Spice Cake with Eggnog Buttercream – A Festive Delight
As the holiday season approaches, there’s nothing better than a warm, spiced cake topped with a creamy, flavorful eggnog buttercream. This Spice Cake with Eggnog Buttercream captures the essence of the holidays with rich spices like cinnamon, ginger, nutmeg, and clove, and is elevated by the smooth and indulgent eggnog frosting. For an extra touch of decadence, the cake is finished with a white chocolate ganache that adds a beautiful, elegant finish. Whether you’re making this cake for a holiday gathering or simply to enjoy with a cup of coffee, it’s bound to be a hit.
Why You’ll Love This Spice Cake
This cake is the ultimate holiday dessert with its combination of warm spices, moist texture, and luxurious buttercream. The spices create a rich flavor profile, and the applesauce keeps the cake wonderfully moist without being overly sweet. The eggnog buttercream adds a festive twist, while the white chocolate ganache adds a touch of elegance. It’s a show-stopping dessert that’s perfect for celebrating special moments during the holidays.
Ingredients:
For the Spice Cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground clove
- ¼ teaspoon pure ground black pepper
- 1 tablespoon unsulphured molasses
- 1 cup vegetable oil
- 1 ¾ cups light brown sugar
- 1 ½ cups unsweetened applesauce
- 4 large eggs
- 2 teaspoons pure vanilla extract
For the Eggnog Buttercream:
- 1 ½ cups (3 sticks) unsalted butter
- 4 ½ cups confectioners’ sugar
- 7 tablespoons eggnog
- ½ teaspoon ground nutmeg
- ¼ cup heavy cream
For the White Chocolate Ganache:
- 1 cup white chocolate chips
- ½ cup heavy cream
Directions:
1. Prepare the Cake:
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and set them aside. - Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, clove, and black pepper. Set aside. - Blend the Wet Ingredients:
In a large mixing bowl, beat together the light brown sugar, vegetable oil, molasses, and applesauce until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. - Combine the Mixtures:
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be sure to scrape down the sides of the bowl as needed to ensure even mixing. - Bake the Cakes:
Evenly divide the batter between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely before frosting.
2. Make the Eggnog Buttercream:
- Cream the Butter:
In a large mixing bowl, cream the butter on medium-high speed until it’s light and fluffy. - Add the Sugar and Liquids:
Gradually add the confectioners’ sugar, mixing on low speed until incorporated. Add the eggnog, ground nutmeg, and heavy cream. Increase the speed to high and beat for 1-2 minutes until the frosting is light, fluffy, and smooth.
3. Prepare the White Chocolate Ganache:
- Heat the Cream:
In a small saucepan, bring the heavy cream to a simmer. - Melt the Chocolate:
Pour the hot cream over the white chocolate chips in a heatproof bowl. Stir until the chocolate is completely melted and the ganache is smooth. Let the ganache cool for 10-20 minutes until it thickens but is still pourable.
4. Assemble the Cake:
- Frost the Cake:
Once the cakes are completely cool, spread a layer of eggnog buttercream between each cake layer. Then, frost the top and sides of the cake with the remaining buttercream. - Add the Ganache:
Drizzle the white chocolate ganache over the top of the cake, letting it drip down the sides for a beautiful finish. - Optional Decoration:
Lightly sprinkle the top of the cake with ground cinnamon or nutmeg for a festive touch.
Notes:
- Prep Time: 30 minutes
- Cooking Time: 30 minutes
- Total Time: 1 hour
- Calories: 540 kcal per serving
- Servings: 12 slices
A Festive Cake for Special Occasions
This Spice Cake with Eggnog Buttercream is a wonderful centerpiece for any holiday gathering. The warm spices and creamy eggnog buttercream make it the perfect dessert for festive celebrations, and the white chocolate ganache adds an extra touch of elegance. It’s a treat that will have everyone coming back for seconds.
Spice Cake with Eggnog Buttercream
- Total Time: 1 hour
- Yield: 12 1x
Description
This Spice Cake with Eggnog Buttercream is the perfect dessert to add warmth and cheer to your holiday celebrations. Infused with cinnamon, ginger, nutmeg, and clove, the cake layers deliver a comforting and aromatic spice blend, while the rich eggnog buttercream adds a velvety smooth sweetness that’s both festive and indulgent. The crowning touch is the luxurious white chocolate ganache that drips elegantly down the sides, making this cake a true showstopper.
Ingredients
Spice Cake
2 ½ cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground clove
¼ teaspoon pure ground black pepper
1 tablespoon unsulphured molasses
1 cup vegetable oil
1 ¾ cups light brown sugar
1 ½ cups unsweetened applesauce
4 large eggs
2 teaspoons pure vanilla extract
Eggnog Buttercream
1 ½ cups (3 sticks) unsalted butter
4 ½ cups confectioners’ sugar
7 tablespoons eggnog
½ teaspoon ground nutmeg
¼ cup heavy cream
White Chocolate Ganache
1 cup white chocolate chips
½ cup heavy cream
Instructions
Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and set aside.
Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, clove, and black pepper. Set aside.
Blend the wet ingredients: In a large mixing bowl, beat together the brown sugar, vegetable oil, molasses, and applesauce until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine the mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Scrape down the sides of the bowl as needed.
Bake the cakes: Evenly divide the batter 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 completely before frosting.
Prepare the eggnog buttercream: In a large bowl, cream the butter on medium-high speed until light and fluffy. Gradually add the confectioners’ sugar, mixing on low speed. Add the eggnog, nutmeg, and heavy cream, and beat on high speed for 1-2 minutes until the frosting is fluffy and smooth.
Make the white chocolate ganache: In a small saucepan, bring the heavy cream to a simmer. Pour the hot cream over the white chocolate chips in a heatproof bowl. Stir until the mixture is smooth. Let the ganache cool for 10-20 minutes, until it reaches a thick but pourable consistency.
Assemble the cake: Spread a layer of eggnog buttercream between each cake layer. Frost the top and sides of the cake with the remaining buttercream. Drizzle the white chocolate ganache over the top, letting it drip down the sides.
Optional: Lightly sprinkle the top of the cake with ground cinnamon or nutmeg for a festive touch.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 540