Description

This festive layer cake features a tender sponge infused with rich eggnog and warm bourbon, topped with a silky, old-fashioned ermine frosting. It’s an elegant holiday dessert that tastes even better when made a day in advance, allowing the spiced flavors to fully develop.

Ingredients

1 cup unsalted butter, softened
2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon fresh lemon peel, grated
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup full-fat eggnog
2 tablespoons bourbon or rum
1/4 cup all-purpose flour (for frosting)
1/4 teaspoon salt (for frosting)
1 cup eggnog (for frosting)
1 cup granulated sugar (for frosting)
1 cup unsalted butter, softened (for frosting)
1 teaspoon vanilla extract (for frosting)
1/2 teaspoon rum extract
1/2 teaspoon fresh lemon peel, grated (for frosting)
1 cup chopped pecans, toasted

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Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
In a large bowl, beat the 1 cup of butter and 2 cups of sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each. Stir in the vanilla and lemon peel.
In a separate bowl, whisk together 3 cups of flour, baking powder, and salt. Add this to the butter mixture alternately with 1 cup of eggnog. Stir in the bourbon until just combined.
Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
To make the frosting base, combine 1/4 cup flour and salt in a saucepan. Gradually whisk in 1 cup of eggnog. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from heat and cool completely to room temperature.
In a mixing bowl, beat the remaining 1 cup of sugar and 1 cup of butter until fluffy. Gradually add the cooled eggnog mixture, vanilla, rum extract, and lemon peel. Beat on high speed until light and airy.
Frost between the cake layers and over the top and sides. Press the toasted pecans onto the sides of the cake. Refrigerate until ready to serve.

Notes

For the smoothest frosting, ensure the cooked eggnog base is completely chilled before adding it to the butter and sugar mixture; any residual heat will cause the frosting to separate. If you prefer a more pronounced spice profile, add a half teaspoon of freshly grated nutmeg to the dry ingredients. Store leftovers in an airtight container in the refrigerator for up to five days.

Prep Time: 30 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: American