Description
A warm and moist spice cake layered with a rich eggnog-flavored buttercream frosting, perfect for holiday celebrations.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- For the buttercream: 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup eggnog
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the buttercream: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, eggnog, vanilla extract, and nutmeg, beating until smooth and fluffy.
- Once the cakes are cool, frost the top of one layer with buttercream, add the second layer, and frost the entire cake.
Notes
Store the cake in an airtight container at room temperature for up to 3 days. For a stronger eggnog flavor, add a dash more nutmeg to the frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 45g
- Fat: 20g
- Carbohydrates: 65g
- Protein: 5g