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Christmas Spice Cake with Eggnog Buttercream

Delicious Christmas Spice Cake with Eggnog Buttercream Joy

This Christmas Spice Cake with Eggnog Buttercream is a festive delight that combines warm spices and creamy frosting, perfect for holiday celebrations.
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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: Cakes
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Cake Flour Substitute with a mix of all-purpose flour and cornstarch if needed.
  • 1.5 cups Granulated Sugar No common substitutions recommended.
  • 2 teaspoons Baking Powder Ensure freshness for best results.
  • 0.5 teaspoon Salt No substitutes needed.
  • 1 teaspoon Nutmeg Using fresh is key for maximum taste.
  • 2 teaspoons Ground Cinnamon No substitutes needed.
  • 1 cup Eggnog Substitute with a mix of milk and cream for dairy-free.
  • 0.5 cup Oil Melted coconut oil is a delightful alternative.
  • 2 teaspoons Vanilla Bean Paste/Extract Vanilla extract works in a pinch.
  • 1 teaspoon Rum Extract Feel free to omit if not available.
  • 3 large Eggs No substitutes recommended.
  • 0.5 cup Butter Coconut oil works as a dairy-free alternative.
For the Buttercream
  • 4 cups Confectioner’s Sugar No substitutes needed.
  • 0.5 cup Milk Use alternative milks for a dairy-free version.
  • 1 pinch Salt (for Buttercream) No substitutions needed.

Equipment

  • 8-inch round cake pans
  • mixing bowls
  • Electric mixer
  • whisk
  • Wire Racks

Method
 

Preparation Steps
  1. Preheat your oven to 325°F (163°C) and grease two 8-inch round cake pans with butter or oil and dust with flour.
  2. In a large mixing bowl, whisk together the cake flour, granulated sugar, baking powder, salt, nutmeg, and cinnamon until well combined.
  3. In a separate bowl, combine the eggnog, milk, oil, vanilla, rum extract, and eggs and whisk until smooth.
  4. Gradually mix in the butter with the dry ingredients at low speed using an electric mixer, then combine with the wet mixture until just blended.
  5. Pour the batter evenly into prepared cake pans and bake for 50-55 minutes until a toothpick comes out with moist crumbs.
  6. Let the cakes cool in the pans for about 10 minutes before turning them onto wire racks to cool completely.
  7. Whip the softened butter until light and fluffy, then gradually add in confectioner’s sugar, milk, vanilla, rum extract, nutmeg, and salt until smooth.
  8. Once cooled, generously frost the layers, tops, and sides of the cakes with the buttercream.
  9. Slice your Christmas Spice Cake and serve to family and friends, enjoying the delightful flavors together.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 52gProtein: 4gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 220mgPotassium: 180mgFiber: 1gSugar: 30gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Ensure your butter is at room temperature for easy creaming. Use fresh spices for the best flavor. Check for doneness with a toothpick.

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