Make 1 Irresistible Christmas Spice Cake Now

You know, there’s nothing quite like that smell when the holidays roll around—cinnamon, nutmeg, cloves—it just wraps you up like a warm blanket. Every year, I try to bake something truly special, something that just screams ‘Christmas morning,’ and believe me, I’ve tried everything from fruitcakes to every pie imaginable. But this year, we are making magic!

I finally perfected my recipe for the Irresistible Christmas Spice Cake With Eggnog Buttercream, and seriously, you guys, this is the one. Forget dry, crumbly holiday cakes; this layer cake is so moist it practically melts, and that buttercream? Oh my gosh, the eggnog frosting is rich, smooth, and tastes exactly like the best part of a holiday cocktail without any of the hassle.

This recipe actually comes from my Aunt Carol. She used to make this for our family’s annual Christmas Eve party, and I remember sneaking into the kitchen just to lick the beaters—she always let me! This cake is pure nostalgia for me. It’s sturdy enough to handle a big family gathering but delicate enough that every single bite feels decadent. Trust me on this one; if you make only one holiday cake, make this!

Why This Irresistible Christmas Spice Cake With Eggnog Buttercream Shines

Seriously, there are a million spice cake recipes out there, but this one is special. It’s just the right mix of easy-going baking and show-stopping holiday flavor. I love that it comes together relatively fast, too—we’re talking less than an hour from start to finish before the cooling time! It just makes me want to pull out my favorite holiday platter and start decorating.

Why does this cake beat out all the others on my countertop every December? Let me break it down for you. You can check out some other amazing layered desserts over at my take on the Irresistible Apple Crisp Cheesecake, but this spice cake has its own magic!

Perfectly Spiced Cake Layers

We load these layers up! It’s the perfect quartet of spices—cinnamon, nutmeg, cloves, and allspice—all working together. It’s warm, comforting, and smells absolutely incredible while it bakes. That balance means it’s deeply flavorful but never tastes like potpourri, you know?

Rich Eggnog Buttercream Frosting

This frosting is next level. It’s super creamy, thanks to making sure the butter is perfectly soft. The subtle sweetness and rich flavor of the eggnog just lift the whole cake. It pipes beautifully, too, if you’re feeling fancy with your decorating skills!

Gathering Ingredients for Your Irresistible Christmas Spice Cake With Eggnog Buttercream

Okay, let’s talk ingredients! Baking a showstopper like this means we can’t skimp or substitute the important stuff. I really appreciate how Aunt Carol kept things straightforward, but using the right components makes all the difference. If you’ve already mastered my Irresistible Vanilla Bean Pistachio Cake, you know quality matters!

We are splitting this list into two sections because you need precision for both the moist cake layers and that dreamy frosting. Make sure you have your two 8-inch round pans ready to go, lined up on the counter!

For the Spice Cake Base

We need 1 3/4 cups of all-purpose flour and the same amount of granulated sugar. For the leavening, grab 1 teaspoon of baking soda and 1 teaspoon of baking powder, plus 1 teaspoon of salt to balance everything out. Then comes the fun part: 2 teaspoons of cinnamon, 1 teaspoon of nutmeg, 1/2 teaspoon of ground cloves, and 1/2 teaspoon of allspice. Make sure you have 1/2 cup of unsalted butter—this needs to be softened almost to room temperature, not oily! You’ll need 2 large eggs. The moisture comes from 1 cup of buttermilk—that acidity is key, so don’t skip it! And finally, 1/2 cup of vegetable oil and 1 teaspoon of vanilla extract.

For the Eggnog Buttercream

For this incredible frosting, start with another 1/2 cup of unsalted butter, again, softened perfectly. You’re going to need 1 cup of powdered sugar, but maybe have a little extra handy just in case. The star is 1/4 cup of eggnog. If your eggnog is sitting in the fridge, even better! It helps keep the frosting firm. Finally, whisk in an extra 1/4 teaspoon of ground nutmeg for that extra festive punch.

Step-by-Step Instructions for the Irresistible Christmas Spice Cake With Eggnog Buttercream

Okay, take a deep breath. We’re moving from gathering beautiful ingredients to actually making the magic happen! Baking a layer cake seems intimidating, but honestly, it’s just following a few rhythm steps. I think of it like painting a picture; you start with the base layers before you go in for the detailed highlights. If you’re interested in other fantastic main courses while you wait for this cake to bake, check out the Ultimate Old-Fashioned Beef Stroganoff!

Preparing and Baking the Cake Layers

First things first: get that oven going! Preheat it to 350 degrees F (175 degrees C). You absolutely must grease and flour those two 8-inch round pans. Don’t be lazy here—a little extra butter and flour ensures those gorgeous layers slide right out later.

In a real big bowl, whisk all your dry stuff: flour, sugar, baking soda, baking powder, salt, and all those wonderful spices we talked about. Keep that whisk moving! Next, you bring in the wet stuff—the softened butter, eggs, buttermilk, oil, and vanilla—right into the dry mixture. Now, listen closely: start beating this with your electric mixer on medium speed, but only until it’s *just* combined. Scrape the bowl sides down once or twice, but I mean it—stop mixing as soon as you don’t see white streaks anymore. That’s my expert tip for you; overmixing develops the gluten and gives you a tough, chewy cake. We want tender, moist layers!

Divide the batter as evenly as you can between your two pans. Slide them into the oven and bake them for 30 to 35 minutes. You know they’re done when a wooden pick stuck right in the middle comes out clean. Let them chill out in the pans for about ten minutes before you flip them onto a wire rack to cool completely. Don’t even *think* about frosting them warm!

Creating the Eggnog Buttercream

While those cakes are doing their cooling thing, we whip up the frosting! Put that 1/2 cup of softened butter into your mixer first. You need it really creamy, so beat it alone until it looks light and fluffy—this takes a minute or two.

Now, start adding that powdered sugar gradually. Alternate adding a bit of sugar, then a splash of that creamy eggnog, and keep repeating until it’s all incorporated. Don’t forget that extra 1/4 teaspoon of nutmeg! Keep mixing on medium speed until the whole thing is one smooth, glorious, pale yellow cloud. If it seems too stiff, add just a tiny whisper more eggnog; too thin, and you add a spoonful more sugar. You want it fluffy enough to spread easily!

Assembling Your Irresistible Christmas Spice Cake With Eggnog Buttercream

This is the big moment! Patience is everything here—the cake layers have to be room temperature, or you’ll end up with melted frosting running down the sides. Set your first cool layer on your serving plate.

Scoop about a third of that gorgeous eggnog buttercream right on top and spread it out evenly to the edges. Place your second layer right on top—make sure it sits flat! Now, take the remaining frosting and cover the top and sides. You can make it perfectly smooth, or if you’re like me, give it a rustic swirl with your offset spatula. That’s it! You’ve made a holiday masterpiece!

Tips for Success with Your Irresistible Christmas Spice Cake With Eggnog Buttercream

Look, I’ve thrown a few batches of holiday baking into the trash over the years—we all have those moments! But this cake recipe is really forgiving if you just follow a couple of my little secrets. Getting the spice flavor right and keeping that buttercream from turning into soup are the two biggest hurdles, so let’s nail those down. If you’ve ever had trouble getting rolls perfectly fluffy, check out my guide on Best Dinner Rolls for a general idea on handling tender dough, which is kind of similar to handling fragile spice batter!

Spice Freshness Check

This is huge for any spice cake, not just this glorious one! Ground spices lose their punch fast once they’re open. Before you even measure anything, do a quick smell test. Grab a tiny pinch of your cinnamon and cloves and rub it between your fingers, then sniff. Does it smell sharp and instantly fragrant? If it smells dusty or like old cabinet air, your cake will taste flat. If they’re weak, run out and grab fresh jars—it’s worth the five-minute trip for maximum flavor payoff. You want that immediate, warm hug from the spices!

Buttercream Consistency Control

Buttercream is temperamental, especially when you introduce a liquid like eggnog. My rule is: always start mixing everything low and slow. If your frosting ends up looking soupy—too soft and runny—don’t panic and dump in more eggnog! Instead, add your powdered sugar one tablespoon at a time while mixing slowly. Wait for it to incorporate before adding more. That usually tightens it right up.

Now, if it’s too stiff, maybe you added too much sugar or your butter started to firm up in a cold kitchen. Fix this by adding only one teaspoon of extra eggnog (or regular milk if you ran out) at a time. Beat it well after each addition. If you add too much liquid at once, you’ll be back to soup city! Slow and steady wins this race, always.

Variations for Your Irresistible Christmas Spice Cake With Eggnog Buttercream

I love baking this cake because it’s already fantastic, but sometimes you just want to switch things up a little or work with what you have in the pantry, right? Aunt Carol’s base recipe is so solid that it handles modifications like a champ. These little tweaks keep things festive without turning this into a totally different dessert. You can see how much fun I have with mixing things up, kind of like how I approach the Irresistible Apple Crisp Cheesecake Recipe—small changes, big impact!

If you want to add some crunch or deeper warmth, I have three easy swaps you can try next time you’re making the Irresistible Christmas Spice Cake With Eggnog Buttercream.

First, let’s talk nuts! Pecans or walnuts are just classic pairings with spice cake. If you decide to toss in about a cup of them, make sure you rough chop them first. And here’s a tip: toss those chopped nuts in just a tiny bit of flour before adding them to the batter. That little dusting helps keep them suspended so they don’t all sink to the bottom while it bakes. Nobody wants a naked bottom layer of cake!

Second, let’s enhance that frosting. If you’re using store-bought eggnog, it might be a little thin. You can easily deepen the holiday flavor by adding just 1/2 teaspoon of dark rum extract, or even just a splash of actual dark rum if you’re feeling generous! That little bit of spirits flavor really complements the nutmeg in the buttercream beautifully. Just add it right after the eggnog when you’re mixing the frosting.

Finally, for a visual pop that tells everyone this is a serious holiday bake, try adding some citrus zest right into the cake batter. A full teaspoon of fresh orange zest—just the orange part, not the bitter white pith!—adds a brightness that cuts through the richness of the spices and the sweetness of the eggnog frosting. It makes the whole thing feel lighter, somehow. Remember, baking is fun, so feel free to play around a little bit!

Serving Suggestions for This Holiday Dessert

Once this beauty is frosted and ready to go, the real fun begins: deciding how to serve it up! This Irresistible Christmas Spice Cake With Eggnog Buttercream is a showstopper all on its own, but a few little touches can make that holiday table absolutely sing. I always try to match the richness of the cake with something warm and comforting.

First off, presentation matters! Don’t forget to dust the top lightly with a bit more ground cinnamon or nutmeg right before you bring it out. A tiny sieve works perfectly, and it lets off that fantastic aroma as you walk to the table. If you’re worried about the frosting melting if you leave it out too long, chill the whole cake for about 20 minutes right before company arrives—it firms up the buttercream just enough for slicing.

When it comes to drinks, you can’t go wrong pairing rich spice with something hot. A mug of strong, black coffee is perfect because the bitterness cuts right through that sweetness of the eggnog frosting. If you are serving it after dinner, hot apple cider—maybe with a cinnamon stick stirrer—is just divine right alongside a slice of this cake. The apple and spice notes harmonize perfectly.

If you want a little something extra special on the plate, think about garnishes that add texture. I mentioned tossing pecans into the batter earlier? Well, if you didn’t, you can toast some chopped pecans lightly and sprinkle them around the base of the cake or just over the top edge. Candied cranberries also look stunning scattered across the top layer, as they give you that beautiful jewel-tone look against the pale frosting. And hey, if you’re looking for an adult beverage to go with your dessert course, I found this amazing creamy root beer rum cocktail recipe that I think would be the perfect boozy complement to this rich cake!

Storage and Reheating Instructions

So, you’ve made an Irresistible Christmas Spice Cake With Eggnog Buttercream, and congratulations, it’s amazing! But naturally, you’re wondering how to keep it perfect until the last crumb is gone. Since this cake has that rich buttercream frosting, we have to be a little specific about storage, especially around the holidays when the house is busy!

The short answer is: refrigeration is your friend here, but only for keeping the frosting firm. Because we used eggnog in the frosting, keeping it cool is important to maintain safety and structure. You definitely can’t leave spiced cake with a dairy-based frosting sitting out on the counter overnight like you might with a plain cookie!

Cover the assembled cake tightly with a cake dome or use plastic wrap, making sure the wrap doesn’t touch the frosting too much (it sticks!). Pop it into the fridge. This cake, frosted, will stay absolutely beautiful for about two to three days. If you need to store it longer than that, I’m afraid you’ll need to freeze it before frosting, which is a different ballgame, so let’s stick to the short term!

Now, here’s the most crucial tip for serving a refrigerated cake: Don’t serve it straight from the fridge! When cake is cold, the butter in both the cake crumb and the frosting firms up rock hard, and you lose all that wonderful flavor and tenderness. Take your slice (or the whole cake, if you want to be brave!) out onto the counter about an hour before you plan to serve it. Letting it come up to room temperature lets the spices bloom again and gives you that melt-in-your-mouth texture we worked so hard to achieve. Trust me, waiting that hour makes the difference between a good slice and an *irresistible* slice!

Frequently Asked Questions About the Irresistible Christmas Spice Cake With Eggnog Buttercream

I get so many questions every year about this cake once the holidays start rolling around! It seems like everyone wants to make sure they get that perfect tender crumb or wonder about ingredient swaps, especially when they run to the store at the last minute. I’ve gathered the top queries I usually get about this Irresistible Christmas Spice Cake With Eggnog Buttercream right here for you. If you’ve ever tried adapting a recipe, you know that small tweaks can save a whole dessert, much like adapting my recipe for Irresistible Crockpot Orange Chicken!

Can I make this spice cake without buttermilk?

Oh, that’s a common one! If you don’t have buttermilk, please don’t substitute it with regular milk 1:1. The acidity in the buttermilk is what reacts with the baking soda to give this spice cake its lift and keep it moist. Here’s the easy fix: take 1 cup of regular whole milk and mix in 1 tablespoon of white vinegar or lemon juice. Stir it once, then let it sit on the counter for about five to ten minutes until it looks slightly curdled. That’s your homemade buttermilk substitute, and it works like a charm!

How far in advance can I bake the cake layers?

This is a great make-ahead strategy, especially when things get busy! You can absolutely bake the layers ahead of time, but timing is key. Once they are fully cooled on the wire rack, wrap them tightly—I mean *tightly*—in plastic wrap, maybe even a double layer. You can store these wrapped layers at room temperature for up to two days, or pop them in the freezer for up to a month. If you freeze them, let them thaw on the counter still wrapped, and then unwrap before frosting. Keeping them wrapped keeps the moisture locked right inside!

What if I don’t have eggnog for the frosting?

If you’re desperate and the store is out of eggnog, don’t panic! We can fake that festive flavor. Substitute the 1/4 cup of eggnog with heavy whipping cream or even whole milk, but you must add back that signature nutmeg flavor. I would add the 1/4 teaspoon of nutmeg like the recipe calls for, and then I highly recommend adding about 1/2 teaspoon of dark rum extract. That rum extract really captures the spice and depth that eggnog usually brings to the buttercream, making your cake still irresistible!

Estimated Nutritional Information for This Holiday Dessert

Okay, everyone always asks about the nutrition when we talk about a decadent cake like this Irresistible Christmas Spice Cake With Eggnog Buttercream. Look, I’m not a nutritionist, and my kitchen isn’t exactly a lab, so these numbers are my best guestimate based on standard ingredient breakdowns—just consider them a fun guideline!

This cake is definitely a treat built for celebration, so we know we’re looking at a higher sugar and fat count, which is what makes it so incredibly delicious, right? If you want to check out some stuff that tracks macros more closely, I wrote about how I fuel up before a big baking day over on my post about Energizing High-Protein Breakfast options.

Here is the breakdown for one average slice of this spicy, creamy goodness:

Component	Value
Serving Size	1 slice
Calories	410
Sugar	45g
Fat	22g
Saturated Fat	11g
Carbohydrates	52g
Protein	4g
Sodium	280mg

Remember, this is based on using all the ingredients as listed, including that decadent eggnog buttercream. If you choose to go light on the frosting, you’ll obviously knock down those sugar and fat numbers quickly. Enjoy every festive bite!

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