Spice Cake with Eggnog Buttercream Recipe

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Cozy Spice Cake with Eggnog Buttercream Recipe, Made Simple

There’s something deeply comforting about a spice cake crowned with a silky eggnog buttercream—a dessert that’s both nostalgic and festive. I love how the warm, toasty spices mingle with the rich, creamy frosting, inviting you to linger over every bite. Whether it’s a chilly afternoon or a holiday gathering, this Spice Cake with Eggnog Buttercream Recipe brings those comforting vibes right to your kitchen.

You’ll appreciate how approachable the steps are. It’s a recipe that welcomes you in, no matter your experience level. Plus, the flavors strike just the right balance—bright nutmeg and cinnamon with the smooth, buttery eggnog frosting. It’s like a cozy blanket in dessert form.

Let me share what makes it truly worth your time. Once you master these layers of flavor and texture, it’s bound to become a go-to recipe you pull out anytime you want to impress with ease.

Ingredient Lowdown

• Flour: The sturdy backbone for your cake’s tender crumb—use all-purpose or a mix with whole wheat for a nutty note.
• Spices (cinnamon, nutmeg, cloves): These warm, fragrant spices are what give the cake its toasty depth—freshly ground is best for vibrant flavor.
• Sugar: I like a mix of brown and white sugar for that perfect balance of sweetness and moistness.
• Eggs: Helps bind everything together; room temperature eggs blend more evenly.
• Eggnog: The star liquid that adds creamy richness and a subtle holiday flair to the cake.
• Butter: Use unsalted and softened for a luscious texture in both cake and frosting.
• Baking soda & powder: For just the right lift, making your cake light without drying it out.
• Vanilla extract: Enhances overall flavor with a gentle warmth.
• Powdered sugar: Essential for that smooth, sweet eggnog buttercream frosting.
• Nutmeg (for frosting): Adds a subtle spicy kick that ties the whole dessert together.

Set Up for Success

Before diving in, make sure to gather your ingredients and measure them accurately—mise en place is a game changer here. Preheat your oven to 350°F (175°C) to ensure even baking, and grease your pans well or line them with parchment to get those edges crisp and clean. A well-prepped space will keep you relaxed and focused throughout the process.

Step-by-Step: Spice Cake with Eggnog Buttercream Recipe

1. Whisk together all your dry ingredients:
2. Cream the butter and sugars:
3. Add eggs one at a time:
4. Incorporate vanilla and eggnog:
5. Pour batter into prepared pans:
6. Bake for 25–30 minutes:
7. Cool completely before frosting:
8. Make the eggnog buttercream:
9. Frost your cooled cake generously:
10. Serve and savor:

Flavor Twists for Spice Cake with Eggnog Buttercream Recipe

• Add a handful of chopped crystallized ginger to the batter for a little spicy zing.
• Swap classic cinnamon for cardamom or allspice for an exotic twist.
• Mix in toasted pecans or walnuts for a pleasant crunch throughout.
• Infuse your eggnog buttercream with a splash of dark rum or bourbon for grown-up warmth.
• Swirl in some maple syrup or honey into the frosting for extra depth and natural sweetness.
• Experiment with lemon zest for a fresh brightness that cuts through the richness.

Storage & Make-Ahead Tips

• Refrigerate: Store the cake tightly wrapped or in an airtight container for up to 4 days. Bring to room temperature before serving to soften the buttercream.
• Freeze: Wrap unfrosted layers in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before frosting and serving.
• Make buttercream ahead: Eggnog buttercream holds well when refrigerated for up to 3 days. Whip again briefly before using to revive softness.
• Slice and toast: Leftover slices make fantastic toasted treats for breakfast or tea—just warm gently under a broiler or in a toaster oven.
• Travel tip: For easy transport, frost your cake at your destination if possible. If not, chill the frosted cake firmly before moving.

Spice Cake with Eggnog Buttercream Recipe FAQs

• Can I use boxed spice cake mix instead? Absolutely! Just swap in your favorite mix and add a bit of eggnog to the batter to keep that signature richness.
• Is it safe to use raw eggnog in the frosting? Yes, provided you use pasteurized eggnog available in most stores. If you have concerns, opt for an eggnog-flavored extract instead.
• How can I prevent my frosting from melting? Make sure your cake is completely cooled and keep the room cool while frosting. If it’s warm, chill the frosting slightly before spreading.
• Can I double the recipe for a larger cake? Definitely—you’ll just want to bake in two pans or a larger sheet and adjust baking time accordingly, checking doneness with a toothpick.
• What’s the best way to get my cake layers so even? Use a serrated knife or a cake leveler once cooled to trim domes, ensuring a flat surface for frosting.

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