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Best Irresistible Christmas Spice Cake w/ Eggnog Buttercream!

Best Irresistible Christmas Spice Cake w/ Creamy Eggnog Buttercream

Best Irresistible Christmas Spice Cake w/ Eggnog Buttercream is a crowd-pleasing holiday dessert combining tradition with modern flavors.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour You can swap it with a gluten-free blend.
  • 2 teaspoons Baking Powder Make sure it's fresh for best results.
  • 1 te teaspoon Baking Soda Essential for texture.
  • 1 teaspoon Ground Spices (Cinnamon, Ginger, Nutmeg, Cloves, Allspice) Adjust for personal flavor preferences.
  • 1/2 teaspoon Fine Sea Salt Avoid table salt for a smoother texture.
  • 1 cup Unsalted Butter Ensure it's at room temperature for easy mixing.
  • 1 cup Granulated Sugar Can partially substitute with brown sugar for added depth.
  • 1/2 cup Light Brown Sugar Contributes moisture and flavor.
  • 3 large Eggs Using room temperature eggs helps with incorporation.
  • 2 teaspoons Vanilla Extract Opt for pure extract for best taste.
  • 1/4 cup Unsulphured Molasses Can be omitted for a lighter cake.
  • 1 cup Buttermilk For a substitute, mix 1 tablespoon of lemon juice with milk to make 1 cup.
For the Eggnog Buttercream
  • 3 cups Powdered Sugar Sift to remove any lumps.
  • 1/2 cup Eggnog Choose high-quality non-alcoholic eggnog.
  • 1/4 teaspoon Freshly Grated Nutmeg Adjust according to taste.
Optional Decorations
  • 1 cup Sugared Cranberries Add a festive touch.
  • 2 sprigs Rosemary Provides aromatic freshness.
  • 1 cup Holiday Sprinkles Perfect for adding color.

Equipment

  • 8-inch round cake pans
  • Mixing Bowls
  • Electric Mixer
  • Spatula
  • measuring cups
  • measuring spoons
  • wire racks

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground spices, and fine sea salt.
  3. In a large mixing bowl, beat the unsalted butter until light and fluffy. Gradually add granulated sugar and light brown sugar, mixing until creamy.
  4. Add the large eggs one at a time, mixing well. Follow with the vanilla extract and unsulphured molasses, mixing until combined.
  5. Alternately add the dry mixture and buttermilk to the mixing bowl, starting and ending with dry ingredients. Mix until just combined.
  6. Divide the batter evenly among prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
  7. Let the cakes cool in the pans for about 10 minutes, then invert onto wire racks to cool completely.
  8. Prepare the eggnog buttercream by beating room-temperature butter until fluffy. Gradually add sifted powdered sugar, then incorporate eggnog and nutmeg until smooth.
  9. Check and level the cooled cake layers if necessary for even stacking.
  10. Assemble the cake by stacking layers with buttercream in between and on top, applying a crumb coat and then a final frosting layer.
  11. Decorate with optional sugared cranberries, rosemary, and holiday sprinkles as desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 51gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 210mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure room temperature ingredients for better emulsification. Adjust spices to taste for a personalized flavor.

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