If there’s one dessert that perfectly captures the spirit of the holiday season, it has to be the Irresistibly Scrumptious Christmas Spice Cake with Eggnog Buttercream Recipe. This cake is a tender, moist celebration of warm spices like cinnamon, nutmeg, and cloves, blended lovingly into a rich batter that bakes into pure comfort. The crowning glory? A sumptuous eggnog buttercream that brings not just sweetness but that festive eggnog flavor we all crave in winter. It’s the kind of cake you’ll want to bake again and again, destined to become a classic in your Christmas repertoire.
Ingredients You’ll Need
This delightful cake comes together with ingredients that are simple and familiar, yet each plays an essential role in creating the perfect balance of flavor, texture, and color. From the rich spices that fill the kitchen with holiday cheer to the creamy eggnog-infused frosting, every component is thoughtfully chosen.
- 2 1/2 cups all-purpose flour: The foundation for a tender crumb that soaks up all those warm spices beautifully.
- 1 1/2 teaspoons baking powder: Ensures the cake rises just right for a light, fluffy texture.
- 1/2 teaspoon baking soda: Adds a gentle lift and works with the buttermilk to keep things moist.
- 1/2 teaspoon salt: Enhances all the sweet and spicy flavors without overpowering them.
- 1 1/2 teaspoons ground cinnamon: The star spice that wraps the cake in cozy warmth.
- 1 teaspoon ground ginger: Adds a subtle zing that balances the sweetness.
- 1/4 teaspoon ground nutmeg: Gives a nutty, aromatic depth typical of holiday treats.
- 1/4 teaspoon ground cloves: Offers a gentle spicy sharpness to elevate the flavor complexity.
- 1 cup granulated sugar: Sweetens the cake, supporting the moist structure.
- 1/2 cup packed brown sugar: Brings a hint of molasses for warmth and moisture.
- 1 cup vegetable oil: Keeps the cake incredibly moist and tender.
- 3 large eggs: Bind the ingredients together and add richness.
- 1 teaspoon vanilla extract: Enhances all the other flavors with its fragrant sweetness.
- 1 cup buttermilk: Adds tanginess and moisture while activating the baking soda for lift.
- 1 cup powdered sugar (for frosting): Creates the perfect smooth sweetness for the buttercream.
- 1 cup eggnog (for frosting): Infuses the frosting with that signature festive flavor.
- 4 cups whipping cream (for frosting): Whipped to creamy perfection for a light yet decadent finish.
- 1/4 cup unsalted butter, softened (for frosting): Adds richness and structure to the buttercream.
- 1/2 teaspoon vanilla extract (for frosting): Complements the eggnog with gentle warmth.
- 1/2 teaspoon ground nutmeg (for frosting): Sprinkles a subtle spice over the creamy frosting.
How to Make Irresistibly Scrumptious Christmas Spice Cake with Eggnog Buttercream Recipe
Step 1: Preheat and Prepare
First things first, preheat your oven to 350°F (175°C) so it’s ready to give your cake the perfect warm embrace. Grease and flour two 9-inch round cake pans — this helps the cakes release cleanly when baked, ensuring those beautiful layers stay intact for decorating.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This mix is the spice base that will make your kitchen smell heavenly and your cake taste like the holidays on a plate.
Step 3: Combine Wet Ingredients
In a separate bowl, beat the granulated sugar, brown sugar, and vegetable oil until well combined. Add in the eggs one at a time, beating well after each addition to create a smooth, glossy mixture. Stir in the vanilla extract for a fragrant touch.
Step 4: Bring It All Together
Alternate adding the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry. Mix gently but thoroughly to combine. This method keeps the batter tender and prevents overworking, guaranteeing a soft, moist crumb when baked.
Step 5: Bake the Cake
Divide the batter evenly between the two prepared pans and place them in the preheated oven. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. When done, let them cool in the pans for about 10 minutes, then transfer to wire racks to cool completely before frosting.
Step 6: Make the Eggnog Buttercream
With your cake cooling, whip up the frosting. Beat softened butter until creamy, then gradually add powdered sugar, beating thoroughly. Slowly pour in the eggnog, followed by the vanilla extract and ground nutmeg, and continue beating until smooth and fluffy. Finally, whip the cream separately to soft peaks, then gently fold it into the butter mixture. This results in a light, airy frosting bursting with festive flavors.
Step 7: Assemble and Frost
Place one cake layer on your serving plate and spread a generous layer of eggnog buttercream over the top. Carefully add the second cake layer and frost the top and sides evenly. For an extra festive touch, sprinkle a little nutmeg over the top or add a few seasonal decorations.
How to Serve Irresistibly Scrumptious Christmas Spice Cake with Eggnog Buttercream Recipe
Garnishes
Garnishing is where you can get creative! Toasted pecans or walnuts add a lovely crunch, while a light dusting of cinnamon or freshly grated nutmeg on top amplifies the holiday vibe. For a bit of sparkle, edible gold flakes or sugared cranberries make the cake absolutely stunning on any festive table.
Side Dishes
This cake pairs delightfully with a scoop of vanilla ice cream or a dollop of lightly whipped cream for extra indulgence. For grown-ups, a warm cup of mulled wine or a cozy mug of spiced chai complements the rich spices beautifully. Even a simple glass of cold milk works wonders to balance the richness of the buttercream.
Creative Ways to Present
For an impressive holiday dessert, serve individual slices on vintage plates with a sprig of rosemary or a cinnamon stick at the side. You can also cut the cake into bite-sized squares and offer them as finger food at a party. Wrapping each piece with a festive ribbon turns your cake into a beautiful, edible gift.
Make Ahead and Storage
Storing Leftovers
Once frosted, this cake should be stored in the refrigerator, tightly covered with plastic wrap or in an airtight container to maintain freshness. The spices tend to deepen in flavor overnight, making any leftovers even more delicious.
Freezing
If you want to prepare ahead or save some for later, you can freeze the unfrosted cake layers wrapped tightly in plastic wrap and then aluminum foil. When ready to serve, thaw them overnight in the refrigerator before applying the eggnog buttercream.
Reheating
This cake is best enjoyed chilled or at room temperature, so reheating is not necessary. If you prefer, let refrigerated slices sit out for 15-20 minutes to soften before serving to truly let the flavors shine.
FAQs
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking flour blend that includes xanthan gum for structure. The texture might vary slightly but the flavor remains wonderfully festive.
Is there a non-alcoholic alternative for the eggnog?
Definitely. Use a non-alcoholic eggnog or even a rich vanilla custard for the frosting. This keeps the creamy holiday flavor without the alcohol content.
How far in advance can I make the cake?
You can bake the cake layers up to two days in advance and store them properly wrapped in the refrigerator. Prepare the eggnog buttercream a day ahead as well. Assemble just before serving for freshness.
Can I reduce the sugar in the recipe?
You can reduce the granulated and brown sugars slightly, but keep in mind the sugar adds moisture and tenderness. Reducing too much may affect the cake’s texture and taste.
What can I use instead of buttermilk?
If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes. This homemade buttermilk substitute will react well with the baking soda to keep the cake light.
Final Thoughts
There’s truly nothing like sharing the Irresistibly Scrumptious Christmas Spice Cake with Eggnog Buttercream Recipe with family and friends to make the holiday season feel even more magical. From the heavenly aroma while baking to the luscious frosting that melts in your mouth, this cake promises joy in every bite. I hope you give this recipe a try and make it a star centerpiece at your Christmas celebrations – it might just become your new favorite holiday tradition!
Print
Irresistibly Scrumptious Christmas Spice Cake with Eggnog Buttercream Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Irresistibly Scrumptious Christmas Spice Cake with Eggnog Buttercream is a festive treat perfect for the holiday season. Featuring warm spices like cinnamon, ginger, nutmeg, and cloves, this moist and flavorful cake is complemented by a rich, creamy eggnog buttercream frosting. With its tender crumb and luscious frosting, it’s an ideal centerpiece dessert for Christmas celebrations.
Ingredients
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Frosting Ingredients
- 1 cup powdered sugar
- 1 cup eggnog
- 4 cups whipping cream
- 1/4 cup unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Set aside.
- Cream Sugars and Oil: In another large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until fully combined and slightly fluffy.
- Add Eggs and Vanilla: Beat the eggs into the sugar-oil mixture one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Incorporate Dry Ingredients and Buttermilk: Alternately add the dry ingredient mixture and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing, which can make the cake dense.
- Pour Batter into Pans: Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
- Bake the Cakes: Place the pans in the oven and bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in pans for 10 minutes.
- Cool Completely: Turn the cakes out onto wire racks to cool completely before frosting.
- Prepare Eggnog Buttercream Frosting: In a large mixing bowl, beat the softened unsalted butter until creamy. Gradually add powdered sugar, beating well after each addition. Slowly add eggnog, vanilla extract, and ground nutmeg while continuing to beat the mixture until it is light and fluffy. Separately, whip the 4 cups of whipping cream until stiff peaks form, then fold gently into the butter-sugar mixture for a light and smooth frosting consistency.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of frosting over the top. Place the second cake layer on top and apply a crumb coat of frosting to seal in crumbs. Chill for 15 minutes.
- Final Frosting: Apply the remaining frosting evenly over the top and sides of the cake. Optionally, sprinkle a pinch of ground nutmeg on top for garnish.
- Serve and Enjoy: Refrigerate the cake until ready to serve. Allow the cake to come to room temperature for best flavor and texture before slicing into 12 generous slices.
Notes
- Ensure all ingredients are at room temperature for the best batter consistency.
- Do not overmix the batter to keep the cake tender and light.
- Chilling the cake after the crumb coat helps achieve a smooth final frosting layer.
- You can substitute heavy cream for whipping cream if preferred in the frosting.
- For a stronger spice flavor, increase cinnamon and ginger slightly but avoid overpowering nutmeg and cloves.
