Description
A soft and moist cake infused with warm spices and topped with a rich eggnog buttercream, perfect for holiday celebrations.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1/2 cup eggnog
- 1/2 cup unsalted butter, softened
- 1 teaspoon nutmeg (for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a separate large bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Alternate adding the dry ingredients and buttermilk, mixing until just combined. Stir in vanilla extract.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the buttercream, beat the softened butter and eggnog together until smooth. Gradually add powdered sugar and mix until fluffy.
- Frost the cooled cake layers with the eggnog buttercream. Garnish with a sprinkle of nutmeg. Enjoy!
Notes
For best taste, let the cake sit at room temperature for 20 minutes before serving. You can add 1/2 cup chopped nuts or raisins to the batter for variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American