Eggnog Cake with Eggnog Buttercream

mycakeschool.com

Sharon

subheading: FOR THE EGGNOG CAKE LAYERS•:

note: reheat oven to 350. Grease & flour three 8 inch pans.

3 cups (342g) cake flour **(if you do not have cake flour, see below)

2 cups (400g) granulated sugar

1 Tablespoon (15g) baking powder

½ teaspoon (2g) salt

2 teaspoons (6g) cinnamon

1 teaspoon (3g) nutmeg

2 sticks (226g) unsalted butter, slightly softened (should hold shape but dent when pressed)

3 large eggs plus 1 egg yolk

2 teaspoons (8g) vanilla extract

¼ cup (54g) vegetable oil

1 ¼ cups (313g) eggnog

subheading: FOR THE EGGNOG BUTTERCREAM FROSTING:

2 sticks (226g) unsalted butter, softened

6 to 7 cups (690 to 805g) powdered sugar

½ teaspoon (1g) cinnamon

½ teaspoon (1g) nutmeg

½ teaspoon (2g) salt

⅓ cup (86g) eggnog - add more a teaspoon at a time if needed.

2 teaspoons 8g vanilla extract

Directions at mycakeschool.com

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