Moist Christmas Spice Cake with Eggnog Buttercream

why make this recipe

This Moist Christmas Spice Cake with Eggnog Buttercream is perfect for the holiday season. It captures the cozy flavors of Christmas with spices that warm the heart. The rich eggnog buttercream takes it to another level, making it a delightful centerpiece for any festive gathering. This cake is sure to impress your family and friends, making your holiday celebrations even more special.

how to make Moist Christmas Spice Cake

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup buttermilk
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup eggnog
• 2 cups powdered sugar
• 1/2 cup unsalted butter, softened
• 1 tsp vanilla extract
• 1/4 tsp nutmeg (for topping)

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. Add the softened butter and buttermilk, and mix until well combined.
4. Add eggs and vanilla extract, mixing until smooth.
5. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, until a toothpick comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
7. For the eggnog buttercream, beat together the butter, eggnog, powdered sugar, and vanilla extract until fluffy.
8. Once the cakes are completely cool, place one layer on a serving plate, spread a layer of frosting on top, and then place the second layer on top.
9. Frost the top and sides of the cake with the remaining buttercream, and sprinkle with nutmeg before serving.

how to serve Moist Christmas Spice Cake

Serve this cake at room temperature for the best flavor. It’s great on its own, but you can also pair it with a cup of coffee, tea, or even hot chocolate. You might want to garnish it with some festive decorations like holly or a sprinkle of additional nutmeg for a holiday touch.

how to store Moist Christmas Spice Cake

To store the cake, keep it in an airtight container at room temperature for up to 3 days. If you need to keep it longer, you can refrigerate it for up to a week. Just make sure it is well covered to maintain its moisture and prevent it from drying out.

tips to make Moist Christmas Spice Cake

• Make sure all your ingredients are at room temperature before starting. This helps the cake mix more easily.
• For extra spice flavor, you can add a little more cinnamon or ginger according to your taste.
• If you want a richer flavor, substitute some of the buttermilk with sour cream.

variation

You can add chopped nuts or raisins to the cake batter for added texture and flavor. If you prefer a different icing, you could use cream cheese frosting instead of eggnog buttercream for another festive option.

FAQs

Q: Can I use a different type of flour?
A: Yes, you can use whole wheat flour for a healthier version of this cake, but the texture may be slightly denser.

Q: Can I make this cake ahead of time?
A: Absolutely! You can bake the cake a day or two in advance and frost it just before serving for the best results.

Q: What if I don’t have eggnog?
A: If you don’t have eggnog, you can substitute it with milk mixed with a little vanilla extract and nutmeg to mimic the flavor.

Moist Christmas Spice Cake with Eggnog Buttercream

---

• Author: yolanda
• Total Time: 60 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

Save Recipe Recipe Saved

Save Recipe Recipe Saved

Description

A delightful Christmas spice cake topped with rich eggnog buttercream, perfect for holiday gatherings.

---

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup buttermilk
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup eggnog
• 2 cups powdered sugar
• 1/2 cup unsalted butter, softened
• 1 tsp vanilla extract
• 1/4 tsp nutmeg (for topping)

---

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. Add the softened butter and buttermilk, and mix until well combined.
4. Add eggs and vanilla extract, mixing until smooth.
5. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, until a toothpick comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
7. For the eggnog buttercream, beat together the butter, eggnog, powdered sugar, and vanilla extract until fluffy.
8. Once the cakes are completely cool, place one layer on a serving plate, spread a layer of frosting on top, and then place the second layer on top.
9. Frost the top and sides of the cake with the remaining buttercream, and sprinkle with nutmeg before serving.

Notes

For added flavor, ensure ingredients are at room temperature before mixing. Consider substituting buttermilk with sour cream for richness.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 30g
• Sodium: 250mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 70mg

Keywords: Christmas cake, spice cake, holiday dessert, eggnog, festive baking