introduction
This cake feels like the holidays. It uses warm spice and rich eggnog to make a soft, moist cake. Try it when you want a home cake that smells like winter. If you want to try another bright cake, see this citrus olive oil cake for a fresh idea.
why make this recipe
Make this cake to share with friends and family. It tastes warm and sweet. The eggnog buttercream makes the cake feel rich and smooth. You can also learn simple ways to dress up a cake from a cake decorating guide if you want it to look extra nice.
how to make Moist Christmas Spice Cake with Eggnog Buttercream
You mix dry spice and wet batter and bake. The cake stays soft with eggnog in the mix. Use even beats and do not over mix. For more spice ideas, look at a simple treat like these pumpkin spice latte cupcakes.
Ingredients :
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 cup eggnog
- 1/2 cup powdered sugar
Use good flour and room temperature eggs for best results. You can read notes on texture in an almond ricotta cake post.
Directions :
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the buttermilk and vanilla extract.
- Gradually add the dry ingredients into the wet mixture, alternating with the eggnog, mixing until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the eggnog buttercream, beat together the softened butter and powdered sugar until smooth, then mix in eggnog until desired consistency is reached.
- Frost the cooled cakes with the eggnog buttercream. Enjoy!
how to serve Moist Christmas Spice Cake with Eggnog Buttercream
Cut the cake into even slices. Serve with a warm drink or a cup of coffee. You can add a small dust of cinnamon on each slice. Let each guest have a warm plate and fork.
how to store Moist Christmas Spice Cake with Eggnog Buttercream
Store the cake in a cool place with a lid or in a cake box. If your room is warm, keep it in the fridge to protect the buttercream. Wrap any extra slices in plastic or place them in an airtight box. The cake will last 3 to 4 days in the fridge.
tips to make Moist Christmas Spice Cake with Eggnog Buttercream
- Use room temperature butter and eggs so they mix well.
- Do not over mix the batter; stop when the flour just blends in.
- Check the cake at 25 minutes; ovens vary.
- For a finer crumb, sift the dry mix first.
- For storage tips and small dessert ideas, see apple crisp mini cheesecakes for simple box and wrap ideas.
variation (if any)
- Add 1/2 cup chopped walnuts or pecans to the batter for crunch.
- Fold in 1/2 cup raisins or chopped dates for a fruit touch.
- Swap half the eggnog for strong coffee for a deeper taste.
- Make cupcakes with the same batter and bake for 18-22 minutes.
FAQs (minimum three FAQ)
Q: Can I use store-bought eggnog?
A: Yes. Store eggnog works fine and gives good flavor.
Q: Can I make this cake a day ahead?
A: Yes. You can bake the cake a day ahead and frost it the next day. Keep it in the fridge if your room is warm.
Q: Can I freeze the cake?
A: Yes. Wrap the unfrosted cake layers in plastic and freeze up to 2 months. Thaw in the fridge before frosting.
Q: Can I use regular milk instead of buttermilk?
A: You can mix 1 cup milk with 1 tbsp lemon juice and let sit 5 minutes to make a quick buttermilk swap.
Q: How do I make the buttercream thicker?
A: Add a bit more powdered sugar and beat until thick and smooth.
Conclusion
For more ideas and a similar full recipe page, see this Hunger Thirst Play recipe for Christmas Spice Cake with Eggnog Buttercream.
Print
Moist Christmas Spice Cake with Eggnog Buttercream
- Total Time: 45 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A soft, moist cake with warm spices and rich eggnog, perfect for the holidays.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 cup eggnog
- 1/2 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the buttermilk and vanilla extract.
- Gradually add the dry ingredients into the wet mixture, alternating with the eggnog, mixing until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the eggnog buttercream, beat together the softened butter and powdered sugar until smooth, then mix in eggnog until desired consistency is reached.
- Frost the cooled cakes with the eggnog buttercream. Enjoy!
Notes
Use room temperature butter and eggs for best results. Check the cake at 25 minutes as ovens vary.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
