Eggnog cake with eggnog buttercream is a pleasant, soft, and delicious two layers cake coated with a silky eggnog buttercream and sprinkled with grated white chocolate with a hint of cinnamon and nutmeg. This cake is suitable to serve on holidays or Christmas.
What is eggnog?
Eggnog, also known as egg milk punch, is a thick, rich, and chilled dairy-based beverage that has a sweet flavour. It is usually made with cream, milk, whipped egg whites, sugar, and egg yolks.
Eggnog Cake Ingredients:
Butter, room temperate
Granulated sugar
Eggs, room temperate
Eggnog (store-bought)
Plain flour
Baking powder
Ground cinnamon
Nutmeg
Vanilla extract
Eggnog Buttercream
Butter
Powdered sugar
Eggnog
White chocolate, grated
How to make this eggnog cake?
Preparations: Preheat the oven to 180C/350F.
Line a two 20 cm springforms with parchment paper.
Making the cake: In a mixing bowl, whisk butter and sugar using the electric whisk. Add the eggs one by one and vanilla extract, whisk. Next, add the eggnog, whisk. Then, stir in the flour, baking powder, nutmeg, and cinnamon.
Distribute the batter equally between the two springforms. Bake for 30 minutes.
How to make the eggnog buttercream?
In a mixing bowl, beat the butter well until it becomes creamy. Add the powdered sugar and eggnog and beat again until the mixture becomes soft.
Assembling the Cake: Spread some of the eggnog buttercream on top of the first cake then top it with the second cake. Now, spread the rest of the eggnog buttercream on top of the second cake and all the sides.
Sprinkle the white chocolate on top of the cake. Use some of the buttercream to make bulbs on the sides of the cake. Top the blubs with some cinnamon or sprinkles if you want.
Top Tips:
- Use good quality white chocolate to have a good flavour.
- You can add ½ teaspoon of cinnamon to the buttercream if you want.
- Keep this cake in the fridge until you serve it.
- Enjoy this eggnog cake with a cup of hot cocoa or a cup of homemade eggnog.
More cake recipes:
Coffee cake with coffee cream frosting
Lemon poppyseed cake
Blueberry white chocolate cake
Chocolate sour cream bundt cake with ganache
Eggnog Cake with Eggnog Buttercream
Ingredients
- ¾ cup butter , room temperate
- 1 cup granulated sugar
- 3 eggs , room temperate
- 1 cup eggnog (store-bought)
- 2 ¼ cups plain flour
- 3 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla extract
Eggnog Buttercream
- ½ cup butter , room temperate
- 1 ½ cups powdered sugar
- 3 tablespoon eggnog
- 75 g white chocolate , grated
Instructions
- Preparations: Preheat the oven to 180C/350F.Line a two 20 cm springforms with parchment paper.
- In a mixing bowl, whisk butter and sugar using the electric whisk. Add the eggs one by one and vanilla extract, whisk. Next, add the eggnog, whisk. Then, stir in the flour, baking powder, nutmeg, and cinnamon.
- Distribute the batter equally between the two springforms. Bake for 30 minutes.
Making the eggnog buttercream
- In a mixing bowl, beat the butter well until it becomes creamy. Add the powdered sugar and eggnog and beat again until the mixture becomes soft.
Assembling the Cake
- Spread some of the eggnog buttercream on top of the first cake then top it with the second cake. Now, spread the rest of the eggnog buttercream on top of the second cake and all the sides.
- Sprinkle the white chocolate on top of the cake. Use some of the buttercream to make bulbs on the sides of the cake. Top the blubs with some cinnamon or sprinkles if you want.
Nutrition
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