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Christmas Spice Cake with Eggnog Buttercream

Heavenly Christmas Spice Cake with Eggnog Buttercream Bliss

Celebrate the holidays with this delightful Christmas Spice Cake with Eggnog Buttercream, a cozy fusion of traditional flavors.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Holiday
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Christmas Spice Cake Ingredients
  • 2 cups Cake Flour Can substitute with 1 cup all-purpose flour - 2 tablespoons + 2 tablespoons cornstarch
  • 1 cup Sugar
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1 teaspoon Nutmeg
  • 1 teaspoon Cinnamon
  • 1 cup Eggnog Can substitute with 3/4 cup milk + 1/4 cup heavy cream + 1/4 tsp nutmeg
  • 1/2 cup Oil
  • 2 teaspoons Vanilla Bean Paste/Extract
  • 1 teaspoon Rum Extract Optional
  • 3 Eggs
  • 1/2 cup Butter Can replace with equal amount of coconut oil for dairy-free option
Eggnog Buttercream Ingredients
  • 1 cup Butter Should be softened
  • 3 cups Confectioner’s Sugar Use to achieve desired frosting consistency
  • 1/4 cup Milk Adjust based on preference for fluffiness
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Rum Extract Optional
  • 1/2 teaspoon Nutmeg
  • 1/4 teaspoon Salt

Equipment

  • 8-inch Round Cake Pans
  • mixing bowls
  • whisk
  • spatula
  • Bakery scale

Method
 

Step‑by‑Step Instructions for Christmas Spice Cake with Eggnog Buttercream
  1. Preheat your oven to 325°F (163°C) and grease and flour two 8-inch round cake pans.
  2. In a large mixing bowl, combine the cake flour, sugar, baking powder, salt, nutmeg, and cinnamon, whisk until blended.
  3. In a separate bowl, whisk together the eggnog, milk, oil, vanilla, rum extract (if using), and eggs until smooth.
  4. Cut the butter into small chunks and add it to the dry ingredients, mixing until it resembles coarse crumbs.
  5. Pour the wet mixture into the dry ingredients and mix gently until just combined.
  6. Divide the batter evenly between the prepared cake pans and bake for 50-55 minutes.
  7. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  8. Beat the softened butter until creamy, adding confectioner’s sugar and milk gradually until fluffy.
  9. Frost the top of one cake layer with buttercream, place the second layer on top, and frost the entire cake.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 400IUCalcium: 30mgIron: 1mg

Notes

Adjust frosting consistency with more sugar or milk as needed. Experiment with adding other spices for varied flavors.

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