White Chocolate Eggnog Cake
This white chocolate eggnog cake is perfect for the holidays. The cake is a one layer eggnog cake that is poked with eggnog white chocolate and topped with eggnog cream cheese frosting. Each layer is spiced with nutmeg.
Servings: 16 slices
Calories: 384kcal
Ingredients
Eggnog Cake
- 2 1/2 cups All-purpose flour
- 1 TBSP Cornstarch
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 1/2 tsp Salt
- 1/2 tsp Ground nutmeg
- 1/2 cup Unsalted butter room temperature
- 2 TBSP Oil canola or vegetable
- 1 cup White granulated sugar
- 1 TBSP Pure vanilla extract
- 1/2 cup Sour cream room temperature
- 3 Large eggs room temperature
- 3/4 cup Eggnog
White Chocolate Eggnog Filling
- 1 cup White chocolate chips good quality like Ghirardelli
- 1/3 cup Eggnog
- 1/4 tsp Ground nutmeg
Eggnog Cream Cheese Frosting
- 3/4 cup Unsalted butter room temperature
- 4 oz Cream cheese room temperature
- 3 1/2 cups Powdered sugar sifted
- 1/2 tsp Ground nutmeg
- 1 tsp Pure vanilla extract
- 2 TBSP Eggnog
- Pinch of salt
Instructions
Eggnog Cake
- Preheat the oven to 350℉. Spray a 9X9- inch square baking pan with baking nonstick spray. Line parchment paper on the bottom and spray again. Set aside.
- In a medium bowl, sift the flour. Add in the cornstarch, baking powder, baking soda, salt, and nutmeg. Set aside.2 1/2 cups All-purpose flour, 1 TBSP Cornstarch, 1 tsp Baking powder, 1/4 tsp Baking soda, 1/2 tsp Salt, 1/2 tsp Ground nutmeg
- Using a mixer in a large bowl, beat the butter, oil, and sugar on high speed for 2 minutes. It will be pale and fluffy.1/2 cup Unsalted butter, 2 TBSP Oil, 1 cup White granulated sugar
- Add in the vanilla, sour cream, and eggs. Mix on medium speed until combined.1 TBSP Pure vanilla extract, 1/2 cup Sour cream, 3 Large eggs
- Add in the flour mixture and eggnog. Mix on low speed until just combined. Take off the mixer. Use a rubber spatula to mix the batter to make sure it is all combined.3/4 cup Eggnog
- Pour cake batter into the prepared pan. Bake for 34-37 minutes. Bake until a toothpick inserted in the middle comes out clean.
- Let the cake sit in the hot pan for 10 minutes before transferring to a cooling rack. Cool cake completely before decorating.
White Chocolate Eggnog Filling
- In a microwave safe bowl, add the white chocolate chips. In a small saucepan over medium heat, heat the eggnog until it starts to bubble. Pour the hot eggnog over the white chocolate chips. Let it sit for 2 minutes. Add in the nutmeg.1 cup White chocolate chips, 1/3 cup Eggnog, 1/4 tsp Ground nutmeg
- Use a rubber spatula to stir the white chocolate chips. If any chocolate chunk remain ( mine did), heat in the microwave for 15 second intervals. Stir well in between until melted. If it is hot, place in the freezer for 5-10 minutes until room temperature.
Eggnog Cream Cheese Frosting
- In a large bowl, sift the powdered sugar. Add nutmeg and pinch of salt. Set aside.3 1/2 cups Powdered sugar, 1/2 tsp Ground nutmeg, Pinch of salt
- Using a mixer in a large bowl, beat the butter on high speed for 2 minutes. Then, add in the cream cheese and mix on high speed for 1 minute. Scrape the bowl.3/4 cup Unsalted butter, 4 oz Cream cheese
- Add in the powdered sugar mixture and mix on low speed until combined. Add in the vanilla and eggnog. Mix on high speed until creamy.1 tsp Pure vanilla extract, 2 TBSP Eggnog
Assembly
- Use the bottom of a wooden spoon, or any small circle object to poke hole on the top of the cake. Leave a 1/2 inch in between each hole.
- Use a piping bag with the filling and pipe the filling in each hole. I found that it will start to sink into the hole, so then I go around a second time, use all the filling.
- Top the cake with frosting and spread evenly. Add a dusting of nutmeg for decoration *optional. Place in the freezer for 15 minutes to set the frosting. Cut into 16 squares.
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Nutrition
Calories: 384kcal | Carbohydrates: 64g | Protein: 4g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 164mg | Potassium: 110mg | Fiber: 1g | Sugar: 21g | Vitamin A: 626IU | Vitamin C: 0.4mg | Calcium: 84mg | Iron: 1mg