Well, it’s here. Ready or not. The big guy in the red suit is checking his list, loading up his sleigh and getting ready for a busy ride around the world. Meanwhile, we’re over here in Boston checking our shopping lists, twice, because facing that crowd twice is not on anyone’s nice list.
What’s on my shopping list? Ingredients for this Christmas Spice Cake with Eggnog Buttercream. The happy to my holidays. I’ve made this spice cake, hmmm, roughly 5 times this month. Trust me, my pants aren’t happy about it, but my mouth is doing just spectacularly. Luckily my coworkers are very willing to test the samples. Aren’t they just the best?
christmas spice cake with eggnog buttercream
crep Time: 45 minutes Cook Time: 30 minutes Total Time: 1 hour 15 minutes Yield: 10 to 12 servings Category: Dessert
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DESCRIPTION
Three layers of ultra moist cake with cinnamon, ginger, nutmeg and more surrounded by creamy, sweet eggnog frosting.
INGREDIENTS
CHRISTMAS SPICE CAKE
2 1/2 cups all purpose flour
2 teaspoon baking powder
2 teaspoon 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 unsulphered molasses
1 cup vegetable oil
1 3/4 cup light brown sugar
1 1/2 cup unsweetened apple sauce
4 large eggs
2 teaspoons pure vanilla
EGGNOG BUTTERCREAM
1 1/2 cups (3 sticks) unsalted butter
4 1/2 cups confectioner’s 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
INSTRUCTIONS
CHRISTMAS SPICE CAKE
Preheat oven to 350°F. Grease and flour 3 8-inch cake pans, set aside.
In a medium size bowl, combine flour, baking powder, baking soda, salt and spices (cinnamon through black pepper). Whisk together and set aside.
In the bowl of a standing mixer, or using a large bowl with a hand held 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 1 to 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 for 25 to 30 minutes until a toothpick comes out clean.
Let cake cool and prepare the frosting. Once cake is completely cool, frost each layer and 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. Optional: Once ganache has set, lightly sprinkle top with spices.
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 speed to medium. Add ground nutmeg and beat for 2 minutes to incorporate. Reduce speed to add heavy cream without splashing, slowly increase speed medium-high to whip the cream into the frosting. Beat for 1 to 2 minutes until frosting is light and fluffy.
WHITE CHOCOLATE GANACHE
In a small saucepan, bring heavy cream to a simmer. Pour hot cream over white chocolate chips in a heat proof 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. How long you cool it is a matter of preference and patience.