(Healthier) Eggnog Cake with Olive Oil

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My (Healthier) Eggnog Cake with Olive Oil will truly put you in the Christmas spirit! It’s delicate & moist, sweet & decadent, and each bite will take you to Santa’s village. 🤶🏻 Your oven will radiate the most scrumptious smell as these cake layer bake, and your family will be creeping into the kitchen to see what you're baking. The best part is that you can truly taste the eggnog in each and every bite! What is not to love about this cake?!

Fun fact: In the past three weeks, I have made this cake THREE times. As much as I should probably be ashamed, it is just to DARN DELICIOUS!

However, not every recipe (especially the videos) turn out perfect (watch the video below to see). But, NEVER let a stumble in the road be the end of the journey. Pick yourself up and continue to move forward! 

(Healthier) Eggnog Cake with Olive Oil
(Healthier) Eggnog Cake with Olive Oil

I topped my (Healthier) Eggnog Cake with Olive Oil with homemade sugar cookies that were cut out into trees, then decorated them accordingly. It was the perfect little addition to make the cake extra FESTIVE! Of course, I couldn't help myself but to add glittering sprinkles to the cookies, as well.

Another cheap alternative is to add rosemary twigs upside down, then dust with powdered sugar. It really does replicate a real tree that has been sprinkled in snow!

(Healthier) Eggnog Cake with Olive Oil
(Healthier) Eggnog Cake with Olive Oil

(Healthier) Eggnog Cake with Olive Oil
(Healthier) Eggnog Cake with Olive Oil

I truly hope you all enjoy this recipe! It is actually MY FAVORITE cake recipe to this day! Merry Christmas! xxL

With that said, I think it's time to grab our aprons and begin baking deliciousness!

(Healthier) Eggnog Cake with Olive Oil

PREP:
MINS
HOURS
COOK:
MINS
HOURS
TOTAL:
MINS
HOURS

Ingredients

For the Eggnog Cake:

  • 2 3/4 cup All-Purpose Flour
  • 2 1/2 tsp. Baking Powder
  • 1 tsp. Ground Cinnamon
  • 1/2 tsp. of Ground Nutmeg & All-Spice
  • 1/4 tsp. Sea Salt
  • 3/4 cup Olive Oil
  • 1 cup Granulated Cane Sugar
  • 4 large Eggs
  • 1 tbsp. Vanilla Extract
  • 1 cup Eggnog, (high-quality)

For the Eggnog Buttercream:

  • 1 cup Cultered Salted Butter, (softened)
  • 2 cups Powdered Sugar
  • 1/2 tbsp. Vanilla Extract
  • 1/2 Vanilla Bean (scrape the seeds), (or replace with 1/2 tsp. vanilla extract)
  • 1/4 tsp. Ground Nutmeg
  • 1/2 tsp. Ground Cinnamon
  • 2 tbsp. Eggnog  (+ more for layering (optional))

Instructions

For the Eggnog Cake:

  1. Preheat oven to 350F. Prepare three 6.5" cake pans by lining with parchment paper and greasing with a little olive oil.
  2. In a large bowl, whisk together the flour, baking powder, sea salt, cinnamon, nutmeg, and all-spice.
  3. In the bowl of a stand mixer, add together the olive oil and granulated cane sugar. Beat on medium high speed for 1-2 minutes, until creamy.
  4. Beat in the YOLKS of the eggs one-at-a-time into the sugar mixture. Then, add in the vanilla extract. Allow the mixture to continue beating for 1 minute. In the meantime, whisk together the egg WHITES until fluffy and stiff peaks form.
  5. Now, set up a station with your flour mixture, sugar mixture on medium low speed, eggnog, and fluffy egg whites. Gradually, alternate between adding in the eggnog and flour mixture into the sugar mixture. Finally, use a spatula to fold in the fluffy egg whites (do not overmix).  
  6. Pour the cake batter evenly into the three prepared cake pans.
  7. Bake for 35-40 minutes (until a toothpick in the center comes out clean).
  8. Allow the cake layers to cool completely before cutting and frosting

For the Eggnog Buttercream:

  1. While the cake layers are cooling, begin by beating the softened butter for 1-2 minutes, until light and fluffy.
  2. Add in the vanilla extract, vanilla bean seeds, cinnamon, and nutmeg on medium speed of a stand mixer.
  3. On medium-low speed, gradually add in the powdered sugar and eggnog. Beat for 5-8 minutes, until fluffy.
  4. Begin frosting the cooled cake layers and ENJOY!
  5. TIP: Highly recommend brushing each cake layer with 1-2 tbsp. eggnog for an extra moist cake.

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