Eggnog Latte Cake

Eggnog Latte Cake

Gluten-Free

 

The cool weather has come here in Florida (FINALLY!) and something else amazing has happened….eggnog has returned to the stores. So with the joy of cooler days and the inspiration of one of my favorite seasonal treats, I whipped up a delicious gluten-free eggnog cake – with a twist. I happen to love a Starbucks eggnog latte, which you can only get for a short time each year. So of course I had to add some coffee to this recipe. Now I’m bringing you what I hope will be one of your new favorite desserts: Eggnog Latte Cake!

 

You’ll need…

1 cup salted Kerrygold Butter, softened

1 cup sugar

1 cup brown sugar

1 tbsp vanilla extract

5 eggs

3 cups Bob’s Red Mill Gluten-Free all-purpose flour

1 1/2 tsp xanthan gum

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1  tsp Himalayan salt

2 tsp cinnamon

1 tsp nutmeg

1/2 tsp clove

1 cup eggnog

2 tsp instant espresso (1 via Starbucks pack)

 

Preheat the oven to 350°F.  Grease two 9″ round pans.

 

In a measuring cup, mix together the eggnog and espresso.  Set aside until needed.

eggnog latte cake gluten-free recipes

In a medium bowl using an electric mixer, cream the butter until light and fluffy.  Add in the sugars and extracts then continue whipping until creamed.

 

Gradually add in the eggs, one at a time.  Mix well between each addition.

 

In a separate bowl, combine the dry ingredients.  Then stir into the creamed mixture a little at a time, alternating with the eggnog.

 

Pour batter into prepared cake pans, then bake for 30 – 35 minutes or until a toothpick comes out clean from the center and the tops are a light golden brown.

Eggnog latte cake gluten-free batter

 

Creamy Eggnog Butter Cream

 

2 cups salted Kerrygold Butter, softened

4 cups powdered sugar

1/2 tsp nutmeg

2 tsp vanilla extract

1/4 cup eggnog

 

In a medium bowl with an electric mixer, cream butter, then Add in a cup of powdered sugar, nutmeg, and vanilla. Whip in another cup of powdered sugar. Next, whip in the eggnog and the final two cups of powdered sugar, Mix until smooth. You may need to add in an additional bit of eggnog to gain your desired consistency.

 

Spread the butter cream over the bottom layer of cake for the filling, then place the second cake on top.  Finish frosting the top and sides of the cake with the remaining butter cream.

 

Garnish with a sprinkle of pumpkin pie spice, then, cut, serve, and enjoy the best flavors of fall with this Eggnog Latte Cake!

Eggnog Latte Cake Gluten-free recipes for fall baking


Eggnog Latte Cake

Eggnog Latte Cake

Ingredients

    Eggnog Latte Cake:
  • 1 cup salted Kerrygold Butter, softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 tbsp vanilla extract
  • 5 eggs
  • 3 cups Bob’s Red Mill Gluten-Free all-purpose flour
  • 1 1/2 tsp xanthan gum
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp Himalayan salt
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp clove
  • 1 cup eggnog
  • 2 tsp instant espresso (1 via Starbucks pack)
    Creamy Eggnog Butter Cream
  • 2 cups salted Kerrygold Butter, softened
  • 4 cups powdered sugar
  • 1/2 tsp nutmeg
  • 2 tsp vanilla extract
  • 1/4 cup eggnog

Instructions

    For the Cake:
  1. Preheat the oven to 350°F. Grease two 9" round pans.
  2. In a measuring cup, mix together the eggnog and espresso. Set aside until needed.
  3. In a medium bowl using an electric mixer, cream the butter until light and fluffy.
  4. Add in the sugars and extracts then continue whipping until creamed.
  5. Gradually add in the eggs, one at a time. Mix well between each addition.
  6. In a separate bowl, combine the dry ingredients.
  7. Then stir into the creamed mixture a little at a time, alternating with the eggnog.
  8. Pour batter into prepared cake pans, then bake for 30 - 35 minutes or until a toothpick comes out clean from the center.
    For the Frosting:
  1. In a medium bowl with an electric mixer, cream butter, then add in a cup of powdered sugar, nutmeg, and vanilla.
  2. Whip in another cup of powdered sugar.
  3. Next, whip in the eggnog and the final two cups of powdered sugar, Mix until smooth. Add another splash of eggnog if needed.
  4. Spread the butter cream over the bottom layer of cake for the filling, then place the second cake on top. Finish frosting the top and sides of the cake with the remaining butter cream.
  5. Garnish with a sprinkle of pumpkin pie spice, then, cut, serve, and enjoy the best flavors of fall with this Eggnog Latte Cake!
http://delectablydifferentkitchen.com/2016/10/eggnog-latte-cake/

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