Moist Christmas Spice Cake with Eggnog Buttercream
A deliciously moist Christmas Spice Cake featuring warm spices and topped with a creamy eggnog buttercream, perfect for holiday gatherings.
Ingredients
For the cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup eggnog
For the eggnog buttercream
- 3 cups powdered sugar
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg (for decorating)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
- In a large mixing bowl, cream together 1 cup softened butter, brown sugar, and granulated sugar until light and fluffy.
Mixing
- Beat in eggs one at a time. Then stir in buttermilk and 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Baking
- Divide batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Buttercream Preparation
- For the eggnog buttercream, beat together 1/2 cup softened butter, 3 cups powdered sugar, 1 cup eggnog, and 1 teaspoon vanilla until smooth and creamy.
Assembly
- Once cakes are cooled, spread eggnog buttercream between the two layers and on top of the cake.
- Decorate with a sprinkle of ground nutmeg before serving.
Notes
Keep cake covered tightly for up to 2 days at room temperature or in an airtight container for up to 5 days in the fridge. For freezing, wrap layers tightly and freeze up to 2 months.