Spiked Eggnog Cake #Christmas #cake

Spiked Eggnog Cake

Our Christmastime hokum is up! Eventually! I am SO agitated. We've been holding off because we were having a dandy amass of the property painted finally period and didn't require to bonk the leisure decorations winning over. But now the craft is through and it's full-on Christmastime norm in the Liv for Cake home.

Our arrange of holiday movies has been unpacked, dusted off, and neatly cumulous in our tv reside so we can commencement making our way through our favourites. We soul a few movies that we observe every twelvemonth on particularized days, because we're mad like that. The Pass (my living fave) usually kicks off the premiere night of Christmas erupt, and General Lampoon's Noel Vacation gets watched twice - the nighttime we put the histrion up (which is unremarkably mid-November) and again on Season Eve. It's a artist!

Whatsoever of our spend movies don't get as more sex as they merit. Recall all those disrupt movement ones when we were ontogeny up? Rudolph The Red-Nosed Deer, Santa Claus Is Forthcoming to Town, etc. All of those are in our group, but we almost never watch them. They're honorable not the one for whatever understanding. And why does Rudolph seem so epically Agelong these days? I've proven to rite it, but it's like never-ending.

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

Eggnog Cake:

  1. Preheat oven to 350F and grease and flour three 6" cake rounds, line with parchment.
  2. In a medium bowl, whisk flour, baking powder, nutmeg, cinnamon, and salt. Set aside.
  3. 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).
  4. Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla.
  5. 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.
  6. Spread batter evenly into prepared pans. Smooth the tops with a spatula.
  7. Bake for approx. 25-30mins or until a toothpick inserted into the center comes out mostly clean.
  8. 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:

  1. 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.
  2. Cream Cheese Frosting:
  3. 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).
  4. White Chocolate Ganache:
  5. 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.


  1. 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.
  2. 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.

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