Introduction

This Best Christmas Spice Cake with Eggnog Buttercream is a festive treat filled with warm spices and creamy frosting. Perfect for holiday gatherings, its moist texture and rich flavors will delight everyone at the table.

Best Christmas Spice Cake with Eggnog Buttercream Recipe - Recipe Image

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 used)
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 degrees Fahrenheit. Grease and flour two 8-inch round cake pans to prevent sticking.
Step 2: In a mixing bowl, combine the flour, sugar, baking powder, salt, nutmeg, and cinnamon. Whisk well to distribute evenly.
Step 3: In another bowl, whisk together the eggnog, milk, oil, vanilla extract or bean paste, rum flavoring, and eggs. Set aside.
Step 4: Cut the butter into chunks. Using a mixer on low speed, gradually add the butter to the dry ingredients. Increase to medium speed and mix until you get a crumbly, sand-like texture.
Step 5: Add about one-third of the liquid mixture to the butter-flour blend. Mix on low to medium speed until combined, about 30 seconds. Add the rest of the liquid and mix just until combined. Use a rubber spatula to scrape down the sides, then mix briefly once more. Avoid overmixing.
Step 6: Divide the batter evenly between the prepared pans. Bake for 50-55 minutes, until the sides pull away from the pans and a toothpick inserted in the center comes out with a few crumbs. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Step 7: For the buttercream, beat the unsalted butter on medium speed until fluffy. Add 3 cups of powdered sugar and beat on low until incorporated, then medium until well mixed. Add 2 tablespoons of milk and the remaining 3 cups of powdered sugar, beating first on low then medium. Add the last tablespoon of milk, vanilla, rum flavoring, nutmeg, and salt, and beat on medium until combined. Adjust consistency by adding milk or powdered sugar as needed, then beat for 1-2 minutes until light and fluffy.
Step 8: Once the cakes are completely cool, frost between the layers, the top, and the sides with the eggnog buttercream. Serve and enjoy your festive, flavorful cake!

Tips & Variations

Use high-quality eggnog for the best rich flavor, or make your own if preferred.
For extra spice, add a pinch of cloves or ginger to the dry ingredients.
If you prefer a boozy touch, replace rum flavoring with a tablespoon of real rum.
Make ahead: the cake layers can be baked a day before and wrapped tightly in plastic wrap.
For a lighter frosting, try half butter and half cream cheese instead of all butter.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for best texture and flavor. Leftover cake can also be frozen, well-wrapped, for up to 2 months. Thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of eggnog?

Yes, but the eggnog adds a unique holiday flavor and richness. If you use regular milk, consider adding a bit of extra spice or a splash of rum extract to keep the flavor festive.

Can I make this cake dairy-free?

To make a dairy-free version, substitute the butter with a dairy-free alternative and use a non-dairy milk that resembles eggnog or adds spices to a non-dairy milk. Keep in mind the texture and flavor will vary slightly.