This easy Eggnog cake is a pleasant, two-layer holiday cake coated with silky eggnog buttercream and white chocolate. It is my go-to recipe for Christmas!
Preheat the oven to 180C / 350F and line two 20 cm springforms with parchment paper.
Make The Cake: In a mixing bowl, whisk butter and sugar using the electric whisk. Add the eggs one by one and vanilla extract, whisk.
¾ cup butter, 1 cup granulated sugar, 3 eggs, 1 teaspoon vanilla extract
Next, add the eggnog, whisk. Then, stir in the flour, baking powder, nutmeg, and cinnamon.
1 cup eggnog, 2 ¼ cups plain flour, 3 teaspoon baking powder, ½ teaspoon ground cinnamon, ¼ teaspoon nutmeg
Distribute the batter equally between the two springforms. Bake for 30 minutes.
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.
½ cup butter, 1 ½ cups powdered sugar, 3 tablespoon eggnog
Assemble 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.
75 g white chocolate
Notes
Use good quality eggnog and 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.
I use store-bought eggnog for this recipe, but if you like to use homemade eggnog, it will work just fine.