(Healthier) Eggnog Cake with Olive Oil

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))

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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.