Introduction

This Best Christmas Spice Cake with Eggnog Buttercream is a festive and flavorful treat perfect for holiday gatherings. Warm spices combined with creamy eggnog frosting create a comforting dessert that’s both rich and delightful.

A three-layer round cake with thin light brown layers and thicker cream-colored frosting in between, covered lightly with the same frosting on the sides showing some cake through; white glaze drips down from the top edges in uneven streams. On top, there are small swirls of white cream and two cinnamon sticks placed diagonally. The cake sits on a white cake stand, surrounded by green pine branches and red berries, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the cake:

1 cup unsalted butter (cut into 1-inch pieces, softened)
1 cup eggnog
3 cups cake flour (King Arthur preferred)
3 tsp baking powder
2 cups granulated sugar
1 tsp rum flavoring
1/4 tsp ground cinnamon
1/2 tsp ground nutmeg (freshly ground for best flavor)
2 tbsp oil (vegetable or canola)
3 eggs (room temperature)
2 tsp vanilla bean paste
1 tsp salt
1/2 cup milk

For the buttercream:

4 tbsp milk
2 cups unsalted butter (softened to room temperature)
1/4 tsp salt
1/4 tsp rum flavoring (McCormick’s recommended)
1 tsp vanilla bean paste
6 cups powdered sugar (sifted for smoothness)
1/4 tsp ground nutmeg

Instructions

Step 1: Preheat your oven to 325°F. Grease and flour two 8-inch round cake pans thoroughly to prevent sticking.
Step 2: In a mixing bowl, whisk together the flour, sugar, baking powder, salt, nutmeg, and cinnamon until evenly combined. In a separate bowl, whisk together the eggnog, milk, oil, vanilla bean paste, rum flavoring, and eggs. Set the liquid mixture aside.
Step 3: Add the softened butter chunks gradually to the dry ingredients using a mixer on low speed. Increase speed to medium and mix until the mixture looks crumbly and sand-like.
Step 4: Pour about one-third of the liquid mixture into the butter-flour blend. Mix on low to medium speed for about 30 seconds. Add the remaining liquid and mix just until combined. Scrape down the sides of the bowl with a rubber spatula and mix an additional 10–15 seconds. Avoid overmixing.
Step 5: Divide the batter evenly between the prepared pans. Bake for 50–55 minutes, or until the sides pull away from the pan and a toothpick inserted in the center comes out with a few moist crumbs.

Tips & Variations

Use freshly ground nutmeg to maximize the warm, spicy flavors in the cake.
If you prefer a boozy kick, substitute the rum flavoring with a tablespoon of actual rum in both cake and frosting.
For a dairy-free version, substitute the butter with a plant-based alternative and use a non-dairy milk and eggnog.
Allow cakes to cool completely before frosting to avoid melting the buttercream.

Storage

Store the cake covered in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. If refrigerated, bring the cake to room temperature before serving for the best flavor and texture. Leftover cake can also be frozen, wrapped tightly, for up to 3 months. Thaw overnight in the refrigerator before frosting or serving.

How to Serve

A round cake with three visible layers sits on a white plate on a white marbled surface. The bottom two layers have a light brown color, and the top layer is covered with a smooth creamy white frosting that drips slightly over the edges. The top of the cake is dusted evenly with a light brown powder, likely cinnamon or cocoa, and decorated with four small white frosting swirls arranged in a square. Two cinnamon sticks are placed crossing each other on top of the frosting swirls. A child's small hand and an adult's hand are holding a gold cake server to cut into the cake from the front center. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of eggnog in the cake?

While eggnog adds a rich, festive flavor, you can substitute with regular milk for a milder taste. Consider adding a pinch of extra nutmeg or cinnamon to compensate for the flavor difference.

How do I make the eggnog buttercream frosting?

To make the buttercream, beat softened butter with milk, salt, rum flavoring, and vanilla bean paste until smooth. Gradually add sifted powdered sugar, mixing well after each addition, until the frosting is fluffy and spreadable. Stir in ground nutmeg at the end for that signature holiday spice.