Holiday Spiced Eggnog Delight

Ingredients

For the Eggnog Cake:

• 3 cups cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• 1 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 1 cup brown sugar
• 3 eggs plus 1 egg yolk
• 2 teaspoons vanilla extract
• 1 ¼ cup Promised Land Dairy Holiday Nog Milk
• ¼ cup vegetable oil

For the Eggnog Buttercream:

• 6 egg whites
• 1 ½ cups granulated sugar
• 1 ¼ cups unsalted butter, cubed, slightly softened
• ½ cup salted butter, cubed, slightly softened
• 3 tablespoons Promised Land Dairy Holiday Nog Milk
• ¼ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 teaspoon vanilla extract

Instructions

Make the Eggnog Cake:

1. Preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans by buttering and lightly flouring them, then lining the bottoms with parchment paper circles. This ensures easy release.
2. In a large bowl, whisk together the cake flour, baking powder, salt, cinnamon, and nutmeg until thoroughly combined. Set this dry mixture aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter, granulated sugar, and brown sugar on medium-high speed. Continue beating for about 4 minutes until the mixture is pale, light, and wonderfully fluffy.
4. With the mixer on low speed, add the eggs one at a time, mixing well after each addition to fully incorporate. Don’t forget to scrape down the sides and bottom of the bowl as needed to ensure everything is evenly mixed.
5. Stir in the vanilla extract until just combined.
6. In a separate measuring cup, gently whisk together the Promised Land Dairy Holiday Nog Milk and vegetable oil.
7. Alternately add the dry flour mixture and the milk/oil mixture to the wet ingredients, starting and ending with the flour mixture. Add the flour in three batches, alternating with two additions of the liquid mixture. Mix only until just combined – overmixing can lead to a tough cake. Stop the mixer and scrape down the bowl one last time to catch any unmixed bits.
8. Divide the batter evenly among the three prepared 8-inch round pans.
9. Bake for 28-30 minutes, or until a wooden toothpick inserted into the center of a cake comes out clean, indicating it’s fully cooked.
10. Allow the cakes to cool in their pans for 10 to 15 minutes before carefully inverting them onto a wire rack to cool completely. This prevents them from sticking and helps maintain their tender crumb.

Make the Eggnog Buttercream:

1. In the heatproof bowl of a stand mixer, combine the egg whites and granulated sugar. Whisk them together until they are well blended.
2. Create a double-boiler by placing the bowl over a saucepan of simmering water (ensure the bottom of the bowl does not touch the water). Whisk constantly and gently heat the egg mixture until it reaches 160°F (71°C) on a candy thermometer. This pasteurizes the egg whites. Carefully remove the bowl from the heat and attach it to your stand mixer.
3. Using the whisk attachment, beat the egg white mixture on high speed for 8 to 10 minutes. Continue beating until the bowl is no longer warm to the touch and the meringue has transformed into a fluffy, glossy, and firm meringue that holds stiff peaks.
4. Switch from the whisk attachment to the paddle attachment. With the mixer on low speed, gradually add the cubed unsalted and salted butter, a few pieces at a time, allowing each addition to incorporate before adding more.
5. Once all the butter is incorporated, add the Promised Land Dairy Holiday Nog, cinnamon, nutmeg, and vanilla extract. Continue mixing on low to medium-low speed for another 3 to 5 minutes, or until the buttercream becomes beautifully silky and smooth. If it appears curdled at any point, just keep mixing; it will come together.

Assemble the Cake:

1. Place the first cooled cake layer onto your chosen serving plate or cake stand. Spread about one cup of the luscious eggnog buttercream evenly over the top.
2. Carefully place the second cake layer on top, then add another generous cup of frosting. Repeat with the final cake layer.
3. Apply a thin “crumb coat” of frosting around the entire cake to seal in any loose crumbs. Chill the cake for about 15-20 minutes to set the crumb coat, then apply the remaining frosting to fully coat and smooth the cake.
4. Decorate your magnificent Eggnog Cake with piped buttercream leaves, broken cinnamon sticks, and whole nutmeg, if desired, following the video tutorial for inspiration and guidance. This final touch truly makes it a holiday showstopper!

• Buttercream Troubleshooting: Don’t be alarmed if your buttercream appears curdled or soupy at any stage. Swiss meringue buttercream can be temperamental! If it looks curdled, just keep mixing on medium speed; the emulsification will eventually happen. If it appears too soupy or runny, place the bowl in the refrigerator for about 10 to 15 minutes to chill slightly, then return it to the mixer and beat again until smooth and firm. Patience is key!
• Frosting Quantity for Decorations: For the elaborate cake decorations pictured, I used two batches of this buttercream recipe. One batch is perfectly sufficient to fill and generously frost a three-layer 8-inch cake. The second batch, made without the additional Holiday Nog Milk, cinnamon, and nutmeg (to maintain a neutral color if desired for specific piping designs), provided ample frosting for all the piped buttercream greenery and extra practice. You will likely have more than you need for piping, which is wonderful for perfecting your skills!
• Serving Decorations: When serving, remember to remove the whole nutmeg and cinnamon sticks, or kindly advise your guests not to eat them. While beautiful for presentation, these are decorative elements and not intended for consumption! A holiday trip to the dentist is definitely something to avoid.
• Storage: Store your beautiful Eggnog Cake in the refrigerator. For the best flavor and texture, allow the cake to come to room temperature for at least an hour before serving.