Christmas Spice Cake w Eggnog Buttercream is the ultimate festive treat for any holiday gathering, offering a perfect balance of warm spices and creamy, boozy sweetness. This delightful recipe is incredibly useful for anyone looking to impress guests or simply indulge in a homemade taste of Christmas tradition without the fuss.
Key Ingredients for Christmas Spice Cake w Eggnog Buttercream
For the Spice Cake:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk, at room temperature
- ½ cup unsweetened applesauce
For the Eggnog Buttercream:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- ¼ cup eggnog
- 1 teaspoon rum extract (or ½ teaspoon vanilla extract for non-alcoholic)
- Pinch of ground nutmeg
How to Make Christmas Spice Cake w Eggnog Buttercream
This Christmas Spice Cake w Eggnog Buttercream is surprisingly straightforward to create, offering a rich, moist crumb infused with all the quintessential flavors of the season. Its simplicity belies its incredibly satisfying taste, with the standout creamy eggnog buttercream adding a luxurious touch. You can expect preparation and baking to take approximately 1 hour and 30 minutes.
Step-by-Step Instructions:
For the Spice Cake:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or one 9×13 inch baking pan. You can also line the bottoms with parchment paper for easier removal.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground ginger, ground cloves, and ground nutmeg. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium-high speed until light and fluffy, about 3-5 minutes.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Alternate Wet and Dry Ingredients: In a small bowl, whisk together the buttermilk and unsweetened applesauce. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk mixture in two additions, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Bake the Cake: Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes for round pans, or 40-45 minutes for a 9×13 inch pan, or until a wooden skewer inserted into the center comes out clean.
- Cool the Cake: Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure the cakes are fully cooled before frosting.
For the Eggnog Buttercream:
- Cream Butter: In a large mixing bowl, beat the softened unsalted butter with an electric mixer until smooth and creamy.
- Add Powdered Sugar: Gradually add the sifted powdered sugar, about 1 cup at a time, mixing on low speed until incorporated. Scrape down the sides of the bowl as needed.
- Incorporate Eggnog and Extract: Once most of the powdered sugar is incorporated, add the eggnog and rum extract (or vanilla extract) and continue mixing on medium-high speed until the frosting is light and fluffy, about 3-5 minutes. If the frosting is too thick, add a little more eggnog, a tablespoon at a time. If it’s too thin, add a little more powdered sugar.
- Add Nutmeg: Stir in a pinch of ground nutmeg for an extra festive touch.
Assembling the Cake:
- Frost the Cake: Once the cakes are completely cool, begin frosting. If using two round cakes, place one cake layer on your serving platter. Spread a generous layer of eggnog buttercream over the top. Carefully place the second cake layer on top. Frost the top and sides of the entire cake with the remaining buttercream. If using a 9×13 inch pan, simply frost the top of the cooled cake.
- Decorate (Optional): For an extra festive touch, you can sprinkle the top of the cake with more ground nutmeg, cinnamon, or even some festive sprinkles. You can also add some candied cranberries or a sprig of rosemary for a beautiful presentation.
Why You’ll Love This Christmas Spice Cake w Eggnog Buttercream
This Christmas Spice Cake w Eggnog Buttercream is an absolute showstopper, boasting a tender, warmly spiced cake that’s perfectly complemented by its luxuriously smooth and subtly boozy eggnog buttercream. It’s a delightful twist on classic holiday flavors, offering a sophisticated yet comforting dessert that’s far more economical to make at home than to buy from a bakery, especially considering the quality of ingredients and love that goes into it. The rich aroma as it bakes and the first creamy, spiced bite are pure holiday magic, reminiscent of a cozy gathering but with that special homemade touch that truly shines.
Unlike a simple vanilla cake, this recipe embraces the soul of the season with fragrant spices that transport you to a winter wonderland. The eggnog buttercream is the crowning glory, providing a decadent creaminess and a touch of festive cheer that elevates it beyond your average cake. It’s the perfect centerpiece for your holiday table, offering a memorable dessert experience that will have your guests asking for the recipe. Don’t wait for the holidays to pass; bake this delightful Christmas Spice Cake w Eggnog Buttercream today and spread some festive joy!
Storing and Reheating Tips
Properly storing your Christmas Spice Cake w Eggnog Buttercream ensures you can enjoy its deliciousness for days to come.
- Refrigeration: This cake is best stored in an airtight container in the refrigerator. Due to the buttercream, it will keep well for up to 3-4 days.
- Freezing: If you wish to freeze the cake, it’s best to do so before frosting, or after frosting if you use a stable buttercream. Wrap the cooled cake layers tightly in plastic wrap, then in a layer of aluminum foil. It can be frozen for up to 2-3 months.
- Reheating: To serve a cold cake from the refrigerator, allow it to sit at room temperature for about 20-30 minutes before slicing. This will soften the buttercream and allow the cake’s flavors to meld. For frozen cake, thaw it overnight in the refrigerator, then bring it to room temperature as described above. Freezing slices individually is also a great option for smaller portions.
Final Thoughts
The Christmas Spice Cake w Eggnog Buttercream offers a warm, comforting embrace of holiday flavors, making it a perfect addition to any festive celebration. Encourage yourself to bake this delightful cake; it’s a truly rewarding experience that brings a touch of homemade magic to your table.
Christmas Spice Cake w Eggnog Buttercream
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or one 9×13 inch baking pan. You can also line the bottoms with parchment paper for easier removal.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground ginger, ground cloves, and ground nutmeg. Set aside.2.5 cups all-purpose flour, 1 teaspoon baking soda, 0.5 teaspoon baking powder, 0.5 teaspoon salt, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 0.5 teaspoon ground cloves, 0.25 teaspoon ground nutmeg
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium-high speed until light and fluffy, about 3-5 minutes.1 cup unsalted butter, softened, 1.75 cups granulated sugar
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.3 large eggs, at room temperature, 1 teaspoon vanilla extract
- In a small bowl, whisk together the buttermilk and unsweetened applesauce. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk mixture in two additions, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.1 cup buttermilk, at room temperature, 0.5 cup unsweetened applesauce
- Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes for round pans, or 40-45 minutes for a 9×13 inch pan, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure the cakes are fully cooled before frosting.
- In a large mixing bowl, beat the softened unsalted butter with an electric mixer until smooth and creamy.1 cup unsalted butter, softened
- Gradually add the sifted powdered sugar, about 1 cup at a time, mixing on low speed until incorporated. Scrape down the sides of the bowl as needed.4 cups powdered sugar, sifted
- Once most of the powdered sugar is incorporated, add the eggnog and rum extract (or vanilla extract) and continue mixing on medium-high speed until the frosting is light and fluffy, about 3-5 minutes. If the frosting is too thick, add a little more eggnog, a tablespoon at a time. If it’s too thin, add a little more powdered sugar.0.25 cup eggnog, 1 teaspoon rum extract
- Stir in a pinch of ground nutmeg for an extra festive touch.pinch ground nutmeg
- Once the cakes are completely cool, begin frosting. If using two round cakes, place one cake layer on your serving platter. Spread a generous layer of eggnog buttercream over the top. Carefully place the second cake layer on top. Frost the top and sides of the entire cake with the remaining buttercream. If using a 9×13 inch pan, simply frost the top of the cooled cake.