Eggnog Cake with White Chocolate Ganache Whipped Cream Frosting
What the Fork Food Blog
What the Fork Food Blog
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  • 4.5 from 2 reviews Eggnog Cake with White Chocolate Ganache Whipped Cream Frosting Print Prep time 15 mins Cook time 30 mins Total time 45 mins Author: Sharon Lachendro - What The Fork Food Blog Recipe type: Dessert Serves: 16 servings Ingredients
  • 2½ C gluten-free all-purpose flour 1 tsp xanthan gum 1½ C granulated sugar 1 Tbsp baking powder 1 tsp ground nutmeg ½ tsp fine sea salt 3 eggs, room temperature 1 C eggnog, divided 2 tsp vanilla extract 1 C (2 sticks) butter, softened 1 recipe for White Chocolate Ganache Whipped Cream Instructions Preheat oven to 350 degrees and spray two 9-inch cake pans with non-stick spray. In the bowl of a stand mixer, sift together gluten-free flour, xanthan gum, sugar, baking powder, nutmeg and salt. Mix until combined. In a separate bowl (or glass measuring cup) whisk together eggs, vanilla extract and ½ cup of the eggnog. Set aside. Beat the butter and the remaining ½ cup of the eggnog into the flour mixture (2 minutes) until the batter is light. Slowly add in the egg mixture and mix until combined. Divide the batter between the two pans, smooth out the tops and bake at 350 degrees for 30 minutes or until a cake tester comes out clean. Cool on a wire rack for 15 minutes then remove the cakes from the pans and cool on the rack until completely cooled. Frost with the White Chocolate Ganache Whipped Cream. Keep the frosted cake refrigerated until 20 minutes before serving. Refrigerate leftovers. Notes This post may contain affiliate links. Read my full disclosure here.Recipe adapted from Cuisine Holiday Baking. 3.2.2807



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