For the Browned Butter Spice Cake:

• 3 cups cake flour, sifted for lightness
• 1 tablespoon baking powder, for perfect rise
• ½ teaspoon salt, to balance flavors
• 2 teaspoons ground cinnamon, for warmth
• 1 teaspoon ground ginger, adding a spicy kick
• ½ teaspoon ground nutmeg, classic eggnog spice
• ¼ teaspoon ground cloves, for deep aroma
• 1 cup unsalted butter, browned and chilled to a softened consistency
• 1 ½ cups granulated sugar, for sweetness
• ¼ cup light brown sugar, packed, for moisture and molasses notes
• 4 large eggs, at room temperature
• 2 teaspoons vanilla extract, pure, for rich flavor
• 1 ¼ cup whole milk, at room temperature

For the Eggnog Buttercream Filling:

• 3 ounces cream cheese, full-fat and softened
• ½ cup unsalted butter, softened
• 3 cups confectioners’ sugar, sifted
• 3 tablespoons eggnog, chilled
• ½ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• 1 teaspoon pure vanilla extract

For the Vanilla Swiss Meringue Buttercream:

• 4 ounces egg whites (from about 3-4 large eggs)
• 1 ⅓ cup granulated sugar
• 2 cups unsalted butter, softened but cool, cut into cubes
• 2 teaspoons vanilla bean paste or pure vanilla extract

For the Assembly & Garnish:

• Toffee Bits, crushed, optional for garnish

Instructions for Eggnog Cake

Make the Browned Butter Spice Cake:

1. Brown the Butter: In a medium saucepan, melt 1 cup of unsalted butter over medium-high heat. Swirl the pan occasionally to ensure even cooking. Continue to cook until the butter turns a rich golden brown, smells nutty, and small browned bits collect at the bottom. This typically takes about 5-8 minutes. Immediately remove from heat and transfer the browned butter to a heat-safe container to prevent further cooking. Chill in the refrigerator until it reaches the consistency of softened butter, which can take 30-60 minutes depending on cooling method.
2. Prepare Pans & Oven: Preheat your oven to 350°F (175°C). Lightly grease and flour three 8-inch round cake pans. Ensure the pans are thoroughly coated to prevent sticking, and tap out any excess flour. Set them aside.
3. Whisk Dry Ingredients: In a large bowl, sift together the cake flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Sifting ensures there are no lumps and helps aerate the flour, contributing to a lighter cake texture. Set this mixture aside.
4. Cream Butter & Sugars: Place the chilled, softened browned butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth and creamy. Add the granulated sugar and brown sugar, then increase the speed to medium-high. Beat for about 3-5 minutes, until the mixture is light, fluffy, and pale in color. Stop the mixer periodically to scrape down the sides and bottom of the bowl, ensuring everything is well combined.
5. Add Eggs & Vanilla: With the mixer on medium-low speed, add the eggs one at a time, allowing each egg to fully incorporate before adding the next. This prevents the mixture from curdling. Stir in the vanilla extract. Once incorporated, stop the mixer and scrape down the bowl again.
6. Alternate Dry & Wet Ingredients: With the mixer on low speed, gradually add the dry flour mixture and the whole milk in three alternating additions, starting and ending with the flour mixture. Mix on medium-low for no more than 30 seconds after the last addition, or until just combined. Be careful not to overmix, as this can lead to a dense cake. A few small lumps are perfectly fine.
7. Bake the Cakes: Evenly distribute the cake batter among the three prepared 8-inch pans. Bake for approximately 23-25 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean or with only a few moist crumbs. The cakes should be lightly golden and spring back when gently pressed. Allow the cakes to cool in their pans on a wire rack for 10-15 minutes before carefully inverting them onto the rack to cool completely. Cooling completely is crucial before frosting to prevent the buttercream from melting.

Make the Eggnog Buttercream Filling:

1. Prepare the Filling: In the bowl of an electric mixer, combine the softened cream cheese and softened unsalted butter. Beat on medium speed until the mixture is smooth and completely lump-free, about 2-3 minutes. With the mixer on low, gradually add the sifted confectioners’ sugar, eggnog, cinnamon, nutmeg, and vanilla extract. Once everything is incorporated, increase the mixer speed to medium-high and beat for 3-5 minutes until the buttercream filling is light, fluffy, and creamy.

Make the Vanilla Swiss Meringue Buttercream:

1. Heat Egg Whites & Sugar: Place the egg whites and granulated sugar in the heat-safe bowl of an electric mixer. Whisk them together until just combined. Create a double-boiler by filling a medium saucepan with a few inches of water and placing it over medium heat. Set the mixing bowl containing the egg white mixture on top of the saucepan, ensuring the bottom of the bowl does not touch the simmering water. Whisk the mixture intermittently as it heats, until it reaches 160°F (71°C) on a candy thermometer. At this temperature, the sugar will be fully dissolved, and the egg whites will be safe to consume.
2. Whip Meringue: Once the mixture reaches temperature, immediately remove the bowl from the saucepan and transfer it back to your electric mixer. Using the whisk attachment, whip the egg white mixture on high speed for 8 to 10 minutes. Continue whipping until the outside of the mixing bowl returns to room temperature (it should no longer feel warm to the touch) and the egg whites are fluffy, glossy, and hold stiff, firm peaks. This stable meringue forms the base of your buttercream. Stop the mixer and swap out the whisk attachment for the paddle attachment.
3. Add Butter & Vanilla: With the mixer on low speed, begin adding the softened, cubed unsalted butter, a few pieces at a time, allowing each addition to incorporate before adding more. Once all the butter has been added, increase the mixer speed to medium. The buttercream may appear curdled, soupy, or separated at first; this is completely normal. Continue mixing on medium for 3 to 5 minutes (sometimes up to 10 minutes) until it transforms into a silky-smooth, cohesive, and fluffy buttercream. Finally, add the vanilla bean paste or extract and mix until just combined.

Assemble the Eggnog Cake:

• Level & Stack: Once the cake layers are completely cooled, use a large serrated knife to carefully trim the tops of the cakes as needed, creating flat, level surfaces. Place the first cake layer on a cake board or your desired serving plate. Spread about 1 cup of the prepared eggnog buttercream filling evenly over the top of this layer using an offset spatula. Place the second cake layer on top and repeat with another cup of filling. Finally, top with the third and final cake layer.
• Crumb Coat & Frost: Apply a thin layer of the vanilla Swiss meringue buttercream all over the cake (top and sides). This is known as a “crumb coat,” which traps any loose crumbs and creates a smooth base for your final frosting layer. Chill the cake in the refrigerator for 15-20 minutes to set the crumb coat. Once firm, apply the remaining vanilla buttercream generously to the entire cake. Use an offset spatula to create smooth sides and a decorative swirl pattern on top by spinning the cake slowly while holding the rounded tip of the spatula against the surface.
• Garnish & Serve: If desired, garnish the frosted cake with crushed toffee bits for added texture and a beautiful finish. For the best flavor and texture, allow the cake to come to room temperature for about 30 minutes before slicing and serving. This allows the buttercream to soften slightly and become wonderfully silky. Enjoy your festive masterpiece!

• Serving Temperature: For optimal enjoyment, serve this Eggnog Cake at room temperature. This allows the Swiss meringue buttercream to achieve its signature silky-smooth texture and the cake layers to be wonderfully moist.
• Storage: If you are serving the cake on the same day it’s made, it can be kept at room temperature in a cool, dry place. For any leftovers or if preparing in advance, refrigerate the cake, loosely covered with plastic wrap, to maintain freshness. Bring to room temperature for at least 30-60 minutes before serving.
• Room Temperature Ingredients: Ensure eggs and milk for the cake, and cream cheese and butter for the filling, are at room temperature unless specified otherwise. This ensures they emulsify properly and create a smooth batter and creamy buttercreams.
• Sifting Flour: Don’t skip sifting the cake flour and powdered sugar. This step removes lumps and aerates the ingredients, contributing to a lighter cake and smoother frostings.
• Browning Butter Patience: Browning butter requires attention. Watch it closely as it transitions from melting to foaming to browning. The moment you see golden-brown specks and smell a nutty aroma, remove it from the heat to prevent burning.
• Swiss Meringue Buttercream Texture: If your Swiss Meringue Buttercream appears curdled or soupy, don’t panic! It’s a common stage. Simply continue beating on medium speed for several more minutes; it will come together and become smooth and fluffy.