Eggnog Cake with Eggnog Buttercream Frosting
Description
Eggnog is very heavy but this cake recipe is light and fluffy. It's hands down the best eggnog cake ever. It's the perfect decadent dessert to serve during the holidays!
Ingredients
Eggnog Cake:
3 c. sugar
2 c. butter, at room temperature
2 t. vanilla extract
1 c. sour cream
6 eggs, at room temperature
4 c. all-purpose flour
2 T. baking powder
1 t. salt
2 t. nutmeg
1 1/2 c. eggnog
1 c. water
Eggnog Buttercream Frosting:
2 c. butter
1/2 c. shortening
10 c. powdered sugar, divided
1/2 c. eggnog
1 t. nutmeg
1 T. rum extract, optional
Directions
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Eggnog Cake:
Preheat oven to 350 degrees. Line or grease four 8 inch cake pans.
In a large bowl, beat butter and sugar until light and fluffy, about 2-3 minutes. Add vanilla extract and sour cream; beat; add eggs; beat.
In a separate bowl, combine dry ingredients; set aside.
Thin out the eggnog with 1 c. water.
Add half of the dry ingredients to the batter; mix until combined. Add eggnog; mix well; add remaining dry ingredients; beat until smooth.
Use a measuring cup to evenly divide batter evenly between the four cake pans. Bake for 20-22 minutes, or until a toothpick inserted comes out clean.
Remove cake from oven. While cakes are cooling, prepare eggnog buttercream.
Eggnog Buttercream:
Beat together the butter and shortening; add 8 c. powdered sugar; mix well.
Add eggnog and nutmeg; mix well; adjust with additional powdered sugar.
Assembly:
Cut the rounded domes off of the cakes to make even layers; ice each layer with 1/2 c. buttercream.
Frost whole cake with a crumb coat which is a thin layer of buttercream that catches all crumbs; allow to dry for 1 hour before adding a final “outer layer” of frosting.
For a decorated effect, spoon remaining buttercream into a piping bag that has been fitted with a 2D Wilton star tip; make swirls of frosting along the edges of the cake.
*The frosting holds up better if refrigerated, so keep in the refrigerator until ready to serve.