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Christmas Spice Cake with Eggnog Buttercream

A delightful holiday treat featuring layers of moist spiced cake and creamy eggnog buttercream, perfect for festive gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert, Holiday Treat
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Choose a brand like King Arthur for consistent results.
  • 1 cup granulated sugar Adds sweetness and structure.
  • 1 cup brown sugar Enhances richness and moisture.
  • 1 teaspoon baking powder For a light cake.
  • 1/2 teaspoon baking soda Boosts the rise.
  • 1/2 teaspoon salt Balances flavor.
  • 2 teaspoons ground cinnamon Warm, aromatic spice essential for the holidays.
  • 1 teaspoon ground nutmeg Gives a unique depth to the flavor.
  • 1 teaspoon ground ginger For that extra kick of warmth!
  • 1/2 cup unsalted butter, softened Use high-quality butter for richness.
  • 4 large eggs Important for structure; bring to room temperature.
  • 1 cup buttermilk Moisture hero—don’t skip this!
  • 1 teaspoon vanilla extract The heart of sweetness in baking!
For the Eggnog Buttercream
  • 2 cups powdered sugar For sweetness and smooth texture.
  • 1/4 cup eggnog Essential for that seasonal flavor and creaminess.
  • 1/2 cup unsalted butter, softened Adds richness — again, quality matters!

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans for easy release.
  2. In a large bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In another bowl, cream together the butter, eggs, buttermilk, and vanilla extract until smooth and creamy.
  4. Gradually add the wet mixture to the dry ingredients until just combined. Be careful not to overmix!
  5. Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
Baking
  1. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  2. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Make the Buttercream
  1. In a mixing bowl, beat together softened butter and powdered sugar until smooth.
  2. Gradually add eggnog and mix until creamy.
Frosting
  1. Once the cakes are completely cool, spread the eggnog buttercream between the layers and over the top and sides of the cake.
  2. Enjoy this stunning Christmas Spice Cake with Eggnog Buttercream with your loved ones!

Notes

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freeze for up to 3 months. Bake a day in advance for optimal freshness.