There is something truly magical about the holidays when it comes to sharing warm, comforting desserts, and this Christmas Spice Cake with Eggnog Buttercream Recipe is absolutely one of my favorites to make and share year after year. It’s a beautifully spiced cake, rich with cinnamon, nutmeg, and cloves, that pairs perfectly with a smooth, creamy eggnog buttercream frosting that brings just the right festive touch. Whether you’re baking for a cozy family gathering or a big holiday party, this cake delivers so much warmth and flavor that everyone will be asking for seconds. Plus, the textures and tastes come together in such a perfect way, making it a true holiday classic you’ll love revisiting.
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating this show-stopping holiday treat. The ingredients list may look long, but each one is simple and essential, contributing to the cake’s soft crumb, rich flavor, and that unmistakable festive aroma.
- All-purpose flour (2½ cups): The sturdy base that gives structure to the cake and holds all the flavors together beautifully.
- Baking powder (2 teaspoons): Helps the cake rise evenly for a light, fluffy texture.
- Baking soda (½ teaspoon): Adds lift and balances the acidity from the sour cream.
- Salt (1 teaspoon): Enhances flavor and balances the sweetness perfectly.
- Ground cinnamon (2 teaspoons): The warm heart of the spice blend that awakens every bite.
- Ground ginger (1 teaspoon): Adds a subtle spicy zing for that classic holiday kick.
- Ground nutmeg (½ teaspoon): Brings a cozy, nutty note that deepens the spice profile.
- Ground cloves (¼ teaspoon): Adds an earthy sweetness that’s unmistakably Christmas.
- Softened unsalted butter (1 cup): Provides richness and moisture, ensuring the cake feels decadent.
- Brown sugar, packed (1½ cups): Gives a deep caramel sweetness and dampness to keep the cake moist.
- Granulated sugar (½ cup): Balanced sweetness without overpowering the delicate spices.
- Large eggs (4): Acts as a binder and adds structure, making sure every slice holds together perfectly.
- Vanilla extract (1 tablespoon): Intensifies all the other flavors and adds a fragrant note.
- Sour cream (1 cup): Keeps the crumb tender and adds subtle tanginess that brightens the cake.
- Whole milk (½ cup): Moisturizes the batter and smooths the texture.
- Eggnog (¼ cup – for buttercream): Provides that unmistakable holiday spirit to the frosting.
- Powdered sugar (4 cups – for buttercream): Sweetens the frosting while keeping it silky smooth.
- Additional softened unsalted butter (1 cup – for buttercream): Forms the creamy, fluffy base of the frosting.
- Ground nutmeg (½ teaspoon – for buttercream): Adds a warm spiced kick to the frosting that echoes the cake’s spices.
- Pinch of salt (for buttercream): Balances the sweetness and elevates all the flavors.
How to Make Christmas Spice Cake with Eggnog Buttercream Recipe
Step 1: Prepare Your Oven and Pans
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This prep ensures your cakes will release beautifully after baking without sticking or crumbling—a small step that makes a big difference!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This blend is where the magic of the spices comes together, infusing every bite with that unmistakable holiday aroma.
Step 3: Cream Butter and Sugars
In a large mixing bowl, beat the softened butter with the brown sugar and granulated sugar until the mixture is light, fluffy, and almost pale in color. This step creates air pockets in the batter, lending the cake a tender and moist crumb.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition to ensure a smooth batter. Then mix in the vanilla extract, which enhances the richness and deepens the overall flavor profile.
Step 5: Incorporate Sour Cream and Alternate Dry and Wet Ingredients
Mix in the sour cream until the batter is silky. Then, gradually add the dry ingredients, alternating with the milk, starting and ending with the dry mixture. This alternating method provides the perfect balance of moisture and structure.
Step 6: Bake the Cake Layers
Divide the batter evenly between the two prepared pans and bake for 28 to 32 minutes. To test, insert a toothpick near the center—it should come out clean. Once baked, let the cakes cool in their pans for 10 minutes before transferring them to wire racks to cool completely. Cooling is essential for a smooth frosting application.
Step 7: Make the Eggnog Buttercream
Beat the softened butter until creamy, then gradually add in the powdered sugar, mixing well after each addition. Next, blend in the eggnog, nutmeg, vanilla extract, and a pinch of salt. Beat the frosting until it’s light, fluffy, and perfectly spreadable. This luscious buttercream is what turns this cake into a festive celebration in every bite.
Step 8: Assemble and Frost
Once the cake layers are completely cool, spread a generous amount of eggnog buttercream on the first layer, then top with the second layer and frost the entire cake smoothly. Feel free to get creative decorating with sprinkles, nuts, or a dusting of extra nutmeg.
How to Serve Christmas Spice Cake with Eggnog Buttercream Recipe
Garnishes
A sprinkle of freshly grated nutmeg or cinnamon on top of the frosting adds a lovely aroma and festive look. Toasted pecans or walnuts also bring a pleasant crunch that complements the creamy frosting and soft cake perfectly. Fresh cranberries or a few candied orange slices can make for a striking color contrast and seasonal flair.
Side Dishes
This cake pairs beautifully with simple sides like a scoop of vanilla bean ice cream or a dollop of whipped cream to cool down the spices. For a beverage pairing, consider a warm cup of spiced tea, a hot toddy, or even an eggnog latte to echo the frosting’s flavors.
Creative Ways to Present
Make it a layered showpiece layered with crushed ginger snaps between the cake and frosting for added texture. You can also cut the cake into bite-sized squares and serve on festive toothpicks for a holiday party appetizer. Wrapping individual slices with a ribbon and a small holiday tag makes for darling edible gifts as well.
Make Ahead and Storage
Storing Leftovers
Store leftover cake in an airtight container at room temperature for up to two days to preserve the moist crumb and delicate frosting. If your kitchen is warm, refrigerate it tightly wrapped to prevent drying out, but bring back to room temperature before serving for the best taste.
Freezing
You can bake the cake layers ahead of time and freeze them wrapped tightly in plastic wrap and foil for up to three months. When ready, thaw overnight in the fridge and bring to room temperature before frosting. The buttercream frosting can also be made a day ahead and stored refrigerated in an airtight container.
Reheating
If refrigerated or lightly chilled, it’s best to serve the cake at room temperature. Avoid microwaving whole slices as the frosting may melt unevenly, but a quick warm-up of a slice for about 10 seconds might enhance the cake’s softness just before enjoying.
FAQs
Can I make the cake dairy-free?
Yes! Substitute the butter with a plant-based alternative and use dairy-free sour cream and milk for a dairy-free version. Just be sure your eggnog for the buttercream is also dairy-free or replace it with a suitable plant milk and a pinch of nutmeg for flavor.
What if I don’t have eggnog on hand?
You can substitute the eggnog in the buttercream with milk or cream and add a pinch of ground nutmeg and cinnamon to mimic the flavor. Adding a splash of vanilla or rum extract can also help replicate that classic eggnog taste.
Can I use different spices in the cake?
Absolutely! While the traditional spices are recommended for that quintessential Christmas feel, you can experiment by adding a bit of cardamom or allspice for a unique twist. Just adjust the quantities to keep the balance harmonious.
How do I prevent the cake from drying out?
Make sure not to overbake the cake; check it at the minimum baking time with a toothpick. Also, proper storage in airtight containers and frosting the cake soon after cooling helps seal in moisture.
Is this recipe suitable for beginners?
Definitely! The clear steps and straightforward ingredients make the Christmas Spice Cake with Eggnog Buttercream Recipe approachable for bakers of all skill levels. Plus, it’s a fantastic way to practice working with spices and buttercream frosting.
Final Thoughts
This Christmas Spice Cake with Eggnog Buttercream Recipe is truly a holiday treasure that brings joy with every bite. The combination of spices and that creamy, festive frosting creates a dessert perfect for sharing and celebrating. Whether it’s your first time baking it or a tradition you revisit, I encourage you to gather your ingredients, enjoy the process, and treat yourself and your loved ones to a slice of pure holiday happiness.
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
- Diet: Vegetarian
Description
This festive Christmas Spice Cake with Eggnog Buttercream is a holiday classic, featuring warm spices like cinnamon, ginger, nutmeg, and cloves in a moist, tender cake. Topped with a creamy, spiced eggnog buttercream, this dessert is perfect for celebrating the season with a nostalgic and comforting treat.
Ingredients
Cake:
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup unsalted butter (softened)
- 1½ cups brown sugar (packed)
- ½ cup granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup sour cream
- ½ cup whole milk
Eggnog Buttercream:
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- ¼ cup eggnog
- ½ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves to evenly distribute the spices and leavening agents.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy, which helps create a tender cake texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter mixture, beating well after each addition for even incorporation, then mix in the vanilla extract for flavor.
- Incorporate Sour Cream: Stir in the sour cream until the batter is smooth, adding moisture and richness.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture alternately with the whole milk into the wet mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing.
- Divide Batter and Bake: Evenly divide the batter between the prepared cake pans and bake in the preheated oven for 28–32 minutes, or until a toothpick inserted in the center comes out clean, signaling doneness.
- Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes, then carefully remove them and transfer to wire racks to cool completely before frosting.
- Make Eggnog Buttercream: Beat the softened butter until creamy; gradually add the powdered sugar, mixing until well combined. Then add the eggnog, ground nutmeg, vanilla extract, and a pinch of salt, and beat the frosting until light and fluffy.
- Frost and Serve: Once the cakes are completely cool, spread the eggnog buttercream evenly between the layers and over the top and sides of the cake. Decorate as desired and serve.
Notes
- You can make this cake ahead of time and freeze the layers wrapped tightly in plastic wrap for convenience.
- For a stronger eggnog flavor, add a tablespoon of spiced rum or rum extract to the buttercream.
