Soft pillows of eggnog fudge sitting on top of an eggnog vanilla cake with eggnog frosting and a caramel drizzle.
2 cups granulated sugar
¼ cup eggnog
¾ cup unsalted butter
Pinch of salt
200g marshmallow cream
320g white chocolate morsels
¼ tsp nutmeg
630g (3 ¼ cups) plain (all-purpose) flour
390g (1 ¾ cups) granulated sugar
4.5 tsp baking powder
1/2 tsp fine salt
190g (¾ cups) unsalted butter, softened
3 large eggs
562ml (2 ¼ cups) eggnog
190ml (¾ cup) vegetable oil
3 tbsp Greek yoghurt (or sour cream)
1 ½ tsp vanilla extract or vanilla bean paste
2 tsp nutmeg
500g (2 cups) unsalted butter, softened
500g (4 cups) icing (confectioners’) sugar
2–4 tsp vanilla extract or vanilla bean paste
2 tbsp full-cream (whole) milk (at room temperature) (optional, but recommended)
2 tbsp brandy
2 tsp nutmeg
½ cup gold sugar sprinkles
1 cup salted caramel sauce
Line a square 9 inch cake tin with baking paper. Set aside
Add the cream eggnog, cream and sugar into a large saucepan and allow it to come to a boil. Continue cooking on medium heat until it reaches 235F. Remove from the heat and add the white chocolate. Mix using a spatula until the chocolate is melted. Add the marshmallow fluff and fold until well combined. Pour into the prepared tin and sprinkle with nutmeg and chill in the fridge for 3 hours or freeze overnight if you want to make it easier to cut.
Preheat a fan-forced oven to 140C (280F) or 160C (320F) for a conventional oven. Spray three 7” cake tins with oil spray and line the bottom with baking paper. Set aside
Add the flour, sugar, baking powder and salt to a large mixing bowl and mix together using a hand mixer until well combined.
Next add the softened butter and mix on low speed until mixture reaches a crumbly sand like texture.
Add the eggs, eggnog, oil, Greek yogurt and vanilla extract. Mix on low speed until no dry ingredients are showing. Scrape down the bowl and mix for another 20 seconds. It’s at this point that you can add any additional flavourings or coloured gels to the batter.
Fill three 7” cake tins with batter. I find using an ice cream scoop to help me do this makes it easy to distribute the batter evenly so that everything bakes at the same time.
Bake for 50-60 min or until a toothpick inserted comes out clean. If the pick comes out with wet batter, bake for a further 10 min at a time until fully baked. Allow the cakes to cool to room temperature inside the cake tins and then chill them in the fridge overnight. Chilling your cakes overnight makes them easier to trim and decorate. So I bake my cakes the day before I decorate them.
To trim your chilled cakes, use a cake leveller or large serrated knife to carefully trim the crust off the top of each cake before you trim each cake in half. You’ll end up with 3 layers of cake.
Add your softened butter to the bowl of a stand mixer fitted with the paddle attachment. You can also use a hand mixer for this recipe, but if you do use a hand mixer, just make sure your bowl is large. Mix the butter on low speed to begin with, then switch to the highest speed and mix for 5 minutes until the butter is fluffy and turns pale in colour.
Stop your mixer and scrape down the side of the bowl using a spatula. Add the icing sugar and vanilla extract and mix again on low speed. LOW SPEED PEOPLE! The last thing you need is to end up in a sugar dust storm! (I’m speaking from experience…)
Once all the sugar has been incorporated, it’s safe to turn your mixer up to high speed. Continue beating on high speed for about 5–6 minutes, or until the butter turns pale in colour and becomes fluffy again. Add the brandy and nutmeg and continue mixing for another couple of minutes on medium speed.
Add to a piping bag. To crumb coat your cake, add a dab of frosting onto an 8” cake board or flat serving plate. Use a small offset spatula to spread the frosting around before adding the first cake layer. Gently press down the centre of the cake layer to make sure it’s stuck to the frosting underneath.
Add frosting to a piping bag and frost a ring around the top of the cake. Fill the centre with more frosting then drizzle with caramel sauce. Use your small offset spatula to smoothen out the frosting before you add the next layer of cake. Repeat with the remaining layers.
Add more frosting around and top and sides of the cake. Use the small spatula to smoothen out the top and sides of the cake, taking care to fill in any gaps in between each layer of cake.
Use a cake scraper (otherwise known as a bench scraper) to smoothen out the frosting on the sides and top. Get it as neat as you can. This should just be a neat, thin layer of frosting which is aimed at trapping any cake crumbs so that random bits of cake crumbs don’t show up on the final layer of frosting. Chill for 2 hours or overnight.
Add another layer of frosting by repeating the process.
Drizzle caramel sauce around the top of the cake allowing some to drizzle over the sides. Add gold sugar sprinkles around the bottom of the cake.
Fit the end of a piping bag with a large open star tip and frost some swirls on top of the cake. Place pieces of eggnog on top of the cake and sprinkle with more gold sugar sprinkles to finish.