Spice Cake with Eggnog Buttercream

Here’s a Spice Cake with Eggnog Buttercream recipe, perfect for the holiday season! This cake combines warm, spiced flavors with creamy, rich eggnog buttercream for a festive and decadent treat.

Ingredients:

For the Spice Cake:

2 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 cup unsalted butter, softened
1 cup brown sugar, packed
4 large eggs
1 cup buttermilk (or whole milk)
1 tsp vanilla extract

For the Eggnog Buttercream:

1 cup unsalted butter, softened
4 cups powdered sugar
3-4 tbsp eggnog (store-bought or homemade)
1 tsp vanilla extract
1/2 tsp ground nutmeg
Pinch of ground cinnamon
Optional: Rum extract or a splash of real rum (about 1 tsp) for extra eggnog flavor

For Garnish:

Ground nutmeg or cinnamon
Candied pecans or crushed gingerbread cookies (optional)

Instructions:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.

2. Prepare the Spice Cake:

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and all the spices (cinnamon, ginger, nutmeg, cloves).
In a large bowl, beat the softened butter and brown sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined.
Divide the batter evenly between the prepared cake pans and smooth the tops.

3. Bake the Cake:

Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Remove from the oven and let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

4. Make the Eggnog Buttercream:

In a large mixing bowl, beat the softened butter until smooth and creamy.
Gradually add powdered sugar, 1/2 cup at a time, beating well after each addition.
Add the eggnog, vanilla extract, ground nutmeg, and cinnamon, and beat until smooth and fluffy. If you like, add a splash of rum or rum extract to intensify the eggnog flavor.
Adjust the consistency by adding more eggnog or powdered sugar, depending on how thick or soft you want the buttercream to be.

5. Assemble the Cake:

Once the cakes are completely cooled, spread a layer of eggnog buttercream on top of the first cake layer.
Place the second cake layer on top and apply a crumb coat (a thin layer of frosting) to the entire cake to seal in any crumbs. Chill for about 15-20 minutes to set the crumb coat.
After the crumb coat has set, frost the entire cake with the remaining eggnog buttercream, smoothing it out with an offset spatula.

6. Garnish and Serve:

Sprinkle the top of the cake with a pinch of ground nutmeg or cinnamon for a festive touch.
Optionally, garnish with candied pecans, crushed gingerbread cookies, or any other holiday-inspired decoration.
Slice and serve your Spice Cake with Eggnog Buttercream as the perfect festive dessert!

This cake is a delightful combination of rich, spiced flavor and creamy, holiday-inspired buttercream. It’s perfect for holiday parties, Christmas dinners, or any winter celebration!