Description

This Best Christmas Spice Cake with Eggnog Buttercream is a festive and flavorful dessert perfect for the holiday season. Combining warm spices like nutmeg and cinnamon with a rich, creamy eggnog-infused buttercream, this cake is tender, moist, and layered with a luscious frosting that brings classic Christmas flavors to life. With simple steps and a few key ingredients, it’s a delightful centerpiece for your holiday celebrations.

Ingredients

Scale

Cake

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

Eggnog Buttercream

2 cups unsalted butter (at room temperature)
6 cups powdered sugar
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon rum flavoring
1 teaspoon vanilla extract or vanilla bean paste
4 tablespoons milk

Instructions

Prepare the Oven and Cake Pans: Preheat your oven to 325 degrees Fahrenheit. Grease and flour two 8-inch round cake pans to ensure the cake doesn’t stick during baking.
Mix the Dry Ingredients: In a mixing bowl, combine cake flour, granulated sugar, baking powder, salt, ground nutmeg, and ground cinnamon. Whisk thoroughly to evenly distribute all dry ingredients.
Mix the Wet Ingredients: In a separate bowl, whisk together the eggnog, milk, oil, vanilla extract (or vanilla bean paste), rum flavoring, and eggs until well blended. Set aside.
Combine Butter with Dry Ingredients: Cut the slightly cooler than room temperature butter into chunks. Using a mixer on low speed, gradually add the butter to the dry ingredient mixture. Increase speed to medium and mix until the mixture has a crumbly, sand-like texture and the flour is coated with butter.
Incorporate the Liquid Ingredients: Pour about one-third of the wet mixture into the butter-flour blend. Mix on low to medium speed just until combined, about 30 seconds. Add the remaining wet ingredients and mix until just combined, taking care not to overmix. Use a rubber spatula to scrape down the sides of the bowl and mix for an additional 10 to 15 seconds.
Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 50 to 55 minutes or until the sides pull away from the pans and a toothpick inserted in the center comes out with a few moist crumbs. Cool cakes in the pans on wire racks for 10 minutes, then remove from pans and let cool completely on racks.
Prepare the Buttercream: Beat the unsalted butter with an electric mixer 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 thoroughly mixed. Add 2 tablespoons of milk, then the remaining 3 cups powdered sugar, beating first on low then medium speed until combined. Add 1 tablespoon of milk, vanilla extract (or vanilla bean paste), rum flavoring, ground nutmeg, and salt. Beat on medium speed until well mixed. Adjust consistency by adding more milk a tablespoon at a time if too thick, or extra powdered sugar if too thin. Finally, beat on medium speed for 1 to 2 minutes until the buttercream is fluffy.
Assemble the Cake: Once the cake layers have completely cooled, frost the first layer with a generous amount of buttercream. Place the second layer on top and cover the entire cake with the remaining buttercream on top and sides. Smooth the surface as desired and enjoy your festive Christmas spice cake.

Notes

For best results, use the Southern Comfort brand eggnog to capture authentic flavors, but any good quality eggnog will work.
Ensure butter used in the cake is slightly cooler than room temperature to achieve the crumbly texture when mixed with dry ingredients.
Do not overmix the batter once wet ingredients are added to prevent a dense cake.
Allow the cake layers to cool completely before applying the buttercream to avoid melting the frosting.
If the buttercream is too thick, add milk a tablespoon at a time; if too thin, add powdered sugar gradually until desired consistency is reached.
You can adjust spice levels to taste by increasing or decreasing nutmeg and cinnamon.
Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days.

Prep Time: 25 minutes
Cook Time: 55 minutes
Category: Baking
Method: Baking
Cuisine: American

Keywords: Christmas spice cake, eggnog buttercream, holiday cake, festive cake recipe, spiced cake, Christmas dessert