Festive Eggnog Cake

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 175°C (350°F) and grease and flour two 8-inch round cake pans.

   Ca. 5 min.

   Kokkens note: Lining the bottom of the pans with parchment paper will ensure the cakes release easily.

2. 2

   In a medium bowl, whisk together the sifted all-purpose flour, baking powder, salt, ground nutmeg, and ground cinnamon.

   Ca. 3 min.

3. 3

   In a large bowl using an electric mixer, beat the softened cake butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.

   Ca. 4 min.

   Kokkens note: Scrape down the sides of the bowl periodically to ensure even mixing.

4. 4

   Add the eggs one at a time, beating well after each addition until fully incorporated.

   Ca. 2 min.

5. 5

   Beat in the cake's vanilla extract and the dark rum, if using.

   Ca. 1 min.

   Kokkens note: If not using rum, you can use rum extract or omit it.

6. 6

   Reduce the mixer speed to low and add the dry ingredient mixture in three parts, alternating with the cake's eggnog in two parts, beginning and ending with the dry ingredients.

   Ca. 3 min.

   Kokkens note: Mix only until just combined; do not overmix the batter.

7. 7

   Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

   Ca. 2 min.

8. 8

   Bake for 28-30 minutes, or until a wooden skewer inserted into the center comes out clean.

   Ca. 30 min.

9. 9

   Let the cakes cool in the pans on a wire rack for 10 minutes.

   Ca. 10 min.

10. 10

    Invert the cakes onto the wire rack, remove the pans, and let them cool completely, about 50 minutes.

    Ca. 50 min.

    Kokkens note: Ensure cakes are fully cool before frosting to prevent the frosting from melting.

11. 11

    While the cakes cool, prepare the frosting. In a large bowl, beat the softened cream cheese and the frosting's softened butter together until smooth and creamy.

    Ca. 3 min.

12. 12

    Gradually add the sifted powdered sugar and beat on low speed until combined, then increase to medium-high and beat until smooth.

    Ca. 3 min.

13. 13

    Beat in the frosting's vanilla extract and eggnog until the frosting is light and spreadable.

    Ca. 1 min.

    Kokkens note: If the frosting is too thick, add more eggnog a teaspoon at a time. If too thin, add more powdered sugar.

14. 14

    Once the cakes are cool, place one layer on a serving plate or cake stand and spread a generous layer of frosting over the top.

    Ca. 3 min.

15. 15

    Place the second cake layer on top and use the remaining frosting to cover the top and sides of the entire cake.

    Ca. 5 min.

    Kokkens note: A long, flat spatula (offset spatula) works best for creating a smooth finish.

16. 16

    Sprinkle the top of the cake with the garnish nutmeg.

17. 17

    Chill the cake in the refrigerator for at least 15 minutes to allow the frosting to set before slicing and serving.