Description
This Christmas Spice Cake with Eggnog Buttercream is the perfect festive dessert, combining warm holiday spices like cinnamon, ginger, nutmeg, and cloves with a rich, creamy eggnog-flavored frosting. Moist and flavorful, this layered cake is ideal for holiday celebrations and sure to impress your guests with its comforting seasonal taste.
Ingredients
Scale
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/4 cup molasses
Eggnog Buttercream Ingredients
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup eggnog
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
Instructions
- Prepare Pans and Oven: Preheat the oven to 350°F (175°C) and grease and flour three 8-inch round cake pans to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves to uniformly disperse the spices and leavening agents.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar until the mixture is light and fluffy, which incorporates air for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time to ensure they fully blend without curdling, then stir in the vanilla extract for flavor enhancement.
- Combine Wet Ingredients: In a separate cup, mix the buttermilk and molasses to create a smooth liquid mixture that adds moisture and rich taste.
- Alternate Adding Dry and Wet Mixtures: Add the dry ingredients to the creamed mixture in three installments, alternating with the buttermilk-molasses mix, starting and ending with the dry ingredients. This technique prevents overmixing and keeps the batter light.
- Divide Batter and Bake: Evenly pour the batter into the prepared pans and smooth the tops. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes, then remove and transfer to wire racks to cool completely to room temperature before frosting.
- Make Eggnog Buttercream: Beat the softened butter until creamy, then gradually add the powdered sugar. Mix in the eggnog, vanilla extract, and ground nutmeg until the frosting is smooth and fluffy.
- Assemble the Cake: Spread a layer of buttercream between each cake layer, then cover the entire cake with the remaining frosting. Optionally, sprinkle a pinch of nutmeg on top for garnish.
Notes
- The cake layers can be baked a day ahead; wrap cooled layers tightly in plastic wrap and refrigerate, then frost the next day for convenience and enhanced flavor melding.
- For a stronger eggnog flavor, you can add 1 tablespoon of rum or bourbon to the buttercream to add depth and festive warmth.
- Make sure all your ingredients, especially eggs and butter, are at room temperature to ensure the batter mixes evenly.
- Use fresh spices for the best aromatic and flavorful results.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 525
- Sugar: 50 g
- Sodium: 270 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 90 mg
