Eggnog Cake

$When making eggnog cake, using the right ingredients is key. Here’s what you need: - 2 cups all-purpose flour - 1 ½ teaspoons baking powder - ½ teaspoon baking soda - ½ teaspoon ground nutmeg - ½ teaspoon ground cinnamon - ½ teaspoon salt - 1 cup unsalted butter, softened - 1 ½ cups granulated sugar - 4 large eggs, at room temperature - 1 cup eggnog (store-bought or homemade) - 1 teaspoon pure vanilla extract - 1 cup powdered sugar (for frosting) - 2 tablespoons unsalted butter, softened (for frosting) - 2 tablespoons eggnog (for frosting) - Ground nutmeg for garnish Each ingredient plays a vital role. Flour gives the cake structure. Baking powder and baking soda help it rise. Nutmeg and cinnamon add that warm, festive flavor. Butter and sugar create a sweet, moist base. Eggs bind everything together, while eggnog adds richness. You can use homemade eggnog for a personal touch. Store-bought eggnog works well too. For the frosting, the powdered sugar and butter make a smooth, sweet topping. Top it off with ground nutmeg for a lovely finish. Ready to bake? Check out the Full Recipe for the detailed steps! - Set temperature to 350°F (175°C) - Prepare cake pans Start by preheating your oven to 350°F (175°C). This step is key for even baking. Next, grab two 9-inch round cake pans. Grease them with butter and dust them lightly with flour. This will stop the cake from sticking. - Combine flour and leavening agents - Set aside dry mixture In a medium bowl, combine 2 cups of all-purpose flour, 1 ½ teaspoons of baking powder, ½ teaspoon of baking soda, ½ teaspoon of ground nutmeg, ½ teaspoon of ground cinnamon, and ½ teaspoon of salt. Whisk these ingredients together until they are well mixed. Set this dry mixture aside for later. - Beat until light and fluffy - Add eggs and vanilla In a large bowl, use an electric mixer to cream 1 cup of softened unsalted butter with 1 ½ cups of granulated sugar. Mix on medium speed for about 3-4 minutes. The mixture should look light and fluffy. Then, add 4 large eggs, one at a time. Mix well after each egg. Don’t forget to add 1 teaspoon of pure vanilla extract and mix until combined. - Alternate adding dry and wet ingredients - Mix just until combined Now, it’s time to mix the wet and dry ingredients. Start by adding a portion of the dry mixture to the butter and sugar mix. Then, add 1 cup of eggnog. Alternate between the dry mix and eggnog, mixing on low speed. Stop mixing as soon as everything is combined. Overmixing can ruin the cake's texture. - Fill pans and smooth the top - Timing for baking (25-30 minutes) Take the batter and divide it evenly between the two prepared cake pans. Smooth the tops with a spatula. Place the pans in the preheated oven. Bake for about 25-30 minutes. To check if they’re done, insert a toothpick in the center. It should come out clean or with a few moist crumbs. - Cool and frost the cakes - Garnish with nutmeg After baking, let the cakes cool in the pans for about 10 minutes. Carefully move them to a wire rack to cool completely. While they cool, you can make the frosting. Beat together 1 cup of powdered sugar and 2 tablespoons of softened butter until fluffy. Gradually blend in 2 tablespoons of eggnog until it’s smooth. Once the cakes are cool, place one layer on a serving plate. Spread the eggnog frosting on top, then place the second layer on top. Frost the top and sides of the cake with the remaining frosting. For a festive touch, sprinkle ground nutmeg on the top. Enjoy your eggnog cake! For the complete details, check the Full Recipe. - Avoid overmixing: Mix the batter just until the dry and wet ingredients blend. Overmixing makes the cake tough. - Room temperature ingredients: Use eggs and butter at room temperature. This helps create a smooth batter. - How to get a smooth frosting: Beat the butter until it’s light and fluffy. Gradually add powdered sugar. Blend in eggnog slowly. This step ensures a creamy, smooth texture. - Tips for flavor adjustments: You can add a splash of rum or extra spices to the frosting. This adds a fun twist to the flavor. - Serving suggestions: Serve slices on elegant plates. This adds a festive touch to your table. - Add-ons or pairings: Pair each slice with a small glass of eggnog. It enhances the holiday feel and adds fun. You can find the complete recipe in the Full Recipe section. Enjoy making your eggnog cake! {{image_4}} You can boost the flavor of your eggnog cake with spices. Cinnamon, nutmeg, and cloves work perfectly. These spices enhance the holiday vibe. You can also try other flavorings. Consider adding a splash of rum or bourbon for a grown-up twist. Almond extract adds a nice layer too. Remember, a little goes a long way! If you need gluten-free options, use a gluten-free flour blend. This swap keeps the cake moist and tasty. Just ensure your baking powder is also gluten-free. For vegan substitutes, replace eggs with flaxseed meal or applesauce. You can use plant-based butter and almond milk instead of eggnog. This keeps the flavor rich and delightful. You have many choices for frostings. A cream cheese frosting pairs well with eggnog flavors. Or, try a whipped cream topping for a light touch. Get creative with garnishes! You can sprinkle cocoa powder or add chocolate shavings. Fresh berries or candied nuts can add color and crunch. Each of these options makes your cake a real showstopper. To keep your eggnog cake fresh, store it in an airtight container. This helps keep moisture in and air out. I recommend using a cake dome or a plastic cake container. These options work well to protect the cake from drying out. You can keep the cake at room temperature for up to three days. If you need it to last longer, place the cake in the fridge. It can last about a week in there. If you have leftover cake, freezing is a great option. First, let the cake cool completely. Wrap each layer tightly in plastic wrap. Then, place the wrapped layers in a freezer-safe bag or container. This keeps the cake from getting freezer burn. You can freeze the cake for up to three months. When it’s time to enjoy, take the cake out. Put it in the fridge for several hours or overnight to thaw. If you’re in a hurry, you can let it sit at room temperature for about an hour. This way, your eggnog cake will taste just as good as when you first made it. For more details on the eggnog cake preparation, check out the Full Recipe. To make eggnog cake from scratch, gather fresh ingredients. Start by preheating your oven to 350°F (175°C). Mix flour, baking powder, baking soda, nutmeg, cinnamon, and salt in a bowl. Cream softened butter and sugar in another bowl. Add eggs and mix well. Gradually combine both mixtures while adding eggnog. Pour the batter into prepared pans and bake for about 25-30 minutes. Cool and frost with eggnog frosting. Yes, you can use store-bought eggnog. It saves time and still tastes great. Choose a brand you enjoy for the best flavor. Use the same amount as you would homemade eggnog in the recipe. If you need to replace eggnog, you can use a mix of milk and nutmeg. Combine 1 cup of milk with 1 teaspoon of nutmeg and 1 teaspoon of vanilla extract. This will give you a similar flavor profile. You can also try using any non-dairy milk with spices for a vegan option. To ensure your cake rises well, use fresh baking powder and baking soda. Make sure your ingredients are at room temperature. Avoid overmixing the batter; this can lead to a dense cake. Lastly, fill your cake pans only halfway to allow room for rising. Yes, you can make this cake ahead of time. Bake the cake and let it cool completely. Wrap each cake layer in plastic wrap. Store in the fridge for up to 3 days or freeze for longer storage. Frost the cake just before serving for the best texture. Serve eggnog cake chilled or at room temperature. Slice it into generous portions. For a festive touch, add a sprinkle of ground nutmeg on top. You can pair slices with a glass of eggnog for a delightful holiday treat. Enjoy each bite! In this post, we explored a simple eggnog cake recipe. You learned about the key ingredients, easy steps, and helpful tips for success. Remember, room temperature items and avoiding overmixing are key. You can make this cake your own with flavors or dietary swaps. Store it right, and enjoy every slice. Baking this cake can be fun, tasty, and festive. Trust me, your friends and family will love it.$

Indulge in the ultimate holiday treat with our Festive Eggnog Delight Cake! This moist cake combines the warm spices of nutmeg and cinnamon with the rich flavor of eggnog, making it perfect for your festive gatherings. With easy-to-follow steps, you'll create a stunning centerpiece that will wow your guests. Click through for the complete recipe and make this holiday season sweeter with a slice of joy!

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Ingredients

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon ground nutmeg

½ teaspoon ground cinnamon

½ teaspoon salt

1 cup unsalted butter, softened to room temperature

1 ½ cups granulated sugar

4 large eggs, at room temperature

1 cup eggnog (store-bought or homemade)

1 teaspoon pure vanilla extract

1 cup powdered sugar (for frosting)

2 tablespoons unsalted butter, softened (for frosting)

2 tablespoons eggnog (for frosting)

Ground nutmeg for garnish

Instructions

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them with butter and lightly dusting with flour to prevent sticking.

Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground nutmeg, ground cinnamon, and salt until well combined. Set this dry mixture aside for later use.

Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together. Mix on medium speed for about 3-4 minutes, or until the mixture is light, fluffy, and pale in color.

Incorporate Eggs: Add the large eggs to the butter and sugar mixture one at a time, ensuring to fully incorporate each egg before adding the next. After all the eggs are added, mix in the pure vanilla extract until fully combined.

Combine Wet and Dry Mixtures: Gradually add the reserved dry mixture to the wet ingredients, alternating with the cup of eggnog. Start with a portion of the dry mix, then add some eggnog, mixing on low speed just until combined. Be careful not to overmix, as this can affect the cake’s texture.

Fill the Cake Pans: Once the batter is well mixed, divide it evenly between the two prepared cake pans, smoothing the tops with a spatula if necessary.

Bake the Cakes: Place the filled pans in the preheated oven and bake for 25-30 minutes. The cakes are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

Cool the Cakes: After baking, let the cakes cool in the pans for about 10 minutes. Carefully transfer them to a wire rack to cool completely.

Prepare the Frosting: While the cakes are cooling, make the frosting. In a medium bowl, beat together the softened butter and powdered sugar until fluffy. Gradually blend in the eggnog until the frosting is smooth and spreadable.

Assemble the Cake: Once the cakes are completely cooled, place one layer on a serving plate. Spread an even layer of the eggnog frosting on top. Gently place the second cake layer on top and frost the top and the sides of the cake with the remaining frosting.

Garnish: For a festive touch, garnish the top of the cake with a light sprinkle of ground nutmeg.

Prep Time: 20 minutes | Total Time: 1 hour 20 minutes | Servings: 12

- Presentation Tips: Serve slices of the cake on elegant dessert plates, and consider pairing with a small glass of additional eggnog for a delightful holiday touch.