Eggnog cake with three layers and a boozy soaking syrup! So decadent and rich, topped with silky buttercream spiced with cinnamon and nutmeg. This dessert is way too delicious to pass up this holiday season!
Prep Time 50 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour20 minutesminutes
Servings 30
Ingredients
For the bourbon syrup
¼cup(60ml)eggnog
½cup(156g)sweetened condensed milk
2tablespoonsbourbon, vanilla extract can be used instead
For the cake
2 ¾cups(330g)cake flour
2 ½teaspoonsbaking powder
½teaspoonsalt
½teaspoonground cinnamon
½teaspoonground nutmeg
¼teaspoonground cloves
1cup(227g)unsalted butter, softened
1 ½cup(300g)granulated sugar
4large eggs, separated
1tablespoonvanilla extract
1cup(240ml)eggnog
For the frosting
2cups(452g)unsalted butter, softened
1tablespoonvanilla extract
½teaspoonground cinnamon
¼teaspoonground nutmeg
⅛teaspoonsalt
4cups(480g)confectioners’ sugar, sifted
4tablespoonseggnog
Instructions
Make the bourbon eggnog syrup
In a small bowl, add the condensed milk, eggnog, and 1 tablespoon of bourbon. Stir until well combined. Add an additional tablespoon of bourbon if a stronger flavor is desired. Set aside.
Make the cake
Preheat the oven to 350°F. Lightly grease and flour 3 8-inch round cake pans; set aside.
In a medium bowl, whisk the flour, baking powder, salt, cinnamon, nutmeg, and cloves together until well combined.
In the bowl of a stand mixer fitted with the paddle attachment or with a hand-held mixer, beat butter and sugar together until light and fluffy, about 5 minutes. Add the egg yolks, one at a time, mixing well after each addition. Beat in the vanilla.
With the mixer on low speed gradually add the flour mixture in 3 additions, alternating with the eggnog. Mix well after each addition.
In a separate clean bowl, beat the egg whites to stiff peaks. Fold 1/3 of the egg whites into the batter, then gently fold in the remaining egg whites.
Divide the batter evenly among the prepared pans. Use an offset spatula to spread the batter all the way to the edges and smooth the top. Bake for 15-25 minutes or until a toothpick inserted into the center comes out clean. Take care to not over-bake. Check the cake at 15 minutes to see how it is doing and judge the timing from there.
Cool in the pan on a wire rack for 5 minutes. Use a fork, bamboo skewer, or chopstick to poke holes in the top of each cake. Drizzle the bourbon eggnog syrup evenly over each layer.
Let the layers sit in the pan for 5 minutes then invert the cakes onto a wire rack to cool completely.
Make the frosting
In the bowl of a stand mixer fitted with the paddle attachment or with a hand-held electric mixer, beat the butter on medium-high speed until light and fluffy. Add vanilla, cinnamon, nutmeg, and salt. Continue to beat until incorporated.
Add 2 cups of the confectioners' sugar, beat on medium-low speed until most of the sugar is moistened, 3-5 minutes. Add the remaining sugar and beat for another 3-5 minutes, until well incorporated.
Beat in the eggnog, one tablespoon at a time until the frosting reaches a soft spreadable consistency.
Assemble the cake
Place one cake layer face up onto a serving platter. Spread a thin layer of frosting evenly over the cake. Add the second layer face up and spread a thin layer of frosting over the cake. Add the third layer, top-side down, and frost the top and sides of the entire cake.
Cover and store the cake in the refrigerator for up to 4 days.
Notes
Make ahead tip
Wrap the baked and cooled cake layers in plastic wrap and store them in the refrigerator. Assemble and frost the cake within 2 days.
Bourbon syrup can be made ahead and stored in the refrigerator for up to 3days.
Frosting will keep for up to 4 days stored in an airtight container in the refrigerator. Let stand at room temperature to soften before use.