Eggnog Cake

WHY THIS RECIPE WORKS

Eggnog Cake perfectly captures the festive flavors of the holiday season. The moist and tender cake, infused with eggnog and warm spices, creates a delightful and comforting dessert. Topped with a creamy eggnog frosting, this cake is a crowd-pleaser that combines rich flavor with a light, airy texture. Perfect for holiday gatherings or any special occasion, this cake brings a touch of holiday cheer to your table.

INGREDIENTS

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 1 1/2 cups granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup eggnog, at room temperature

For the Eggnog Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup eggnog
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg

HOW TO MAKE THIS RECIPE

For the Cake:

1. Preheat the Oven and Prepare the Pans:
   • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. Mix Dry Ingredients:
   • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Set aside.
3. Cream Butter and Sugars:
   • In a large mixing bowl, cream together the softened butter, vegetable oil, and granulated sugar until light and fluffy, about 2-3 minutes.
4. Add Eggs and Vanilla:
   • Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Alternate Adding Dry Ingredients and Eggnog:
   • Gradually add the dry ingredients to the wet ingredients, alternating with the eggnog, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
6. Bake the Cake:
   • Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
   • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
   • Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to wire racks to cool completely.

For the Eggnog Frosting:

1. Beat Butter:
   • In a large mixing bowl, beat the softened butter until smooth and creamy.
2. Add Powdered Sugar:
   • Gradually add the powdered sugar, one cup at a time, beating well after each addition.
3. Add Eggnog and Flavorings:
   • Pour in the eggnog, vanilla extract, and ground nutmeg, and continue to beat until the frosting is light and fluffy.
   • If the frosting is too thick, you can add more eggnog, a tablespoon at a time, until you reach the desired consistency.

Assembly:

1. Frost the Cake:
   • Place one cake layer on a serving plate or cake stand. Spread a layer of eggnog frosting evenly over the top.
   • Repeat with the second cake layer, stacking it on top of the first and frosting between the layers.
   • Use the remaining frosting to frost the top and sides of the cake.
2. Decorate:
   • Optionally, sprinkle a bit of ground nutmeg or cinnamon on top for a decorative touch.

FREQUENTLY ASKED QUESTIONS (FAQS)

Q: Can I make this cake ahead of time? A: Yes, you can bake the cake layers ahead of time and store them in an airtight container at room temperature for up to two days. You can also make the frosting in advance and refrigerate it in an airtight container. Bring the frosting to room temperature and rewhip before using.

Q: Can I freeze this cake? A: Yes, you can freeze the cake layers before assembling. Wrap each cooled cake layer tightly in plastic wrap and aluminum foil, then freeze for up to three months. Thaw the cake layers overnight in the refrigerator before assembling and frosting.

Q: Can I use store-bought eggnog? A: Yes, store-bought eggnog works perfectly for this recipe. Make sure it is full-fat for the best flavor and texture.

Q: How can I make the frosting thicker? A: If the frosting is too thin, add more powdered sugar, a little at a time, until it reaches the desired consistency.

EXPERT TIPS

• Room Temperature Ingredients: Ensure all ingredients are at room temperature before starting for the best results.
• Avoid Overmixing: Mix the batter until just combined to keep the cake light and airy.
• Decorative Touch: Add a sprinkle of ground nutmeg or cinnamon on top of the frosting for a festive look.

HOW TO STORE THIS RECIPE

• At Room Temperature: Store the assembled cake in an airtight cake container or cover it with a cake dome at room temperature for up to two days.
• In the Refrigerator: For longer storage, refrigerate the cake for up to one week. Allow the cake to come to room temperature before serving for the best taste and texture.
• In the Freezer: Freeze the unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to three months. Thaw overnight in the refrigerator before assembling and frosting.