Best Christmas Spice Cake With Eggnog Buttercream is not just a dessert; it’s an edible embrace of the festive season, a truly heartwarming confection that captures the very essence of holiday joy. Imagine walking into a kitchen filled with the comforting aromas of cinnamon, ginger, nutmeg, and cloves, all perfectly blended into a wonderfully moist cake. This isn’t just any spice cake; it’s a celebration of tradition, harkening back to a time when warming spices were treasured, especially during winter celebrations. Historically, spiced cakes have graced holiday tables for centuries, a delicious testament to their enduring appeal, and I believe my recipe truly elevates this experience.
What makes this particular cake so universally adored? I think it’s the irresistible combination of its tender, fragrant crumb with a truly opulent eggnog buttercream. The rich, creamy, and subtly boozy frosting perfectly complements the deeply flavorful cake, creating a symphony of tastes and textures that simply sings of Christmas. It’s the kind of show-stopping dessert that garners gasps of delight and requests for the recipe. I promise you, crafting this Best Christmas Spice Cake With Eggnog Buttercream will fill your home with the spirit of the season and delight every palate, making your holiday gathering truly unforgettable.
Ingredients:
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For the Best Christmas Spice Cake:
- 2 ¾ cups (330g) all-purpose flour: I always recommend sifting your flour for the lightest cake texture.
- 2 teaspoons baking powder: This helps our cake rise beautifully.
- 1 teaspoon baking soda: Essential for a tender crumb, especially with the buttermilk.
- 1 ½ teaspoons ground cinnamon: The heartwarming core of our spice blend.
- ¾ teaspoon ground ginger: Adds a lovely warmth and subtle kick.
- ½ teaspoon ground nutmeg: Freshly grated is always superior, if you have a grater!
- ¼ teaspoon ground cloves: A little goes a long way for deep, aromatic flavor.
- ¼ teaspoon ground allspice: Completes our festive spice symphony.
- ½ teaspoon fine sea salt: Balances all the sweet and spicy notes.
- 1 cup (226g) unsalted butter: Softened to room temperature, crucial for creaming properly.
- 1 ½ cups (300g) granulated sugar: For sweetness and structure.
- ½ cup (100g) packed light brown sugar: Adds moisture and a lovely caramel note.
- 3 large eggs: Also at room temperature, allowing them to emulsify better with the butter and sugar.
- 2 teaspoons pure vanilla extract: Don’t skimp on the good stuff; it truly enhances the flavors.
- 2 tablespoons unsulphured molasses: This is my secret for a deep, rich, authentic spice cake flavor and gorgeous color.
- 1 ¼ cups (300ml) buttermilk: Room temperature, too! It reacts with the baking soda for a tender crumb. If you don’t have it, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5-10 minutes.
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For the Luscious Eggnog Buttercream:
- 1 cup (226g) unsalted butter: Softened to room temperature. This is the foundation of our creamy frosting.
- 4 ½ cups (540g) powdered sugar: Also known as confectioners’ sugar. Sifting is recommended to avoid lumps.
- ¼ teaspoon fine sea salt: To cut through the sweetness and highlight the flavors.
- ½ cup (120ml) quality eggnog: Chilled or room temperature, depending on desired consistency. I prefer a good quality, thicker eggnog for the best flavor.
- 1 teaspoon pure vanilla extract: Complements the eggnog beautifully.
- ½ teaspoon freshly grated nutmeg: An absolute must for that authentic eggnog experience.
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For Decoration (Optional):
- Whole cranberries or sugared cranberries
- Sprigs of fresh rosemary
- Extra freshly grated nutmeg
- Holiday sprinkles
Preparing Our Best Christmas Spice Cake Layers
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Preheat and Prepare Your Pans:
Before you even think about mixing, let’s get our oven ready! Preheat your oven to 350°F (175°C). Then, prepare three 8-inch round cake pans. My favorite method for ensuring no sticking is to lightly grease them with butter or baking spray, then dust with flour, tapping out any excess. For an extra layer of confidence, I also like to line the bottoms with parchment paper circles. This ensures a clean release every single time, which is so important when you’re making the Best Christmas Spice Cake With Eggnog Buttercream.
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Whisk Together Dry Ingredients:
In a large bowl, combine your 2 ¾ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 ½ teaspoons ground cinnamon, ¾ teaspoon ground ginger, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ¼ teaspoon ground allspice, and ½ teaspoon fine sea salt. Use a whisk to vigorously combine these ingredients for about 30 seconds to 1 minute, ensuring all those wonderful spices are evenly distributed throughout the flour. This step is crucial for consistent flavor in every bite of our festive spice cake.
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Cream the Butter and Sugars:
In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and a hand mixer), beat the 1 cup (226g) softened unsalted butter on medium speed for about 1-2 minutes until it’s light and creamy. Next, gradually add the 1 ½ cups granulated sugar and ½ cup packed light brown sugar. Continue beating on medium-high speed for another 3-5 minutes, scraping down the sides of the bowl as needed, until the mixture is pale, fluffy, and significantly increased in volume. This aeration step is key to a tender cake crumb for our Best Christmas Spice Cake. It’s the foundation of a great cake!
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Incorporate Eggs, Vanilla, and Molasses:
Reduce the mixer speed to medium-low. Add the 3 large eggs one at a time, beating well after each addition until just combined before adding the next. Don’t rush this part; you want each egg to fully incorporate into the butter mixture. Once all eggs are in, scrape down the sides of the bowl again. Then, mix in the 2 teaspoons pure vanilla extract and 2 tablespoons unsulphured molasses until just combined. The molasses will deepen the color and enrich the flavor profile, giving our Christmas Spice Cake that truly authentic holiday taste.
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Alternate Dry and Wet Ingredients:
With the mixer on low speed, add about one-third of the dry ingredient mixture to the wet ingredients, mixing until just barely combined. Follow this with half of the 1 ¼ cups room temperature buttermilk, mixing until just incorporated. Continue this pattern, alternating with another third of the dry ingredients, the remaining buttermilk, and finally, the last third of the dry ingredients. A crucial tip here: do not overmix! As soon as the last streaks of flour disappear, stop mixing. Overmixing develops the gluten too much, which can lead to a tough cake. We want our Best Christmas Spice Cake to be wonderfully tender and moist.
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Divide Batter and Bake:
Evenly divide the cake batter among your three prepared 8-inch cake pans. I like to use a kitchen scale to ensure each pan has roughly the same amount of batter for even baking and uniform layers. Smooth the tops with an offset spatula. Bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center of a cake comes out clean. Keep an eye on them, as oven temperatures can vary! The aroma filling your kitchen right now is absolutely divine, signaling the start of a truly special holiday treat.
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Cool the Cake Layers:
Once baked, remove the cakes from the oven and let them cool in their pans on a wire rack for about 10-15 minutes. This allows them to firm up slightly. After this initial cooling, carefully invert the cakes onto the wire rack, remove the pans and parchment paper, and let them cool completely to room temperature. This step is non-negotiable! Attempting to frost warm cakes will result in a messy, melted buttercream disaster. Patience is a virtue, especially when aiming for the perfect “Best Christmas Spice Cake With Eggnog Buttercream.”
Crafting Our Luscious Eggnog Buttercream
This buttercream is what elevates our Christmas Spice Cake from simply delicious to absolutely unforgettable. It’s light, creamy, and bursting with holiday flavor!
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Cream the Butter:
In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), beat the 1 cup (226g) softened unsalted butter on medium speed for about 5 minutes. You’re looking for a transformation here: the butter should become significantly lighter in color, very pale, and incredibly fluffy and airy. This aeration is key to a light and fluffy buttercream texture. Don’t skip this step; it makes all the difference for our Eggnog Buttercream!
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Gradually Add Powdered Sugar and Salt:
Reduce the mixer speed to low. Gradually add the 4 ½ cups (540g) sifted powdered sugar, about ½ cup at a time, mixing well after each addition until fully incorporated. If you dump it all in at once, you’ll end up with a sugar cloud in your kitchen! Once about half of the sugar is in, add the ¼ teaspoon fine sea salt. Continue adding the remaining powdered sugar until it’s all incorporated and the mixture looks crumbly but moist.
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Incorporate Eggnog and Flavorings:
Now, it’s time to add the star liquid! With the mixer still on low, slowly pour in the ½ cup (120ml) eggnog and the 1 teaspoon pure vanilla extract. Mix until just combined. Then, add the ½ teaspoon freshly grated nutmeg. Once everything is in, increase the mixer speed to medium-high and beat for another 3-5 minutes. This final whip will make your buttercream incredibly light, fluffy, and smooth, perfect for frosting our “Best Christmas Spice Cake With Eggnog Buttercream.” If the buttercream appears too thick, you can add an extra tablespoon of eggnog at a time until you reach your desired consistency. If it’s too thin, you can add a tablespoon or two more of powdered sugar.
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Check Consistency and Taste:
Your Eggnog Buttercream should be perfectly spreadable and pipeable. Taste it to ensure the flavors are balanced. If you like a stronger nutmeg flavor, feel free to add a little more! If it feels too sweet, a tiny pinch more salt can sometimes help. This buttercream is truly the crown jewel of our holiday cake, so make sure it’s just right for you.
Assembling and Decorating Your Best Christmas Spice Cake
Now for the grand finale! This is where all your hard work comes together to create a show-stopping dessert that will impress everyone.
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Level the Cake Layers (Optional but Recommended):
Once your cake layers are completely cool, you might find that they have a slight dome on top. For a truly professional-looking cake, I recommend using a serrated knife or a cake leveling tool to carefully level the tops of each cake layer. This creates flat surfaces, ensuring that your layers stack neatly and your cake doesn’t lean. This step significantly contributes to the aesthetic appeal of your “Best Christmas Spice Cake With Eggnog Buttercream.”
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The Crumb Coat:
Place one leveled cake layer on your serving plate or cake stand. Spread a generous ½ cup to ¾ cup of Eggnog Buttercream evenly over the top, taking it almost to the edge. Place the second cake layer on top, pressing down gently, and repeat with another layer of frosting. Top with the third cake layer. Now, apply a very thin layer of buttercream all over the entire cake – the top and sides. This is called a “crumb coat.” Its purpose is to trap any loose crumbs from the cake layers, ensuring your final frosting layer is smooth and crumb-free. Don’t worry if it looks a little messy; it’s just the first step!
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Chill the Cake:
Once the crumb coat is applied, place the cake in the refrigerator for at least 20-30 minutes, or until the buttercream feels firm to the touch. This chilling time is essential for setting the crumb coat, making the final frosting process much easier and cleaner. It creates a solid foundation for your beautiful “Best Christmas Spice Cake With Eggnog Buttercream.”
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The Final Frosting Layer:
Remove the chilled cake from the refrigerator. Now you can apply the remaining Eggnog Buttercream more generously. Start by applying a good amount to the top of the cake, then work your way around the sides. Use an offset spatula or a bench scraper to smooth out the frosting to your desired finish. You can go for a perfectly smooth, elegant look or create lovely rustic swirls with your spatula. Take your time with this step, stepping back periodically to admire your work and ensure even coverage.
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Decorate with Holiday Flair:
This is where you can let your creativity shine! To really lean into the festive spirit of our “Best Christmas Spice Cake With Eggnog Buttercream,” I love to decorate with a sprinkle of fresh nutmeg over the top. You could arrange a few whole cranberries or sugared cranberries around the base or on top of the cake. Small sprigs of fresh rosemary can mimic little evergreen branches, adding a beautiful natural touch. You could also pipe decorative borders or swirls with any leftover buttercream using a pastry bag fitted with your favorite nozzle. Holiday sprinkles are always a fun and easy addition, especially if serving to children or those young at heart.
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Serve and Enjoy:
Once decorated, your magnificent Best Christmas Spice Cake With Eggnog Buttercream is ready to be the centerpiece of your holiday table. Let it sit at room temperature for about 30 minutes before slicing and serving, allowing the buttercream to soften slightly for the best texture. Each slice will reveal moist, perfectly spiced cake layers enveloped in a dreamy, eggnog-infused frosting – a truly unforgettable taste of Christmas. Store any leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days, bringing to room temperature before serving for optimal flavor and texture.
Conclusion:
And there you have it, my dear fellow bakers! We’ve journeyed through the delightful process of creating a truly special holiday confection. If you’ve followed along, you already know that this isn’t just any cake; it’s an experience, a symphony of festive flavors designed to bring warmth and cheer to your home. I wholeheartedly believe this recipe delivers on its promise to be the Best Christmas Spice Cake With Eggnog Buttercream you’ll ever bake, and frankly, quite possibly the most beloved dessert at your holiday table this year. The tender, moist crumb, infused with a harmonious blend of aromatic spices like cinnamon, nutmeg, cloves, and ginger, forms the perfect foundation. But it’s the luxurious, silken eggnog buttercream, light as air yet rich with that signature holiday flavor, that truly elevates this creation from delicious to utterly unforgettable. It’s the kind of cake that makes you close your eyes, savoring each bite, and instantly transports you to a cozy, festive scene filled with loved ones and joyful laughter. Don’t let its impressive appearance intimidate you; the steps are straightforward, and the reward is immense. This cake isn’t just dessert; it’s a centerpiece, a conversation starter, and a sweet, edible memory in the making for you and your guests.
Embrace the Holiday Spirit with Perfect Pairings
Once your masterpiece is cooled, frosted, and perhaps even beautifully decorated, the next delightful step is deciding how to present and enjoy it. While this cake is undeniably magnificent on its own, a few thoughtful serving suggestions can enhance the entire experience. I love serving generous slices at room temperature, allowing the intricate spice flavors and the creamy richness of the buttercream to truly shine. For a truly decadent treat, consider pairing it with a steaming mug of strong coffee or a fragrant cup of spiced chai tea. If you’re an eggnog enthusiast, a small glass of chilled eggnog alongside a slice of this cake is an absolute match made in heaven, doubling down on that classic holiday taste. For an elegant touch at a dinner party, a delicate dusting of freshly grated nutmeg or a sprinkle of ground cinnamon over each slice adds both aroma and visual appeal. You could also garnish with a few candied cranberries or a tiny sprig of fresh rosemary for a pop of color and a touch of sophisticated flair. Imagine the smiles when you bring this out – it’s more than just a dessert; it’s an edible expression of holiday joy and generosity.
Creative Twists and Delightful Variations
While I stand firmly by this recipe as written, the beauty of home baking lies in personalizing it to your own tastes and preferences. If you’re feeling adventurous, don’t hesitate to experiment with variations to make this cake uniquely yours. For the spice cake itself, you could try incorporating a pinch of ground cardamom for an exotic warmth, or a touch of allspice for a deeper, more complex flavor profile. A handful of finely chopped pecans or walnuts folded into the batter would add a lovely textural contrast and a nutty undertone, complementing the spices beautifully. If you prefer a slightly different fruit note, plump golden raisins or dried cranberries could be added to the batter as well, lending a subtle chewiness. As for the star of the show, the eggnog buttercream, you have room to play there too! Consider adding a teaspoon of your favorite dark rum or bourbon to the buttercream for an extra layer of sophisticated flavor – just be mindful of the consistency to keep it pipeable. A tiny bit of orange zest could also brighten the buttercream and add a surprising citrusy counterpoint to the spices. For presentation, while a classic layer cake is stunning, this recipe would also work beautifully as a bundt cake, or even baked into festive cupcakes for individual servings, simply adjusting the baking time accordingly. Don’t be afraid to let your culinary creativity flow and make it your own signature bake!
Your Turn: Bake, Share, and Inspire!
Now that you have all the tools, tips, and inspiration you need, it’s time for the most exciting part: getting into your kitchen and bringing this festive delight to life! I promise you, the aroma alone as this cake bakes will fill your home with an undeniable holiday spirit that no store-bought candle can replicate. There’s an immense satisfaction that comes from creating something so beautiful and delicious from scratch, especially when it’s shared with loved ones around a festive table. So, I wholeheartedly encourage you to try your hand at this recipe for the Best Christmas Spice Cake With Eggnog Buttercream. Gather your ingredients, put on some festive music, and truly enjoy the process, from mixing to frosting. Once you’ve baked and savored your creation, I would absolutely love to hear about your experience! Did you stick to the recipe, or did you try one of the variations? What was your favorite part of baking and tasting it? Please share your photos and stories with me in the comments section below, or on social media. Your feedback and creativity inspire me and our entire baking community. Happy baking, and may your holidays be filled with joy, warmth, and truly unforgettable flavors!
Best Christmas Spice Cake With Eggnog Buttercream
Best Christmas Spice Cake With Eggnog Buttercream is not just a dessert; it’s an edible embrace of the festive season, a truly heartwarming confection that captures the very essence of holiday joy. Imagine walking into a kitchen filled with the comforting aromas of cinnamon, ginger, nutmeg, and cloves, all perfectly blended into a wonderfully moist cake. This isn’t just any spice cake; it’s a celebration of tradition, harkening back to a time when warming spices were treasured, especially during winter celebrations. Historically, spiced cakes have graced holiday tables for centuries, a delicious testament to their enduring appeal, and I believe my recipe truly elevates this experience.
Ingredients
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2 ¾ cups (330g) all-purpose flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 ½ teaspoons ground cinnamon
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¾ teaspoon ground ginger
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½ teaspoon ground nutmeg
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¼ teaspoon ground cloves
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¼ teaspoon ground allspice
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½ teaspoon fine sea salt
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1 cup (226g) unsalted butter, softened
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1 ½ cups (300g) granulated sugar
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½ cup (100g) packed light brown sugar
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3 large eggs, room temperature
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2 teaspoons pure vanilla extract
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2 tablespoons unsulphured molasses
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1 ¼ cups (300ml) buttermilk, room temperature (or substitute: 1 tbsp lemon juice/white vinegar + milk to make 1 1/4 cups)
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4 ½ cups (540g) powdered sugar, sifted
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¼ teaspoon fine sea salt (for buttercream)
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½ cup (120ml) quality non-alcoholic eggnog
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1 teaspoon pure vanilla extract (for buttercream)
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½ teaspoon freshly grated nutmeg (for buttercream)
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Whole cranberries or sugared cranberries (optional, for decoration)
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Sprigs of fresh rosemary (optional, for decoration)
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Extra freshly grated nutmeg (optional, for decoration)
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Holiday sprinkles (optional, for decoration)
Instructions
- Step 1
Preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans by lightly greasing them with butter or baking spray, dusting with flour, and lining the bottoms with parchment paper circles. - Step 2
In a large bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground cloves, ground allspice, and fine sea salt. Whisk vigorously for 30 seconds to 1 minute to ensure spices are evenly distributed. - Step 3
In a stand mixer (or with a hand mixer), beat the softened unsalted butter on medium speed for 1-2 minutes until light and creamy. Gradually add the granulated sugar and packed light brown sugar. Continue beating on medium-high speed for 3-5 minutes, scraping down the sides, until the mixture is pale, fluffy, and increased in volume. - Step 4
Reduce mixer speed to medium-low. Add the large eggs one at a time, beating well after each addition until just combined. Scrape down the sides of the bowl. Mix in the pure vanilla extract and unsulphured molasses until just combined. - Step 5
With the mixer on low speed, add one-third of the dry ingredient mixture to the wet ingredients, mixing until just combined. Follow with half of the room temperature buttermilk, mixing until just incorporated. Continue alternating with another third of the dry ingredients, the remaining buttermilk, and finally, the last third of the dry ingredients. Do not overmix; stop as soon as the last streaks of flour disappear. - Step 6
Evenly divide the cake batter among the three prepared 8-inch cake pans. Smooth the tops with an offset spatula. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. - Step 7
Remove cakes from the oven and let them cool in their pans on a wire rack for 10-15 minutes. Carefully invert cakes onto the wire rack, remove pans and parchment paper, and let them cool completely to room temperature. - Step 8
In a stand mixer (or with a hand mixer), beat the softened unsalted butter on medium speed for about 5 minutes until it is significantly lighter in color, very pale, fluffy, and airy. - Step 9
Reduce mixer speed to low. Gradually add the sifted powdered sugar, about ½ cup at a time, mixing well after each addition. Once about half of the sugar is in, add the fine sea salt. Continue adding the remaining powdered sugar until incorporated. - Step 10
With the mixer still on low, slowly pour in the non-alcoholic eggnog and pure vanilla extract. Mix until just combined. Then, add the freshly grated nutmeg. Increase mixer speed to medium-high and beat for another 3-5 minutes until the buttercream is light, fluffy, and smooth. Add extra eggnog (tablespoon by tablespoon) if too thick, or powdered sugar if too thin, to reach desired consistency. - Step 11
Ensure the Eggnog Buttercream is perfectly spreadable and pipeable. Taste to ensure flavors are balanced, adjusting nutmeg or salt if desired. - Step 12
Once cake layers are completely cool, use a serrated knife or cake leveling tool to carefully level the tops of each layer for neat stacking. - Step 13
Place one leveled cake layer on your serving plate or cake stand. Spread ½ to ¾ cup of Eggnog Buttercream evenly over the top. Place the second layer, gently press, and repeat with frosting. Top with the third layer. Apply a very thin layer of buttercream over the entire cake (top and sides) to create a crumb coat, trapping loose crumbs. - Step 14
Place the crumb-coated cake in the refrigerator for at least 20-30 minutes, or until the buttercream feels firm to the touch. This sets the crumb coat for easier final frosting. - Step 15
Remove the chilled cake. Apply the remaining Eggnog Buttercream generously to the top and sides. Use an offset spatula or bench scraper to smooth the frosting to your desired finish (smooth or rustic swirls). - Step 16
Decorate with a sprinkle of fresh nutmeg, whole cranberries or sugared cranberries, sprigs of fresh rosemary, or holiday sprinkles. Pipe decorative borders or swirls with leftover buttercream if desired. - Step 17
Let the decorated cake sit at room temperature for about 30 minutes before slicing and serving. Store any leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days, bringing to room temperature before serving for optimal flavor and texture.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.