introduction

This cake mixes warm spice and rich eggnog. It tastes like the holidays. You can make it for a small party or a family meal. For another festive cake idea, try a simple Christmas cake that uses many of the same spices.

why make this recipe

Make this cake to bring warm taste and soft cake to your table. It uses eggnog in the cake and in the buttercream for a full holiday feel. If you like cake with spice and cream, you will love this. You can also look at a fun shaped cake idea like a Christmas tree cake for a party showpiece.

how to make Christmas Spice Cake with Eggnog Buttercream

This cake mixes with common tools. You use one bowl for wet mix and one for dry mix. Bake two pans then cool and frost. The steps below show the full flow.

Ingredients :

2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup unsalted butter, softened
1 cup buttermilk
3 large eggs
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp salt
1 cup eggnog
1/2 cup unsalted butter, softened (for buttercream)
4 cups powdered sugar
1/4 cup eggnog (for buttercream)
1/2 tsp vanilla extract
Sprinkles or nutmeg for garnish (optional)

For a spice idea tied to other cakes, see a warm ginger cake note at gingerbread cake with caramel white choc buttercream.

Directions :

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the buttermilk.
In another bowl, combine the flour, baking powder, baking soda, spices, and salt. Gradually add the dry ingredients to the wet ingredients and mix 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.
Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
For the eggnog buttercream, beat the butter until creamy, then gradually add the powdered sugar, eggnog, and vanilla, beating until fluffy.
Once the cakes are completely cool, frost one layer with buttercream, place the second layer on top, and frost the top and sides of the cake.
Garnish with sprinkles or a sprinkle of nutmeg if desired.
Slice and serve for festive gatherings!

how to serve Christmas Spice Cake with Eggnog Buttercream

Serve this cake at room heat. Cut wide slices so each slice holds cream and cake. Add a small glass of eggnog or hot tea on the side. For a different serve idea, see a soft pumpkin spice cake for fall events.

how to store Christmas Spice Cake with Eggnog Buttercream

Cover the cake with a cake box or a large bowl to keep it soft. Store the cake in the fridge for up to 4 days. Let it sit at room heat for 20 minutes before you cut it. You can freeze slices in a tight box up to 2 months; thaw in the fridge overnight.

tips to make Christmas Spice Cake with Eggnog Buttercream

Use room temp eggs and butter. They mix better and make a light cake.
Do not overmix after you add flour. Mix until you see no dry flour.
Use a toothpick to test the cake near the end of bake time. If it comes out clean, the cake is done.
For the buttercream, add eggnog a little at a time to reach the right thickness.
For more cake ideas and show cakes, look at a classic yule log cake page for shape tips.

variation (if any)

Add 1/2 cup chopped nuts to the batter for a nut crunch.
Stir in 1/2 cup raisins or chopped dates for a fruit touch.
Swap half the eggnog for strong coffee for a deeper flavor.
Make cupcakes with the same batter and small dollops of buttercream.

FAQs

Q: Can I use store eggnog or homemade?
A: You can use either. Store eggnog works well and keeps the taste smooth.

Q: Can I make this cake in one pan?
A: Yes. Use a large 9×13 pan and bake 30-40 minutes. Check with a toothpick.

Q: Is there a dairy-free swap?
A: Use dairy-free butter and a plant milk eggnog if you need a dairy-free cake.

Q: Can I cut the sugar down?
A: You can lower sugar a bit, but the cake will change in texture and taste.

Q: How do I keep the buttercream from being too soft?
A: Chill the cake for 15-20 minutes after a thin crumb coat, then add the final layer. This firms the cream.

Conclusion

This cake gives you warm spice and creamy eggnog in each bite. It fits small or big events and looks nice on the table. For a full recipe page and more notes, see the original post on Christmas Spice Cake with Eggnog Buttercream – Hunger Thirst Play.