Description
This Christmas Spice Cake with Eggnog Buttercream is a festive and flavorful dessert perfect for holiday celebrations. The moist and tender cake is infused with warm spices like cinnamon, ginger, nutmeg, and cloves, delivering comforting seasonal flavors. Topped with a creamy and smooth eggnog-flavored buttercream, this cake offers a delightful blend of sweetness and spice that will captivate your taste buds and make your holiday table shine.
Ingredients
Scale
Cake
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk, room temperature
Eggnog Buttercream
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup eggnog (plus more as needed)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg (optional, for extra flavor)
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and allspice until evenly combined. Set aside.
- Cream Butter and Sugars: In a large bowl using an electric mixer, beat the softened unsalted butter with the granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract until combined.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed just until combined after each addition; be careful not to overmix.
- Pour Batter and Bake: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, turn them out onto wire racks to cool completely before frosting.
- Prepare Eggnog Buttercream: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, about 1 cup at a time, beating well after each addition. Add the eggnog, vanilla extract, and optional ground nutmeg. Continue beating until the frosting is fluffy and spreadable. If the buttercream is too thick, add a little more eggnog, one tablespoon at a time, until desired consistency is reached.
- Assemble the Cake: Place one cake layer on a serving plate or cake stand. Spread a generous amount of the eggnog buttercream over the top. Place the second cake layer on top and frost the top and sides of the cake with the remaining buttercream.
- Optional Decoration and Serve: Garnish the cake with a sprinkle of ground nutmeg or cinnamon if desired. Slice and serve at room temperature for the best flavor and texture.
Notes
- Ensure butter and buttermilk are at room temperature for best mixing results.
- To keep the cake moist, wrap leftovers tightly and store in the refrigerator for up to 3 days.
- You can substitute regular milk mixed with 1 tablespoon of lemon juice or vinegar for buttermilk if not available.
- The spice blend can be adjusted to personal taste—add more or less of each spice according to preference.
- For a boozy twist, add 1-2 tablespoons of rum or bourbon to the buttercream.
