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This eggnog cake recipe is festive and decadent! The eggnog frosting is rich, creamy and not too sweet. Buttery vanilla cake layers are optionally spiked with brandy or rum.
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0:00
this cake is so festive and decadent the
0:02
eggnog frosting is rich and creamy and
0:05
not too sweet and the vanilla cake
0:07
layers are buttery and optionally spiked
0:09
with brandy or Rum the flavor is
0:12
incredible the vanilla cake is simply
0:14
butter and sugar eggs and vanilla then
0:17
buttermilk and a little bit of oil and
0:19
the dry ingredients flour baking powder
0:22
baking soda and salt these bake in three
0:25
8 in pans at 325° F or 160° C for 35
0:31
minutes until the cake bounces back up
0:33
when you poke it let them cool in the
0:35
pans for about 10 minutes until you can
0:37
lift the pans without burning yourself
0:39
and leave the cakes to cool on a wire
0:41
rack for about an hour meanwhile make
0:43
the eggnog frosting which is one of my
0:45
favorite things ever this is an hermine
0:48
frosting or boiled milk frosting or
0:50
cooked flour frosting all of the names
0:52
sound awful but trust me you definitely
0:54
need to make this put flour milk and
0:57
salt in a pan and cook over medium heat
0:59
for about 5 5 minutes until it simmers
1:01
the mixture will thicken suddenly so
1:03
don't stop whisking for a moment so it
1:05
doesn't get lumpy as soon as it thickens
1:07
switch to a spatula and scrape along the
1:10
bottom and sides of the pan stirring for
1:12
about 2 minutes until the mixture
1:14
thickens enough to leave ribbons when
1:15
you lift the spatula it needs to be
1:17
quite thick somewhere in between being
1:19
liquid and solid remove the pan from the
1:21
Heat and add vanilla and Nutmeg and
1:24
cinnamon mix that in and then pour it
1:26
all into a bowl cover it with plastic
1:28
wrap pushing it down onto to the surface
1:30
and put it into the fridge for about an
1:32
hour to cool to room temperature while
1:34
the eggnog frosting is cooling make a
1:36
spiked simple syrup with brandy or Rum I
1:39
don't like to drink either of these but
1:41
I love the flavor in this cake making
1:43
the syrup is quick and easy mix water
1:46
sugar and half a tablespoon of rum or
1:48
Brandy in a pan bring it to a simmer
1:50
over medium heat stirring occasionally
1:53
until the sugar dissolves then let this
1:55
cool then pour it into a squeezy bottle
1:57
or use a pastry brush to drizzle or
1:59
brush the over your cake layers you can
2:01
do this onto the cake layers as they are
2:03
or if they're domed level the tops with
2:06
a serrated knife and the syrup will
2:07
absorb much better like this mix butter
2:10
and sugar together for about 5 minutes
2:12
until it's smooth and fluffy and lighter
2:14
in color take your cooked flour mixture
2:16
out of the fridge and it should have
2:18
thickened to a pudding like consistency
2:20
scoop it into your butter and sugar
2:22
mixture and mix for a few more minutes
2:24
until everything's Incorporated this
2:26
frosting is even better than eggnog in
2:28
my opinion it was one of the best
2:30
selling flavors when I had a cake shop
2:32
attach the First cake layer to a
2:33
cakeboard with a blob of the eggnog
2:35
frosting and now layer the cake with
2:37
more eggnog frosting so it's going to be
2:40
inside the cake and also outside yum
2:43
cover the cake with a thin layer of
2:44
frosting called a crumb coat to trap any
2:47
crumbs that come off the cake smooth the
2:49
crumb coat but it doesn't have to be
2:50
perfect because it's going to be covered
2:52
up soon put the cake in the fridge for
2:54
30 minutes or the freezer for 15 minutes
2:57
to chill and set the crumb coat and then
2:59
add another layer of frosting the final
3:01
layer which you can smooth with a cake
3:03
comb or you can give it some texture
3:05
with a textured cake comb or the back of
3:07
a spoon like on this pumpkin spice cake
3:10
I added these little rosettes of eggnog
3:12
rusting on the top using a 4B
3:14
star-shaped piping tip however you
3:17
decorate the cake it's going to taste
3:18
amazing keep the cake in the fridge but
3:21
take it out about 2 hours before you
3:23
serve it so it has time to come to room
3:25
temperature and the cake and frosting
3:27
will soften and not only be easier to
3:29
slice but also taste their best this is
3:32
the perfect flavor combination for
3:34
December cakes but if you want to save a
3:36
slice for later put it into the freezer
3:38
for 15 minutes and then wrap it in cling
3:40
film or Saran Wrap and you can put it
3:41
back in the freezer for 2 months so if
3:43
you're craving eggnog in January or
3:45
February you can pull a slice out leave
3:47
it on the counter for a few hours to
3:49
thaw and then enjoy it and it will taste
3:51
just as good as when it was freshly
3:53
baked are you going to make this cake
3:55
tell me in the comments you'll find this
3:57
and all of my other recipes on British G
3:59
Bak store
4:00
and the ingredients are listed in
4:01
measuring cups and also in grams I hope
4:04
you love this cake as much as I do
#Food & Drink
#Desserts
#Baked Goods