Eggnog Layer Cake
Submitted by longdriver405
Eggnog layer cake is a tender, nutmeg-scented two-layer cake made with dairy eggnog and topped with cooked-custard eggnog buttercream spiked with rum. A Christmas showpiece cake.
YIELD
12 servingsPREP
30 minCOOK
30 minREADY
1 hrsEggnog cake is Christmas in layer-cake form. Real dairy eggnog replaces the usual milk, bringing its warm nutmeg-cream flavor straight into the crumb. A pinch of extra ground nutmeg doubles down on the holiday character, and folding whipped egg whites into the batter at the end keeps the layers tender enough to melt against the tongue.
The separated-egg method is what sets this apart from a standard butter cake. Yolks go into the batter with sugar and butter for richness. Whites whip to stiff peaks and fold in at the end for lift. Done right, you get a crumb that’s both dense-tasting and lofty.
The cooked-custard buttercream is the other half of the magic. Eggnog, sugar, flour, and nutmeg cook into a thick pudding, get tempered into yolks, then beat into softened butter for a silky frosting nothing like the confectioners-sugar kind. A tablespoon of rum at the end brings it across the finish line. Use real rum, not extract, if you can.
Chef Tips
- Separate cold eggs, then let the whites warm to room temperature before whipping. Cold whites never whip to stiff peaks.
- Alternate dry and wet additions in three stages, beginning and ending with dry. That’s what keeps the cake tender.
- Cover the cooked custard with plastic wrap directly on its surface. Skin forms otherwise and ruins the frosting smoothness.
- Beat in the cooled custard a fourth at a time. Dumping it all in causes the butter to break.
Variations
- Swap rum for bourbon or brandy for a different holiday liquor note.
- Use butter instead of the margarine called for in the batter for a richer crumb.
- Dust the finished cake with cinnamon and a grating of fresh nutmeg for extra visual and aromatic cue.
Ingredients
Directions
Grease and lightly flour two 9 x 1½ inch or 8 x 1½ inch round baking pans.
In a medium mixing bowl stir together flour, baking powder, nutmeg, and salt.
Set pans and flour mixture aside.
In a large mixing bowl beat the butter with an electric mixer on medium to high speed about 30 seconds or until softened.
Add the sugar to butter and beat until well combined.
Add the egg yolks, one at a time, beating on medium speed after each addition until combined.
Alternately add flour mixture and eggnog, beating on low to medium speed after each addition just until combined.
Thoroughly wash beaters.
In a medium mixing bowl beat egg whites until stiff peaks form (tips stand straight).
Gently fold the beaten egg whites into the batter.
Pour the batter into prepared pans.
Bake in 350℉ (180℃) oven for 25 to 30 minutes for 9 inch cake pans (30-35 minutes for 8 inch cake pans) or until a wooden toothpick inserted near the center of each cake comes out clean.
Cool cakes in pans on wire racks for 10 minutes.
Remove cakes from pans and completely cool on the wire racks.
Fill and frost with Creamy Eggnog Frosting.
Cover and store in the refrigerator for up to 3 days.
Let stand at room temperature for 30 minutes before serving.
CREAMY EGGNOG FROSTING:
In a medium saucepan combine ⅔ cup granulate sugar, 3 tablespoons all purpose flour, and ¼ teaspoon ground nutmeg.
Whisk in 1 cup dairy eggnog.
Cook and stir over medium heat until mixture is thickened and bubbly.
Remove from heat.
Gradually stir hot mixture into 2 beaten egg yolks.
Return mixture to saucepan.
Bring to a gentle boil.
Cook and stir for 2 minutes more.
Rmove from the heat.
Add 1 tablespoon rum (or, add 1 tablespoon milk or eggnog and ¼ teaspoon rum extract).
Pour mixture into a bowl.
Cover the surface with clear plastic wrap.
Cool to room temperature.
Do not stir.
In a medium mixing bowl beat 1 cup softened butter (no substitutes) with an electric mixer on medium to high speed about 30 seconds or until fluffy.
Add the cooled cooked mixture, one fourth at a time, beating on low speed after each addition until smooth.
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