Best Christmas Spice Cake with Eggnog Buttercream Recipe

Introduction

This Best Christmas Spice Cake with Eggnog Buttercream combines warm holiday spices and creamy, festive frosting. It’s a perfect centerpiece for your holiday celebrations, delivering cozy flavors in every bite.

Ingredients

• For the cake:
• 1 cup unsalted butter (cut into 1-inch pieces, softened)
• 1 cup eggnog
• 3 cups cake flour (King Arthur is recommended)
• 3 tsp baking powder
• 2 cups granulated sugar
• 1 tsp rum flavoring
• 1/4 tsp ground cinnamon
• 1/2 tsp ground nutmeg (freshly ground for best flavor)
• 2 tbsp oil (vegetable or canola oil)
• 3 eggs (room temperature)
• 2 tsp vanilla bean paste
• 1 tsp salt
• 1/2 cup milk
• For the buttercream:
• 4 tbsp milk
• 2 cups unsalted butter (softened to room temperature)
• 1/4 tsp salt
• 1/4 tsp rum flavoring (McCormick’s recommended)
• 1 tsp vanilla bean paste
• 6 cups powdered sugar (sifted)
• 1/4 tsp ground nutmeg

Instructions

1. Step 1: Preheat your oven to 325°F. Grease and flour two 8-inch round cake pans thoroughly to prevent sticking.
2. Step 2: In a mixing bowl, combine flour, sugar, baking powder, salt, nutmeg, and cinnamon. Whisk well to evenly distribute all dry ingredients.
3. Step 3: In another bowl, whisk together eggnog, milk, oil, vanilla bean paste, rum flavoring, and eggs. Set aside.
4. Step 4: Using a mixer on low speed, gradually add the softened butter chunks into the dry ingredients. Increase to medium speed until the mixture becomes crumbly, resembling sand.
5. Step 5: Pour about a third of the liquid mixture into the butter-flour blend and mix on low to medium speed for 30 seconds. Add remaining liquid and mix just until combined, scraping the bowl sides with a rubber spatula and mixing for an additional 10–15 seconds. Avoid overmixing.
6. Step 6: Divide the batter evenly between prepared pans and bake for 50–55 minutes. The cakes are done when the sides pull away from the pan and a toothpick inserted into the center comes out with a few crumbs. Cool cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.
7. Step 7: For the buttercream, beat softened butter on medium speed until fluffy. Add three cups of powdered sugar, beat on low then medium speed until incorporated. Add 2 tablespoons milk and remaining powdered sugar, mixing on low then medium speed. Mix in 1 tablespoon milk, vanilla paste, rum flavoring, nutmeg, and salt. Adjust consistency with milk or powdered sugar as needed. Beat on medium speed for 1–2 minutes until light and fluffy.
8. Step 8: Once cakes are fully cooled, frost between layers, on top, and around the sides with the eggnog buttercream. Serve and enjoy this festive, flavorful cake!

Tips & Variations

• For deeper flavor, use freshly grated nutmeg instead of pre-ground.
• Substitute rum flavoring with dark rum for a more authentic taste.
• Use cake flour for a lighter, tender crumb; all-purpose flour can be used but may yield a denser cake.
• Allow cake layers to cool completely before frosting to prevent melting the buttercream.

Storage

Store the cake covered at room temperature for up to 2 days. For longer storage, refrigerate in an airtight container for up to 5 days. Before serving, allow refrigerated cake to come to room temperature for the best texture. Leftover cake can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of eggnog?

Yes, but using eggnog adds distinctive holiday flavor and richness that regular milk won’t provide. If substituting, consider adding a pinch of ground nutmeg and cinnamon to mimic the eggnog taste.

How do I prevent the cake from drying out?

Ensure not to overbake the cake and keep it well wrapped or covered when storing. Using cake flour and adding oil in the batter also helps maintain moisture and tenderness.

Best Christmas Spice Cake with Eggnog Buttercream Recipe

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★★★★★

4.9 from 133 reviews

This Best Christmas Spice Cake with Eggnog Buttercream combines warm holiday spices with the rich flavors of eggnog and rum extract, resulting in a moist, flavorful cake perfect for festive celebrations. The cake layers are tender and spiced with cinnamon and nutmeg, layered with a smooth, fluffy, and indulgent eggnog buttercream frosting that perfectly complements the seasonal flavors.

• Author: Isabella
• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 20 minutes
• Yield: 12 servings 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cake:

• 1 cup unsalted butter (cut into 1-inch pieces, softened)
• 1 cup eggnog
• 3 cups cake flour (King Arthur preferred)
• 3 tsp baking powder
• 2 cups granulated sugar
• 1 tsp rum flavoring
• 1/4 tsp ground cinnamon
• 1/2 tsp ground nutmeg (freshly ground for best flavor)
• 2 tbsp vegetable or canola oil
• 3 eggs (room temperature)
• 2 tsp vanilla bean paste
• 1 tsp salt
• 1/2 cup milk

For the Buttercream:

• 4 tbsp milk
• 2 cups unsalted butter (softened to room temperature)
• 1/4 tsp salt
• 1/4 tsp rum flavoring (McCormick’s recommended)
• 1 tsp vanilla bean paste
• 6 cups powdered sugar (sifted)
• 1/4 tsp ground nutmeg

Instructions

1. Prepare the Oven and Cake Pans: Preheat your oven to 325°F. Grease and flour two 8-inch round cake pans well to ensure the cakes do not stick during baking.
2. Mix the Dry and Wet Ingredients Separately: In a large mixing bowl, whisk together the cake flour, granulated sugar, baking powder, salt, nutmeg, and cinnamon until evenly combined. In a separate bowl, whisk the eggnog, milk, oil, vanilla bean paste, rum extract, and eggs until fully mixed.
3. Combine Butter with Dry Ingredients: Add the softened butter chunks gradually to the dry ingredients using a mixer on low speed, then increase to medium speed and mix until the mixture resembles coarse crumbs or sand.
4. Incorporate Liquid Ingredients: Pour one-third of the liquid mixture into the butter-flour blend and mix on low to medium speed until just combined, about 30 seconds. Add the remaining liquid and mix carefully just until all ingredients are incorporated, being careful not to overmix. Scrape the bowl sides and mix again for 10-15 seconds.
5. Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 50-55 minutes or until the sides start to pull away from the pans and a toothpick inserted in the center comes out with a few moist crumbs. Let the cakes cool in the pans on wire racks for 10 minutes before removing them to cool completely on the racks.
6. Prepare the Buttercream: Using an electric mixer, cream the softened butter on medium speed until fluffy. Add 3 cups powdered sugar and beat on low speed to incorporate, then on medium speed to mix well. Add 2 tablespoons milk and the remaining 3 cups powdered sugar, beating first on low then medium speed until well combined. Add 1 tablespoon milk, vanilla paste, rum extract, nutmeg, and salt; beat on medium until smooth. Adjust the consistency by adding milk by tablespoon to thin or adding more powdered sugar to thicken. Beat on medium for 1-2 minutes until fluffy.
7. Assemble the Cake: Once the cake layers are completely cool, frost between the layers, the top, and sides generously with the eggnog buttercream. Slice and enjoy the festive, spiced flavors in every bite.

Notes

• Use freshly ground nutmeg for the best flavor impact in both the cake and buttercream.
• Do not overmix the batter once liquids are added to avoid a dense cake.
• Make sure cake layers are completely cool before frosting to prevent melting the buttercream.
• For a deeper rum flavor, you can substitute rum flavoring with actual rum if desired.
• Sift powdered sugar to ensure a smooth, lump-free buttercream.
• Store leftover cake in an airtight container in the refrigerator for up to 4 days.

Keywords: Christmas spice cake, eggnog cake, holiday cake, spice cake with buttercream, festive cake recipe, rum flavored cake, nutmeg cinnamon cake