Fluffy Eggnog Cake with Eggnog Buttercream

• Refrigerated

  • 6 Eggs

• Baking & Spices

  • 4 cups All-purpose flour
  • 2 tbsp Baking powder
  • 3 tsp Nutmeg
  • 10 cups Powdered sugar
  • 1 tsp Salt
  • 1/2 cup Shortening
  • 3 cups Sugar
  • 2 tsp Vanilla extract

• Dairy

  • 4 cup Butter
  • 1 cup Sour cream

• Beer, Wine & Liquor

  • 2 cup Eggnog
  • 1 tbsp Rum extract

• Liquids

  • 1 cup Water

Found on sugarspiceandglitter.com

Ingredients

• 3 cups sugar
• 2 cup butter, room temperature
• 2 teaspoon vanilla extract
• 1 cup sour cream
• 6 eggs, room temperature
• 4 cups all-purpose flour
• 2 Tablespoon baking powder
• 1 teaspoon salt
• 2 teaspoon nutmeg
• 1 1/2 cup eggnog
• 1 cup water
• 2 cups butter
• 1/2 cup shortening
• 10 cups powdered sugar
• 1/2 cup eggnog
• 1 teaspoon nutmeg
• 1 Tablespoon rum extract, optional

Directions

• Preheat oven to 350F and line or grease 4 8cake pans.
• In a large bowl, beat butter and sugar until light and fluffy, about 2-3 minutes.
• Add vanilla extract and sour cream, then eggs, beating in between each addition.
• In a separate bowl, combine dry ingredients. Set aside.
• Thin out the eggnog with the water.
• Add half of the dry ingredients to the batter and mix until combined. Add eggnog, mix well, then the remaining dry ingredients and beat until smooth.
• Divide batter evenly between the four cake pans (I used a measuring cup) and bake for 20-22 minutes, or until a toothpick inserted comes out clean.
• While the cakes are cooling, prepare the eggnog buttercream.
• Beat together the butter and shortening.
• Add 8 cups of powdered sugar and mix well.
• Add the eggnog and nutmeg, mix well, and then adjust with additional powdered sugar.
• To assemble, cut the rounded domes off of the cakes to make even layers and sandwich together with 1/2 cups of buttercream.
• Frost the whole cake with a crumb coat (a thin layer of buttercream that catches all crumbs) and allow to dry for an hour, before adding a final outer layer of frosting.
• For a similar decorated effect, spoon the remaining buttercream into a piping bag fitted with a 2D Wilton star tip and make swirls of frosting along the edges of the cake.