Description
Indulge in the flavors of the holiday season with this Moist Christmas Spice Cake topped with creamy Eggnog Buttercream.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1/4 cup eggnog
- 1/4 cup unsalted butter, softened
- 1 teaspoon nutmeg (for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in another bowl.
- Gradually add the dry mixture to the creamed butter mixture, alternating with buttermilk.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes.
- Cool the cakes in the pans for 10 minutes before transferring to wire racks to cool completely.
- For the frosting, beat together the softened butter and powdered sugar until fluffy, then mix in the eggnog.
- Frost the cooled cakes between layers and all around the top and sides, garnishing with nutmeg.
Notes
To store, keep in an airtight container at room temperature for up to 3-5 days or freeze for 2-3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg