EGGNOG CAKE

Prep Time: 2 hrs | Cook Time: 35 mins | Total Time: 2 hrs 35 mins | Yield: 12 Servings

What a cake! Oh, man, you have got to give this one a try! I have listed all the directions so make sure to follow them step by step and you are good to go. Enjoy!

Ingredients:

Eggnog Cake:

2 ¼ c all-purpose flour

2 ¼ teaspoon baking powder

¾ teaspoon salt

¾ teaspoon nutmeg ground

½ teaspoon cinnamon ground

¾ c unsalted butter room temperature

¾ c granulated sugar

¾ c light brown sugar packed

3 large eggs room temperature

1 ½ teaspoon vanilla

1 ¼ c eggnog room temperature

Rum Simple Syrup:

½ c water

½ c granulated sugar

1 tablespoon rum

Cream Cheese Filling:

1 ½ c unsalted butter room temperature

8 ounces cream cheese full fat, room temperature

4 ½ c powdered sugar

1 ½ teaspoons vanilla

¾ teaspoon nutmeg * ground, optional

White Chocolate Ganache:

3 ounces white chocolate chopped

1-ounce heavy whipping cream or eggnog

Directions:

To Make the Eggnog Cake:

Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 2: Apply cooking spray and flour in three 6-inch cake rounds, then line with parchment paper.

Step 3: In a medium mixing bowl, add the nutmeg, flour, baking powder, cinnamon, and salt, Whisk until well combined.

Step 4: Beat the butter with a stand mixer, and then add in the sugars. Beat for about 2 minutes or until well mixed.

Step 5: Add in eggs gradually and beat every addition.

Step 6: Add in the vanilla and beat until well blended.

Step 7: Add in eggnog and flour mixture alternately. Beat every addition until well combined.

Step 8: Transfer the batter into the prepared pans and spread them evenly on the bottom.

Step 9: Place the pans inside the preheated oven and bake for 30 to 35 minutes or until a toothpick comes out clean after inserting it in the middle.

Step 10: Remove from the oven and let the pans sit on a wire rack to cool for at least 10 minutes.

Step 11: Inver the cakes and allow them to cool further on wire racks.

Step 12: Poke small holes over the cake and brush the cooled rum simple syrup on top.

Step 13: Allow the syrup to dry.

To Make the Rum Simple Syrup:

Step 1: In a small saucepan, add the water and sugar. Place it on the stove and turn the heat to high.

Step 2: Simmer the mixture, then remove from the heat.

Step 3: Add in the rum and stir until well blended. Cool completely.

Step 4: Drizzle over the cooled cakes.

To Make the Cream Cheese Frosting:

Step 1: Combine the cream cheese and butter. Add in powdered sugar gradually as well as the vanilla and nutmeg. Beat until well combined.

White Chocolate Ganache:

Step 1: In a microwavable bowl, add the cream and chocolate. Place it inside the microwave and allow it to melt.

Step 2: Remove from the microwave and stir until well combined.

Step 3: Spread the mixture over the cooled cake.

To Assemble:

Step 1: Put one cake on a serving plate and spread ⅔ cup of the frosting over it.

Step 2: Repeat this process for the rest of the layers.

Step 3: Place them inside the fridge to chill for at least 20 minutes.

Step 4: Drip the edges of the cakes with the Ganache. Place it inside the fridge to chill for another 15 minutes.

Step 5: Garnish the cake with nutmeg and rosettes.

Step 6: Serve and enjoy!

Nutrition Facts:

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