Spiced Eggnog Cake with Eggnog Buttercream

Course: Dessert

Cuisine: American

Keyword: eggnog cake

Prep Time: 30

Cook Time: 45

Servings: servings

Calories: 953kcal

Author: Kara @I Scream for Buttercream

This spiced eggnog cake is the perfect homemade cake for Christmas. This recipe makes a rich, moist layer cake, then it's topped off with eggnog flavored buttercream. This scratch cake is the perfect addition to your holiday table.

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US Customary - Metric

Ingredients

For the cake:

3 cups cake flour
2 cups sugar
3 teaspoon baking powder
1 teaspoon salt
½ teaspoon nutmeg
¼ teaspoon cinnamon
1 cup butter (slightly cooler than room temp)
1 cup eggnog (I used Southern Comfort brand)
½ cup milk
2 tablespoon oil
2 teaspoon vanilla bean paste (or vanilla extract)
1 teaspoon rum extract
3 eggs

For the buttercream:

2 cups unsalted butter (room temp.)
6 cups confectioner’s sugar
¼ teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon rum extract
1 teaspoon vanilla bean paste (or vanilla extract)
4 tablespoon milk

Instructions

For the cake:

Preheat the oven to 325 degrees.
Grease and flour two 8" round cake pans.
In a mixing bowl, combine the flour, sugar, baking powder, salt, nutmeg and cinnamon. Whisk well.
In another bowl, combine the eggnog, milk, oil, vanilla bean paste (or extract), rum extract and eggs. Mix well with a whisk and set aside.
Cut your almost room temperature butter into chunks. Turn your mixer on low and add in the butter slowly to your dry ingredients. Mix on medium until all the flour is coated with the butter and the mixture is crumbly with a sand-like texture.
Pour in about a third of the liquid mixture. Mix on low to medium until combined. About 30 seconds.
Pour in the last of the liquid mixture and mix again until combined. Don’t overmix the batter. You don't want to mix for several minutes. Only mix until the ingredients are well combined.
Use a rubber spatula and scrape the sides of the bowl. Mix again for only about 10 to 15 seconds.
Pour into prepared pans and bake for approximately 50-55 minutes.
Cake layers are done when the sides start pulling away from the pan and a toothpick inserted into the middle comes out with a few crumbs still on it.
Set the cake pans on wire racks to cool for ten minutes, then turn the cakes out onto the racks and let them cool out of the pans completely before adding the buttercream.

For the buttercream

Cream the butter well with an electric mixer on medium speed.
Add in three cups of confectioner’s sugar and beat on low until incorporated and then medium until well mixed.
Add two tablespoons of milk and the last three cups of confectioner’s sugar and beat on low, then on medium until well mixed.
Add another tablespoon of milk and the vanilla paste or extract, rum extract, nutmeg and salt, then beat on medium until well mixed.
Now, check the consistency. If it’s too thick, add another tablespoon or two of milk. If it’s too thin, add another cup of confectioner’s sugar.
Once you reach the consistency desired, beat on medium speed for a minute or two until fluffy.

Video

Notes

This cake will keep for a couple days covered out of the fridge. (As long as you have not used a perishable frosting or filling and aren't storing it in a warm environment). Place in the fridge after a couple days to prolong it's freshness.
This cake can be frozen for up to a month if wrapped well in plastic wrap and foil.

Nutritional values are an estimate.

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Nutrition