Yield: 10-12 SERVINGS
Prep time: 45 MIN
Cook time: 30 MIN
Total time: 1 HR 15 MIN
Christmas Spice Cake with Eggnog Buttercream is a delicious and beautiful cake to serve this holiday! Three layers of ultra moist cake with cinnamon, ginger, nutmeg, surrounded by creamy, sweet eggnog frosting.
FOR THE CHRISTMAS SPICE CAKE:
2 ½ cups all-purpose flour
2 teaspoon baking powder
2 teaspoon baking soda
½ teaspoon salt
1½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground clove
¼ teaspoon pure ground black pepper
1 tablespoon unsulphered molasses
1 cup vegetable oil
1¾ cup light brown sugar
1½ cup unsweetened apple sauce
4 large eggs
2 teaspoons pure vanilla
FOR THE EGGNOG BUTTERCREAM:
1½ cups (3 sticks) unsalted butter
4½ cups confectioner’s sugar
7 tablespoons eggnog
½ teaspoon ground nutmeg
¼ cup heavy cream
FOR THE WHITE CHOCOLATE GANACHE:
1 cup white chocolate chips
½ cup heavy cream
TO MAKE THE CHRISTMAS SPICE CAKE:
Preheat oven to 350°F (177°C). Grease and flour three 8-inch cake pans and set aside.
In a medium-size bowl, combine flour, baking powder, baking soda, salt and spices (cinnamon, ginger, nutmeg, clove, black pepper). Whisk together and set aside.
In the bowl of a standing mixer, or using a large bowl with a handheld mixer, add light brown sugar, vegetable oil, molasses and apple sauce. Cream together on medium speed, making sure there are no lumps left from the brown sugar. Add eggs and vanilla, mix on low speed for 1-2 minutes until incorporated.
Working in three batches, add the dry ingredients to the wet ingredients on low speed. Mix to combine ingredients, scraping down the sides of the bowl when necessary.
Divide the cake batter evenly between the three pans. Bake at 350°F (177°C) for 25-30 minutes until a toothpick comes out clean.
Let the cake cool and prepare the frosting.
TO MAKE THE EGGNOG BUTTERCREAM:
Cream the butter on medium-high speed until pale and fluffy. Reduce speed to low, slowly adding confectioners sugar one cup at a time.
Add eggnog one tablespoon at a time, raising the speed to medium. Add ground nutmeg and beat for 2 minutes to incorporate. Reduce speed to add heavy cream without splashing, slowly increase speed to medium-high to whip the cream into the frosting. Beat for 1-2 minutes until frosting is light and fluffy.
TO MAKE THE WHITE CHOCOLATE GANACHE:
In a small saucepan, bring heavy cream to a simmer. Pour hot cream over white chocolate chips in a heatproof bowl. Stir with a spatula until smooth. Let sit for 10-20 minutes until cool but still liquid. The warmer the chocolate ganache is, the longer your drips will be.
Once the cake is completely cool, frost each layer, top and sides of the cake. Once frosted, lightly drip the cooled ganache over the sides of the cake. Pour ganache over the top and lightly smooth. Once the ganache has set, lightly sprinkle the top with spices.