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Best Christmas Spice Cake with Eggnog Buttercream Recipe

Best Christmas Spice Cake with Eggnog Buttercream Recipe
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★★★★★

4.9 from 17 reviews

A moist and festive Christmas Spice Cake infused with warm spices like nutmeg and cinnamon, perfectly complemented by a creamy eggnog buttercream frosting. This delightful holiday dessert is rich in flavor with hints of rum and vanilla, making it the perfect centerpiece for your seasonal celebrations.

Ingredients

Scale

Cake Ingredients

  • 3 cups cake flour
  • 2 cups granulated sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 cup butter, slightly cooler than room temperature, cut into chunks
  • 1 cup eggnog (Southern Comfort brand recommended)
  • 1/2 cup milk
  • 2 tablespoons oil
  • 2 teaspoons vanilla extract or vanilla bean paste
  • 1 teaspoon rum flavoring
  • 3 large eggs

Buttercream Ingredients

  • 2 cups unsalted butter, at room temperature
  • 6 cups powdered sugar (confectioner’s sugar)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon rum flavoring
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 4 tablespoons milk

Instructions

  1. Prepare the Oven and Cake Pans: Preheat your oven to 325°F (163°C). Grease and flour two 8-inch round cake pans thoroughly to prevent sticking.
  2. Mix the Dry Ingredients: In a large mixing bowl, whisk together the cake flour, granulated sugar, baking powder, salt, ground nutmeg, and ground cinnamon until evenly combined.
  3. Mix the Wet Ingredients: In a separate bowl, whisk together the eggnog, milk, oil, vanilla extract or vanilla bean paste, rum flavoring, and eggs until well blended. Set aside.
  4. Combine Butter with Dry Ingredients: Add the chunks of slightly cool butter to the dry ingredients. Using a mixer on low speed, gradually blend the butter in. Increase to medium speed and mix until the mixture resembles a crumbly, sand-like texture, ensuring the flour is well coated with butter.
  5. Incorporate Liquid Ingredients: Pour about one-third of the wet mixture into the butter-flour blend and mix on low to medium speed for about 30 seconds. Add the remaining wet ingredients and mix just until combined. Avoid overmixing. Use a rubber spatula to scrape the bowl sides and mix lightly for 10-15 seconds more.
  6. Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 50-55 minutes or until the cake edges pull away slightly from the pan and a toothpick inserted in the center comes out with a few moist crumbs. Cool in pans on wire racks for 10 minutes, then turn out onto racks to cool completely.
  7. Prepare the Buttercream: Using an electric mixer on medium speed, cream the butter until fluffy. Add 3 cups of powdered sugar and beat on low to incorporate, then on medium until smooth. Mix in 2 tablespoons of milk, then add the remaining 3 cups powdered sugar, beating on low then medium. Add 1 tablespoon milk, vanilla, rum flavoring, nutmeg, and salt, beating on medium speed. Adjust consistency by adding milk tablespoon by tablespoon if too thick or extra powdered sugar if too thin. Beat on medium speed for 1-2 minutes until light and fluffy.
  8. Assemble the Cake: Once layers are completely cool, frost the first layer with buttercream, stack the second layer on top, then frost the top and sides of the cake evenly. Serve and enjoy your festive Christmas spice cake with eggnog buttercream!

Notes

  • Use Southern Comfort brand eggnog for best flavor, but any full-fat eggnog works well.
  • Ensure butter for the cake is cooler than room temperature to achieve the crumbly texture when mixed with dry ingredients.
  • Do not overmix the batter after adding wet ingredients to keep the cake tender.
  • If you prefer, substitute rum flavoring with a tablespoon of actual rum, adjusting liquid quantities slightly.
  • Make sure the cake layers are completely cooled before frosting to prevent melting the buttercream.
  • Adjust the buttercream consistency with milk or powdered sugar as needed for spreading or piping.
  • This cake keeps well covered at room temperature for up to 2 days or refrigerated for up to 5 days.

Nutrition

Keywords: Christmas spice cake, eggnog cake, holiday cake, buttercream frosting, nutmeg cake, cinnamon cake, festive dessert

Find it online: https://nayabaker.com/best-christmas-spice-cake-with-eggnog-buttercream-recipe/