Delicious Spice Cake and Eggnog Buttercream

As the holiday season draws near, there’s nothing better than filling your home with the warm, cozy aroma of spices and sweet baked goods. This spice cake with eggnog buttercream is the perfect dessert for any festive gathering—moist, flavorful, and packed with the quintessential flavors of cinnamon, ginger, and nutmeg. And let’s not forget the eggnog buttercream—smooth, creamy, and delightfully indulgent! Whether it’s for a family celebration or a holiday party, this cake will become the star of your dessert table.

Why You’ll Love This Spice Cake:

• Bursting with Holiday Flavor: Every bite offers a comforting blend of cinnamon, ginger, cloves, and nutmeg, capturing the magic of the season.
• Moist Texture: Thanks to the applesauce and buttermilk, the cake stays tender and moist.
• Elegant Yet Simple: The rustic charm of the “naked cake” frosting is perfect for the holidays—charming without the fuss.
• Customizable: You can adjust the frosting’s sweetness or swap out the eggnog for other flavors if you prefer.

The beauty of this recipe lies in its balance of warm spice and creamy sweetness. This isn’t just a cake; it’s a holiday tradition waiting to happen!

Ingredients You’ll Need:

For the Spice Cake:

• 3 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp ground nutmeg
• ½ tsp ground cloves
• 1 cup unsalted butter (room temperature)
• 1 ½ cups granulated sugar
• ½ cup brown sugar (packed)
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• ½ cup unsweetened applesauce

Eggnog Buttercream:

• 1 cup unsalted butter (room temperature)
• 4 cups powdered sugar
• 3-4 tbsp eggnog (adjust to your desired consistency)
• ½ tsp ground nutmeg (optional)
• 1 tsp vanilla extract

Decoration:

• Fresh cranberries
• Star anise
• Cinnamon sticks
• Sprigs of rosemary or pine (non-edible, decorative only)
• Walnuts or pecans (optional)
• Powdered sugar for a snowy dusting

Necessary Tools:

• Three 8-inch round cake pans
• Parchment paper
• Electric mixer (stand or hand)
• Wire rack for cooling
• Serrated knife (optional for leveling layers)
• Cake stand or serving plate

Step-by-Step: How to Make Spice Cake with Eggnog Buttercream

Prepare the Spice Cake Batter:

1. Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans. Line the bottoms with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set this aside.
3. In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes).
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually mix the dry ingredients into the wet ingredients, alternating with the buttermilk. Start and finish with the dry ingredients.
6. Stir in the applesauce until the batter is smooth and well combined.

Bake the Cake:

1. Divide the batter evenly between the three prepared pans. Smooth the tops if necessary.
2. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
3. Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.

Make the Eggnog Buttercream:

1. In a large bowl, beat the butter until smooth and creamy.
2. Gradually add the powdered sugar, one cup at a time, until fully incorporated.
3. Add 3-4 tbsp of eggnog, vanilla extract, and nutmeg (if using). Beat the mixture until it becomes light, fluffy, and spreadable. Adjust the consistency with more eggnog if needed.

Assemble the Cake:

1. Place the first cake layer on a cake stand or serving plate. Spread a generous layer of eggnog buttercream over it.
2. Repeat with the second and third layers.
3. Apply a thin layer of buttercream to the sides for a “naked cake” effect, allowing the cake to peek through slightly.

Decorate the Cake:

1. Garnish the top of the cake with fresh cranberries, star anise, and cinnamon sticks for a festive touch.
2. Add sprigs of rosemary or pine for a rustic, holiday-inspired look.
3. Optional: Scatter some walnuts or pecans for extra texture.
4. Lightly dust the top of the cake with powdered sugar to create a snowy effect.

Serving Suggestions:

This spice cake pairs beautifully with:

• A warm cup of mulled wine or chai tea.
• A glass of classic eggnog (with or without a splash of rum!).
• Vanilla ice cream or a drizzle of caramel sauce for an extra indulgence.

Tips for Perfecting Your Cake

• Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature to ensure a smooth batter.
• Leveling the Layers: If your cake layers dome during baking, use a serrated knife to level them for an even, professional finish.
• Storage: This cake can be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days. Bring it to room temperature before serving.

Frequently Asked Questions (FAQ):

Can I make the cake in advance?

Yes! You can bake the cake layers a day in advance and store them tightly wrapped at room temperature. Frost the cake on the day of serving for the best texture.

What can I use if I don’t have eggnog?

No problem! Substitute heavy cream or milk for the eggnog in the buttercream. For an eggnog-inspired twist, add a dash of nutmeg and rum extract.

Can I freeze the cake?

Absolutely. Wrap the cake layers individually in plastic wrap, then foil, and freeze for up to 3 months. Thaw the layers overnight in the fridge before frosting.

Conclusion: A Slice of Holiday Magic

This spice cake with eggnog buttercream captures the spirit of the holidays in every bite. It’s warm, cozy, and bursting with festive flavors, making it the perfect dessert to share with family and friends. Whether you’re looking for a show-stopping cake for your Christmas table or just want to enjoy a slice with a cup of tea, this cake is sure to bring holiday cheer.

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Eggnog White Russian Cocktail

Midnight Blackberry Cake Recipe

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