This decadently delightful Eggnog Layer Cake is a perfect celebration of the season!
In my house, holiday season means eggnog season. And while we all love enjoying a glass of traditional eggnog, it's all of the delicious eggnog flavored foods that we look forward to the most. Which is exactly why I decided to go all out this year and create a stunning eggnog layer cake that will be taking center stage on our Christmas dinner table.
This festive dessert features three light and fluffy eggnog infused cake layers brushed with rum simple syrup and topped with a delectable eggnog buttercream. And the addition of the candied pecans gives it a gorgeously natural aesthetic and adds amazing texture and flavor.
Eggnog Buttercream Frosting
Let's talk a little more about this eggnog buttercream frosting. It really is quite easy to make, but gives this cake such amazing flavor. I've simply taken my favorite buttercream frosting recipe and replaced the milk with eggnog. And a nice dose of cinnamon and nutmeg really adds that taste of traditional eggnog. But a word of caution: after you taste it, you're going to want to make an extra batch to have on hand this season. It is seriously that good!
Tips For Making Eggnog Layer Cake
- Be sure to allow the butter and the eggnog to come up to room temperature before using.
- The rum simple syrup can be made ahead of time and stored in the fridge until needed.
- Make your own eggnog by following this easy eggnog recipe. It will add amazing flavor to this cake.
- To really enhance the eggnog flavor, dust the top of the cake with cinnamon or some freshly grated nutmeg.
How to Make Candied Pecans
The candied pecans that trim this cake give it a delicious salty/sweet crunch. They are very simple to make and make for a great addition to desserts, cakes, salads or for just snacking! If you don't have time to make them, you can always buy them too!
Here's how to make Candied Pecans-
- Toast 3 cups of pecan halves lightly in 2 tablespoons of unsalted butter in a large skillet over medium heat for 2-3 minutes.
- Once toasted add in ½ cup of light brown sugar and stir constantly until the sugar is melted and the pecans begin to caramelize.
- Sprinkle pecans with ¼ teaspoons cinnamon, ¾ teaspoon sea salt, 1 teaspoon vanilla, and 2 tablespoons of water. Toss the pecans until all are coated.
- Spread the pecans on a parchment-lined baking sheet and bake at 350 degrees for 5-7 minutes or until they are slightly crisp and toasty. Remove from oven and allow to cool completely. They will crisp up even more during the cooling process.
- Store cooled pecans in an airtight container for up to 1 month.
More Holiday Cake Recipes
Tis the season to be merry indeed!
This Eggnog Layer Cake is super moist, and full of nutmeg creamy flavors!
- 1 cup unsalted butter room temperature
- ½ cup vegetable oil
- 2 cups granulated sugar
- 5 large eggs room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 cup eggnog room temperature
- ½ cup water
- ½ cup granulated sugar
- 1 tablespoon rum or bourbon
- 2 cups unsalted butter room temperature
- 1 tablespoon vanilla extract
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 4 cups powdered sugar sifted
- 3-4 tablespoons eggnog
- 1 cup candied pecans chopped coarsely
- Cinnamon for sprinkling
Preheat oven to 350 degrees. Grease and flour three 8-inch cake pans.
In the bowl of your mixer, beat together butter, oil, and sugar until pale and fluffy (2-3 minutes). Scrape down sides of bowl and add eggs, one at a time, beating thoroughly before each addition. Stir in vanilla extract.
In a separate bowl, whisk together the remaining dry ingredients.
Gradually alternate adding the dry mixture and the eggnog to the butter/egg mixture (3 flour additions, 2 eggnog additions), mixing only until just combined. After all ingredients have been added, stir batter a few more times with a wooden spoon or spatula.
Evenly spoon batter into prepared pans. Bake cakes for 25-27 minutes or until a toothpick is inserted in the center and comes out clean. Cool cakes in pans for 10 minutes then invert onto a cooling rack to cool completely.
In a small saucepan set over medium heat, bring water and sugar to a simmer. Continue cooking until the sugar has dissolved, about 2-3 minutes. Remove from heat and stir in rum. Cool completely before using on cakes.
Beat butter, spices, and vanilla until light and fluffy. With the beaters running on low, gradually powdered sugar and 3 tablespoons of eggnog. Increase mixer speed to high and beat frosting until airy, about 5 minutes. If frosting is still too stiff, add the additional tablespoon of eggnog.
If necessary, cut off cake domes using a serrated knife to level. Brush cake layers with rum simple syrup.
Place one layer of cake on a cake stand or serving plate.
Top cake with ⅔ cup of frosting. Repeat with remaining layers then frost the outer sides of the cake.
If desired, use remaining frosting to pipe around the top of the cake. Sprinkle with a bit of cinnamon and top with candied pecans. Chill for 20 minutes before serving.
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