The Best Egg Nog Cake With Egg Nog Buttercream - Holiday Series
Today I am gonna make Egg Nog Cake With Egg Nog Buttercream.This is a very simple and straight forward recipe.So let's get started!
Ingredients
| All purpose flour/Cake flour | 2 3/4 Cup (44 tbs) (((for cake and dusting pans))) | |
| Baking powder | 4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground nutmeg | 1 1/2 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Unsalted butter | 1 Cup (16 tbs) (((room temperature,for cake pans))) | |
| Granulated sugar | 1 1/2 Cup (24 tbs) | |
| Light brown sugar (packed) | 1/2 Cup (8 tbs) (((lightly packed))) | |
| Eggs | 4 (((room temperature))) | |
| Pure vanilla extract | 2 Teaspoon | |
| Sour cream/Greek yoghurt | 3/4 Cup (12 tbs) (((room temperature))) | |
| Egg nog | 1 Cup (16 tbs) (((homemade or a good quality store bought version))) | |
| For egg nog buttercream: | ||
| Unsalted butter | 2 Cup (32 tbs) (((room temperature))) | |
| Shortening | 1/2 Cup (8 tbs) (((room temperature))) | |
| Powdered sugar | 6 Cup (96 tbs) (((7 cups if you prefer))) | |
| Ground nutmeg | 1 1/2 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Pure vanilla extract | 2 Teaspoon | |
| Egg nog | 4 Tablespoon (((more if desired but the buttercream should not be runny))) |
Directions
GETTING READY:
1.Preheat oven to 350 degrees F.
2.Sift the flour, baking powder, salt, nutmeg and cinnamon. Set aside.
MAKING:
3.Using a hand mixer, or stand mixer, cream the butter and both sugars together until well blended.
4.Add each egg one at a time followed by the vanilla extract.
5.Stop and scrape down the sides of the bowl and mix in the sour cream.
6.Alternately add the flour mixture and egg nog, starting and ending with the flour mixture.
7.Periodically stop mixing and scrape down the bowl to ensure the ingredients are well blended.
8.Butter and flour 2, 9-inch cake pans. Divide the cake batter evenly into each.
9.Bake at 350 degrees for 30 minutes.
10.Check the cake layers with a toothpick, it should be clean. Once done, allow the layers to cool in the pans for about 5 minutes and then invert them onto a cooling rack to cool completely.
Egg Nog Buttercream:
11.Mix the butter and shortening until the mixture becomes smooth and pale in color, about 2 minutes or so.
12.Stop mixing and add 1 cup of powdered sugar. Start blending on low speed and as the sugar becomes incorporated increase the speed and blend until smooth.
13.Repeat the process adding 1 to 1 1/2 cups at a time.
14.Finally, add the spices, vanilla and egg nog. More egg nog may be added if desired, but add it to the buttercream 1 tablespoon at a time. The buttercream should not be runny.
15.Frost the cake. Place the first layer right-side up on a serving plate or cake stand.
16.Place a 1 cup to 1 1/4 cup of buttercream on top and spread it evenly.
17.Place the second layer on top of the buttercream upside down. 18.Evenly spread a thin layer, or crumb coat, of buttercream on the sides and top of the cake.
19.Refrigerate for about 20 minutes for the coat to set.
20.Evenly spread a thicker layer of buttercream all over the cake. The remaining buttercream can be used to decorate the cake.
21.This cake can be stored in the refrigerator and served at room temperature.
22.Remove the cake from the refrigerator a couple of hours before being served.
SERVING:
23.Serve and enjoy!
Recipe Summary
