Eggnog Christmas Cake with Rum Frosting

My love affair with eggnog continues.  This year for Christmas I made an eggnog cake with rum buttercream frosting. When I saw the red and green cake on Bakingdom's blog I knew that it would be perfect.  To say that it got rave reviews is an understatement.  Everyone loved this cake.  Not only was it festive, but it was delicious. It had a rich eggnog flavor, great texture and was super moist.  Mr. Apron even loved it, and he normally doesn't like non-chocolate desserts.   The red and green made it extra festive and elicited many "ooooohs" and "ahhhhhhhhs".


There is still plenty of eggnog is the stores, so go ahead and it it try before it runs out. You could easily change up the colors and make this for New Years!
Eggnog Christmas 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


Preheat the oven to 350 degrees. Spray two cake pans with nonstick cooking spray. In a medium bowl, whisk together the eggs, eggnog, and vanilla; set aside. n 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.  

Remove half the batter into another bowl. Pour the red batter into a pan and the green into another. Place both pans in the oven on the same rack and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before assembling and frosting. 

To assemble, cut the green and red cakes into two even layers. Place a layer of red cake on a serving dish.   Spread rum frosting (recipe below) on top of red layer.  Repeat with remaining cake layers, alternating between red and green. Frost outside of cake with remaining frosting.  Garnish with sprinkles if desired.  I used sanding sugar on the cake to give it some sparkle and topped it with two sugar cookies.

Adapted from Bakingdom

Rum Buttercream Frosting
2 cups (4 sticks) butter, softened
4 cups confectioners
4 tablespoons dark rum (can be reduced)
2 tablespoons eggnog
1 teaspoon nutmeg

Place butter in a bowl of electric mixer and beat on high until smooth about one minute. Add in sugar and nutmeg and mix at a medium speed until incorporated about 2-3 minutes.  Add rum and eggnog and beat on high until frosting is fluffy about 4-5 minutes.  

A Pink Apron Baker Original

6 comments:

Crunchy Creamy Sweet said...

Sounds so good! Great way to celebrate holidays :)

Missy ~Cooking For Two said...

I'm a sucker for layers, and even more so for frosting...I love this recipe!

healthyfoodietravels said...

Wow, you went all out on this one! I love eggnog, and the rum frosting sounds divine with it, even though I would probably use less frosting (I'm just not a frosting person). Love the colored layers! :) Very Christmasy indeed.

Beth V. said...

This sounds great! I think I'm going to make this for New Year's day (the last day I can enjoy eggnog because I am back on my diet January 2nd).

bananamondaes said...

Oooh the eggnog frosting sounds great.

Sarah Bulmer said...

Very pretty and festive! :)

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