Spice Cake with Eggnog Buttercream Ingredients: Spice Cake 2 1/2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons baking soda 1/2 teaspoon salt 1 1/2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon ground clove 1/4 teaspoon pure ground black pepper 1 tablespoon unsulphured molasses 1 cup vegetable oil 1 3/4 cups light brown sugar 1 1/2 cups unsweetened applesauce 4 large eggs 2 teaspoons pure vanilla extract Eggnog Buttercream 1 1/2 cups (3 sticks) unsalted butter 4 1/2 cups confectioners' sugar 7 tablespoons eggnog 1/2 teaspoon ground nutmeg 1/4 cup heavy cream White Chocolate Ganache 1 cup white chocolate chips 1/2 cup heavy cream Directions: Preheat the oven to 350Β°F (175Β°C). Grease and flour three 8-inch round cake pans and set aside. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, clove, and black pepper. Set aside. Blend the wet ingredients: In a large mixing bowl, beat together the brown sugar, vegetable oil, molasses, and applesauce until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Combine the mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Scrape down the sides of the bowl as needed. Bake the cakes: Evenly divide the batter between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before frosting. Prepare the eggnog buttercream: In a large bowl, cream the butter on medium-high speed until light and fluffy. Gradually add the confectioners' sugar, mixing on low speed. Add the eggnog, nutmeg, and heavy cream, and beat on high speed for 1-2 minutes until the frosting is fluffy and smooth. Make the white chocolate ganache: In a small saucepan, bring the heavy cream to a simmer. Pour the hot cream over the white chocolate chips in a heatproof bowl. Stir until the mixture is smooth. Let the ganache cool for 10-20 minutes, until it reaches a thick but pourable consistency. Assemble the cake: Spread a layer of eggnog buttercream between each cake layer. Frost the top and sides of the cake with the remaining buttercream. Drizzle the white chocolate ganache over the top, letting it drip down the sides. Optional: Lightly sprinkle the top of the cake with ground cinnamon or nutmeg for a festive touch. Prep Time: 30 minutes Cooking Time: 30 minutes Total Time: 1 hour Kcal per serving: 540 kcal Servings: 12 slices This Spice Cake with Eggnog Buttercream is the perfect dessert to add warmth and cheer to your holiday celebrations. Infused with cinnamon, ginger, nutmeg, and clove, the cake layers deliver a comforting and aromatic spice blend, while the rich eggnog buttercream adds a velvety smooth sweetness thatΒs both festive and indulgent. The crowning touch is the luxurious white chocolate ganache that drips elegantly down the sides, making this cake a true showstopper. Not only is this cake visually stunning, but it also encapsulates the very essence of the season in every bite. Whether itΒs for a Christmas party, family gathering, or simply to enjoy during a cozy night by the fireplace, this Spice Cake will make your holiday dessert table unforgettable. The interplay of warm spices and creamy textures will leave your guests asking for seconds!
