Eggnog Cake

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This cake was great. It’s a browned butter spice cake, with eggnog buttercream. How could it be bad? I would give this an 8.5. I found this recipe from thecakeblog.com, and it’s a recipe by Tessa Huff.

Eggnog Cake

3 cups cakes flour
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon I was generous
1 teaspoon ginger I was generous
1/2 teaspoon nutmeg I was generous
1/4 teaspoon cloves I was generous
1 cup browned butter, made ahead and softened
1 1/2 cups granulated sugar I decreased this by a few Tbs.
1/4 cup brown sugar
4 eggs
2 teaspoons vanilla extract
1 1/4 cup whole milk I used buttermilk instead

For the Eggnog Buttercream Filling:

3 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3 cups confectioner’s sugar
3 tablespoons eggnog I increased this
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon vanilla extract

For the Vanilla Swiss Meringue Buttercream:

4 ounces egg whites
1 1/3 cup granulated sugar
2 cups unsalted butter
2 teaspoons vanilla bean paste or extract

For recipe and instructions, click link below:

 

http://thecakeblog.com/2014/12/eggnog-cake.html

 

To get browned butter, you melt it over medium to medium/high heat. You kind of swirl or move it occasionally, and it eventually will boil. Finally, it will start to foam and you can kind of see the butter underneath brown. You put it in the fridge until it is soft, and dont forget to scrape the browned bits. For this recipe, you need 3 8-inch cake pans. You essentially combine the dry, and t hen mix in the sugar to the browned butter, add eggs and vanilla. Then add flour and milk, beginning and ending with flour. You bake at 350 for 20-25 minutes.

 

The buttercream is pretty easy, but the swiss meringue is a pain, as usual. You basically pout the sugar and egg whites in a bowl and then put it over steaming water. You stir occasionally, until it reaches 160 degrees. Then, you put it in a mixing bowl and mix it for about 8-10 minutes (the mixer bowl will return to room temp). Add butter, that has been softened and cut into small chunks. I also added some eggnog to the buttercream. I garnished with toffee and chocolate bits.

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