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Eggnog Cake with Eggnog Buttercream

Eggnog Cake with Eggnog Buttercream. Perfect all winter long for us eggnog lovers. Moist, dense, eggnog cake, that really does taste like eggnog. Swirled with layers of creamy, rich, eggnog buttercream. 
Print Recipe
Prep Time 20 mins
Cook Time 45 mins
Course Dessert
Cuisine American
Servings 8 people

Ingredients
  

  • EGGNOG CAKE
  • 3 1/3 cup all purpose flour
  • 3 1/3 tsp baking powder
  • 1 1/2 tsp salt
  • 1/3 cup canola oil
  • 3/4 cup unsalted butter room temperature
  • 2 1/4 cup granulated sugar
  • 5 large egg whites room temperature
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 cup eggnog room temperature
  • 1/2 cup milk room temperature
  • EGGNOG BUTTERCREAM
  • 2 cups eggnog
  • 2 cups granulated sugar
  • 2 cups unsalted butter room temperature
  • 1/2 cup all purpose flour
  • 1/4 tsp nutmeg
  • 1/4 tsp salt

Instructions
 

  • CAKE:
    Preheat oven to 350 degrees.
    Grease and flour 3 x 7 inch cake pans, line bottoms with parchment paper.
    In medium bowl add the flour, baking soda, salt. Stir with whisk to mix, set aside.
    In bowl of mixer fitted with the paddle attachment mix butter until pale yellow. Add in the sugar and oil, mix on medium/high until light and fluffy.
    Add in the vanilla and spices. Mix to combine.
    Lower speed and add egg whites one at a time, mixing well after each adition and scraping down sides of the bowl as needed. 
    Next while alternating add in the flour mixture, eggnog and milk. Be sure to end with flour. Mix until just combined, do not over mix. 
    Pour batter into prepared pans. Bake 40 minutes or until toothpick inserted into center comes out clean.
  • EGGNOG BUTTERCREAM:
    In large saucepan, stir together sugar and flour with whisk.
    Beat in eggnog and nutmeg until no lumps remain.
    Heat mixture over medium heat, beating with whisk until mixture comes to a low boil and thickens enough to coat a spoon, about 10-15 min, stirring often.
    Remove from heat; scrape mixture into bowl.
    Cool completely, about 4 hours or more. Mixture has to be completely at room temp so it doesn't melt the butter.
    Using paddle attachment, cream butter and salt in bowl of mixer until creamy.
    Pour in cooled eggnog mixture, beating until light and creamy. If Frosting looks curdled or separated, keep beating! It will come together after a few minutes.
  • ASSEMBLY:
    Level out cakes by cutting the bumped top off each.
    Put a small dab of frosting on cake board/cake plate to stop cake from sliding off.
    Put first cake layer on cake board/plate, frost the top with buttercream about 1/2 in thick.
    Put on the second layer of cake and repeat until all 3 layers are done.
    Apply a crumb coat of frosting and refrigerate 45-60 minutes.
    Apply final buttercream and decorate as desired.
    Leftovers can be stored in an airtight container in the refrigerator. Bring to room temp prior to serving.
Keyword 4th of july cake, cake decorating, eggnog, eggnog buttercream, eggnog cake, from scratch, homemade, layer cake
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