glx_4d33b7186ea5669adb4e88c3dd2d3818.txt Spiked Eggnog Cake - Easy Recipes

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Spiked Eggnog Cake

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Spiked Eggnog Cake

Our Christmas stuff is up! Finally! I am SO excited. We’ve been holding off because we were having a good chunk of the place painted last week and didn’t want to have the holiday decorations taking over. But now the painting is finished and it’s full-on Christmas mode in the Liv for Cake household.

Old classics like It’s a Wonderful Life, White Christmas, and Holiday Inn rarely get watched as well, but I love having them in our collection.

Spiked Eggnog Cake
This rum spiked Eggnog Cake with cream cheese frosting and white chocolate ganache is just the thing to warm you up this Holiday season!
 Course Dessert
 Type Cake
 Prep Time 2 hours
 Cook Time 25 minutes
 Total Time 2 hours 25 minutes
 Servings 12
  603 kcal


Eggnog Cake:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg ground
1/4 tsp cinnamon ground
1/2 cup unsalted butter room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar packed
2 large eggs room temperature
1 tsp vanilla
3/4 cup eggnog room temperature
Rum Simple Syrup:
1/2 cup water
1/2 cup granulated sugar
1 Tbsp rum

Cream Cheese Frosting:
1 cup unsalted butter room temperature
6 oz cream cheese full fat, room temperature
3 cups powdered sugar
1 tsp vanilla
1/2 tsp nutmeg * ground, optional
White Chocolate Ganache:
3 oz white chocolate chopped
1 oz heavy whipping cream
US Customary - Metric


Eggnog Cake:
Preheat panggangan to 350F and grease and flour three 6" cake rounds, line with parchment.
In a medium bowl, whisk flour, baking powder, nutmeg, cinnamon, and salt. Set aside.
Using a stand mixer fitted with the paddle attachment, beat butter until smooth. Add sugars and beat on med-high until pale and fluffy (2-3mins).
Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla.
Alternate adding flour mixture and eggnog, beginning and ending with flour (3 additions of flour and 2 of eggnog). Fully incorporating after each addition. Do not overmix.
Spread batter evenly into prepared pans. Smooth the tops with a spatula.
Bake for approx. 25-30mins or until a toothpick inserted into the center comes out mostly clean.
Place cakes on wire rack to cool for 10mins then turn out onto wire rack. Poke holes into the warm cakes and brush with some of the cooled rum simple syrup to moisten them***.  Allow cakes to cool completely.

Rum Simple Syrup:
Place sugar and water into a small saucepan and cook over high heat until simmering and sugar is dissolved. Remove from heat and stir in rum. Allow to cool slightly before using on cake.
Cream Cheese Frosting:
Beat butter and cream cheese until fluffy (2 mins). Add powdered sugar one cup at a time. Add vanilla & nutmeg and beat until fluffy (3 mins).
White Chocolate Ganache:
Place chopped chocolate and cream into a microwave safe bowl. Stir to combine. Microwave for 20 seconds, stir. Microwave in 10 second intervals, stirring in between, until smooth and silky. Set aside to cool and thicken slightly before using on cake.
Place one layer of cake on a cake stand or serving plate. Top with 2/3 cup of frosting. Repeat with remaining layers and apply a thin coat of frosting all over the cake. Use a bench scraper to smooth the sides. Chill for 20mins.
Using a teaspoon, drip ganache along the edges then fill in the top and smooth. Chill for 15mins. Sprinkle with nutmeg and top with rosettes if desired I used Wilton Tip 1M.


* I forgot to include the nutmeg in my frosting but had intended to have it in there! ** If the ganache is too thick (mine was a bit), add in a tsp of heavy cream until it gets to a thin enough consistency. *** You will have some rum simple syrup leftover. You can use this to sweeten/spike cocktails or hot beverages like coffee or hot chocolate.
Baca Juga
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