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Moist Christmas Spice Cake with Eggnog Buttercream

This festive Christmas Spice Cake is incredibly moist, bursting with warm holiday spices, and perfectly complemented by a rich, creamy eggnog buttercream. It's the ideal dessert for your holiday gatherings.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Holiday
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 2 cups All-purpose flour
  • 1.5 cups Granulated sugar
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 0.5 tsp Salt
  • 2 tsp Ground cinnamon
  • 1 tsp Ground ginger
  • 0.5 tsp Ground cloves
  • 0.5 tsp Ground nutmeg
  • 3 Large eggs
  • 0.5 cup Vegetable oil
  • 1 cup Buttermilk
  • 1 tsp Vanilla extract
Eggnog Buttercream
  • 1 cup Unsalted butter, softened
  • 4 cups Powdered sugar
  • 0.5 cup Eggnog
  • 1 tsp Vanilla extract
  • 0.25 tsp Ground nutmeg for garnish

Equipment

  • Mixing bowls
  • Whisk
  • Electric mixer (stand or hand-held)
  • 8-inch round cake pans (2)
  • Parchment paper
  • Spatula or offset spatula
  • Measuring cups and spoons

Method
 

Cake
  1. Preheat oven to 350°F (175°C) and grease and flour two 8-inch round cake pans, lining the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
  3. In a separate medium bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix on low speed with an electric mixer until just combined, being careful not to overmix.
  5. Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  6. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Eggnog Buttercream
  1. In a large bowl, beat the softened unsalted butter with an electric mixer on medium-high speed until light and fluffy, about 2-3 minutes.
  2. Gradually add the powdered sugar, about a cup at a time, mixing well after each addition. Then, slowly pour in the eggnog and vanilla extract.
  3. Increase the mixer speed to high and beat for another 3-5 minutes until the buttercream is light, fluffy, and smooth. Stir in the 1/4 tsp of ground nutmeg if using.
Assembly
  1. Once the cakes are completely cool, spread a layer of eggnog buttercream on top of the first cake layer, then place the second cake layer on top and cover the entire cake with the remaining buttercream.

Notes

For best results, ensure all cold ingredients (eggs, milk, eggnog, butter) are at room temperature before baking. Do not overmix the cake batter, as this can lead to a dry cake. The cake can be baked a day ahead and stored at room temperature, unfrosted, in an airtight container.