Together, this gluten free Eggnog Snacking Cake with Spiced Browned Butter Frosting is an extra special pair. Individually, they can also stand on their own with unique flavor. The cake is moist and buttery, spiced with nutmeg and spiked with a little bourbon. The frosting is rich with buttery toffee flavor and warm spices. Enjoy this snacking cake any time of day with a cup of eggnog, hot chocolate, coffee or a snifter of bourbon. Of course, choose the pairing based on the time of day!
Begin with the Butter
The butter will need time to cool, so it is best to start here. Begin by melting the butter in a small saucepan over medium heat. Once it begins to bubble and foam, stir continuously. This will prevent it from splattering. After about 5 minutes, you will begin to see light brown specks floating in the foam. Let it cook for a minute longer, then remove from the heat and let it cool to room temp. Speed up the cooling process by popping it in the fridge, just don’t let it solidify.
Making the Spiced Browned Butter Frosting
Using a hand mixer on a low speed, gradually combine the powdered sugar to the browned butter until fully incorporated. Then mix in the spices. Turn the speed up to high and whip until a bit of air is incorporated. Set aside at room temp until ready to frost the cake.
Make the Eggnog Snacking Cake Batter
Beat the butter and sugar together using a hand mixer. Then add in the eggs. Finally the eggnog and bourbon.
In a small bowl, stir the flour (I tested this recipe using Bob’s Red Mill Gluten Free 1 to 1 Baking Flour), baking powder, salt and nutmeg together.
Pour the flour mixture into the wet ingredients and combine using the hand mixer on a slow speed.
Bake the Cake!
Prepare your baking pan by greasing it and lining it with parchment paper for easy release. Pour the batter into the pan and bake! Remove it from the oven when it is lightly browned on top and the center is no longer mushy or jiggly. Let it cool to room temp, then spread on the frosting. Garnish the Eggnog Snacking Cake with Spiced Browned Butter Frosting with homemade chopped Candied Pecans, store-bought candied ginger or both.
More Gluten Free Treats
- Fried Eggnog Donuts
- Seriously Great Banana Bread
- Zucchini Bread
- Coffee Cake
- English Scones
- Lemon Poppy Seed Scones
Eggnog Snacking Cake with Spiced Browned Butter Frosting
Ingredients
Eggnog Snacking Cake
- 1 cup gluten free flour blend with xanthan gum
- 1 ½ tsp baking powder
- ½ tsp nutmeg
- ¼ tsp salt
- ½ cup butter softened
- ½ cup sugar
- 2 large eggs
- ¾ cup eggnog store bought or homemade
- 3 tbsp bourbon any type you like the taste of
- chopped candied pecans optional garnish
- chopped candied ginger optional garnish
Spiced Browned Butter Frosting
- 1 cup browned butter cooled to room temp
- 1 ¾ cup powdered sugar
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
Instructions
For the Spiced Browned Butter Frosting:
- Place 1 cup of butter in a small saucepan over medium heat. Once it melts, stir continuously while it bubbles and foams.
- After about 5 minutes you will notice the foam has light brown bits floating to the top and the butter begins to smell nutty or like toffee. Let it cook for another minute to darker a little more.
- Remove from heat and let cool to room temp. You can speed up the process by placing it in the fridge, but don’t let it solidify because then it will be too hard to whip into frosting.
- Once the browned butter is at room temp, use a hand mixer on a low speed to gradually incorporate the powdered sugar and spices. Then turn the mixer speed to high and whip the frosting to incorporate some air. Set aside at room temp.
For the Eggnog Snacking Cake:
- Preheat your oven to 350. Grease & line an 9 inch round or square baking pan with parchment. *A round pan will result in a taller cake than a square pan.
- In a small bowl, combine the flour, baking powder, salt and nutmeg. Set aside.
- In a large bowl, combine the softened butter with sugar using a hand mixer. Next add eggs mixing until combined. Then add the eggnog and bourbon.
- Gradually add the flour mixture until combined fully.
- Pour the batter into the prepared pan and smooth the top to make the batter as level as possible.
- Bake for 30 minutes until the top is lightly browned and the center is no longer jiggly or mushy. Remove and let cool at room temp before frosting. Garnish with candied pecans, chopped candied ginger or both.