Description
This Spice Cake with Eggnog Buttercream brings the warmth of the holiday season straight to your table. Each layer of moist cake is infused with cinnamon, nutmeg, and ginger, capturing the cozy essence of the season. Topped with smooth, creamy eggnog buttercream, this cake is a decadent treat for every holiday gathering. Its rustic, “naked cake” charm makes it a centerpiece-worthy dessert that’s simple yet elegant. Garnished with festive touches like cranberries and rosemary, it’s perfect for Christmas parties, family dinners, or just indulging in the flavors of the season.
Ingredients
Units
Scale
For the Spice Cake:
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 1/2 cup packed brown sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1/2 cup unsweetened applesauce
For the Eggnog Buttercream:
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar
- 3–4 tbsp eggnog (adjust to desired consistency)
- 1/2 tsp ground nutmeg (optional)
- 1 tsp vanilla extract
Decoration:
- Fresh cranberries
- Star anise
- Cinnamon sticks
- Sprigs of rosemary or pine (non-edible)
- Walnuts or pecans (optional)
- Powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease three 8-inch cake pans and line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In a large bowl, cream butter and sugars until light and fluffy, about 3-4 minutes.
- Beat in eggs, one at a time, followed by vanilla extract.
- Gradually add dry ingredients to the wet mixture, alternating with buttermilk. Begin and end with the dry ingredients. Stir in applesauce until combined.
- Divide batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the buttercream, beat butter until creamy. Gradually add powdered sugar, followed by eggnog, vanilla extract, and nutmeg (if using). Mix until smooth and fluffy, adjusting consistency with more eggnog if needed.
- To assemble, layer and frost cakes with the buttercream. For a “naked cake” effect, apply a thin layer to the sides, letting the cake show through slightly.
- Decorate with cranberries, star anise, cinnamon sticks, and rosemary. Dust lightly with powdered sugar for a snowy effect.
- Prep Time: 25 minutes
- Cook Time: 30 minutes