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Christmas Spice Cake with Eggnog Buttercream

Delicious Christmas Spice Cake with Eggnog Buttercream Bliss

This Christmas Spice Cake with Eggnog Buttercream captures the essence of the season with warm spices and creamy frosting.
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Prep Time 30 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups cake flour can be substituted with all-purpose flour mixed with cornstarch
  • 1.5 cups sugar no substitutions needed for sweetness
  • 2 teaspoons baking powder ensure it is fresh for best results
  • 0.5 teaspoon salt standard table salt works well
  • 1 teaspoon nutmeg use freshly grated for the best taste
  • 1 teaspoon cinnamon use freshly grated for the best taste
  • 1 cup eggnog can be replaced with a milk and cream mixture
  • 0.5 cup milk use dairy or non-dairy alternatives as desired
  • 0.5 cup oil can be substituted with melted butter for a richer flavor
  • 1 tablespoon vanilla bean paste/extract extract can be used as a substitute
  • 1 teaspoon rum extract optional and can be omitted
  • 2 large eggs omit or replace with flax eggs for vegan versions
For the Frosting
  • 1 cup butter can be replaced with coconut oil for a dairy-free option
  • 4 cups confectioner's sugar adjust quantity for desired consistency
  • 1 cup milk add more if the frosting is too thick

Equipment

  • Oven
  • Mixing bowls
  • Whisk
  • Spatula
  • Cake Pans
  • Wire racks

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and grease and flour two 8-inch round cake pans.
  2. In a mixing bowl, combine cake flour, sugar, baking powder, salt, nutmeg, and cinnamon. Whisk to blend evenly.
  3. In another bowl, whisk together eggnog, milk, oil, vanilla, and eggs until well combined.
  4. Gradually mix the wet mixture into the dry ingredients, mixing on low speed, then increase to medium until smooth.
  5. Divide the batter evenly between the cake pans and bake for 50-55 minutes. Check for doneness with a toothpick.
  6. Remove the cakes from the oven and let them cool for 10 minutes before inverting onto wire racks to cool completely.
  7. For the frosting, beat softened butter until fluffy. Gradually add confectioner's sugar and milk until creamy.
  8. Once cakes are cooled, frost the top of one layer, place the second layer on top, and frost the sides and top.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 400IUCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container at room temperature for up to three days or refrigerate for longer freshness.

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