Christmas Spice Cake with Eggnog Buttercream is the definition of holiday magic in dessert form. This festive layer cake is packed with the warm, cozy flavors of cinnamon, nutmeg, ginger, and cloves, perfectly balanced with a creamy, luscious eggnog buttercream frosting. It’s a show-stopping centerpiece for your Christmas dessert table, combining the nostalgic taste of holiday spices with the richness of classic buttercream.
Whether you’re hosting a Christmas Eve dinner, baking for a family gathering, or simply want a cozy treat to enjoy by the fire, this cake brings all the warmth and joy of the season to your table. Each bite is soft, spiced, and topped with a frosting that tastes like a sip of holiday eggnog.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups light brown sugar
- ½ cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- ½ cup sour cream
For the Eggnog Buttercream:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup eggnog (add more for thinner texture)
- ½ teaspoon nutmeg
- ½ teaspoon vanilla extract
- Pinch of salt
Optional Decorations:
- Ground cinnamon or cocoa for dusting
- Chocolate curls or cinnamon sticks
- Fresh cranberries and rosemary sprigs for garnish
Preparation
Step 1: Prepare the Cake Batter
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
Step 2: Cream the Butter and Sugars
- In a large mixing bowl, beat softened butter, brown sugar, and granulated sugar together until light and fluffy (about 3 minutes).
- Add eggs one at a time, beating well after each.
- Mix in vanilla extract.
Step 3: Combine Wet and Dry Ingredients
- Add the dry ingredients to the butter mixture in three parts, alternating with buttermilk and sour cream.
- Mix just until combined; do not overmix.
Step 4: Bake the Cakes
- Divide the batter evenly between prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans 10 minutes, then remove and cool completely on wire racks.
Step 5: Make the Eggnog Buttercream
- In a large bowl, beat butter until creamy (about 2 minutes).
- Gradually add powdered sugar, one cup at a time.
- Mix in eggnog, nutmeg, vanilla, and salt.
- Beat for 2–3 minutes until smooth and fluffy.
Step 6: Assemble the Cake
- Place one cake layer on a serving plate. Spread a thick layer of eggnog buttercream on top.
- Add the second cake layer and frost the entire cake with remaining buttercream.
- Decorate with cinnamon dust, chocolate curls, or holiday garnishes.
Variations
- Eggnog Drizzle: Mix ½ cup powdered sugar with 2 tablespoons eggnog for a glaze to drizzle on top.
- Cupcake Version: Bake in lined muffin tins for 20 minutes and frost each with a swirl of buttercream.
- Spiked Frosting: Add 1 tablespoon rum or brandy to the buttercream for a festive twist.
- Nutty Add-In: Stir in ½ cup chopped pecans or walnuts for texture.
Cooking Notes
- Use room-temperature butter and eggs for a smooth, even batter.
- Don’t skip sour cream, it keeps the cake extra moist.
- Chill the frosted cake 20 minutes before slicing for clean edges.
Serving Suggestions
- Serve with a cup of hot eggnog or coffee for a cozy pairing.
- Add a dusting of cocoa or nutmeg right before serving for an elegant finish.
- Decorate with cranberries and rosemary sprigs for a wintery look.
Tips
- Use real full-fat eggnog for the richest frosting flavor.
- Keep the cake covered in the fridge for up to 5 days; bring to room temperature before serving.
- Freeze unfrosted cake layers for up to 2 months and frost before serving.
- Use an offset spatula for smooth frosting edges.
Timing
- Prep Time: 25 minutes
- Baking Time: 30 minutes
- Cooling and Frosting Time: 45 minutes
- Total Time: 1 hour 40 minutes
Nutritional Information (per slice, 12 servings)
- Calories: 520
- Protein: 6g
- Sodium: 280mg
FAQs
Q1: Can I make this cake ahead of time?
- Yes, bake the layers a day ahead, wrap tightly, and frost the next day.
Q2: Can I use store-bought frosting?
- You can, but the homemade eggnog buttercream gives it the best holiday flavor.
Q3: What can I use instead of eggnog?
- Use heavy cream with a pinch of nutmeg and vanilla extract.
Q4: Can I make this into a bundt cake?
- Yes! Pour batter into a greased bundt pan and bake 50–55 minutes.
Q5: How do I store leftover frosting?
- Refrigerate up to 5 days; bring to room temperature and re-whip before using.
Conclusion
Christmas Spice Cake with Eggnog Buttercream is the perfect holiday dessert for those who love warm spices and festive flavors. The tender, spiced cake pairs beautifully with creamy, nutmeg-kissed frosting, creating a dessert that’s both comforting and elegant. Whether it’s for a Christmas dinner, a holiday party, or simply to celebrate the season, this cake is sure to impress your guests and become a yearly tradition.