Description
A festive Christmas Spice Cake layered with rich and creamy Eggnog Buttercream, infused with warming holiday spices like cinnamon, nutmeg, and cloves. This indulgent yet moist cake is perfect for celebrating the holiday season with classic flavors and a luscious frosting made with real eggnog.
Ingredients
Scale
Spice 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 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 to evenly distribute the spices and leavening agents.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy, which helps create a tender cake crumb.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to incorporate air. 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 just until combined to avoid overworking the batter.
- Bake: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
- Beat Butter for Buttercream: In a large bowl, beat the softened butter until smooth and creamy, which creates a fluffy base for the frosting.
- Add Powdered Sugar and Eggnog: Gradually add the powdered sugar, beating well after each addition. Pour in the eggnog and vanilla extract, beating until light and fluffy. If the frosting is too thick, add more eggnog one tablespoon at a time to reach desired consistency.
- Add Nutmeg (Optional): For extra holiday flavor, mix in ground nutmeg to the frosting thoroughly.
- Frost the Cake: Place one cake layer on a serving plate. Spread a layer of eggnog buttercream evenly on top. Add the second layer and frost the top and sides with remaining buttercream.
- Decorate: Finish by dusting with a little extra ground nutmeg or adding festive holiday sprinkles for a cheerful presentation.
Notes
- Use room temperature ingredients for best mixing results and even baking.
- If you prefer, substitute buttermilk with milk plus 1 tablespoon of lemon juice or vinegar.
- Eggnog adds unique flavor – full-fat eggnog works best for a rich frosting.
- Adjust spice amounts according to personal preference for a milder or stronger spice taste.
- Store the cake covered in the refrigerator for up to 3 days. Allow to come to room temperature before serving.
