Whimsical Eggnog Christmas Cake
This cake is not only beautiful, but it is also full of Christmas colors and flavor. The egnogg icing is the perfect alternative during this holiday. Here is what Darla said about it: “This cake turned out to have one of the best textures of any cake I’ve made before. It was moist and soft, but still had a firm bite. And the frosting ended up being the perfect compliment! I used the same frosting from this recipe, but adapted it to have a bit of an eggnog flavor. Needless to say, this cake was a huge hit in my house…even with me.
I highly recommend this delicious cake as an alternative to the usual chocolate that you see at Christmastime! It’s rich and delicious, with a pleasant bit of spice to it. Plus, the decorations are cute, easy, and festive, so don’t be afraid to give them a chance! You’ll be sure to impress everyone at the table when you present this exciting cake! Enjoy!”
Makes 2 9-inch rounds, or 6 6-inch rounds
FOR THE CAKE
4 eggs, at room temperature
1/2 cup eggnog, at room temperature
2 teaspoons vanilla extract
1 3/4 cups cake flour
1 1/2 cups sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon nutmeg
1 cup (2 sticks) unsalted butter, at room temperature, cut into 16 pieces
FOR THE FROSTING
5 egg whites
1 cup sugar
1/8 teaspoon nutmeg
pinch of salt
2 cups (4 sticks) unsalted butter, at room temperature
1 tablespoon eggnog
1 teaspoon vanilla extract
To make the cake: Preheat the oven to 350 degrees. Spray cake pans with nonstick cooking spray and line the bottoms with parchment paper.
In a medium bowl, whisk together the eggs, eggnog, and vanilla; set aside.
In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, salt, and nutmeg. With the mixer on medium low, add the butter one piece at a time until the mixture looks sandy, and just start to come together. Add half of the eggnog mixture and mix on low until it just comes together. Increase the speed to medium high speed and beat until light and fluffy, about 1 minute. Reduce mixer speed to medium, and add the remaining egg mixture in a slow, steady stream. Continue mixing until thoroughly combined, scraping the bowl, as needed.
Divide the batter (18 ounces in each 9-inch round, or 6 ounces in each 6-inch round) into the prepared pans. If baking 2 9-inch rounds, place both pans on the same rack and bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few crumbs clinging to it. If making 6 6-inch rounds, place 3 pans in the oven (on the same rack) and bake for 13-15 minutes, or until a toothpick inserted in the center comes out with a few crumbs clinging to it. Repeat with the remaining 3 pans. Run a paring knife around the outside edge of the cakes, turn them out onto a wire cooling rack, and peel away the parchment paper. Allow to cool completely before assembling and frosting.
To make the frosting: In a medium bowl set over a pot of simmering water, combine the egg whites, sugar, nutmeg, and salt. Heat the mixture, whisking often, until it reaches 160 degrees and the sugar is dissolved.
Pour into a large bowl (if using a hand mixer), or the bowl of a standing mixer with the whisk attached. Whisk on medium high speed until stiff peaks form, about 8-10 minutes. The mixture should also be room temperature, at this point.
With the mixer on medium speed, add the butter, 1 piece at a time, and beat until incorporated before adding another piece. Continue to beat until thick and smooth (if it looks curdled or soupy, just keep beating it until smooth again, another 3 minutes or so). Stir in the vanilla and eggnog until incorporated and tint with food coloring, as desired.
Recipe by Darla
To see the step by step instructions including detailed pictures please visit my blog: http://www.bakingdom.com/2010/12/whimsical-eggnog-christmas-cake.html