Eggnog Latte Cake
"This moist, tender eggnog cake has the perfect balance of espresso and spiced flavor! Perfect for Christmas and winter gatherings!..."
INGREDIENTS
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3 cups (342g) cake flour **(if you do not have cake flour, see below)
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2 cups (400g) granulated sugar
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1 Tablespoon (15g) baking powder
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1/2 teaspoon (2g) salt
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2 teaspoons (6g) cinnamon
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1 teaspoon (3g) nutmeg
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2 sticks (226g) unsalted butter, softened. Do not soften in microwave. Cut the sticks of butter into 1/2 to 1 inch slices, it will be added a few pieces at a time to the dry mixture.
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4 large eggs, room temperature
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2 teaspoons (8g) vanilla extract
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1/4 cup (54g) vegetable oil
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1 1/4 cups (313g) eggnog
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2 teaspoons (4g) instant espresso granules dissolved in 2 teaspoons hot water
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1/4 cup ( 50g) sugar
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1/4 cup (114g) water
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1 Tablespoon (4g) espresso granules or instant coffee granules
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2 sticks (1 cup) (226g) unsalted butter, slightly softened
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2 (8oz) packages cream cheese (total weight 452g) I use full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. Soften very slightly.
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2 teaspoons (8 g) vanilla extract
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1/2 teaspoon salt (2g) optional - it will cut the sweetness, popcorn salt is best to use because it is fine and dissolves faster
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1 teaspoon (2g) nutmeg
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1/2 teaspoon (2g) cinnamon
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6 1/2 cups (747g) powdered sugar
Comments & Reviews
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