Description
Festive holiday spice cake delights with warm, aromatic flavors dancing across each delectable slice. Creamy eggnog buttercream crowns this seasonal masterpiece, inviting you to savor winter’s most comforting dessert.
Ingredients
Scale
Main Cake Ingredients:
- 3 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 1 cup unsalted butter (room temperature)
- 4 large eggs
- 1 cup buttermilk
- 1/2 cup unsweetened applesauce
Spices and Seasonings:
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 teaspoon vanilla extract
Frosting and Decoration:
- 1 cup unsalted butter (room temperature)
- 4 cups powdered sugar
- 3–4 tablespoons eggnog
- 1/2 teaspoon ground nutmeg (optional)
- 1 teaspoon vanilla extract
- Fresh cranberries
- Star anise
- Cinnamon sticks
- Rosemary or pine sprigs (non-edible)
- Walnuts or pecans (optional)
- Powdered sugar for dusting
Instructions
- Prepare three 8-inch cake pans by generously coating with butter and lining bottoms with parchment paper to prevent sticking.
- Sift together flour, baking powder, baking soda, salt, and warm spices (cinnamon, ginger, nutmeg, cloves) in a medium mixing bowl, ensuring even distribution of dry ingredients.
- Using an electric mixer, cream softened butter with granulated and brown sugars until light and airy, approximately 3-4 minutes at medium speed.
- Incorporate eggs individually into the butter mixture, mixing thoroughly after each addition, then blend in vanilla extract until fully integrated.
- Gradually combine dry ingredients with buttermilk, alternating between the two, beginning and ending with dry ingredients. Gently fold in applesauce to maintain mixture’s moisture.
- Evenly distribute cake batter among prepared pans, creating smooth, level surfaces.
- Bake at 350°F for 25-30 minutes, checking doneness with a toothpick that should emerge clean when inserted into cake’s center.
- Allow cakes to rest in pans for 10 minutes, then carefully transfer to wire cooling rack to reach room temperature.
- Prepare buttercream by whipping butter until exceptionally creamy and smooth.
- Slowly incorporate powdered sugar, then blend in eggnog, vanilla, and a hint of nutmeg until achieving a light, fluffy consistency.
- Assemble cake by placing first layer on serving plate, spreading buttercream between each subsequent layer.
- Apply a delicate layer of frosting around cake’s exterior for a rustic, “naked cake” aesthetic.
- Embellish top with festive garnishes: fresh cranberries, star anise, cinnamon sticks, and rosemary sprigs.
- Dust cake with powdered sugar, creating a delicate, snow-like finish that enhances visual appeal.
Notes
- Ingredient Swaps make this cake adaptable for various dietary needs, like using gluten-free flour or plant-based butter for a vegan version.
- Spice Balance is crucial; freshly ground spices will elevate the cake’s aromatic profile and provide deeper, more complex flavors.
- Room Temperature Ingredients ensure smoother mixing and help create a more consistent cake texture, preventing lumpy batter or uneven baking.
- Buttermilk Substitution can work with alternatives like yogurt or milk with vinegar if you don’t have buttermilk on hand, maintaining moisture and tenderness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 430 kcal
- Sugar: 40 g
- Sodium: 230 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg