Soft and fluffy Eggnog Cake covered in eggnog buttercream.
- 230 grams (1 cup / 2 sticks) unsalted butter, room temperature
- 200 grams (1 cup) caster sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 315 grams (2 and 1/4 cup) plain flour
- 3 teaspoons baking powder
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 240 ml (1 cup) store bought eggnog
- 230 grams (1 cup or 2 sticks) unsalted butter, softened
- 435 grams (3 and 1/2 cups) icing or powdered sugar
- 2–3 tablespoons eggnog
- Pretzels, to decorate
- White chocolate, grated, to decorate
- Grease and line two 8 inch round baking tins. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
- In a large mixing bowl, add butter, sugar and vanilla and beat with an electric mixer until smooth and creamy. Add in the eggs, one at a time, and beat after each addition.
- Add baking powder, nutmeg, cinnamon and half the flour and beat briefly. Pour in eggnog and then add the rest of the flour and beat until a creamy cake batter forms. It will be quite thick – this is ok.
- Divide cake batter evenly between the two cake tins and bake in the oven for approximately 25-30 minutes or until golden on top and skewer inserted in the middle comes out clean.
- Carefully remove the cakes from the cake tins and set on a wire rack to cool completely.
- To make the frosting, beat butter with an electric mixer until creamy. Add two cups of icing sugar, and one tablespoons of eggnog, and beat with the electric mixer until smooth and creamy.
- Add remaining sugar, along with another tablespoon of eggnog. If the frosting is too thick, add another tablespoon of eggnog.
- Spread frosting over one cake layer and then place the other cake layer on top. Cover the top and sides of the cake with buttercream. Decorate with pretzels and sprinkle of grated white chocolate.
Keywords: Eggnog cake, Christmas eggnog cake