Description

This Moist Christmas Spice Cake with Eggnog Buttercream is the ultimate holiday dessert, featuring a perfect balance of warm spices, a moist cake base, and a creamy, festive eggnog buttercream topping. This cake is not only delicious but also visually stunning, making it a must-have for your Christmas celebrations.

Ingredients

Scale

2 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
1 cup unsalted butter, softened
1 cup brown sugar, packed
3 large eggs
1 teaspoon vanilla extract
1 cup whole milk
1/3 cup molasses

For the Eggnog Buttercream:

1 cup unsalted butter, softened
3 ½ cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons eggnog (store-bought or homemade)
A pinch of salt

Instructions

Preheat the Oven and Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
Cream the Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and brown sugar until light and fluffy, about 3 minutes.
Add the Eggs and Molasses: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and molasses.
Combine Dry and Wet Ingredients: Add the dry ingredients to the butter mixture in three parts, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
Bake the Cake: Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
Make the Eggnog Buttercream: While the cakes are cooling, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, until smooth. Add the vanilla extract, cinnamon, nutmeg, eggnog, and a pinch of salt. Beat until light and fluffy.
Assemble the Cake: Once the cakes are completely cool, place one layer on a cake stand or plate. Spread a generous layer of eggnog buttercream over the top. Place the second cake layer on top and frost the entire cake with the remaining buttercream. Garnish with a sprinkle of cinnamon or nutmeg if desired.
Serve and Enjoy: Slice and serve as the centerpiece of your holiday dessert table.

Notes

Don’t overmix the batter to ensure the cake remains light and fluffy.
Allow the cakes to cool completely before frosting to avoid melting the buttercream.
If you prefer, you can substitute the eggnog with a light cream for a less rich frosting.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert, Cake
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 34g
Sodium: 180mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg

Keywords: Christmas spice cake, eggnog buttercream, holiday dessert, spiced cake, Christmas cake