The Christmas Spice Cake with Eggnog Buttercream Recipe is an irresistible holiday treat that perfectly captures the warmth and joy of the season. Imagine a moist, richly spiced cake bursting with cinnamon, nutmeg, and cloves, topped with a luxuriously creamy buttercream accented by the smooth, festive flavor of eggnog. Whether you’re baking for a festive gathering or treating yourself to a slice of cozy cheer, this recipe promises an unforgettable blend of classic spices and seasonal charm that will make your celebrations truly special.
Ingredients You’ll Need
These ingredients are the heart and soul of this cake, each playing a crucial role in delivering the perfect balance of flavor and texture. The spices bring warmth, the sugars add sweetness and depth, and the butter and buttermilk ensure the cake stays tender and moist.
- 2 1/2 cups all-purpose flour: The foundation of the cake, providing structure and softness.
- 1 1/2 teaspoons baking powder: Helps the cake rise for a light texture.
- 1/2 teaspoon baking soda: Works with the acidic buttermilk to create perfect lift.
- 1/2 teaspoon salt: Enhances all the flavors for balance.
- 1 1/2 teaspoons ground cinnamon: A classic spice that delivers warm, sweet notes.
- 1 teaspoon ground ginger: Adds a gentle, spicy zing to the cake.
- 1/2 teaspoon ground nutmeg: Brings soft, nutty undertones.
- 1/4 teaspoon ground cloves: Deepens the spice profile with its aromatic punch.
- 1/4 teaspoon ground allspice: A subtle blend that complements the other spices beautifully.
- 1 cup unsalted butter, softened: Essential for richness and moist crumb.
- 1 1/2 cups granulated sugar: Sweetens without overpowering the spices.
- 1/2 cup brown sugar, packed: Adds molasses notes and extra depth.
- 3 large eggs: Bind the ingredients and add tenderness.
- 1 teaspoon vanilla extract: Enhances the sweetness and roundness of flavors.
- 1 cup buttermilk, room temperature: Gives the cake a tender, moist texture and mild tang.
- 1 cup unsalted butter, softened (for frosting): Creates the creamy base for the buttercream.
- 4 cups powdered sugar: Sweetens and thickens the frosting perfectly.
- 1/4 cup eggnog (plus more as needed): The star ingredient in the buttercream, infusing holiday spirit in every bite.
- 1/2 teaspoon vanilla extract (for frosting): Adds a smooth, comforting flavor.
- 1/2 teaspoon ground nutmeg (optional): For an extra festive touch in the buttercream.
How to Make Christmas Spice Cake with Eggnog Buttercream Recipe
Step 1: Prepare Your Dry Ingredients
Start by whisking the flour, baking powder, baking soda, salt, and all your warm spices—cinnamon, ginger, nutmeg, cloves, and allspice—together in a large bowl. This ensures the spices are evenly distributed for a consistent, cozy flavor throughout the cake. It’s like preparing the aromatic canvas for your masterpiece!
Step 2: Cream Butter and Sugars
In a separate bowl, beat the softened butter with both the granulated and brown sugars until it becomes light and fluffy. This step is key for a tender crumb and rich flavor; the sugars help incorporate air, making your cake beautifully tender and soft with each bite.
Step 3: Add Eggs and Vanilla
One at a time, mix in the eggs, making sure each is fully incorporated before adding the next. Then, stir in the vanilla extract. These elements lend structure and moist richness to the cake while enhancing the warm spices with their sweet, natural depth.
Step 4: Alternate Dry Ingredients and Buttermilk
Add the flour-spice mixture and the buttermilk alternately to your wet ingredients, starting and ending with the dry. This method helps maintain the cake’s moisture and keeps it light. Mix just until everything is combined to avoid a dense texture. You’ll love how tender and moist your cake batter looks at this point!
Step 5: Bake to Perfection
Pour the batter into a prepared cake pan lined with parchment or greased well. Bake until a toothpick inserted in the center comes out clean—usually about 35 to 40 minutes. As your kitchen fills with the inviting aroma of holiday spices baking, you’ll know you’re close to enjoying a slice of heaven.
Step 6: Prepare the Eggnog Buttercream
While the cake cools, beat the softened butter for the frosting until creamy. Gradually add powdered sugar, mixing well after each addition. Pour in the eggnog slowly to reach your desired frosting consistency, then stir in vanilla and optional nutmeg for a subtle spiced finish. This frosting is luscious, smooth, and perfectly festive—the ideal topping for your spice cake.
Step 7: Frost and Finish
Once the cake has cooled completely, generously frost it with your eggnog buttercream. Don’t be shy—this layer of frosting ties the whole Christmas Spice Cake with Eggnog Buttercream Recipe together with a creamy, dreamy holiday flavor that’s simply unforgettable.
How to Serve Christmas Spice Cake with Eggnog Buttercream Recipe
Garnishes
Consider dusting the top with a light sprinkle of cinnamon or nutmeg for a rustic look. Toasted pecans or sliced almonds add a lovely crunch and visual appeal. If you want to go all out, a few fresh cranberries or edible gold glitter can add a magical festive touch that dazzles on the holiday table.
Side Dishes
This cake shines on its own, but pairing it with a dollop of whipped cream or a scoop of vanilla bean ice cream elevates the experience beautifully. A hot cup of spiced chai tea or rich coffee complements the warmth of the spices, making your slice even more comforting and delightful.
Creative Ways to Present
For a stylish holiday centerpiece, layer the cake as a multi-tiered dessert and pipe delicate rosettes of the eggnog buttercream around the edges. You can also serve individual portions in pretty tea cups or mason jars topped with a sprinkle of nutmeg, turning simple servings into charming holiday treats that guests will rave about.
Make Ahead and Storage
Storing Leftovers
Keep your cake fresh by storing leftovers in an airtight container at room temperature for up to 2 days, or refrigerate if you prefer. Just be sure to bring it to room temperature before serving to enjoy that perfect moist texture and creamy frosting.
Freezing
This Christmas Spice Cake with Eggnog Buttercream Recipe freezes beautifully! Wrap your cooled, unfrosted cake tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator overnight, then frost when ready to serve to keep things fresh and flavorful.
Reheating
For the best experience, serve the cake at room temperature. If you prefer, warm slices gently in the microwave for 10-15 seconds to bring out the luscious spices and melt-in-your-mouth texture. Avoid heating the frosted cake as the buttercream could soften too much.
FAQs
Can I use regular milk instead of buttermilk?
While regular milk will work, buttermilk adds a subtle tang and reacts with the baking soda to give the cake a lighter texture. If you don’t have buttermilk, you can make a substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes.
Is it possible to make this cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free blend that includes xanthan gum for structure. The texture might be slightly different but still deliciously spiced and moist.
How long does the eggnog buttercream stay fresh?
If stored in an airtight container in the refrigerator, eggnog buttercream will stay fresh for up to one week. Let it come to room temperature and re-whip before using if it becomes firm.
Can I add nuts or dried fruit to the cake batter?
Absolutely. Adding chopped pecans, walnuts, or dried cranberries can add extra texture and bursts of flavor that are perfect for the holidays. Fold them in gently before baking.
Is this cake suitable for layering?
Yes, this recipe works wonderfully as a layered cake. Just make sure the layers are chilled before spreading the eggnog buttercream, which helps keep the frosting neat and smooth.
Final Thoughts
Nothing says festive celebration like a slice of this Christmas Spice Cake with Eggnog Buttercream Recipe. It’s the perfect blend of spices, sweetness, and holiday cheer wrapped up in a moist, tender cake topped with creamy frosting that sings of seasonal joy. I can’t wait for you to try this at home—it’s sure to become a beloved holiday tradition for you and your loved ones.
Print
Christmas Spice Cake with Eggnog Buttercream Recipe
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Total Time: 50-55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Christmas Spice Cake with Eggnog Buttercream is a festive and flavorful dessert perfect for holiday celebrations. The moist and tender cake is infused with warm spices like cinnamon, ginger, nutmeg, and cloves, delivering comforting seasonal flavors. Topped with a creamy and smooth eggnog-flavored buttercream, this cake offers a delightful blend of sweetness and spice that will captivate your taste buds and make your holiday table shine.
Ingredients
Cake
- 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
- 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 and Prepare Pans: Preheat the 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 all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and allspice until evenly combined. Set aside.
- Cream Butter and Sugars: In a large bowl using an electric mixer, beat the softened unsalted butter with the granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract until combined.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed just until combined after each addition; be careful not to overmix.
- Pour Batter and Bake: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, turn them out onto wire racks to cool completely before frosting.
- Prepare Eggnog Buttercream: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, about 1 cup at a time, beating well after each addition. Add the eggnog, vanilla extract, and optional ground nutmeg. Continue beating until the frosting is fluffy and spreadable. If the buttercream is too thick, add a little more eggnog, one tablespoon at a time, until desired consistency is reached.
- Assemble the Cake: Place one cake layer on a serving plate or cake stand. Spread a generous amount of the eggnog buttercream over the top. Place the second cake layer on top and frost the top and sides of the cake with the remaining buttercream.
- Optional Decoration and Serve: Garnish the cake with a sprinkle of ground nutmeg or cinnamon if desired. Slice and serve at room temperature for the best flavor and texture.
Notes
- Ensure butter and buttermilk are at room temperature for best mixing results.
- To keep the cake moist, wrap leftovers tightly and store in the refrigerator for up to 3 days.
- You can substitute regular milk mixed with 1 tablespoon of lemon juice or vinegar for buttermilk if not available.
- The spice blend can be adjusted to personal taste—add more or less of each spice according to preference.
- For a boozy twist, add 1-2 tablespoons of rum or bourbon to the buttercream.
