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Christmas Spice Cake with Eggnog Buttercream

A delightful Christmas Spice Cake infused with warm spices, topped with creamy Eggnog Buttercream, perfect for holiday gatherings.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1 cup unsalted butter (softened)
  • 1 1/2 cups granulated sugar
  • 1/2 cup brown sugar (packed)
  • 3 large eggs
  • 1 teaspoon 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 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Prepare three 9-inch round cake pans by greasing and flouring them.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and allspice.
  3. In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
  4. Add eggs one at a time, mixing well, then add vanilla extract.
  5. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, starting and ending with dry ingredients. Mix until just combined.
  6. Divide the batter among the prepared pans and smooth the tops.
  7. Bake for 25-30 minutes, until a toothpick comes out clean. Let cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  8. For Eggnog Buttercream, beat softened butter until creamy, gradually add powdered sugar, then stir in eggnog, vanilla, and nutmeg to desired consistency.
  9. Once cooled, frost layers of the cake with Eggnog Buttercream and decorate as desired.

Notes

Use fresh spices for enhanced flavor and feel free to add nuts or dried fruits for extra texture.

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