Print

Christmas Spice Cake with Eggnog Buttercream Delight

Christmas Spice Cake with
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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
  • 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

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  3. In a large bowl, use an electric mixer to cream the softened butter and brown sugar until light and fluffy, about 3 minutes.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and molasses.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Slice and serve as the centerpiece of your holiday dessert table.

Notes

  • Store leftovers in an airtight container for up to 3 days.
  • This cake can be made a day ahead for easier holiday preparations.
  • Feel free to adjust the spices to your taste.

Nutrition

Find it online: https://quizsavor.com/christmas-spice-cake-with/

×