Christmas Spice Cake with Eggnog Buttercream Recipe

Introduction

Did you know that over 75% of holiday bakers seek to create a show-stopping dessert that captures the essence of the season? This festive Christmas Spice Cake with Eggnog Buttercream is the answer. It’s a delightful holiday treat that masterfully combines warm, aromatic spices with a creamy, rich frosting that tastes like liquid Christmas. The moist spice cake layers are filled and frosted with a luscious eggnog-infused buttercream, creating a perfect centerpiece for your celebrations and seasonal gatherings. This cake isn’t just a dessert; it’s an experience, evoking memories of cozy firesides and joyful feasts. The secret lies in the balance of spices and the silky, boozy-kissed frosting that makes every bite a celebration.

Ingredients List

For the best results, use room temperature ingredients unless otherwise noted. This ensures proper emulsification and a tender crumb.

For the Christmas Spice Cake:

• All-purpose flour (3 cups): The backbone of the cake. For a lighter texture, you can substitute with a 50/50 blend of all-purpose and cake flour.
• Baking powder (2 ½ tsp): For lift and a soft, airy crumb.
• Baking soda (1 tsp): Reacts with the acidic buttermilk for additional rise.
• Salt (1 tsp): Enhances all the flavors and balances the sweetness.
• Ground cinnamon (2 tsp): Provides a warm, sweet, and woody base note.
• Ground ginger (1 tsp): Adds a spicy, slightly peppery kick that is quintessentially festive.
• Ground nutmeg (½ tsp): Freshly grated is ideal for a brighter, more aromatic flavor compared to pre-ground.
• Ground allspice (½ tsp): The “secret” spice that adds hints of clove, nutmeg, and cinnamon all in one.
• Unsalted butter (1 cup, softened): Should be soft enough to leave an indent when pressed, but not greasy or melted. This creates a rich, tender texture.
• Granulated sugar (1 ¾ cups): For sweetness and to help create a light, fluffy cake when creamed with butter.
• Large eggs (4): Bind the ingredients and add structure and richness. They should be at room temperature to prevent the batter from seizing.
• Pure vanilla extract (2 tsp): Use the real stuff! It adds a deep, floral complexity.
• Buttermilk (1 ½ cups): The key to incredible moisture and a subtle tang. Substitution: No buttermilk? Mix 1 ½ tablespoons of white vinegar or lemon juice with enough whole milk to make 1 ½ cups. Let it sit for 5 minutes before using.

For the Eggnog Buttercream:

• Unsalted butter (2 cups, very soft): The base of the frosting. It must be very soft for a silky-smooth texture.
• Powdered sugar (6-7 cups, sifted): Sifting is non-negotiable for a lump-free, cloud-like frosting. Start with 6 cups and add more to reach your desired consistency.
• Eggnog (⅓ cup, room temperature): Use full-fat, store-bought or homemade eggnog for the richest flavor. The warmth of the nutmeg and cinnamon in the eggnog shines through.
• Dark rum or bourbon (2 tbsp): This is optional but highly recommended. It amplifies the eggnog flavor and adds an adult, sophisticated note. For an alcohol-free version, use 1 tsp of rum extract mixed with 2 tbsp of extra eggnog.
• Pure vanilla extract (1 tsp): Complements the eggnog beautifully.
• Ground nutmeg (¼ tsp, plus more for garnish): For that signature eggnog finish.
• Pinch of salt: Cuts the sweetness and rounds out the flavor profile.

Timing

Compared to the average layer cake recipe, this Christmas Spice Cake requires a slightly longer prep time due to the careful blending of spices and the crucial step of properly cooling the layers before frosting. Rushing this process is the number one cause of frosting meltdown! The 2-hour cooling period is an investment that guarantees a stable, beautiful final product—well worth the wait for a cake that stands tall and slices cleanly.

A stunning, festive Christmas Spice Cake with Eggnog Buttercream, ready to be the star of your holiday table.

Step-by-Step Instructions

Step 1: Prepare the Cake Pans

Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans with butter or non-stick spray. Line the bottoms with parchment paper rounds, then grease the parchment as well. This double-layer of insurance is my foolproof method for guaranteeing the cakes release perfectly without a single crumb left behind. Lightly dust the pans with flour, tapping out any excess.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together the 3 cups of flour, 2 ½ tsp baking powder, 1 tsp baking soda, 1 tsp salt, 2 tsp cinnamon, 1 tsp ginger, ½ tsp nutmeg, and ½ tsp allspice. Whisk for at least 30 seconds to ensure the leavening agents and spices are evenly distributed throughout the flour. This step prevents bitter pockets of baking soda and ensures every slice has a uniform, warm spice flavor.

Step 3: Cream Wet Ingredients

In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and a hand mixer), beat the 1 cup of softened butter and 1 ¾ cups granulated sugar on medium-high speed for 4-5 minutes. Don’t skimp on this time! The mixture should become very pale, fluffy, and almost whipped. This incorporates air, which is essential for the cake’s structure. Scrape down the bowl. With the mixer on low, add the 4 eggs one at a time, beating well after each addition. Beat in the 2 tsp of vanilla extract.

Step 4: Combine and Bake

With the mixer on the lowest speed, add the dry ingredients to the butter mixture in three parts, alternating with the 1 ½ cups of buttermilk in two parts. Begin and end with the dry ingredients. Mix just until the last streaks of flour disappear; overmixing at this stage will develop gluten and lead to a tough cake. Divide the batter evenly among the three prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the cakes spring back when lightly touched. Let the cakes cool in the pans on a wire rack for 15 minutes, then run a knife around the edges and invert them onto the rack to cool completely. They must be completely cool to the touch before frosting.

Step 5: Make the Eggnog Buttercream

In the clean bowl of your stand mixer fitted with the whisk attachment, beat the 2 cups of very soft butter on medium speed until completely smooth and creamy, about 2 minutes. With the mixer on low, gradually add 6 cups of sifted powdered sugar, one cup at a time, until fully incorporated. Increase speed to medium-high and beat for 3 full minutes. The frosting will become very light and fluffy. Scrape down the bowl. With the mixer on low, slowly pour in the ⅓ cup eggnog, 2 tbsp rum (if using), 1 tsp vanilla, ¼ tsp nutmeg, and pinch of salt. Once combined, whip on high for another 1-2 minutes until silky and spreadable. If the frosting seems too soft for piping, add the remaining 1 cup of powdered sugar, a quarter cup at a time.

Step 6: Assemble and Frost

Place one completely cooled cake layer on your serving plate or cake stand. Spread about ¾ cup of buttercream evenly over the top. Add the second layer and repeat. Place the final layer top-side down (for a perfectly flat top). Apply a thin “crumb coat” of frosting over the entire cake. Chill for 20 minutes to set the crumbs. Apply the final, thick layer of frosting, using an offset spatula to create smooth sides or decorative swirls. Garnish with a light dusting of ground nutmeg or festive sprinkles.

Nutritional Information

The following is an approximate nutritional breakdown per serving (based on 16 slices):

• Calories: 580 kcal
• Total Fat: 28g
• Saturated Fat: 17g
• Cholesterol: 115mg
• Sodium: 320mg
• Total Carbohydrates: 78g
• Dietary Fiber: 1g
• Sugars: 60g
• Protein: 5g

Healthier Alternatives

You can enjoy this festive flavor with some mindful swaps without sacrificing taste:

• Flour: Substitute half the all-purpose flour with whole wheat pastry flour for added fiber and a nuttier flavor.
• Sugar: In the cake, replace up to half the granulated sugar with coconut sugar or a monk fruit/allulose blend. In the frosting, you can use a powdered erythritol blend, though the texture may be slightly less creamy.
• Butter: For the cake only, you can substitute an equal amount of unsweetened applesauce or mashed ripe banana for half the butter to reduce fat. Do not do this for the frosting.
• Eggnog: Use a light or