Description
This festive Christmas Spice Cake combines warm holiday spices with a moist and tender crumb, layered with a rich and creamy eggnog buttercream frosting. Accentuated by a smooth white chocolate ganache drizzle, this cake is perfect for celebrating the holiday season with a classic, flavorful dessert that blends spices, molasses, and the comforting taste of eggnog.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all purpose flour
- 2 teaspoon baking powder
- 2 teaspoon 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
Wet Ingredients for Cake
- 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 extract
Eggnog Buttercream Frosting
- 1 ½ cups (3 sticks) unsalted butter
- 4 ½ cups confectioner’s sugar
- 7 tablespoons eggnog
- ½ teaspoon ground nutmeg
- ¼ cup heavy cream
White Chocolate Ganache
- 1 cup white chocolate chips
- ½ cup heavy cream
Instructions
- Prepare Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch cake pans, then set them aside to ensure the cake does not stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, ground clove, and ground black pepper until evenly combined. Set this dry mixture aside.
- Cream Wet Ingredients: In a large bowl or the bowl of a stand mixer, combine the light brown sugar, vegetable oil, molasses, and unsweetened apple sauce. Beat on medium speed until the mixture is smooth and brown sugar lumps dissolve. Then add the eggs and vanilla extract, mixing on low speed for 1-2 minutes until well combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet mixture in three batches, mixing on low speed each time until just combined. Scrape down the sides of the bowl as needed to incorporate all ingredients evenly.
- Bake the Cakes: Divide the batter evenly between the three prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
- Cool the Cakes: Remove the pans from the oven and allow the cakes to cool completely in the pans on wire racks before frosting.
- Prepare Eggnog Buttercream Frosting: In a stand mixer, beat the unsalted butter on medium-high speed until pale and fluffy. Reduce speed to low and gradually add the confectioners’ sugar one cup at a time, mixing thoroughly after each addition. Add the eggnog one tablespoon at a time, then increase speed to medium and mix until combined. Beat in the ground nutmeg and continue mixing for 2 minutes. Reduce speed to low and slowly add the heavy cream, then increase speed to medium-high again and beat for another 1-2 minutes until the frosting is light and fluffy.
- Make White Chocolate Ganache: In a small saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the white chocolate chips in a heatproof bowl. Stir gently with a spatula until completely smooth. Let the ganache sit for 10-20 minutes until cool but still pourable to control drip consistency.
- Assemble the Cake: Once the cakes are completely cooled, spread a layer of eggnog buttercream on the first cake layer. Repeat with the second and third layers, then frost the top and sides of the cake with the remaining buttercream. Pour the cooled ganache over the top of the cake, allowing it to drip down the sides. Smooth ganache as desired and optionally sprinkle additional spices on top after the ganache has set.
Notes
- Using unsweetened apple sauce in the batter adds moisture while reducing fat content.
- Ensure the cakes are completely cool before frosting to prevent the buttercream from melting.
- Adjust the cooling time of the ganache to control the length of the drips on the cake.
- The combination of warm spices creates a classic holiday flavor profile.
- Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For a stronger eggnog flavor, consider adding a teaspoon of rum extract to the buttercream.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Christmas spice cake, eggnog buttercream, holiday cake, white chocolate ganache, festive dessert, spiced cake, holiday baking
