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Christmas Spice Cake with Eggnog Buttercream

Irresistible Christmas Spice Cake with Eggnog Buttercream

This Christmas Spice Cake with Eggnog Buttercream is a festive favorite that combines warm spices and a creamy frosting.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Christmas Spice Cake Ingredients
  • 2 cups Cake Flour Can substitute with all-purpose flour mixed with cornstarch.
  • 1.5 cups Sugar Regular granulated sugar.
  • 2 teaspoons Baking Powder Can substitute with baking soda and an acidic component.
  • 0.5 teaspoon Salt Enhances flavors.
  • 0.5 teaspoon Nutmeg Freshly grated is best.
  • 2 teaspoons Cinnamon Freshly grated is best.
  • 1 cup Eggnog Mix of milk, heavy cream, and nutmeg can be a substitute.
  • 0.5 cup Milk Adds richness.
  • 0.5 cup Vegetable Oil Melted coconut oil can be used as a dairy-free option.
  • 1 teaspoon Vanilla Bean Paste/Extract Deepens flavor profile.
  • 1 teaspoon Rum Extract Optional.
  • 3 large Eggs Provides structure.
  • 0.5 cup Butter Use coconut oil for dairy-free.
Eggnog Buttercream Ingredients
  • 0.5 cup Butter Room temperature for easy mixing.
  • 2 cups Confectioner’s Sugar Add gradually.
  • 2 tablespoons Milk Use as needed.
  • 1 pinch Nutmeg Adds holiday flavor.

Equipment

  • Oven
  • mixing bowls
  • Cake pans
  • Spatula
  • wire rack

Method
 

Step‑By‑Step Instructions for Christmas Spice Cake with Eggnog Buttercream
  1. Preheat your oven to 325°F (163°C) and prepare two 8-inch round cake pans by greasing with butter and dusting with flour.
  2. In a large bowl, whisk together cake flour, sugar, baking powder, salt, nutmeg, and cinnamon until well combined.
  3. In a separate bowl, whisk together eggnog, milk, vegetable oil, vanilla extract, rum extract, and eggs until blended.
  4. Cut butter into small chunks and mix with dry ingredients until crumbly. Add one-third of the wet mixture, then blend remaining wet ingredients gently.
  5. Evenly divide batter between prepared pans and smooth tops. Bake in the preheated oven for 50-55 minutes, or until a toothpick comes out clean.
  6. Allow cakes to cool in pans for about 10 minutes. Run a knife around edges and turn out onto wire racks.
  7. Beat room temperature butter until smooth. Gradually add confectioner’s sugar, then milk and nutmeg, continuing to beat until fluffy.
  8. Place one cake layer on a stand, spread eggnog buttercream on top, and stack the second layer. Frost the top and sides.
  9. Slice and serve at holiday gatherings, enjoying every festive bite.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for the best results. Avoid overmixing for a tender crumb and allow cakes to cool completely before frosting.

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