Decadent Eggnog Cake Recipe for the Holidays

For the Browned Butter Spice Cake:

• 3 cups cake flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• ½ teaspoon nutmeg
• ¼ teaspoon cloves
• 1 cup butter, browned and chilled
• 1 ½ cups granulated sugar
• ¼ cup brown sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 1 ¼ cup whole milk

For the Eggnog Buttercream Filling:

• 3 ounces cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups confectioners’ sugar
• 3 tablespoons eggnog
• ½ teaspoon cinnamon
• ⅛ teaspoon nutmeg
• 1 teaspoon vanilla extract

For the Vanilla Swiss Meringue Buttercream:

• 4 ounces egg whites
• 1 ⅓ cup granulated sugar
• 2 cups unsalted butter
• 2 teaspoons vanilla bean paste or extract

For the Assembly:

• Toffee bits, optional

Instructions

Make the Cake:

1. Melt 1 cup butter in a medium saucepan over medium-high heat. Swirl occasionally and cook until fragrant and browned. The butter will foam and brown bits will form on the bottom. Remove from heat, transfer to a heat-safe container, and chill until the butter is softened but cool.
2. Preheat the oven to 350°F (175°C). Grease and flour three 8-inch cake pans and set aside.
3. Sift together the cake flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
4. Place the chilled browned butter in the bowl of an electric mixer fitted with the paddle attachment. Mix until smooth, then add granulated sugar and brown sugar. Increase speed to medium-high and beat 3–5 minutes, stopping to scrape the bowl as needed.
5. With the mixer on medium-low, add the eggs one at a time, then add the vanilla. Scrape the bowl to ensure even mixing.
6. On low speed, add the flour mixture and milk in three alternating additions, beginning and ending with the flour mixture. Mix on medium-low only until combined; avoid overmixing.
7. Divide the batter evenly among the three pans and bake 23–25 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs. Cool on a wire rack 10–15 minutes before removing from pans.

Make the Eggnog Buttercream Filling:

1. In the bowl of an electric mixer, beat the cream cheese and softened butter until smooth. With the mixer on low, add the confectioners’ sugar, eggnog, cinnamon, nutmeg, and vanilla until incorporated. Increase speed to medium-high and beat until light and fluffy.

Make the Vanilla Swiss Meringue Buttercream:

1. Combine egg whites and granulated sugar in a mixing bowl and whisk to combine. Set the bowl over a saucepan of simmering water (double boiler) and heat, whisking occasionally, until the mixture reaches 160°F (71°C) on a thermometer.
2. Transfer the hot mixture to a stand mixer and whisk on high 8–10 minutes with the whisk attachment, until the bowl returns to room temperature and the meringue is glossy and holds stiff peaks. Swap to the paddle attachment.
3. With the mixer on low, add the softened butter and vanilla until incorporated. Then whip on medium speed until the buttercream is silky and smooth, about 3–5 minutes. The buttercream may appear curdled at times—keep mixing until smooth.

Assemble the Cake:

• When the cakes are cool, level the tops with a serrated knife if needed. Place the first layer on a cake board or serving plate and spread about 1 cup of eggnog buttercream. Top with the second layer and repeat. Apply a crumb coat with the Swiss meringue buttercream, chill briefly if needed, then finish frosting. Create decorative swirls with an offset spatula while turning the cake. Garnish with toffee bits if desired.

• Serve at room temperature so the buttercream is silky and easy to slice.
• If serving the same day, keep at room temperature. Refrigerate leftovers, loosely covered, and bring to room temperature before serving for the best texture.