Description
This Irresistibly Scrumptious Christmas Spice Cake with Eggnog Buttercream is a festive treat perfect for the holiday season. Featuring warm spices like cinnamon, ginger, nutmeg, and cloves, this moist and flavorful cake is complemented by a rich, creamy eggnog buttercream frosting. With its tender crumb and luscious frosting, it’s an ideal centerpiece dessert for Christmas celebrations.
Ingredients
Scale
Cake Ingredients
- 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
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Frosting Ingredients
- 1 cup powdered sugar
- 1 cup eggnog
- 4 cups whipping cream
- 1/4 cup unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Set aside.
- Cream Sugars and Oil: In another large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until fully combined and slightly fluffy.
- Add Eggs and Vanilla: Beat the eggs into the sugar-oil mixture one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Incorporate Dry Ingredients and Buttermilk: Alternately add the dry ingredient mixture and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing, which can make the cake dense.
- Pour Batter into Pans: Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
- Bake the Cakes: Place the pans in the oven and bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in pans for 10 minutes.
- Cool Completely: Turn the cakes out onto wire racks to cool completely before frosting.
- Prepare Eggnog Buttercream Frosting: In a large mixing bowl, beat the softened unsalted butter until creamy. Gradually add powdered sugar, beating well after each addition. Slowly add eggnog, vanilla extract, and ground nutmeg while continuing to beat the mixture until it is light and fluffy. Separately, whip the 4 cups of whipping cream until stiff peaks form, then fold gently into the butter-sugar mixture for a light and smooth frosting consistency.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of frosting over the top. Place the second cake layer on top and apply a crumb coat of frosting to seal in crumbs. Chill for 15 minutes.
- Final Frosting: Apply the remaining frosting evenly over the top and sides of the cake. Optionally, sprinkle a pinch of ground nutmeg on top for garnish.
- Serve and Enjoy: Refrigerate the cake until ready to serve. Allow the cake to come to room temperature for best flavor and texture before slicing into 12 generous slices.
Notes
- Ensure all ingredients are at room temperature for the best batter consistency.
- Do not overmix the batter to keep the cake tender and light.
- Chilling the cake after the crumb coat helps achieve a smooth final frosting layer.
- You can substitute heavy cream for whipping cream if preferred in the frosting.
- For a stronger spice flavor, increase cinnamon and ginger slightly but avoid overpowering nutmeg and cloves.
