Description
Christmas Spice Cake with Eggnog Buttercream: A luxurious and festive treat with warm spices, rich eggnog, and creamy buttercream. Perfect for holiday indulgence!
Ingredients
Scale
- 3 cups (375g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 cup (226g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 1/4 cups (300ml) buttermilk, room temperature
- 1 1/2 cups (340g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 1/4 cup (60ml) quality eggnog
- 1 teaspoon vanilla extract
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- Pinch of salt
Instructions
- Step 1: Prepare Your Workspace Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. Having everything ready before you begin will make the process much smoother for your **Christmas Spice Cake with Eggnog Buttercream**.
- Step 2: Mix Dry Ingredients In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until well combined. This thorough mixing ensures your spices will be evenly distributed throughout the cake, giving you that perfect Christmas flavor in every bite.
- Step 3: Cream Butter and Sugar In a large mixing bowl, beat the softened butter and sugar together on medium-high speed for 3-4 minutes until light and fluffy. Don’t rush this step! Proper creaming incorporates air into the batter, which is essential for a light texture.
- Step 4: Add Eggs and Vanilla Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Stir in vanilla extract. Your batter should look smooth and silky at this point.
- Step 5: Alternate Dry Ingredients and Buttermilk With your mixer on low speed, add the dry ingredients in three parts, alternating with the buttermilk in two parts (beginning and ending with the dry ingredients). Mix just until combined after each addition. This alternating method prevents overmixing while ensuring all ingredients are properly incorporated.
- Step 6: Bake the Cake Divide the batter evenly between your prepared pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cakes should spring back lightly when touched.
- Step 7: Prepare the Eggnog Buttercream While the cakes cool, beat the softened butter until creamy. Gradually add sifted powdered sugar, then mix in eggnog, vanilla, nutmeg, cinnamon, and salt. Beat on medium-high speed for 3-4 minutes until fluffy and light.
- Step 8: Assemble the Cake Once the cake layers have cooled completely, place one layer on a serving plate. Spread about 1 cup of eggnog buttercream on top. Position the second layer on top, then frost the top and sides with the remaining buttercream. For a festive touch, dust the top lightly with additional nutmeg or cinnamon.
Notes
Fresh ingredients will always yield the best flavor results.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Americaine
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg
Keywords: Christmas Spice Cake with Eggnog Buttercream