Christmas Spice Cake with Eggnog Buttercream Recipe
If you’re searching for the ultimate holiday baking project that’s guaranteed to fill your kitchen with the scent of cinnamon and cheer, look no further than this Christmas Spice Cake with Eggnog Buttercream. This festive showstopper layers tender, warmly spiced cake with a dreamy, eggnog-infused buttercream that’s as nostalgic as it is decadent. Whether you’re hosting a crowd or just want to make a special treat for your family, Christmas Spice Cake with Eggnog Buttercream brings together all the best flavors of the season and transforms them into a dessert that’s pure celebration in every bite.
Ingredients You’ll Need
The magic of this cake comes from its blend of simple pantry staples and a few special spices that together create big, bold holiday flavor. Each ingredient is chosen for the role it plays—adding moisture, warmth, or that classic Christmas sparkle.
- All-purpose flour: The base of our cake, giving it structure and a tender crumb.
- Baking powder & baking soda: A duo that ensures the cake rises beautifully and stays soft.
- Salt: Balances the sweetness and enhances all the other flavors.
- Ground cinnamon: The heart of any spice cake, bringing warmth and depth.
- Ground ginger: Adds a gentle zing and a little extra holiday magic.
- Ground nutmeg: Essential for both cake and buttercream, it adds that unmistakable note of eggnog and festivity.
- Ground cloves: Just a touch for a subtle, spicy undertone.
- Unsalted butter (softened): Provides rich flavor and a melt-in-your-mouth texture in both cake and frosting.
- Brown sugar (packed): Adds moisture and a deep, caramel-like sweetness.
- Granulated sugar: Sweetens things up and helps with the cake’s light texture.
- Large eggs (room temperature): Bind the batter and add richness.
- Vanilla extract: Enhances all the warm, spiced notes.
- Buttermilk: Keeps the cake ultra-tender and adds a pleasant tang.
- Molasses: Deepens the flavor with a dark, earthy sweetness that means “Christmas.”
- Powdered sugar: For a creamy, billowy buttercream that’s sweet but never gritty.
- Eggnog: The superstar of the buttercream, lending creaminess and that classic holiday flavor.
- Additional nutmeg (for the buttercream): Ties the whole cake together with festive flair.
How to Make Christmas Spice Cake with Eggnog Buttercream
Step 1: Prepare the Cake Pans and Oven
Begin by preheating your oven to 350°F. Grease and flour three 8-inch round cake pans—this step ensures the cakes come out clean and beautiful, ready to be stacked tall and proud. Taking a few moments here means perfect cake layers later!
Step 2: Whisk Together the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This blend is what gives the Christmas Spice Cake with Eggnog Buttercream its unmistakable aroma and rich, spiced flavor, so don’t skip the whisking—it helps distribute everything evenly.
Step 3: Cream Butter and Sugars
Using a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This step is crucial for a tender crumb, so let the mixer run a little longer than you think—air is your friend here!
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract, which rounds out all those spiced flavors and brings warmth to the cake.
Step 5: Mix Buttermilk and Molasses
In a separate cup or small bowl, stir together the buttermilk and molasses. This luscious combo keeps the cake moist and adds that signature deep, festive taste.
Step 6: Combine Wet and Dry Ingredients
Now it’s time to bring everything together! Add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk-molasses mix. Always begin and end with the dry ingredients. Mix gently—just until combined—to keep your cake fluffy and light.
Step 7: Divide and Bake
Evenly divide the batter among your prepared pans and smooth the tops. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. The scent wafting from your oven will be pure Christmas!
Step 8: Cool the Cakes
Allow the cakes to cool in their pans for 10 minutes before carefully turning them out onto wire racks. Let them cool completely—patience pays off with cakes that are sturdy and ready for frosting.
Step 9: Make the Eggnog Buttercream
In a clean bowl, beat the softened butter until creamy, then gradually add the powdered sugar. Pour in the eggnog, vanilla extract, and nutmeg. Beat until everything is smooth, fluffy, and irresistibly decadent—this is what turns the cake into a true Christmas Spice Cake with Eggnog Buttercream masterpiece!
Step 10: Assemble and Frost
Place one cake layer on your serving plate, spread a generous layer of buttercream, and repeat with the remaining layers. Cover the sides and top with the remaining buttercream, smoothing with an offset spatula. For an extra festive touch, finish with a sprinkle of nutmeg.
How to Serve Christmas Spice Cake with Eggnog Buttercream
Garnishes
A final flourish of freshly grated nutmeg or a dusting of cinnamon on top adds a beautiful, aromatic finish. For a truly festive look, try topping your cake with sugared cranberries, a few sprigs of rosemary, or even some edible gold stars—each adds a little sparkle to your Christmas Spice Cake with Eggnog Buttercream.
Side Dishes
This cake shines on its own, but if you’d like to round out your dessert table, consider pairing it with bowls of fresh berries, a scoop of vanilla bean ice cream, or even a mug of (more!) eggnog. These simple sides enhance the cozy, holiday feel of your celebration.
Creative Ways to Present
For a dramatic effect, serve the cake on a tall cake stand surrounded by twinkling lights or greenery. Slice and plate with a drizzle of caramel or a dollop of whipped cream for extra indulgence. If you want individual servings, you can even cut the cake into squares and serve as petit fours for a festive dessert buffet.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, wrap the cake tightly in plastic wrap or an airtight container. It will stay fresh at room temperature for up to two days, or pop it in the fridge for up to five days. The flavors deepen over time, making each slice even more irresistible.
Freezing
You can freeze the unfrosted cake layers by wrapping them well in plastic wrap and foil. They’ll keep for up to two months. For the buttercream, store it in an airtight container in the freezer and let it come to room temperature before re-whipping. Once assembled, you can freeze the finished Christmas Spice Cake with Eggnog Buttercream for up to one month—just thaw overnight in the fridge before serving.
Reheating
For that just-baked taste, let refrigerated slices come to room temperature before serving. If you’d like, you can warm individual slices in the microwave for 10 to 15 seconds—just enough to soften the buttercream and make the spices sing.
FAQs
Can I make the Christmas Spice Cake with Eggnog Buttercream ahead of time?
Absolutely! The cake layers can be baked a day in advance, wrapped tightly, and stored at room temperature. You can also make the buttercream ahead and refrigerate, then assemble everything the day you’re serving for maximum freshness.
Can I use store-bought eggnog for the buttercream?
Yes, store-bought eggnog works beautifully in the buttercream. Just make sure to use a rich, full-fat variety for the creamiest texture and most authentic flavor.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, simply mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes and you’ll have a perfect homemade substitute that keeps your cake moist and tender.
Can I add alcohol to the buttercream?
For a grown-up twist, add a tablespoon of rum or bourbon to the eggnog buttercream. It intensifies the holiday flavor and gives the Christmas Spice Cake with Eggnog Buttercream a little extra festive spirit.
How do I prevent my cake from being dry?
The key is not to overbake—check your cake at the 25-minute mark and remove it as soon as a toothpick comes out clean. Also, measure your flour carefully and don’t skimp on the buttermilk or molasses, both of which help lock in moisture.
Final Thoughts
This Christmas Spice Cake with Eggnog Buttercream is more than just a dessert—it’s a celebration of all the cozy, nostalgic flavors that make the season special. I hope you’ll bake it, share it, and savor every spiced, creamy bite with those you love. Happy holidays and happy baking!
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Christmas Spice Cake with Eggnog Buttercream Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Christmas Spice Cake with Eggnog Buttercream is the perfect festive dessert, combining warm holiday spices like cinnamon, ginger, nutmeg, and cloves with a rich, creamy eggnog-flavored frosting. Moist and flavorful, this layered cake is ideal for holiday celebrations and sure to impress your guests with its comforting seasonal taste.
Ingredients
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/4 cup molasses
Eggnog Buttercream Ingredients
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup eggnog
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
Instructions
- Prepare Pans and Oven: Preheat the oven to 350°F (175°C) and grease and flour three 8-inch round cake pans to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves to uniformly disperse the spices and leavening agents.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar until the mixture is light and fluffy, which incorporates air for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time to ensure they fully blend without curdling, then stir in the vanilla extract for flavor enhancement.
- Combine Wet Ingredients: In a separate cup, mix the buttermilk and molasses to create a smooth liquid mixture that adds moisture and rich taste.
- Alternate Adding Dry and Wet Mixtures: Add the dry ingredients to the creamed mixture in three installments, alternating with the buttermilk-molasses mix, starting and ending with the dry ingredients. This technique prevents overmixing and keeps the batter light.
- Divide Batter and Bake: Evenly pour the batter into the prepared pans and smooth the tops. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes, then remove and transfer to wire racks to cool completely to room temperature before frosting.
- Make Eggnog Buttercream: Beat the softened butter until creamy, then gradually add the powdered sugar. Mix in the eggnog, vanilla extract, and ground nutmeg until the frosting is smooth and fluffy.
- Assemble the Cake: Spread a layer of buttercream between each cake layer, then cover the entire cake with the remaining frosting. Optionally, sprinkle a pinch of nutmeg on top for garnish.
Notes
- The cake layers can be baked a day ahead; wrap cooled layers tightly in plastic wrap and refrigerate, then frost the next day for convenience and enhanced flavor melding.
- For a stronger eggnog flavor, you can add 1 tablespoon of rum or bourbon to the buttercream to add depth and festive warmth.
- Make sure all your ingredients, especially eggs and butter, are at room temperature to ensure the batter mixes evenly.
- Use fresh spices for the best aromatic and flavorful results.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 525
- Sugar: 50 g
- Sodium: 270 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 90 mg
