Monday, January 21, 2019

Eggnog Cake

Yield: 12 servings

Ingredients

  • Cake
    • 3 cups flour
    • 1 tbsp baking powder
    • 1 tsp salt
    • 1 tsp nutmeg
    • 1/2 tsp cinnamon
    • 1 cup butter, softened
    • 1 cup sugar
    • 1 cup brown sugar
    • 4 eggs
    • 2 tsp vanilla
    • 1 1/2 cups eggnog
  • Frosting
    • 2 cups butter, softened
    • 12 oz cream cheese, softened
    • 6 cups powdered sugar
    • 2 tsp vanilla
    • 1 tsp nutmeg
  • White chocolate ganache
    • 6 oz white chocolate, chopped
    • 2 oz. heavy whipping cream

Directions

  1. In a medium bowl, combine the flour, baking powder, nutmeg, cinnamon, and salt.  Set aside.
  2. In a stand mixer, beat the butter until smooth.  Add sugar and brown sugar, and beat until fluffy.
  3. Add the eggs & vanilla, and beat until smooth.
  4. Alter adding flour mixture & eggnog to the butter mixture (in 3-4 iterations), mixing completely between each addition.
  5. Divide batter between 3 greased & floured 9" cake pans.  Bake at 350°F for 25-30 minutes.  Cool on a wire rack.
  6. For the frosting, beat the butter and cream cheese in a stand mixer until fluffy.  Add powdered sugar, vanilla, and nutmeg and mix until fully combined.
  7. Frost the cake in three layers, with frosting between each layer and around the outside.
  8. For the ganache, warm the cream until just about to simmer.  Pour over the white chocolate, and let stand for 30-60 seconds while it melts the chocolate.  Stir by hand until smooth.
  9. Pour the ganache over the frosted cake, allowing it to drip down the sides.  Refrigerate the cake.
  10. Once cool, pipe extra frosting into decorations on the top.
  11. Keep refrigerated.
Adapted from Liv for Cake.







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