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!
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Spiked Eggnog Cake
Spice up your holiday dinner with this Spiked Eggnog Cake for dessert!
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.
- Learn how to crumb coat a cake in my tutorial, How to Crumb Coat a Cake.
Did you make this recipe?
Make sure to tag @mimibakescookies and @mimibakesphotos on Instagram!
Did you like this post?
Make sure to check out my Maple Cranberry Scones recipe, which I’m sure you’ll love too! And, share it with someone who you think may also like it!