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Christmas Spice Cake with Eggnog Buttercream

Irresistible Christmas Spice Cake with Eggnog Buttercream

Delight in this Christmas Spice Cake with Eggnog Buttercream, a festive dessert filled with warm spices.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Cake Base
  • 2 cups All-Purpose Flour Gluten-free flour is a great substitute.
  • 2 teaspoons Baking Powder Ensure it's fresh.
  • 1 teaspoon Baking Soda Essential for a fluffy texture.
  • 1 teaspoon Salt Sea salt adds complexity.
  • 2 teaspoons Cinnamon Use ground or freshly grated.
  • 1 teaspoon Ginger Can be substituted with ground ginger.
  • 1 teaspoon Nutmeg Opt for freshly grated.
  • 1 cup Sugar Brown sugar provides a deeper taste.
  • 3 large Eggs Use room temperature for better results.
  • 1 cup Buttermilk Regular milk with vinegar can substitute.
  • 1/2 cup Vegetable Oil Melted butter can add richness.
  • 2 teaspoons Vanilla Extract Pure vanilla is highly recommended.
For the Eggnog Buttercream
  • 1 cup Butter Ensure it's softened.
  • 4 cups Powdered Sugar Sift for extra fine consistency.
  • 1/2 cup Eggnog Choose a good quality eggnog.
  • 1/4 teaspoon Nutmeg For garnish and flavor.

Equipment

  • 9-inch round cake pans
  • mixing bowls
  • electric mixer
  • spatula

Method
 

Prepare the Cake
  1. Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. Whisk together dry ingredients (flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg) in a large bowl.
  3. In another bowl, mix sugars with eggs, then blend in vegetable oil, buttermilk, and vanilla until well combined.
  4. Gradually add dry ingredients to wet mixture, stirring gently until just incorporated.
Bake the Cake
  1. Pour batter evenly into prepared cake pans and smooth the tops.
  2. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
  3. Remove cakes from oven, let cool in pans for about 10 minutes, then transfer to a wire rack to cool completely.
Prepare Eggnog Buttercream
  1. Beat softened butter with an electric mixer until creamy and fluffy.
  2. Gradually sift in powdered sugar, mixing on low speed until smooth.
  3. Add eggnog and a pinch of nutmeg, mixing until light and spreadable.
Assemble the Cake
  1. Once cake layers are cooled, place one layer on a serving plate.
  2. Spread a generous layer of eggnog buttercream over the top.
  3. Place the second layer on top and frost the top and sides with remaining buttercream.
  4. Sprinkle additional nutmeg on top for garnish.

Notes

Ensure all ingredients, especially eggs and buttermilk, are at room temperature for a smooth batter. Avoid over-mixing to keep the cake light and fluffy.