Indulge in the spirit of the holidays with this decadent Christmas Spice Cake adorned with Eggnog Buttercream. Combining the rich, aromatic flavors of traditional spices with the sweet creaminess of eggnog frosting, this cake promises to be the showstopper at your festive gatherings. It’s not only a treat for the palate but also a feast for the eyes, making it a perfect centerpiece for your holiday dessert table.

Ingredients

For the Spice Cake:

• 2 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground allspice
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar, packed
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk, room temperature

For the Eggnog Buttercream:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup eggnog (plus more as needed)
• 1/2 tsp vanilla extract
• 1/2 tsp ground nutmeg (optional, for extra flavor)

Preparation

Step 1: Prepare the Spice Cake

• Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
• Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and allspice.
• Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
• Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
• Combine Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
• Bake: Divide the batter evenly between the prepared cake 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 turn them out onto a wire rack to cool completely.

Step 2: Make the Eggnog Buttercream

• Beat Butter: In a large bowl, beat the softened butter until smooth and creamy.
• Add Powdered Sugar and Eggnog: Gradually add the powdered sugar, beating well after each addition. Add the eggnog and vanilla extract, mixing until the frosting is light and fluffy. If the frosting is too thick, add a little more eggnog, one tablespoon at a time, until it reaches the desired consistency.
• Add Nutmeg (Optional): For extra holiday flavor, add ground nutmeg to the frosting and mix well.

Step 3: Assemble the Cake

• Frost the Cake: Place one layer of the spice cake on a serving plate and spread a layer of eggnog buttercream on top. Add the second layer and frost the top and sides of the cake with the remaining buttercream.
• Decorate: Dust with a little extra ground nutmeg or add holiday sprinkles for a festive look.

Variation

For a dairy-free version, substitute the buttermilk and eggnog with suitable non-dairy alternatives like almond milk or coconut milk eggnog, and use dairy-free butter.

Cooking Note

To ensure even mixing of the batter, ensure all ingredients are at room temperature before beginning your preparation.

Serving Suggestions

This cake pairs beautifully with a cup of hot coffee or a glass of mulled wine, enhancing the cozy, festive experience.

Tips

• Ensure not to overmix the batter to keep the cake light and fluffy.
• Allow the cakes to fully cool before frosting to prevent the buttercream from melting.

Prep Time

• 10 minutes

Cooking Time

• 30 minutes

Total Time

• 40 minutes

Nutritional Information

• Calories: 540 per serving
• Protein: 5g per serving
• Sodium: 220mg per serving

FAQs

Q: Can I make the cake layers ahead of time?
A: Yes, the cake layers can be baked ahead, cooled, and stored tightly wrapped in the refrigerator for up to 2 days or frozen for up to a month.

Q: How do I store the frosted cake?
A: Store the frosted cake in the refrigerator and let it come to room temperature before serving for best flavor and texture.

Conclusion

The Christmas Spice Cake with Eggnog Buttercream is more than just a dessert; it’s a celebration of holiday flavors that brings warmth and joy to your festive occasions. Its rich spices and creamy frosting make it an unforgettable treat that’s sure to impress your guests and become a new holiday tradition.

Christmas Spice Cake with Eggnog Buttercream

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• Author: recipes
• Total Time: 40 minutes

Pin Recipe

Ingredients

For the Spice Cake:

• 2 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground allspice
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar, packed
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk, room temperature

For the Eggnog Buttercream:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup eggnog (plus more as needed)
• 1/2 tsp vanilla extract
• 1/2 tsp ground nutmeg (optional, for extra flavor)

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Instructions

Step 1: Prepare the Spice Cake

• Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
• Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and allspice.
• Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
• Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
• Combine Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
• Bake: Divide the batter evenly between the prepared cake 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 turn them out onto a wire rack to cool completely.

Step 2: Make the Eggnog Buttercream

• Beat Butter: In a large bowl, beat the softened butter until smooth and creamy.
• Add Powdered Sugar and Eggnog: Gradually add the powdered sugar, beating well after each addition. Add the eggnog and vanilla extract, mixing until the frosting is light and fluffy. If the frosting is too thick, add a little more eggnog, one tablespoon at a time, until it reaches the desired consistency.
• Add Nutmeg (Optional): For extra holiday flavor, add ground nutmeg to the frosting and mix well.

Step 3: Assemble the Cake

• Frost the Cake: Place one layer of the spice cake on a serving plate and spread a layer of eggnog buttercream on top. Add the second layer and frost the top and sides of the cake with the remaining buttercream.
• Decorate: Dust with a little extra ground nutmeg or add holiday sprinkles for a festive look.

Variation

For a dairy-free version, substitute the buttermilk and eggnog with suitable non-dairy alternatives like almond milk or coconut milk eggnog, and use dairy-free butter.

Notes

To ensure even mixing of the batter, ensure all ingredients are at room temperature before beginning your preparation.

Serving Suggestions

This cake pairs beautifully with a cup of hot coffee or a glass of mulled wine, enhancing the cozy, festive experience.

Tips

• Ensure not to overmix the batter to keep the cake light and fluffy.
• Allow the cakes to fully cool before frosting to prevent the buttercream from melting.

• Prep Time: 10 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 540 per serving
• Sodium: 220mg per serving
• Protein: 5g per serving