Eggnog Red Velvet Cake
Classic red velvet cake gets a rich holiday spin in this showstopping layer cake. Two layers of moist red velvet cake sandwich an irresistibly smooth and creamy No-Bake Cheesecake, and then the whole cake is enrobed in a sweet, lightly spiced Eggnog Buttercream.
Eggnog Red Velvet Cake
Makes 1 (9-inch) cake
Ingredients
1 cup (227 grams) unsalted butter, softened2 cups (400 grams) granulated sugar4 large eggs (200 grams), room temperature2½ cups (313 grams) all-purpose flour½ cup (43 grams) unsweetened cocoa powder1 teaspoon (5 grams) baking soda½ teaspoon (1.5 grams) kosher salt1 cup (240 grams) whole buttermilk2 tablespoons (30 grams) red liquid food coloring1 tablespoon (15 grams) distilled white vinegar2 teaspoons (8 grams) vanilla extractNo-Bake Cheesecake (recipe follows)Eggnog Buttercream (recipe follows)
Instructions
Preheat oven to 350°F (180°C). Butter and flour 2 (9-inch) round cake pans.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
In a medium bowl, whisk together flour, cocoa, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in food coloring, vinegar, and vanilla. Divide batter between prepared pans, smoothing tops with an offset spatula.
Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
Level cooled cake layers; reserve cake crumbs for garnish.
Remove sides of springform pan, leaving No-Bake Cheesecake on pan base. Place 1 cake layer, cut side down, on top of No-Bake Cheesecake. Top with a 12-inch cake board. Using cake board and base of springform pan, turn cake onto cake board. Remove pan base and parchment. Place remaining cake layer, cut side down, on top of No-Bake Cheesecake.
Reserve ¾ cup (161 grams) Eggnog Buttercream. Spread remaining Eggnog Buttercream on top and sides of cake. Place reserved buttercream in a pastry bag fitted with a large French star piping tip (Ateco #865). Pipe buttercream on top of cake as desired; garnish with cake crumbs, if desired.
No-Bake Cheesecake
Makes 1 (9-inch) cake
Ingredients
3 (8-ounce) packages (681 grams) cream cheese, softened and cubed⅓ cup (67 grams) granulated sugar1 teaspoon (5 grams) fresh lemon juice½ teaspoon (1 gram) ground nutmeg½ teaspoon (2 grams) vanilla extract2 cups (480 grams) cold heavy whipping cream
Instructions
Line bottom of 9-inch springform pan with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar at medium speed until smooth and creamy, 2 to 3 minutes, stopping to scrape sides of bowl. Add lemon juice, nutmeg, and vanilla, and beat just until combined, about 1 minute. With mixer on low speed, gradually add cold cream, beating until combined, 1 to 2 minutes; thoroughly scrape sides of bowl. Slowly increase mixer speed to medium-high, and beat until light and fluffy and stiff peaks form, 1 to 2 minutes. Pour into prepared pan, smoothing top with a small offset spatula. Freeze until firm, at least 2 hours.
Eggnog Buttercream
Makes 8½ cups
Ingredients
2⅔ cups (604 grams) unsalted butter, softened9 cups (1,080 grams) confectioners’ sugar, divided⅔ cup (160 grams) prepared eggnog, room temperature and divided1 teaspoon (2 grams) ground nutmeg1 teaspoon (4 grams) vanilla extract
Instructions
In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy, about 1 minute, stopping to scrape sides of bowl. With mixer on low speed, gradually add confectioners’ sugar, about 1 cup (120 grams) at a time, alternately with eggnog, about 1 tablespoon (15 grams) at a time, beating just until combined after each addition. Beat in nutmeg and vanilla. Increase mixer speed to medium, and beat until light and fluffy, about 2 minutes, stopping to scrape sides of bowl. Use immediately.
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