Recently there was some discussion on this forum about making an Eggnog Cake. I put in my 2 cents worth and suggested using Rose’s Whipped Cream Cake recipe. Today I baked her recipe, adding rum and grated nutmeg. I’m very happy with the result, and will add it to my holiday baking repertoire.  It is an extremely tender cake, making it a little challenging to get it from cake pan to cooling rack to plate, but I know what to do differently now the next time I bake this. More on my blog about Eggnog Cake if you are interested.

omg, this is becoming the #1 butter cake on the entire book.  there is really much to learn and admire about the effects of butter fats and emulsification on butter cakes, and this recipe is a great teacher.  good job.

Congratulations, kathleen, glad to hear it worked out for you!  Thanks for letting us know.  The texture of your cake, and of your whipped cream, look absolutely perfect!

Hector and Julie,

Thanks for your kind words. You are right, Hector, there really is a lot to learn about butter cakes. I love the Whipped Cream Cake recipe and can see it used for a Ginger Cake or Spice Cake. It is so tender and delicate.

Now, after the holiday excess, I’m trying to do more healthy cooking and eating, but I’ll be looking for an excuse to make this cake again, probably as a ginger cake, as ginger is my new favorite flavor.