Description
This festive Christmas Spice Cake with Eggnog Buttercream is a holiday classic, featuring warm spices like cinnamon, ginger, nutmeg, and cloves in a moist, tender cake. Topped with a creamy, spiced eggnog buttercream, this dessert is perfect for celebrating the season with a nostalgic and comforting treat.
Ingredients
Scale
Cake:
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup unsalted butter (softened)
- 1½ cups brown sugar (packed)
- ½ cup granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup sour cream
- ½ cup whole milk
Eggnog Buttercream:
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- ¼ cup eggnog
- ½ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves to evenly distribute the spices and leavening agents.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy, which helps create a tender cake texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter mixture, beating well after each addition for even incorporation, then mix in the vanilla extract for flavor.
- Incorporate Sour Cream: Stir in the sour cream until the batter is smooth, adding moisture and richness.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture alternately with the whole milk into the wet mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing.
- Divide Batter and Bake: Evenly divide the batter between the prepared cake pans and bake in the preheated oven for 28–32 minutes, or until a toothpick inserted in the center comes out clean, signaling doneness.
- Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes, then carefully remove them and transfer to wire racks to cool completely before frosting.
- Make Eggnog Buttercream: Beat the softened butter until creamy; gradually add the powdered sugar, mixing until well combined. Then add the eggnog, ground nutmeg, vanilla extract, and a pinch of salt, and beat the frosting until light and fluffy.
- Frost and Serve: Once the cakes are completely cool, spread the eggnog buttercream evenly between the layers and over the top and sides of the cake. Decorate as desired and serve.
Notes
- You can make this cake ahead of time and freeze the layers wrapped tightly in plastic wrap for convenience.
- For a stronger eggnog flavor, add a tablespoon of spiced rum or rum extract to the buttercream.
