Dessert

Festive Eggnog Cake

Name: Festive Eggnog Cake
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 55 min
Yield: 10 servings
Cuisine: american
Ingredients: 310 g all-purpose flour sifted; 2 tsp baking powder; 0.5 tsp salt; 1 tsp ground nutmeg; 0.5 tsp ground cinnamon; 227 g unsalted butter softened, room temperature; 300 g granulated sugar; 4 pcs egg large, room temperature; 240 ml eggnog; 2 tbsp dark rum (optional); 1 tsp vanilla extract; 227 g cream cheese full-fat, softened to room temperature; 113 g unsalted butter softened, room temperature; 480 g powdered sugar sifted; 1 tsp vanilla extract; 2 tbsp eggnog; 1 pinch ground nutmeg

A moist, spiced layer cake infused with the classic flavors of eggnog and a hint of rum. It's covered in a rich cream cheese frosting and a sprinkle of nutmeg, perfect for holiday celebrations.

An original recipe by Forkin

Total time: 1 hr 55 min
Serves: 10
Difficulty: Medium
Per serving: 804 kcal

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

Cake

310 gall-purpose flour, sifted
2 tspbaking powder
0.5 tspsalt
1 tspground nutmeg
0.5 tspground cinnamon
227 gunsalted butter, softened, room temperature
300 ggranulated sugar
4 pcsegg, large, room temperature
240 mleggnog
2 tbspdark rum(optional)
1 tspvanilla extract

Frosting

227 gcream cheese, full-fat, softened to room temperature
113 gunsalted butter, softened, room temperature
480 gpowdered sugar, sifted
1 tspvanilla extract
2 tbspeggnog

Garnish

1 pinchground nutmeg

Equipment

8-inch round cake pan · spatula · wire rack · mixing bowl · electric mixer · whisk · oven

The method

Step by step

1
Preheat your oven to 175°C (350°F) and grease and flour two 8-inch round cake pans.
About 5 min
Cook’s note: Lining the bottom of the pans with parchment paper will ensure the cakes release easily.
2
In a medium bowl, whisk together the sifted all-purpose flour, baking powder, salt, ground nutmeg, and ground cinnamon.
About 3 min
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.
About 4 min
Cook’s note: Scrape down the sides of the bowl periodically to ensure even mixing.
4
Add the eggs one at a time, beating well after each addition until fully incorporated.
About 2 min
5
Beat in the cake's vanilla extract and the dark rum, if using.
About 1 min
Cook’s note: If not using rum, you can use rum extract or omit it.
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.
About 3 min
Cook’s note: Mix only until just combined; do not overmix the batter.
7
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
About 2 min
8
Bake for 28-30 minutes, or until a wooden skewer inserted into the center comes out clean.
About 30 min
9
Let the cakes cool in the pans on a wire rack for 10 minutes.
About 10 min
10
Invert the cakes onto the wire rack, remove the pans, and let them cool completely, about 50 minutes.
About 50 min
Cook’s note: Ensure cakes are fully cool before frosting to prevent the frosting from melting.
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.
About 3 min
12
Gradually add the sifted powdered sugar and beat on low speed until combined, then increase to medium-high and beat until smooth.
About 3 min
13
Beat in the frosting's vanilla extract and eggnog until the frosting is light and spreadable.
About 1 min
Cook’s note: If the frosting is too thick, add more eggnog a teaspoon at a time. If too thin, add more powdered sugar.
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.
About 3 min
15
Place the second cake layer on top and use the remaining frosting to cover the top and sides of the entire cake.
About 5 min
Cook’s note: A long, flat spatula (offset spatula) works best for creating a smooth finish.
16
Sprinkle the top of the cake with the garnish nutmeg.
17
Chill the cake in the refrigerator for at least 15 minutes to allow the frosting to set before slicing and serving.

Per serving

Nutrition

32%Score

Calories: 803.6kcal
Protein: 8.6g
Carbs: 105.2g
Fat: 39g
Fibre: 1g
Sugar: 79.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store the cake covered in the refrigerator.

Reheating

Serve chilled or let it come to room temperature for 20-30 minutes before serving.