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Here’s a recipe for Spice Cake with Eggnog Buttercream a warm and cozy dessert that’s perfect for the holiday season! This cake combines the rich, spiced flavors of a classic spice cake with creamy, indulgent eggnog buttercream frosting. It’s the ultimate festive treat!
Spice Cake with Eggnog Buttercream Recipe
Ingredients:
For the Spice Cake:
- 2 1/2 cups all-purpose flour
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups brown sugar, packed
- 3 large eggs
- 1 cup whole milk
- 1/2 cup sour cream
- 1 tsp vanilla extract
For the Eggnog Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup eggnog (store-bought or homemade)
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- Pinch of ground nutmeg
- A pinch of salt
For Decoration (optional):
- Ground cinnamon or nutmeg for dusting
- Crushed graham crackers (for texture)
- Candied ginger pieces or festive sprinkles
Instructions:
1. Make the Spice Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a medium bowl, whisk together the flour, cinnamon, ginger, cloves, nutmeg, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and brown sugar together until light and fluffy (about 3-4 minutes) using an electric mixer.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Add the dry ingredients to the butter mixture, alternating with the milk and sour cream. Start and end with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the two cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
2. Make the Eggnog Buttercream:
- In a large mixing bowl, beat the softened butter with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, and beat until smooth and fluffy.
- Add the eggnog, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Continue beating until the buttercream is light and fluffy. If the frosting is too thick, add more eggnog; if it’s too thin, add more powdered sugar.
3. Assemble the Cake:
- Once the cakes have cooled completely, place one layer on a serving plate or cake stand.
- Spread a generous layer of eggnog buttercream over the top.
- Place the second cake layer on top and press gently.
- Frost the entire cake with the remaining eggnog buttercream, smoothing the sides and top.
4. Decorate:
- To decorate, dust the top of the cake with ground cinnamon or nutmeg for a warm, spiced finish.
- Optionally, add crushed graham crackers for texture or top with candied ginger pieces, festive sprinkles, or a sprinkle of cinnamon for an extra holiday touch.
5. Serve:
- Slice and serve this Spice Cake with Eggnog Buttercream for a cozy and flavorful holiday treat! It pairs wonderfully with a cup of hot cocoa or eggnog.
Tips:
- If you prefer a more decadent frosting, you can use cream cheese frosting instead of eggnog buttercream for a tangy contrast.
- This cake can be made ahead of time and stored in an airtight container for up to 3 days. You can also freeze the layers if preparing in advance.
- For an extra holiday twist, add chopped nuts like pecans or walnuts to the batter for added texture.
This Spice Cake with Eggnog Buttercream is perfect for bringing festive cheer to your holiday celebrations with its warm, spiced flavor and creamy, eggnog frosting!
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