This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ToraniSauceObsession #CollectiveBias

This eggnog cake recipe is everything you need to get into the holiday spirit! Brushed with a rum simple syrup and topped with a delicious eggnog cream cheese frosting and Torani White Chocolate Sauce. It’s a must try!

Drip cakes have quickly become one of my absolute favorite desserts to bake, so trying my hand at this Eggnog Cake Recipe was not even a question! At first, creating the actual ganache can be very difficult. It’s hard to figure out the right consistency, and it can be very nerve-wracking to try and make the drip look perfect! I have learned that it doesn’t matter if the drip lightly spills over the top of your cake, or completely covers the sides, it is going to be loved by all!

That’s one reason I was so excited to share my new ToraniSauceObsession with you. First of all, the sauce is already made, and second of all you can thicken it if you need. I’ve shared how to do just that below. These Torani Sauces are so versatile too! You can brush any of their sauces on your cakes {between the cake and the frosting}, flavor your hot chocolate, top your ice cream, and even dip your fresh fruit into them!

Now through12/31/18 you can buy one Torani Sauce and get one free, or while supplies last.

How to redeem:

Visit your local Meijer and purchase two bottles of Torani Sauces – you can choose from Caramel, Dark Chocolate, or White Chocolate flavors!
Take a picture of your receipt, then enter the rebate experience to upload your photo.
Once your receipt is verified, you’ll receive your money back on the second bottle!

Get your Torani Sauce at your local Meijer, conveniently located near the hot chocolate.

I’ve known about, and loved Torani products for a long time. Here’s a few interesting facts I think you might like:

Made with real, simple ingredients like pure cane sugar & natural flavors
Torani is a flavor expert, with products that create delicious beverages and desserts.
A 3rd generation family owned business that has been crafting amazing drinks in the café industry for over 90 years.
It’s a well known secret that Torani flavors top cafés across America with their extensive line of flavored syrups. Now, their premium line of sauces add that special something extra to your desserts like pies, ice cream and many others.

Eggnog Cake Recipe with Cream Cheese Frosting and White Chocolate Ganache

Recipe adapted from Liv for Cake

Eggnog Cake:

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg
1/4 tsp ground cinnamon
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar packed
2 large eggs, room temperature
1 tsp vanilla
3/4 cup eggnog, room temperature

Rum Simple Syrup:

1/2 cup water
1/2 cup granulated sugar
1-2 tsp rum extract

Cream Cheese Frosting:

1 cup unsalted butter, room temperature
6 oz cream cheese full fat, room temperature
3 cups powdered sugar
1 tsp vanilla
1/2 tsp nutmeg ground

White Chocolate Ganache:

1 cup Torani Sauce in White Chocolate
- Optional if you’d like to to thicken your sauce you can do the following:
  - Whisk together 1 Tbsp of cornstarch with 1 cup of cold water.
  - Place Torani Sauce in a small saucepan, slowly add your water mixture, whisking consistently, and heat to a simmer for 5 minutes.

INSTRUCTIONS

Eggnog Cake:

Preheat oven to 350F and grease and flour three 6″ cake rounds, line with parchment.
In a medium size bowl, sift the flour, baking powder, nutmeg, cinnamon, and salt. Set aside.
Using a stand mixer fitted with the paddle attachment, beat butter until smooth. Add sugars and beat on med-high until pale and fluffy {2-3mins}.
Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla.
Alternate adding flour mixture and eggnog, beginning and ending with flour {3 additions of flour and 2 of eggnog}. Fully incorporating after each addition. Note: Do not overmix otherwise your cake will be more dense.
Spread batter evenly into prepared pans. Smooth the tops with a spatula.
Bake for approx. 25-30mins or until the cake bounces back when you lightly touch the top.
While cake is baking prepare the Rum Simple Syrup {recipe below}.
Place cakes on wire rack to cool for 10mins then turn out onto wire rack. Poke holes into the warm cakes and brush with some of the cooled rum simple syrup to moisten them. Allow cakes to cool completely.

Rum Simple Syrup:

Place sugar and water into a small saucepan and cook over high heat until simmering and sugar is dissolved. Remove from heat and stir in rum. Allow to cool slightly before using on cake.

Cream Cheese Frosting:

Beat butter and cream cheese until fluffy {2 mins}.
Add powdered sugar one cup at a time.
Add vanilla & nutmeg and beat until fluffy {3 mins}.

White Chocolate Ganache:

1 cup Torani Sauce in White Chocolate

Optional if you’d like to to thicken your sauce you can do the following:
- Whisk together 1 Tbsp of cornstarch with 1 cup of cold water.
- Place Torani Sauce in a small saucepan, slowly add your water mixture, whisking consistently, and heat to a simmer for 5 minutes.

Assembly:

Chill your cake for about 20 minutes.
Place one layer of cake on a cake stand or serving plate. Top with 2/3 cup of frosting. Repeat with remaining layers and apply a thin coat of frosting all over the cake.
Chill you cake for about 20 minutes.
Using a teaspoon, drip ganache along the edges then fill in the top and smooth.
Chill for 15mins.
Optional Sprinkle with nutmeg and top with rosettes if desired I always use the Wilton Tip 1M.

This eggnog cake recipe is everything you need to get into the holiday spirit! Topped with a rum simple syrup and cream cheese frosting, it's a must try! Find the recipe on www.Embellishmints.com