Happy Christmas Eve everyone! With Christmas being tomorrow, I wanted to share this super festive Spiked Eggnog Cake incase you haven’t made a Christmas dinner dessert yet. I know many people bake pies on Christmas, and some people bake cookies, but cake can be a wonderful addition to your Christmas day menu.
This Spiked Eggnog Cake is made using my traditional yellow cake recipe with the addition of eggnog and whiskey! I just bought Alexandre Family Farm Organic Eggnog. This organic eggnog is made using A2/A2 milk. What is A2/A2 milk? That is a great question, and one you might be wondering if you’ve noticed this popping up on some milk cartons lately.
Alexandre Family Farm explains the difference between A1 and A2.
“Traditionally, the beta casein in cow’s milk was the same as the primary protein in human milk: A2 /A2 beta casein. A2/A2 beta casein protein is most natural to the human body and easily absorbed. However, over time, there was a genetic mutation in cows and an A1 beta casein variation resulted in cows with two types of proteins – A1 and A2. Unfortunately, the A1 beta casein can be difficult for humans to digest and is linked to many health issues. 14 years ago, Stephanie and Blake Alexandre determined to breed the A1 beta casein gene out of their herd of cows. The result today is that we have 100% A2/A2 cows producing 100% A2/A2 organic milk (A1-free).”
If you have an allergy to dairy, then I highly recommend trying out an A2/A2 milk and see how you fair. A2/A2 organic milk could be just what you need in order to enjoy dairy again! I’ve had a few friends that weren’t able to enjoy dairy, and when they switched to A2/A2 have had no problems at all!
Spiked Eggnog Cake
Makes 3 layer 6-inch Cake
1/2 cup (113 grams) organic salted butter, softened
170 grams (3/4 cup) organic cane sugar
1 teaspoon organic vanilla extract
2 organic large eggs, room temperature
1 organic large egg yolk, room temperature
1/2 cup organic eggnog, room temperature
1/4 cup organic heavy whipping cream, room temperature
2 tablespoons organic whiskey
212 grams (1 1/2 cups) cake flour
3/4 teaspoon baking powder
1/2 teaspoon organic nutmeg
1/2 teaspoon fine sea salt
1 cup (226 grams) organic salted butter, softened
454 grams (3 cups plus 3 tablespoons) organic powdered sugar, sifted
2 tablespoons organic heavy whipping cream
28 grams (2 tablespoons) organic cane sugar
1 teaspoon organic nutmeg
Preheat the oven to 350°F. Line 2 cake pans with parchment paper.
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
Add the eggs, egg yolk, eggnog, heavy whipping cream, and whiskey. Mix on low until combined and scrape the sides of the bowl and mix to incorporate sugar completely.
Add the cake flour, baking powder, nutmeg, and salt in that order. Mix on low until combined into a smooth batter. Transfer to the prepared baking pans, about 370 grams each.
Bake for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Allow to cool completely in the cake pans.
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and heavy whipping cream. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy.
Crumb coat the cake. Then frost the rest of the cake, leaving the outside textured or smooth, whatever you prefer.
To make the topping: In a small dish, add the cane sugar and nutmeg and mix together. Sprinkle over the top of the cake.
Store in a cake dome or airtight container in the fridge for up to 3 days.
Gluten Free — Replace the cake flour with 212 grams (1 1/3 cups) organic gluten free flour blend.
High Altitude — Bake at 350°F for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!