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Moist Christmas Spice Cake with Eggnog Buttercream

Moist Christmas Spice Cake with Eggnog Buttercream
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This Moist Christmas Spice Cake with Eggnog Buttercream is a festive holiday dessert featuring a tender, spiced cake perfectly complemented by a creamy, rich eggnog frosting. With warm spices like cinnamon, nutmeg, and cloves, combined with buttermilk and vegetable oil for extra moisture, this cake delivers nostalgic flavors and a melt-in-your-mouth texture ideal for any winter celebration or holiday party.

Ingredients

Scale

Cake Ingredients

  • 2 1/2 cups all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 cups brown sugar, packed
  • 3 large eggs, room temperature
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • Optional: Extra ground nutmeg or cinnamon for garnish

Eggnog Buttercream Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cups powdered sugar
  • 1/3 cup eggnog (more or less to taste)
  • Optional: A splash of rum or brandy for adult version
  • Optional: Chopped pecans or walnuts for topping

Instructions

  1. Prep Your Ingredients: Gather and measure all ingredients precisely. Preheat your oven to 350°F (175°C). Grease and flour your cake pans or line them with parchment paper for easy removal.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking soda, and baking powder until well combined for even spice and leavening distribution.
  3. Combine the Wet Ingredients: In a large bowl, beat the eggs with brown sugar until creamy and light. Add the buttermilk, vegetable oil, and vanilla extract, mixing thoroughly to incorporate moisture and richness.
  4. Blend Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, mixing gently until just combined. Avoid overmixing to maintain a tender, light cake texture.
  5. Bake the Cake: Divide the batter evenly into prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely on a wire rack.
  6. Prepare the Eggnog Buttercream: Beat softened butter until smooth and fluffy. Gradually add powdered sugar and a generous splash of eggnog, continuing to beat until light and creamy. Adjust eggnog and sugar amounts to reach your preferred frosting consistency and flavor. Optionally, add a splash of rum or brandy for an adult version.
  7. Frost and Assemble: Place one cake layer on a serving plate and spread a thick layer of the eggnog buttercream over it. Top with the second cake layer, then evenly frost the top and sides of the entire cake. Finish with a dusting of nutmeg or cinnamon and optional chopped nuts if desired.

Notes

  • Bring eggs and butter to room temperature before starting for smoother batter and frosting.
  • Spoon and level flour when measuring to avoid dense cake texture.
  • Do not overmix the batter; mix until just combined to keep the cake tender.
  • If your buttercream becomes too soft, chill it briefly to maintain its structure before frosting.
  • Use fresh spices for maximum flavor impact, as ground spices lose potency over time.

Nutrition

Keywords: Christmas cake, spice cake, eggnog buttercream, holiday dessert, moist spice cake, festive cake, winter cake

Find it online: https://mealsbymary.com/moist-christmas-spice-cake-with-eggnog-buttercream/