How To make Eggnog Layer Cake
2 1/3 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon nutmeg
1/4 teaspoon salt
2/3 cup butter or margarine -- softened
1 1/2 cups granulated sugar
3 egg yolks
1 cup dairy eggnog
3 egg whites
Creamy Eggnog Frosting
Grease and lightly flour two 9x 1 1/2 inch or 8x 1 1/2 inch round baking pans. In a medium mixing bowl stir together flour, baking powder, nutmeg, and salt. Set pans and flour mixture aside.
In a large mixing bowl beat the butter with an electric mixer on medium to high speed about 30 seconds or until softened.
Add the sugar to butter and beat until well combined. Add the egg yolks, one at a time, beating on medium speed after each addition until combined. Alternately add flour mixture and eggnog, beating on low to medium speed after each addition just until combined.
Thoroughly was beaters. In a medium mixing bowl beat egg whites until stiff peaks form (tips stand straight). Gently fold the beaten egg whites into the batter.
Pour the batter into prepared pans. Bake in 350 oven for 25-30 minutes for 9 inch cake pans (30-35 minutes for 8 inch cake pans) or until a wooden toothpick inserted near the center of each cake comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans and completely cool on the wire racks. Fill and frost with Creamy Eggnog Frosting. Cover and store in the refrigerator for up to 3 days. Let stand at room temperature for 30 minutes before serving. Makes 12 servings.
CREAMY EGGNOG FROSTING: In a medium saucepan combine 2/3 cup granulate sugar, 3 tablespoons all purpose flour, and 1/4 teaspoon ground nutmeg. Whisk in 1 cup dairy eggnog. Cook and stir over medium heat until mixture is thickened and bubbly. Remove from heat. Gradually stir hot mixture into 2 beaten egg yolks. Return mioxture to saucepan. Bring to a gentle boil. Cook and stri for 2 minutes more. Rmove from the heat. Add 1 tablespoon rum (or, add 1 tablespoon milk or eggnog and 1/4 teaspoon rum extract). Pour mixture into a bowl. Cover the surface with clear plastic wrap. Cool to room temperature. Do not stir. In a medium mixing bowl beat 1 cup softened butter (no substitutes) with an electric mixer on medium to high speed about 30 seconds or until fluffy. Add the cooled cooked mixture, one fourth at a time, beating on low speed after each addition until smooth.
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Egg Nog Cake
Need some ideas for Holiday baking? This Egg Nog cake is wonderful. You can make a layer cake with this recipe or a 1 layer 8 inch square cake to bcut and simply dust with powdered sugar. With the Egg Nog custard filling its even more rich and has a very distinct nutmeg and vanilla flavor. The cake is a chocolate egg nog cake which is a nice contrast to the vanilla inside.
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Eggnog Cake Decorating Tutorial for Beginners
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Simple Eggnog cake recipe that's the perfect Christmas dessert. This classic Eggnog drink lends itself easily to be turned into a decadent dessert. I wanted to keep the cake design simple, so you can focus on the flavor that packs a real punch! Now you'll be able to snuggle up with a blanket and enjoy a cup or a slice of this eggnog cake! #xokatierosario #eggnogcakerecipe #eggnogrumcake #creamcheesebuttercream #cakedecoratingtips
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Eggnog Pound Cake Recipe : Pound Cakes
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Eggnog pound cake recipes are a great way to spread a little holiday cheer in a delicious way. Work with an eggnog pound cake recipe with help from a distinguished culinary professional in this free video clip.
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Series Description: You'd be surprised by just how versatile a treat the pound cake really is. Learn about all of the delicious pound cakes that you can make at home with help from a distinguished culinary professional in this free video series.
EGGNOG LAYER CAKE #eggnog #layers #cake
EGGNOG LAYER CAKE (recipe below) ????✨these spiced eggnog-infused cake layers are so soft and moist + have the most festive holiday flavor! I typically pair these layers with eggnog buttercream but I think they would be so delicious with the coffee buttercream from my last Reel too (Eggnog LATTE cake!)
EGGNOG LAYER CAKE
Yield: 3 6-inch layers or 2 8-inch layers
INGREDIENTS
2 3/4 Cups (290g) sifted cake flour
2 3/4 tsp baking powder
3/4 tsp ground nutmeg
1/2 tsp ground cinnamon
1 tsp salt
1 Cup (226g) unsalted butter, room temperature
1 3/4 Cups (360g) white granulated sugar
3 whole eggs, room temperature
1 Tbsp pure vanilla extract
1/4 Cup (56g) sour cream, room temperature
1 1/2 Cups (355ml) eggnog, room temperature
INSTRUCTIONS
1. Preheat the oven to 350°F. Grease and line three 6-inch or two 8-inch cake pans.
2. Add the sifted cake flour, baking powder, nutmeg, cinnamon, and salt into a bowl and whisk to combine. Set aside.
3. In the bowl of your stand mixer (a handheld mixer works fine too!), beat the butter on high for 2 minutes until creamy. Add the sugar and continue to mix on high for another 2 minutes until light and fluffy, scraping down the bowl and paddle as needed. Turn the mixer to low and add the eggs one at a time. Add vanilla and sour cream and mix for one minute on high.
4. Turn the mixer to low speed, add the dry ingredients and mix until just combined. Add the eggnog slowly and mix until incorporated. The batter will be slightly thick, but pourable.
5. Pour batter evenly into prepared cake pans (no more than 2/3 of the way full) and bake for 35-40 minutes.
#eggnog #layercake #bakinglove #bake #baking #eggnogcake #cakelover #cakes #bakedfromscratch #cakesofinstagram
Easy Eggnog Cake
Welcome friends !! Today I am going to be showing you how to make this super easy and so delicious eggnog cake. This eggnog cake comes together so fast.
Ingredients :
1 package of yellow cake mix
1 package of vanilla pudding
3/4 of a cup of eggnog
3/4 cup of vegetable or canola oil
4 eggs
1/2 tsp of cinnamon, pumpkin pie spice, or nutmeg
Bake at 350 for 40-45 minutes or unit a toothpick inserted comes out clean. Cool and remove from pan.
Sprinkle with powdered sugar or make a glaze with rum and powdered sugar.