Introduction

This Best Christmas Spice Cake with Eggnog Buttercream is a festive dessert that perfectly balances warm spices with creamy, rich frosting. It’s a wonderful treat for the holiday season, sure to impress family and friends with its moist texture and flavorful finish.

A cake with four visible brown sponge layers separated by creamy light beige frosting layers, covered on top with a smooth, thick drizzle of the same light beige frosting that drips slightly down the sides. The top is decorated with three swirls of whipped cream, each lightly dusted with cocoa powder, and two cinnamon sticks placed vertically in the center. The cake stands on a white marble cake stand with a wooden base, all set against a white marbled texture surface, with green pine branches and red berries in the foreground. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups cake flour
2 cups granulated sugar

3 teaspoons baking powder
1 teaspoon salt

1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon

1 cup butter (slightly cooler than room temperature)
1 cup eggnog (Southern Comfort brand recommended)
1/2 cup milk

2 tablespoons oil
2 teaspoons vanilla extract or vanilla bean paste
1 teaspoon rum flavoring

3 large eggs
2 cups unsalted butter (at room temperature, for buttercream)
6 cups powdered sugar (for buttercream)

1/4 teaspoon salt (for buttercream)
1/4 teaspoon ground nutmeg (for buttercream)
1/4 teaspoon rum flavoring (for buttercream)

1 teaspoon vanilla extract or vanilla bean paste (for buttercream)
4 tablespoons milk (for buttercream)

Instructions

Step 1: Preheat your oven to 325°F. Grease and flour two 8-inch round cake pans to prevent sticking.

Step 2: In a mixing bowl, whisk together cake flour, granulated sugar, baking powder, salt, ground nutmeg, and ground cinnamon until well combined.
Step 3: In a separate bowl, whisk the eggnog, milk, oil, vanilla extract (or vanilla bean paste), rum flavoring, and eggs until fully blended. Set aside.
Step 4: Cut the slightly cooler than room temperature butter into chunks. Using a mixer on low speed, gradually add butter to the dry ingredients. Increase speed to medium and mix until the mixture resembles coarse crumbs and the flour is coated with butter.

Step 5: Pour about one-third of the wet mixture into the butter-flour blend. Mix on low to medium speed just until combined, approximately 30 seconds. Add the remaining wet ingredients and mix until just combined. Scrape down the bowl sides with a rubber spatula and mix for another 10 to 15 seconds, being careful not to overmix.
Step 6: Divide the batter evenly between the prepared pans. Bake for 50 to 55 minutes, or until the cake edges pull away from the pans and a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pans on wire racks for 10 minutes, then remove cakes from pans and let cool completely on racks.
Step 7: For the buttercream, beat the unsalted butter on medium speed until light and fluffy. Add 3 cups of powdered sugar and beat on low speed until incorporated, then increase to medium speed until smooth.

Step 8: Add 2 tablespoons milk, then the remaining 3 cups powdered sugar, beating low then medium until combined. Mix in 1 tablespoon milk, vanilla extract (or paste), rum flavoring, ground nutmeg, and salt. Beat until well mixed. Adjust consistency by adding milk a tablespoon at a time if too thick or more powdered sugar if too thin. Finally, beat on medium speed for 1 to 2 minutes until fluffy.
Step 9: Once the cake layers are completely cool, frost the first layer with a generous amount of buttercream. Place the second layer on top and frost the entire cake with the remaining buttercream. Smooth as desired and enjoy your festive Christmas spice cake.

Tips & Variations

Use Southern Comfort brand eggnog for an authentic flavor boost, or substitute your favorite eggnog if unavailable.

For an extra moist cake, avoid overmixing the batter after adding wet ingredients.
Add chopped nuts or dried cranberries to the batter for additional texture and festive flair.
Serve with a dusting of powdered sugar or a sprinkle of cinnamon on top for decoration.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the buttercream fresh. Before serving, allow the cake to come to room temperature for best texture. Leftover cake can be frozen tightly wrapped in plastic wrap and aluminum foil for up to 2 months; thaw overnight in the refrigerator.

How to Serve

A slice of three-layer light brown cake with visible crumb texture sits on a white plate. Each cake layer is separated by a thin layer of smooth white frosting, with an outer coat of the same frosting covering the sides and top. A small gold fork rests on the plate next to the cake slice. The scene is set against a soft green blurred background and a white marbled table surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without eggnog?

Yes, you can substitute eggnog with an equal amount of milk mixed with a teaspoon of vanilla and a pinch of nutmeg to maintain a similar flavor profile.

How can I tell when the cake is done baking?

The cake is ready when the edges start to pull away from the pan and a toothpick inserted into the center comes out with just a few moist crumbs attached. Avoid a completely clean toothpick to prevent dryness.