal to me. Well, I couldn’t have been more wrong.
INGREDIENTS
- *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
- 1Tablespoon (15g) baking powder
- 1/2 teaspoon (2g) salt
- 2 teaspoons (6g) cinnamon
- 1 teaspoon (3g) nutmeg
- 2 sticks (226g) unsalted butter, softened. Do not soften in microwave. Cut the sticks of butter into 1/2 to 1 inch slices, it will be added a few pieces at a time to the dry mixture.
- 3 large eggs plus 1 egg yolk
- 2 teaspoons (8g) vanilla extract
- 1/4 cup (54g) vegetable oil
- 1 1/4 cups (313g) eggnog
FOR THE EGGNOG FROSTING:
- 2 sticks (226g) unsalted butter, softened
- 8 cups (902g) powdered sugar
- 1/2 teaspoon (1g) cinnamon
- 1/2 teaspoon (1g) nutmeg
- 1/2 teaspoon (2g) salt (optional) to reduce sweetness of the recipe, popcorn salt is a finer grain and will dissolve more quickly
- 1/3 cup plus 2 Tablespoons (112g) eggnog - add more a teaspoon at a time if needed
- 2 teaspoons (8g) vanilla extract
DIRECTIONS
- {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 1/2 of the egg mixture and beat on medium speed for 1 1/2 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 1/2 cups batter
- Works well for cupcakes
- ** 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
FOR THE EGGNOG BUTTERCREAM:
- Cream the softened butter until smooth. Blend in vanilla, nutmeg, cinnamon and salt. Add 1/2 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.
- This is a crusting buttercream and will work well with the Viva Paper Towel smoothing method. Very high humidity may cause it to crust less, in that case you can use the hot knife method for smoothing.
thanks done share recipes to : https://www.mycakeschool.com/recipes/eggnog-buttercream-scratch-recipe/