Description
This festive Christmas Spice Cake with Eggnog Buttercream is a delightful holiday treat combining warm spices and creamy, rich frosting. The moist spice cake layers are filled and frosted with a luscious eggnog-infused buttercream, perfect for celebrations and seasonal gatherings.
Ingredients
Cake Ingredients
- 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 Ingredients
- 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 Oven: Preheat your 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 flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and allspice until uniform.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, indicating the sugars have incorporated well with the butter.
- Add Eggs and Vanilla: Add the eggs, one at a time, to the butter and sugar mixture, beating well after each addition for proper emulsification. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix gently just until combined to avoid overworking the batter.
- Bake: Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean, indicating the cakes are fully baked.
- Cool: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting.
- Beat Butter for Frosting: In a large bowl, beat the softened butter until smooth and creamy to form the base of the buttercream.
- Add Powdered Sugar and Eggnog: Gradually add the powdered sugar, beating well after each addition to prevent lumps. Add the eggnog and vanilla extract, continuing to beat until the frosting is light and fluffy. If the frosting is too thick, add more eggnog one tablespoon at a time until the desired consistency is reached.
- Add Nutmeg (Optional): For a festive touch, mix in ground nutmeg to enhance the holiday flavor of the buttercream.
- Frost the Cake: Place one cake layer on a serving plate and spread a generous layer of eggnog buttercream over the top. Add the second cake layer and cover the entire cake, including the top and sides, with the remaining frosting.
- Decorate: Dust the finished cake with a little extra ground nutmeg or holiday sprinkles to create a festive appearance perfect for Christmas celebrations.
Notes
- Use room temperature eggs and buttermilk for best batter consistency.
- Ensure butter is softened, not melted, for both cake and frosting to achieve proper texture.
- For a dairy-free version, substitute butter with plant-based margarine and use a non-dairy milk alternative in place of buttermilk.
- Eggnog can vary in sweetness and thickness; adjust powdered sugar and eggnog quantities accordingly to get the perfect frosting texture.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to 5 days.
- Brining the cake layers overnight wrapped in plastic wrap can help develop flavors further.
