Eggnog Cake – a rich eggnog cake with hints of cinnamon and nutmeg, paired with a creamy eggnog buttercream. A new holiday cake recipe, sponsored by Promised Land Dairy for their #FarFromOrdinaryMilk campaign.
I realize it’s only November but the weather is finally cooling down and my sweaters and tall boots are officially back in the wardrobe rotation. The chilly nights and frosty mornings only confirm that the holiday season will soon be upon us. And I could not help but to jump right in, totally ready for holiday baking! Who’s with me?
We all have those favorite holiday recipes that we hold dear, year after year. They go hand in hand with the spirit of the holidays and are the most delicious way to spread some cheer. If you’re like me and eggnog is one of your favorite holiday indulgences, then this cake is meant for you!
We’re elevating this recipe to new eggnog heights with the help of Promised Land Dairy’s Holiday Nog. It’s the ultimate when it comes to think, dreamy nog with the perfect hint of spice. Because Promised Land Dairy has been producing sustainable milk the same way for 30 years with a small herd of Jersey cows, their milk is uniquely special with its ultra creamy texture and melted milkshake taste. Plus its naturally higher in protein and calcium than ordinary milk, which is a double win in my book. A high quality milk that’s delicious AND adds wholesome goodness to all of our holiday recipes. Now that’s what I’m talking about! Cookies, bars, pies and cheesecake all benefit from a splash of Holiday Nog. Straight up pour yourself a glass of this exceptional milk and you’ll bennefit too!
Of course today’s cake is benefitting as well. A basic butter cake gets a splendid update with cinnamon, nutmeg, brown sugar and a hefty cup of Holiday Nog. It’s moist, delicious and will definitely have you feeling festive. But what I loved most about this cake was the eggnog buttercream! The Holiday Nog really amps up a traditional Swiss meringue buttercream in all the right ways. Smooth, creamy and tastes like a winter wonderland.
And since the holiday season is no time to mess around with ordinary, I decided to go big with the decorations on this cake. Your response to the buttercream flowers on my Pumpkin Spice Cake inspired me to do something similar with this cake, only tweaked for the winter holidays. I love the look of fresh greenery mixed with wood toned neutrals, so I went for lots of mossy green leaves, much like silver dollar eucalyptus, mixed with broken cinnamon sticks and whole nutmeg. The end result looks like the holidays, smells like the holidays and tastes like holiday cheer! And this time I’m hooking you up with a video tutorial! Hooray for holiday baking!
EGGNOG CAKE TUTORIAL VIDEO
You can find the full decorating tutorial RIGHT HERE.
A rich eggnog layer cake with hints of cinnamon and nutmeg, paired with a creamy eggnog buttercream.
- Prep Time: 50 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 2 hours 30 minutes
- Yield: One 8" Round Cake (3 layers)
- Category: Dessert
- Cuisine: Cake
For the Eggnog Cake:
- 3 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup brown sugar
- 3 eggs plus 1 egg yolk
- 2 teaspoons vanilla extract
- 1 ¼ cup Promised Land Dairy Holiday Nog Milk
- ¼ cup vegetable oil
For the Eggnog Buttercream:
- 6 egg whites
- 1 ½ cups granulated sugar
- 1 ¼ cups unsalted butter, cubed, slightly softened
- ½ cup salted butter, cubed, slightly softened
- 3 tablespoons Promised Land Dairy Holiday Nog Milk
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla extract
Make the Eggnog Cake:
- Preheat oven to 350. Butter and lightly flour three 8″ round pans. Line with parchment paper circles.
- In large bowl whisk together the flour, baking powder, salt, cinnamon and nutmeg. Set aside.
- In the bowl of a stand mixer, beat butter, granulated sugar and brown sugar on medium-high using the paddle attachment. Beat until pale and fluffy, about 4 minutes.
- With the mixer on low, add eggs one at a time. Mix well after each egg. Scrape down bowl as needed.
- Add vanilla extract. Mix to combine.
- In a separate measuring cup, combine milk and vegetable oil.
- Add the flour mixture in three batches, alternating with the milk/oil mixture, beginning and ending with the flour mixture. Do not over mix. Stop the mixer and scrape down the bowl.
- Divide batter evenly between the three 8″ round pans.
- Bake for 28-30 minutes, until toothpick inserted into center comes out clean.
- Let cool in pans for 10 to 15 minutes, then remove to wire rack to finish cooling.
Make the Eggnog Buttercream:
- Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.
- Place bowl over a pan of simmering water to create a double-boiler. Whisking constantly, heat the egg mixture until it registers 160 degrees on a candy thermometer. Carefully transfer the bowl onto the stand mixer.
- Using the whisk attachment, beat the egg white mixture on high speed for 8 to 10 minutes until the bowl is no longer warm to the touch and the meringue is fluffy, glossy and holds a stiff peak.
- Switch to the paddle attachment. With the mixer on low, slowly add cubed butter and mix until incorporated.
- Add Holiday Nog, cinnamon, nutmeg and vanilla. Continue mixing on low to med-low until silky and smooth, about 3 to 5 minutes.
Assemble the Cake:
- Place one layer of cake onto serving plate or cake stand and top with about one cup of frosting.
- Repeat with second cake layer, more frosting and then last layer of cake. Crumb coat and frost cake with remaining frosting.
- Decorate with piped buttercream leaves, broken cinnamon sticks and whole nutmeg, if desired.
- If at any point the buttercream appears curdled, just keep mixing. If the buttercream appears soupy, try placing it in the refrigerator for about 10 to 15 minutes then mixing again.
- I made two batches of frosting for the cake, as pictured. One batch is plenty to fill and frost the cake itself. The second batch was made, minus the Holiday Nog Milk, cinnamon and nutmeg, to pipe the buttercream flowers. You will have more than you need to for piping, but plenty for practicing.
- Remove whole nutmeg and cinnamon sticks when serving, or advise guests not to eat them! This should go without saying, but no one wants an emergency dentist appointment during the busy holiday season.
- Store in refrigerator. Serve at room temperature.
Keywords: eggnog layer cake
This is a sponsored post written by me on behalf of Promised Land Dairy.
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