Enjoy the magic of this year’s white cake!
Oh, Christmas tree!
If you are aneggnog drinker, then our Eggnog Layer Cake with Bourbon-Vanilla Bean Buttercream Frosting is for you.
Credit:Greg DuPree; Food Styling: Torie Cox; Prop Styling: Audrey Davis
We’re adding a little dose of spirit to this frostingin the form of bourbon.
The layers are baked in 6-inch pans for a taller dessert to show off the frosting tree.
Standard 8-inch pans will also work with slightly amended directions (find these below).
Since this is a tall cake, it’s a little more difficult to frost.
bourbon
1teaspoonvanilla extract
Frosting
1(32-oz.)
Coat 4 (6-inch) round cake pans with baking spray.
Line each pan bottom with a circle of parchment paper; coat parchment with baking spray.
Add eggs 1 at a time, beating until combined.
Stir together flour, baking powder, salt, and nutmeg in a separate bowl.
Beat on low speed until blended after each addition, about 1 minute total.
Beat in bourbon and vanilla extract until smooth.
Divide batter evenly among prepared pans (123 cups per pan).
Cool in pans 15 minutes.
Drizzle evenly with remaining 1 cup eggnog (14 cup per layer).
Let stand 15 minutes.
Reduce mixer speed to low.
Beat on high speed until smooth and fluffy, about 2 minutes.
Place 1 Cake Layer, cut side up, on a platter; spread 23 cup Frosting over top.
Top with a second layer, cut side up, and another 23 cup Frosting.
Decorate tree as desired with assorted candy sprinkles, nonpareils, and sparkling sugar.
Bake as directed until a toothpick inserted in center comes out clean, 22 to 25 minutes.
Cool in pans 20 minutes.
Remove from pans, and place, soaked side up, on a wire rack.
Let cool completely, about 1 hour.
For 13- x 9-inch Pan:Pour batter into a greased and floured 13- x 9-inch baking pan.
Poke hot cake with a fork; drizzle evenly with remaining 1 cup eggnog.
Cool cake in pan on wire rack, about 45 minutes before frosting.
For Bundt Pan:Spoon batter into a greased and floured 12-cup Bundt pan.
Poke hot cake with a fork; drizzle evenly with remaining 1 cup eggnog.
Dollop with frosting and garnish as desired.
(You will have about 14 cup eggnog left over).
Let cool completely in pans on wire racks, about 30 minutes.
Remove cupcakes from pans and frost.
