Basic purple velvet cake will get a wealthy vacation spin on this showstopping layer cake. Two layers of moist purple velvet cake sandwich an irresistibly clean and creamy No-Bake Cheesecake, after which the entire cake is enrobed in a candy, frivolously spiced Eggnog Buttercream.
Eggnog Crimson Velvet Cake
Makes 1 (9-inch) cake
- 1 cup (227 grams) unsalted butter, softened
- 2 cups (400 grams) granulated sugar
- 4 giant eggs (200 grams), room temperature
- 2½ cups (313 grams) all-purpose flour
- ½ cup (43 grams) unsweetened cocoa powder
- 1 teaspoon (5 grams) baking soda
- ½ teaspoon (1.5 grams) kosher salt
- 1 cup (240 grams) complete buttermilk
- 2 tablespoons (30 grams) purple liquid meals coloring
- 1 tablespoon (15 grams) distilled white vinegar
- 2 teaspoons (8 grams) vanilla extract
- No-Bake Cheesecake (recipe follows)
- Eggnog Buttercream (recipe follows)
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Preheat oven to 350°F (180°C). Butter and flour 2 (9-inch) spherical cake pans.
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Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium pace till fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one after the other, beating nicely after every addition.
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In a medium bowl, whisk collectively flour, cocoa, baking soda, and salt. With mixer on low pace, regularly add flour combination to butter combination alternately with buttermilk, starting and ending with flour combination, beating simply till mixed after every addition. Stir in meals coloring, vinegar, and vanilla. Divide batter between ready pans, smoothing tops with an offset spatula.
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Bake till a picket choose inserted in middle comes out clear, 25 to half-hour. Let cool in pans for 10 minutes. Take away from pans, and let cool utterly on wire racks.
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Degree cooled cake layers; reserve cake crumbs for garnish.
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Take away sides of springform pan, leaving No-Bake Cheesecake on pan base. Place 1 cake layer, reduce aspect down, on prime of No-Bake Cheesecake. Prime with a 12-inch cake board. Utilizing cake board and base of springform pan, flip cake onto cake board. Take away pan base and parchment. Place remaining cake layer, reduce aspect down, on prime of No-Bake Cheesecake.
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Reserve ¾ cup (161 grams) Eggnog Buttercream. Unfold remaining Eggnog Buttercream on prime and sides of cake. Place reserved buttercream in a pastry bag fitted with a big French star piping tip (Ateco #865). Pipe buttercream on prime of cake as desired; garnish with cake crumbs, if desired.
No-Bake Cheesecake
Makes 1 (9-inch) cake
- 3 (8-ounce) packages (681 grams) cream cheese, softened and cubed
- ⅓ cup (67 grams) granulated sugar
- 1 teaspoon (5 grams) recent lemon juice
- ½ teaspoon (1 gram) floor nutmeg
- ½ teaspoon (2 grams) vanilla extract
- 2 cups (480 grams) chilly heavy whipping cream
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Line backside of 9-inch springform pan with parchment paper.
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Within the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar at medium pace till clean and creamy, 2 to three minutes, stopping to scrape sides of bowl. Add lemon juice, nutmeg, and vanilla, and beat simply till mixed, about 1 minute. With mixer on low pace, regularly add chilly cream, beating till mixed, 1 to 2 minutes; totally scrape sides of bowl. Slowly enhance mixer pace to medium-high, and beat till mild and fluffy and stiff peaks type, 1 to 2 minutes. Pour into ready pan, smoothing prime with a small offset spatula. Freeze till agency, a minimum of 2 hours.
Eggnog Buttercream
Makes 8½ cups
- 2⅔ cups (604 grams) unsalted butter, softened
- 9 cups (1,080 grams) confectioners’ sugar, divided
- ⅔ cup (160 grams) ready eggnog, room temperature and divided
- 1 teaspoon (2 grams) floor nutmeg
- 1 teaspoon (4 grams) vanilla extract
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Within the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium pace till creamy, about 1 minute, stopping to scrape sides of bowl. With mixer on low pace, regularly add confectioners’ sugar, about 1 cup (120 grams) at a time, alternately with eggnog, about 1 tablespoon (15 grams) at a time, beating simply till mixed after every addition. Beat in nutmeg and vanilla. Improve mixer pace to medium, and beat till mild and fluffy, about 2 minutes, stopping to scrape sides of bowl. Use instantly.
