Spice cake with eggnog buttercream is the perfect treat for the holiday season. This delightful dessert combines the warm, comforting flavors of spices like cinnamon, nutmeg, and cloves with the richness of eggnog buttercream frosting. It’s a unique twist on classic holiday flavors, offering a moist, aromatic cake topped with a creamy, spiced frosting that captures the essence of the season.
Whether you’re hosting a festive gathering or simply indulging in a homemade holiday treat, this cake will impress your guests with its flavor and presentation. The spicy, fragrant cake layers provide a perfect contrast to the smooth, velvety eggnog buttercream that’s rich but not overly sweet. This recipe is a great way to bring holiday cheer to any celebration, and the addition of eggnog in the buttercream takes it to the next level.
This cake is not only delicious but also relatively easy to prepare. With just a few simple ingredients and some basic baking techniques, you’ll create a festive masterpiece. If you’re looking to add a special touch to your holiday dessert table, this spice cake with eggnog buttercream is sure to be a standout.
Ingredients
For the Spice Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup applesauce
For the Eggnog Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup eggnog
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- A pinch of ground nutmeg
- A pinch of salt
Preparation
- 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.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed until light and fluffy, about 2 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and applesauce. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix.
- Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- While the cakes cool, prepare the eggnog buttercream. In a large mixing bowl, beat the softened butter until smooth and creamy.
- Gradually add powdered sugar, 1 cup at a time, mixing until fully incorporated. Add eggnog, vanilla extract, cinnamon, nutmeg, and salt. Continue to beat until the buttercream is light and fluffy, about 3-5 minutes.
- Once the cakes are completely cooled, spread a generous layer of eggnog buttercream on top of the first cake. Place the second cake on top and frost the entire cake with the remaining buttercream.
- Decorate with additional ground cinnamon or nutmeg if desired. Serve and enjoy!
Mistakes to Avoid
- Overmixing the Batter: When mixing the wet and dry ingredients, be sure to mix until just combined. Overmixing can result in a dense, heavy cake. Stir gently to ensure the ingredients are incorporated without losing air in the batter.
- Not Preparing the Pans Properly: It’s essential to grease and flour the cake pans or line them with parchment paper. If the pans aren’t properly prepared, the cakes may stick, making it difficult to remove them once baked.
- Incorrect Oven Temperature: Ensure your oven is preheated to 350°F (175°C). If the oven is too hot or too cold, the cake may not bake evenly. An oven thermometer is a helpful tool to check the accuracy of your oven’s temperature.
- Underbaking or Overbaking: Make sure to check the cake with a toothpick to ensure it’s fully baked. If the toothpick comes out clean, it’s done. If the cake is underbaked, it may fall apart when you try to frost it. If overbaked, the cake will become dry.
- Skipping the Cooling Step: Allow the cakes to cool completely before frosting them. If you frost a warm cake, the buttercream will melt, and the layers may slide off. Cooling the cakes on a wire rack will help them set and maintain their shape.
Ingredient Alternatives
- Flour: If you prefer a gluten-free version of the spice cake, you can substitute all-purpose flour with a gluten-free flour blend. Make sure to use a blend that includes xanthan gum, which helps give the cake structure and texture.
- Eggnog: If you don’t drink eggnog or can’t find it in stores, you can make a simple eggnog substitute by mixing 1 cup of whole milk with 1 tablespoon of heavy cream, 1/4 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and a teaspoon of vanilla extract. For a non-dairy version, use almond milk or coconut milk.
- Butter: For a dairy-free alternative, substitute the unsalted butter in both the cake and buttercream with plant-based butter or margarine. These work well to maintain the texture of both the cake and the frosting.
- Buttermilk: If you don’t have buttermilk on hand, you can create your own by adding 1 tablespoon of vinegar or lemon juice to a measuring cup, then filling it with milk to make 1/2 cup. Let it sit for 5 minutes before using it in the recipe.
- Applesauce: For a more traditional cake, you can replace the applesauce with an equal amount of vegetable oil or another fat of your choice, such as sour cream or yogurt, for added moisture and richness.
- Powdered Sugar: If you don’t have powdered sugar, you can make your own by blending granulated sugar in a food processor until it’s finely powdered. This homemade powdered sugar will work just as well for the buttercream.
Tips and Tricks
- Room Temperature Ingredients: Make sure your butter, eggs, and any other refrigerated ingredients are at room temperature before you start. This helps them incorporate better into the batter and creates a smoother texture.
- Spice Adjustments: If you prefer a spicier cake, feel free to increase the amount of cinnamon, ginger, or cloves to suit your taste. A little extra ginger can add a lovely warmth to the flavor.
- Make It Ahead: This cake can be made a day in advance and stored in an airtight container at room temperature. The flavors develop even more overnight, and the cake will stay moist. If you’re preparing it early, add the buttercream frosting just before serving.
- Frosting Consistency: If your buttercream is too thick, add a little more eggnog (a teaspoon at a time) until you reach the desired consistency. If it’s too thin, add more powdered sugar to thicken it.
- Decorating: For an extra festive touch, sprinkle some extra ground cinnamon, nutmeg, or even edible gold dust on top of the cake. You can also garnish with candied ginger or cinnamon sticks to enhance the holiday theme.
- Use a Cake Leveler: If your cake layers have domed on top, use a cake leveler or a serrated knife to trim the tops of the cakes before frosting. This ensures a flat surface for even frosting and helps your cake look professionally made.
Suggestions
- Pair with a Hot Beverage: This spice cake is perfect for enjoying alongside a warm beverage, such as a cup of hot cocoa, coffee, or even a spiced tea. The richness of the cake combined with a hot drink will make for a cozy holiday treat.
- Serve with Ice Cream: For a decadent dessert experience, serve slices of this spice cake with a scoop of vanilla ice cream or cinnamon ice cream. The cold ice cream balances out the warmth of the spiced cake and complements the eggnog buttercream.
- Add a Glaze: If you prefer a less sweet topping, try drizzling a simple glaze over the cake instead of the buttercream. A glaze made with powdered sugar and eggnog (or milk) would add just the right amount of sweetness without overwhelming the cake.
- Cake Trifle: If you have leftover cake, consider turning it into a festive trifle by layering the spice cake with whipped cream, fruit, and additional eggnog buttercream. This would be a perfect dish for a larger gathering.
- Give as Gifts: Spice cake with eggnog buttercream makes for an excellent homemade gift. Wrap individual slices or mini cakes in decorative packaging and share the holiday cheer with friends and family.
- Experiment with Other Spices: If you love experimenting with flavors, consider adding a dash of cardamom or allspice for an extra layer of complexity in your cake. These spices pair wonderfully with the eggnog flavor and can make your cake stand out.
FAQ
- Can I freeze this cake? Yes, you can freeze both the spice cake and the eggnog buttercream. Wrap the cake layers tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Allow the cake to thaw before frosting. The buttercream can also be frozen in an airtight container for up to 1 month. Just let it thaw and re-whip before using.
- How can I make this cake less sweet? If you find the cake too sweet, try reducing the amount of sugar in the buttercream or even leaving out some of the powdered sugar. You can also cut back on the sweetness in the cake itself by reducing the sugar by 1/4 cup, but keep in mind that the sweetness balances well with the spices.
- Can I use store-bought eggnog for the buttercream? Absolutely! If you’re short on time, store-bought eggnog works perfectly in the buttercream. Just be sure to choose one with a rich, creamy texture for the best flavor.
- Can I make this recipe without eggs? Yes, you can make this cake without eggs by using egg substitutes such as a flaxseed mixture (1 tablespoon flaxseed meal + 3 tablespoons water for each egg) or a commercial egg replacer. The texture of the cake will change slightly, but it will still be delicious.
- How do I store leftovers? Store leftover cake in an airtight container at room temperature for up to 3 days. If you have leftover buttercream, it can be stored in the fridge for up to 1 week. Make sure to bring it to room temperature and re-whip before using.
- Can I make this cake in a different shape? Yes, you can bake this spice cake in different pan sizes, such as a 9×13-inch baking dish or cupcake tins. Adjust the baking time based on the size of the pan—cupcakes will need about 18-20 minutes, while a larger cake may need more time.
Conclusion
Spice Cake with Eggnog Buttercream is a delightful, festive dessert that combines the cozy warmth of spices with the creamy richness of eggnog. Whether you’re celebrating the holidays or simply craving a comforting treat, this cake is sure to impress your friends and family. With its soft, flavorful cake layers and luscious buttercream, it’s the perfect centerpiece for your holiday dessert table.
By following the tips and tricks, ingredient alternatives, and suggestions for pairing, you can customize this cake to suit your preferences and make it your own. The versatility of this recipe allows you to adapt it for different dietary needs, making it accessible to everyone. Plus, it’s easy to make ahead, ensuring you can enjoy the holiday season without too much stress in the kitchen.
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Festive Spice Cake with Eggnog Buttercream
Ingredients
Scale
For the Spice Cake:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 cup buttermilk, at room temperature
- ½ cup unsweetened applesauce
For the Eggnog Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup eggnog
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- Pinch of salt
Instructions
For 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, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Set aside.
- In a large bowl, cream the softened butter and sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- With the mixer on low speed, gradually add the dry ingredients, alternating with the buttermilk and applesauce. Start and finish with the dry ingredients. Mix until just combined; do not overmix.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
For the Eggnog Buttercream:
- In a large bowl, beat the softened butter with a hand mixer or stand mixer until smooth and creamy.
- Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
- Once all the powdered sugar is incorporated, add the eggnog, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Beat on medium-high speed until the frosting is light and fluffy, about 3-5 minutes. If the frosting is too thick, add a bit more eggnog (1 teaspoon at a time) to reach your desired consistency.
Assembling the Cake:
- Place one layer of the cooled cake on a serving platter or cake stand.
- Spread a layer of the eggnog buttercream evenly over the top.
- Top with the second layer of cake and frost the entire cake with the remaining buttercream.
- Optionally, garnish with a sprinkle of cinnamon or nutmeg on top for extra flavor and decoration.
- Let the cake sit for about 30 minutes to allow the frosting to set before slicing and serving.