Spice Cake with Eggnog Buttercream - A Festive Delight That Warms the Heart

A festive spice cake topped with creamy eggnog buttercream, perfect for holiday gatherings.

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Preheat your oven to 350°F (175°C).
Grease two 9-inch round cake pans with butter and dust with flour.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
In another bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Divide the batter between the prepared pans and bake for about 25 minutes, or until a toothpick comes out clean.
Allow the cakes to cool in pans for 10 minutes before transferring to a wire rack to cool completely.
In a mixing bowl, beat the softened unsalted butter until creamy. Gradually add powdered sugar and eggnog until desired consistency is reached.
Place one cake layer on a serving plate, frost with eggnog buttercream, and top with the second layer. Frost the top and sides.
Decorate with a sprinkle of cinnamon or festive sprinkles if desired.

For a vegan version, substitute eggs with flax eggs and use plant-based butter for frosting.