Description
A deliciously moist Christmas spice cake topped with creamy eggnog buttercream, perfect for the holiday season.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- For the Eggnog Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup eggnog
- 1 teaspoon vanilla extract
- ¼ teaspoon ground nutmeg (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and finish with the dry ingredients, mixing just until combined.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- For the Eggnog Buttercream, beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar, mixing on low speed until combined.
- Add the eggnog and vanilla extract, then beat on high speed until the frosting is fluffy and smooth.
- Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of Eggnog Buttercream on top, then place the second layer on top. Frost the top and sides of the cake with the remaining buttercream.
- Sprinkle ground nutmeg on top for garnish.
Notes
- This recipe serves 12.
- For a lighter version, substitute half of the butter in the cake with unsweetened applesauce.
- For a festive touch, add chopped pecans or walnuts to the batter before baking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 54g
- Sodium: N/A
- Fat: 22g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 4g
- Cholesterol: N/A
Keywords: Moist Christmas Spice Cake, Eggnog Buttercream, Christmas dessert