Moist Christmas Spice Cake with Eggnog Buttercream
This Moist Christmas Spice Cake with Eggnog Buttercream is a festive and tender dessert that combines warm holiday spices with a rich, creamy eggnog-flavored frosting. Perfect for holiday gatherings, this cake delivers moist layers infused with cinnamon, nutmeg, and cloves, topped with a luscious eggnog buttercream that adds holiday magic to every bite.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free (if using gluten-free flour blend)
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour (or gluten-free flour blend for gluten-free version)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Wet Ingredients & Sweeteners
- 1 cup brown sugar, packed
- ½ cup unsalted butter, room temperature
- 3 large eggs, room temperature
- 1 cup buttermilk, room temperature
- ½ cup eggnog
- 1 teaspoon vanilla extract
Frosting Ingredients
- 1 cup unsalted butter, softened
- 3 to 4 cups powdered sugar, sifted
- 3 to 4 tablespoons eggnog (adjust as needed)
- ¼ teaspoon salt
Instructions
- Prepare the Dry Ingredients: Sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves into a large bowl to combine evenly and create a consistent spice distribution.
- Cream Butter and Sugar: In a separate bowl, use an electric mixer to beat the unsalted butter and brown sugar until light and fluffy. This creates a base that traps air for a tender, moist cake.
- Add Eggs and Vanilla: Beat in eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then mix in the vanilla extract to enhance the holiday aroma.
- Incorporate Wet and Dry Ingredients: Alternately add the dry mixture and the buttermilk combined with eggnog to the butter mixture, starting and ending with dry ingredients. Mix gently but thoroughly to maintain airiness without overmixing.
- Bake to Perfection: Pour the batter into greased and floured cake pans. Bake in a preheated oven at 350°F (175°C) for about 25-30 minutes or until the cake springs back when touched and a toothpick inserted comes out clean. Allow the cakes to cool completely before frosting.
- Make the Eggnog Buttercream: Beat softened butter until creamy. Gradually add powdered sugar and a splash of eggnog, adjusting thickness with more sugar or eggnog as needed. Blend until smooth and fluffy.
- Frost the Cake: Layer the cooled cakes with eggnog buttercream between them, then frost the top and sides evenly for a beautifully finished festive cake.
Notes
- Use room temperature butter, eggs, and buttermilk for smooth blending and even rising.
- Do not overmix the batter to keep the cake tender and prevent toughness.
- Spoon and level flour for proper measurement to avoid a dry cake.
- Ensure cakes are completely cooled before frosting to prevent melting the buttercream.
- Adjust the amount of eggnog in the frosting if it is too thick or sweet for your preference.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 75 mg
Keywords: Christmas cake, spice cake, eggnog buttercream, holiday dessert, moist cake, festive cake
