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Spice cake on a white cake stand

Spice Cake with Eggnog Buttercream

Sean
A super moist cake made with nutmeg, ginger, cinnamon, cloves and allspice and frosted with a cream cheese eggnog buttercream.
5 from 14 votes
Prep Time 15 minutes
Cook Time 30 minutes
Decoration 15 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 slices
Calories 589 kcal

Equipment

  • Stand mixer with paddle attachment
  • Mixing Bowl
  • Flour sifter or whisk
  • 9 inch cake pans
  • Spatula
  • Piping bag optional

Ingredients
 
 

Spice Cake

  • 2 ½ cups all purpose flour spooned and leveled
  • 1 tablespoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground black pepper
  • 4 large eggs room temperature
  • 1 cup vegetable oil
  • 1 cup light brown sugar packed
  • ¾ cup granulated sugar
  • 1 cup buttermilk room temperature
  • ½ cup sour cream room temperature
  • 1 tablespoon molasses unsulphured not blackstrap
  • 2 teaspoons pure vanilla

Cream Cheese Eggnog Buttercream

  • 2 pounds confectioner's sugar
  • 2 cups cream cheese 2-8 oz packs softened
  • 1 cup butter unsalted, softened
  • ½ cup eggnog
  • ½ teaspoon ground nutmeg

Instructions
 

Spice Cake

  • Preheat oven to 350°F, 177C or gas mark 4. Grease 3 9 inch cake pans and set aside.
  • In a mixing bowl combine the flour, baking powder, baking soda, salt, pepper, nutmeg, allspice, cinnamon, ginger, and cloves. Whisk to make sure everything is evenly combined and set aside.
  • In the bowl of the stand mixer with a paddle attachment add the brown sugar, sugar and vegetable oil. Mix on low until all of the them have been incorporated. Add the sour cream and mix until smooth. Increase the speed to medium high and add the eggs one at a time waiting a minute between each egg. Add the molasses and vanilla.
  • Reduce the speed to low and add half the flour mixture, mix until just combined and then add all of the buttermilk. Once combined add the remainder of the flour mixture and mix until just combined.
  • Divide the cake batter evenly between the three pans and bake until a toothpick or knife inserted in the middle comes away clean, about 25-30 minutes.
  • Allow the cakes to cool in the pan for at least 10 minutes before turning the cakes onto a cooling rack. Allow to cool completely before icing the cake.

Crema Cheese Eggnog Buttercream

  • Cream the butter and cream cheese on medium-high speed until pale and fluffy. Reduce the speed to low and add the powdered sugar. Once all of the sugar has been incorporated then increase the speed to medium.
  • Add the nutmeg and then add the eggnog one tablespoon at a time until you get the desired consistency.

Nutrition

Serving: 1sliceCalories: 589kcalCarbohydrates: 133gProtein: 14gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 154mgSodium: 512mgPotassium: 281mgFiber: 1gSugar: 35gVitamin A: 1179IUVitamin C: 0.3mgCalcium: 182mgIron: 2mg
Nutrition Disclaimer*
Keyword Christmas, Holiday, Spice
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