About this recipe
This cake mixes warm spice and rich eggnog. The cake feels soft and the frosting tastes like holiday milk. If you like soft, moist cakes, try the almond ricotta cake for another easy treat.
why make this recipe
Make this cake to share at a small party or to warm a cold night. The spice in the cake and the eggnog in the frosting make each bite feel like the holidays. For more cake ideas that use bright tastes, see the citrus olive oil cake with citrus cream.
how to make Christmas Spice Cake with Eggnog Buttercream
You can make this cake in one day. Mix dry parts, cream butter and sugar, add eggs, then mix dry and wet parts in turn. Bake, cool, and then make the eggnog buttercream and frost the cake. For small tips on cake look and style, read these cake decorating tips.
Ingredients :
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1/2 cup eggnog
- 1/2 cup unsalted butter, softened
- 1 teaspoon nutmeg (for garnish)
This list has all parts you need. If you like spice in small sweets, look at these pumpkin spice latte cupcakes for more ideas.
Directions :
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a separate large bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Alternate adding the dry ingredients and buttermilk, mixing until just combined. Stir in vanilla extract.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the buttercream, beat the softened butter and eggnog together until smooth. Gradually add powdered sugar and mix until fluffy.
- Frost the cooled cake layers with the eggnog buttercream. Garnish with a sprinkle of nutmeg. Enjoy!
I also like to serve fruit or a small tart with this cake, such as the apple crisp mini cheesecakes.
how to serve Christmas Spice Cake with Eggnog Buttercream
Cut the cake into even slices. Serve on a small plate with a fork. Warm coffee, tea, or a glass of milk go well with this cake. You can add a light dust of extra nutmeg on top before you bring the cake to the table.
how to store Christmas Spice Cake with Eggnog Buttercream
Keep the cake in a cool place for up to two days. For longer, put the cake in the fridge in an airtight box. The cake will stay good for up to five days in the fridge. Let it sit at room heat for 20 minutes before you eat it for the best taste.
tips to make Christmas Spice Cake with Eggnog Buttercream
- Use room temperature butter and eggs so the mix blends well.
- Do not over mix the batter. Mix until the parts join.
- Check the cake with a toothpick at 25 minutes to avoid over bake.
- If the top browns too fast, cover with foil part way through baking.
variation (if any)
You can add 1/2 cup chopped nuts or 1/2 cup raisins to the batter for more bite. You can use maple syrup in the frosting instead of eggnog for a deep sweet taste.
FAQs
Q: Can I use store eggnog or homemade eggnog?
A: You can use store eggnog or homemade. Both will work in the buttercream.
Q: Can I make this cake in one pan?
A: Yes. Use a deep 9-inch pan and bake longer. Check with a toothpick often.
Q: Can I freeze the cake?
A: You can freeze the cake layers without frosting. Wrap them tight and freeze up to two months. Thaw in the fridge overnight.
Q: Can I use regular milk instead of buttermilk?
A: Yes. Add 1 tablespoon lemon juice or vinegar to 1 cup milk and wait 5 minutes to make a quick buttermilk.
Q: How do I keep the frosting firm?
A: Chill the frosting a little before use and keep the cake in the fridge after you frost it.
Conclusion
For a full page with more notes and the original post, see the Christmas Spice Cake with Eggnog Buttercream on Hunger Thirst Play.
Print
Christmas Spice Cake with Eggnog Buttercream
- Total Time: 45 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A soft and moist cake infused with warm spices and topped with a rich eggnog buttercream, perfect for holiday celebrations.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1/2 cup eggnog
- 1/2 cup unsalted butter, softened
- 1 teaspoon nutmeg (for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a separate large bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Alternate adding the dry ingredients and buttermilk, mixing until just combined. Stir in vanilla extract.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the buttercream, beat the softened butter and eggnog together until smooth. Gradually add powdered sugar and mix until fluffy.
- Frost the cooled cake layers with the eggnog buttercream. Garnish with a sprinkle of nutmeg. Enjoy!
Notes
For best taste, let the cake sit at room temperature for 20 minutes before serving. You can add 1/2 cup chopped nuts or raisins to the batter for variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
