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Christmas Spice Cake with Eggnog Buttercream

Irresistible Christmas Spice Cake with Eggnog Buttercream

This Christmas Spice Cake with Eggnog Buttercream combines festive spices and smooth richness, making it a delightful centerpiece for any holiday celebration.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Cake Flour Substitution: Use all-purpose flour mixed with cornstarch.
  • 1 cups Sugar Brown sugar can add additional moisture and depth.
  • 2 teaspoons Baking Powder Ensure it's fresh for optimal rise.
  • 1 teaspoon Salt A small amount balances sweetness.
  • 1 teaspoon Nutmeg Substitutable with allspice or cinnamon if desired.
  • 2 teaspoons Cinnamon
  • 1 cup Eggnog Substitution: 3/4 cup milk, 1/4 cup heavy cream, and 1/4 teaspoon nutmeg per cup.
  • 1/2 cup Milk Can be substituted with a non-dairy milk.
  • 1/2 cup Vegetable Oil Coconut oil can be used equally.
  • 1 teaspoon Vanilla Bean Paste/Extract Pure vanilla extract works well too.
  • 1 teaspoon Rum Extract Optional, can be omitted.
  • 3 large Eggs Aquafaba can be substituted for a vegan option.
For the Eggnog Buttercream
  • 1 cup Butter Coconut oil can replace butter for a dairy-free version.
  • 4 cups Confectioner's Sugar
  • 2 tablespoons Additional Milk For achieving desired frosting consistency.
  • 1/4 teaspoon Salt Balances sweetness in buttercream.

Equipment

  • Oven
  • mixing bowls
  • cake pans
  • Mixer
  • Whisk
  • Spatula
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 325°F (163°C) and grease two 8-inch round cake pans.
  2. In a large bowl, whisk together the cake flour, sugar, baking powder, salt, nutmeg, and cinnamon.
  3. In a separate bowl, combine eggnog, milk, vegetable oil, vanilla, rum extract, and eggs, whisk until smooth.
  4. Add butter to the dry mixture and blend on low speed until it resembles coarse crumbs.
  5. Gradually pour in the wet ingredients while mixing on low speed until just combined.
  6. Divide the batter between the pans and bake for 50 to 55 minutes, until a toothpick comes out with a few moist crumbs.
  7. Cool the cakes in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
  8. For the buttercream, beat the butter until fluffy, then gradually add confectioner’s sugar, mixing well.
  9. Incorporate additional milk and flavorings for a smooth frosting.
  10. Frost the cooled cake layers with buttercream between and around the cake.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Use low speed to combine ingredients to keep the cake light and fluffy. Ensure butter is at room temperature for frosting.

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