If you are searching for a festive and cozy dessert to impress your family and friends this holiday season, the Christmas Spice Cake with Eggnog Buttercream Recipe is an absolute must-try. This cake perfectly marries warm, fragrant spices like cinnamon and nutmeg with the creamy, rich flavors of eggnog buttercream, creating a treat that feels like a holiday hug in every bite. It’s the kind of cake that turns an ordinary gathering into a memorable celebration, filling your kitchen with an irresistible aroma and your heart with festive cheer.
Ingredients You’ll Need
Gathering the ingredients for this delightful Christmas Spice Cake with Eggnog Buttercream Recipe is straightforward and rewarding. Each element plays a crucial role, from the spices that imbue warm holiday flavors to the rich butter and buttermilk which provide moistness and texture. The eggnog in the buttercream adds a festive twist that truly sets this cake apart.
- 2 1/2 cups all-purpose flour: The cake’s sturdy foundation balancing moisture and structure.
- 1 1/2 teaspoons baking powder: Provides the essential lift for a light, fluffy crumb.
- 1/2 teaspoon baking soda: Reacts with the buttermilk to enhance tenderness.
- 1/2 teaspoon salt: Enhances and balances the cake’s sweetness and spice.
- 1 1/2 teaspoons ground cinnamon: The classic Christmas spice that warms the cake.
- 1 teaspoon ground ginger: Adds a gentle zing and brightness.
- 1/2 teaspoon ground nutmeg: Adds depth and a subtly sweet aroma.
- 1/4 teaspoon ground cloves: Intensifies the festive spice profile.
- 1/4 teaspoon ground allspice: A perfect blend that rounds out the spices.
- 1 cup unsalted butter, softened (for the cake): Makes the cake incredibly moist and rich.
- 1 1/2 cups granulated sugar: Provides sweetness without overpowering the spices.
- 1/2 cup brown sugar, packed: Adds caramel notes and moisture.
- 3 large eggs: Bind the ingredients while adding richness.
- 1 teaspoon vanilla extract: Elevates the flavors with a sweet, fragrant note.
- 1 cup buttermilk, room temperature: Offers a tangy moistness and aids in tender crumb development.
- 1 cup unsalted butter, softened (for the frosting): The creamy base of the luscious eggnog buttercream.
- 4 cups powdered sugar: Sweetens the buttercream perfectly while allowing for a fluffy texture.
- 1/4 cup eggnog (plus more as needed): Infuses the frosting with classic holiday flavor and richness.
- 1/2 teaspoon vanilla extract: Enhances the eggnog buttercream’s smooth flavor.
- 1/2 teaspoon ground nutmeg (optional): Adds a final festive sprinkle of spice for the frosting.
How to Make Christmas Spice Cake with Eggnog Buttercream Recipe
Step 1: Prepare the Spice Cake
Start by preheating your oven to 350°F (175°C) and prepping your cake pans. Greasing and flouring the pans—or using parchment paper—ensures your cake layers come out clean and intact, a critical step for a picture-perfect holiday cake.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and all those wonderful warming spices: cinnamon, ginger, nutmeg, cloves, and allspice. This spice mix is what transforms the cake into a Christmas classic, bringing a delightful depth to each bite.
Step 3: Cream Butter and Sugars
In a large bowl, beat the softened butter with both granulated and brown sugars until the mixture is light and fluffy. This process is essential for incorporating air to give your cake a soft texture while the brown sugar lends a hint of molasses-y richness that complements the spices beautifully.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next, followed by the vanilla extract. This step ensures the batter emulsifies properly for a smooth texture and deep flavor.
Step 5: Combine Wet and Dry Ingredients
Alternate adding the dry ingredient mixture and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined; overmixing can toughen the cake, so gentle folding is the way to go here.
Step 6: Bake
Divide the batter evenly between your prepared pans and smooth the tops. Bake for 25 to 30 minutes; you’ll know the cake is done when a toothpick inserted in the center comes out clean. The spices will have perfumed your kitchen at this point, setting the perfect holiday mood.
Step 7: Cool the Cakes
Allow the cakes to cool in their pans for about 10 minutes, then carefully turn them out onto a wire rack to cool completely. Patience here pays off—frosting a warm cake can lead to melting and mess, which we definitely want to avoid.
Step 8: Make the Eggnog Buttercream
Start by beating the softened butter in a large bowl until creamy and smooth. Then gradually add powdered sugar, beating after each addition to keep the frosting light. Pour in eggnog and vanilla extract, and continue mixing until the buttercream becomes fluffy and perfectly spreadable. Adjust the consistency with extra eggnog if it’s too thick. For that final holiday flair, fold in a pinch of ground nutmeg if you desire.
Step 9: Assemble the Cake
Place one cake layer on your serving plate and generously spread eggnog buttercream over the top. Place the second layer on, and frost the entire cake — sides and top — with the remaining buttercream. A little dusting of ground nutmeg or some festive sprinkles finish it off beautifully.
How to Serve Christmas Spice Cake with Eggnog Buttercream Recipe
Garnishes
To add that extra festive touch, try dusting the cake with a light sprinkle of ground nutmeg or cinnamon. You can also use edible gold glitter, crushed candy canes, or sugared cranberries for a sparkling, holiday feel. These simple garnishes elevate the cake’s appearance and give your guests a hint of the delicious flavors inside.
Side Dishes
This cake is rich and flavorful, so pairing it with lighter accompaniments like fresh whipped cream, a scoop of vanilla bean ice cream, or a bowl of fresh berries can balance the palate wonderfully. Serving the cake alongside a hot cup of spiced tea or a robust coffee really completes the holiday experience.
Creative Ways to Present
For a charming holiday presentation, layer slices of the cake on vintage dessert plates or a rustic wooden board surrounded by pine sprigs and cinnamon sticks. You can also cut the cake into festive shapes using cookie cutters for a playful party platter that guests of all ages will love. Beautifully decorated cake pops made from leftover crumbs and eggnog buttercream are another fabulous option.
Make Ahead and Storage
Storing Leftovers
Wrap your Christmas Spice Cake with Eggnog Buttercream Recipe tightly in plastic wrap and keep it in an airtight container in the refrigerator. Properly stored, the cake will stay moist and flavorful for up to 4 days, making it perfect for holiday celebrations or enjoying as a special treat over several days.
Freezing
If you want to make this cake ahead of time, it freezes beautifully. Wrap individual cake layers or the whole assembled cake (if tightly covered) in plastic wrap and then aluminum foil to protect against freezer burn. When wrapped well, it will keep in the freezer for up to 3 months without losing its luscious flavor and texture.
Reheating
Bring frozen slices or cake layers to room temperature before serving or gently warm in a microwave for 15-20 seconds to revive softness. Because this cake is best enjoyed moist and tender, avoid overheating, which can dry it out. If the buttercream feels too firm after refrigeration, let the cake sit for a bit to soften before slicing.
FAQs
Can I substitute regular milk for buttermilk in this recipe?
While you can use regular milk with a tablespoon of lemon juice or vinegar added to mimic buttermilk, using real buttermilk is recommended. It gives the cake a tender crumb and a subtle tang that perfectly balances the spices.
Is this cake suitable for making into cupcakes?
Absolutely! The Christmas Spice Cake with Eggnog Buttercream Recipe can be easily adapted into cupcakes. Just bake in a lined cupcake tin for about 18-22 minutes and frost with the eggnog buttercream once cooled.
How can I make this cake vegan or dairy-free?
For a vegan twist, substitute the butter with plant-based margarine and use a dairy-free milk mixed with vinegar for the buttermilk. Replace eggs with flax or chia egg substitutes. The eggnog buttercream can be made dairy-free using vegan butter and coconut or almond milk-based eggnog.
Can I prepare the eggnog buttercream ahead of time?
Yes, you can make the eggnog buttercream a day or two ahead. Store it in an airtight container in the fridge and let it come to room temperature before re-whipping slightly to restore its fluffy texture prior to frosting the cake.
What if I don’t have all the spices listed? Can I simplify the spice mix?
You can simplify by using cinnamon, ginger, and nutmeg alone for a deliciously warm flavor. However, the full spice mix with cloves and allspice adds layers of complexity that make this Christmas Spice Cake with Eggnog Buttercream Recipe so unique and festive.
Final Thoughts
This Christmas Spice Cake with Eggnog Buttercream Recipe is a festive treasure that promises joyous moments and full hearts around your holiday table. Its comforting spices paired with that dreamy buttercream frosting make every bite a celebration. I truly hope you give this recipe a try and experience the magic it brings to your holiday baking tradition.
Print
Christmas Spice Cake with Eggnog Buttercream Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This festive Christmas Spice Cake with Eggnog Buttercream is a delightful holiday treat combining warm spices and creamy, rich frosting. The moist spice cake layers are filled and frosted with a luscious eggnog-infused buttercream, perfect for celebrations and seasonal gatherings.
Ingredients
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk, room temperature
Eggnog Buttercream Ingredients
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup eggnog (plus more as needed)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg (optional, for extra flavor)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and allspice until uniform.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, indicating the sugars have incorporated well with the butter.
- Add Eggs and Vanilla: Add the eggs, one at a time, to the butter and sugar mixture, beating well after each addition for proper emulsification. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix gently just until combined to avoid overworking the batter.
- Bake: Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean, indicating the cakes are fully baked.
- Cool: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting.
- Beat Butter for Frosting: In a large bowl, beat the softened butter until smooth and creamy to form the base of the buttercream.
- Add Powdered Sugar and Eggnog: Gradually add the powdered sugar, beating well after each addition to prevent lumps. Add the eggnog and vanilla extract, continuing to beat until the frosting is light and fluffy. If the frosting is too thick, add more eggnog one tablespoon at a time until the desired consistency is reached.
- Add Nutmeg (Optional): For a festive touch, mix in ground nutmeg to enhance the holiday flavor of the buttercream.
- Frost the Cake: Place one cake layer on a serving plate and spread a generous layer of eggnog buttercream over the top. Add the second cake layer and cover the entire cake, including the top and sides, with the remaining frosting.
- Decorate: Dust the finished cake with a little extra ground nutmeg or holiday sprinkles to create a festive appearance perfect for Christmas celebrations.
Notes
- Use room temperature eggs and buttermilk for best batter consistency.
- Ensure butter is softened, not melted, for both cake and frosting to achieve proper texture.
- For a dairy-free version, substitute butter with plant-based margarine and use a non-dairy milk alternative in place of buttermilk.
- Eggnog can vary in sweetness and thickness; adjust powdered sugar and eggnog quantities accordingly to get the perfect frosting texture.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to 5 days.
- Brining the cake layers overnight wrapped in plastic wrap can help develop flavors further.
