Name: Christmas Spice Cake with Eggnog Buttercream Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 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 unsulphered molasses; 1 cup vegetable oil; 1 ¾ cups light brown sugar; 1 ½ cups unsweetened apple sauce; 4 large eggs; 2 teaspoons pure vanilla extract; 1 ½ cups (3 sticks) unsalted butter; 4 ½ cups confectioner’s sugar; 7 tablespoons eggnog; ½ teaspoon ground nutmeg; ¼ cup heavy cream; 1 cup white chocolate chips; ½ cup heavy cream

Ingredients

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 unsulphered molasses

1 cup vegetable oil

1 ¾ cup light brown sugar

1 ½ cup unsweetened apple sauce

4 large eggs

2 teaspoons pure vanilla

1 ½ cups (3 sticks) unsalted butter

4 ½ cups confectioner’s sugar

7 tablespoons eggnog

½ teaspoon ground nutmeg

¼ cup heavy cream

1 cup white chocolate chips

½ cup heavy cream (for ganache)

Instructions

Step 1: Preheat the oven to 350°F. Grease and flour three 8-inch cake pans and set them aside.

Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, clove, and black pepper. Set this spice flour mixture aside.

Step 3: In a large bowl or the bowl of a standing mixer, combine the light brown sugar, vegetable oil, molasses, and applesauce. Mix on medium speed until the sugar dissolves and the mixture is smooth.

Step 4: Add the eggs and vanilla to the wet mixture and beat on low speed for 1 to 2 minutes until fully incorporated.

Step 5: Add the dry ingredients to the wet ingredients in three batches, mixing on low speed until just combined. Scrape down the sides of the bowl as needed.

Step 6: Divide the batter evenly among the prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Allow the cakes to cool completely before frosting.

Step 8: For the eggnog buttercream, beat the butter on medium-high speed until pale and fluffy. Reduce speed and add confectioner’s sugar one cup at a time, mixing well after each addition.

Step 9: Add eggnog one tablespoon at a time, then add nutmeg and beat for 2 minutes. Slowly pour in the heavy cream while mixing at low speed, then increase speed to medium-high and beat until the frosting is light and fluffy.

Step 10: Frost each cake layer and assemble the cake. Frost the top and sides evenly.

Step 11: To make the white chocolate ganache, heat ½ cup heavy cream until just simmering. Pour it over the white chocolate chips in a heatproof bowl and stir until smooth.

Step 12: Let the ganache cool until slightly thickened but still pourable, then drizzle over the top and sides of the cake. Smooth gently with a spatula if desired.

Step 13: Optionally, sprinkle a pinch of ground spices on top once the ganache sets for an extra festive touch.

Tips & Variations

For a deeper spice flavor, toast the dry spices lightly before mixing with flour.

Substitute half the vegetable oil with melted butter for a richer taste.

If you prefer a boozy frosting, add a tablespoon of dark rum or bourbon to the buttercream.

Use cream cheese instead of butter for a tangy frosting variation.

Make the cake layers a day ahead and wrap them tightly to enhance moisture and flavor.

Storage

Store the cake covered in the refrigerator for up to 4 days. Allow it to come to room temperature before serving for the best texture and flavor. Leftover cake can be frozen, wrapped tightly in plastic wrap and foil, for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

FAQs

Can I make this cake without eggnog?

Yes, you can substitute the eggnog in the buttercream with an equal amount of milk or cream and add a teaspoon of vanilla extract for similar flavor.

How do I prevent the ganache from dripping too fast?

Let the ganache cool longer until it thickens slightly but remains pourable. Cooler ganache will drip more slowly, allowing you to control the effect better.