When the holidays creep in (and they always do way faster than expected, IMO), I start craving cozy desserts that taste like Christmas wrapped itself in a warm blanket. But here’s the thing I don’t crave: spending three hours in the kitchen wrestling with complicated steps, mystery ingredients, and that one spice jar I can never find. You too? Same.
That’s exactly why this cake—this beautifully spiced, tender, cloud-soft Christmas spice cake with that dreamy eggnog buttercream—has become my December BFF. It hits every nostalgic note while staying super doable. Whether you’re baking for a crowd, a work potluck, or just because your house needs to smell like “holiday magic,” this recipe handles everything with ease.
And let’s be honest… when you slice into something that basically tastes like Russian Christmas Cake, Christmas Spice Cake, and a mug of fresh eggnog had a delicious love child, it’s kinda impossible not to smile.
The best part? This cake fits right in with all your favorite Christmas Spice Cake Recipes, holiday traditions, and Winter Cake Flavors, but without fancy techniques or hours of prep. Just solid ingredients, warm spices, and a frosting that might make you consider licking the mixing bowl. (No judgment.)
Before we get into the mixing and whisking, let’s dive into what makes this recipe truly irresistible.
What Makes This Cake So Irresistible?
If there’s one thing I’ve learned from years of holiday baking, it’s this: flavor matters, but texture matters just as much.
And this cake brings both.
First, the crumb is unbelievably soft thanks to the use of cake flour. If you’ve ever bitten into a bakery cake and wondered why homemade versions don’t hit the same way, it’s usually because cake flour gives that fine, tender structure we all love. Mix that with the richness of eggnog and the depth of warming spices, and suddenly you’re serving a dessert guests describe as “the best cake you’ve ever made.”
The spice blend hits all the high notes you’d expect from great Holiday Cake Flavors and Christmas Cake Flavor Ideas—nutmeg, cinnamon, vanilla, and just a touch of rum flavoring. It leans into that old-fashioned charm without feeling heavy or overly sweet.
The buttercream? Oh, it’s a whole moment of its own. Imagine silky frosting infused with nutmeg, vanilla bean paste, and rum extract. This is not your everyday frosting. This is Spice Cake With Buttercream Frosting taken to its most luxurious level. It’s fluffy. It’s creamy. It’s rich without being overwhelming. And it ties the cake together like twinkling lights on a tree.
And if you’re someone who enjoys a good Christmas Gingerbread Cake, that same cozy, golden warmth shines through here—just wrapped in a fluffier, more delicate texture.
A Little Backstory: Why This Cake Became My Go-To Holiday Dessert
Every year, I try to introduce at least one new dessert to my holiday table. Usually, that ends with me choosing something ridiculously ambitious that I regret by step two. Think: unstable gingerbread architecture, macarons shaped like snowmen, or a Christmas Bundt Cake so intricate it needed its own prayer circle.
But this cake? This one surprised me.
It started as a simple idea: combine the comforting flavor of a classic spice cake with the creaminess of eggnog. Something festive, but simple. Something nostalgic without being predictable.
One December, I tested it on a family gathering thinking, “If it flops, we’ll just eat cookies instead.” But instead of flopping, it became one of those recipes people ask for again and again—no matter how many other desserts are around.
Someone said it tasted like “holiday mornings,” another said it reminded them of a cross between a spice cake and their favorite Christmas latte. Someone else said it felt like their grandma’s Christmas baking but more modern.
You know that dish everyone expects you to bring every year? This became mine.
And trust me—by the time you bake it once, you’ll understand exactly why.
Ingredient Breakdown (Short, Sweet, and Super Helpful)
Here’s your quick guide to what’s going inside this gorgeous cake and why each ingredient matters.
The Cake Itself
- Unsalted Butter – Gives richness and that melt-in-your-mouth crumb.
- Eggnog – The secret to incredible flavor AND tenderness.
- Cake Flour – Key for a light, soft texture.
- Granulated Sugar – Sweetens and stabilizes the cake.
- Baking Powder – Helps it rise high and proud.
- Rum Flavoring – Adds cozy holiday warmth.
- Cinnamon & Nutmeg – The flavor backbone of nearly all great Christmas Spice Cake Recipes.
- Oil – Adds moistness and keeps the cake soft for days.
- Eggs – Structure and richness.
- Vanilla Bean Paste – Brings a deeper, richer vanilla flavor.
- Milk – Helps thin the batter without sacrificing richness.
- Salt – Always necessary to balance sweetness.
The Silk-Smooth Eggnog Buttercream
- Unsalted Butter – Soft and perfect for whipping.
- Powdered Sugar – For smooth sweetness.
- Milk – Adjusts texture to perfection.
- Rum Flavoring – Adds festive flair.
- Vanilla Bean Paste – Elevates the frosting.
- Nutmeg – Adds that essential eggnog vibe.
- Salt – Enhances every flavor note.
Step-by-Step: How to Make This Holiday Masterpiece
Let’s keep it simple, because baking during the holidays should be joyful—not stressful.
1. Prep the Oven and Pans
Set your oven to 325°F.
Grease and flour your 8-inch pans. You want to make sure the cake releases easily, especially with such a tender crumb.
2. Whisk the Dry Ingredients
Grab a bowl and whisk together:
- flour
- sugar
- salt
- baking powder
- cinnamon
- nutmeg
Whisk well—dry ingredients need love too.
3. Mix the Wet Ingredients
In another bowl, whisk together:
- eggnog
- eggs
- oil
- milk
- rum extract
- vanilla bean paste
It smells like Christmas already.
4. Add Butter to the Dry Mix
This step is key.
Add the butter a little at a time and mix until the texture resembles damp sand.
This ensures a finer, more tender crumb—don’t skip this technique.
5. Bring It All Together
Pour in one-third of the wet mixture, mix, then add the rest.
Easy does it—overmixing creates tough cakes.
Scrape bowl. Fold gently. Love your batter.
6. Bake
Divide batter into pans.
Bake 50–55 minutes.
Look for:
- Edges pulling from the pan
- Toothpick with a few crumbs
Cool completely. (The hardest part, I know.)
7. Make the Buttercream
Beat your butter until fluffy.
Add powdered sugar in stages, alternating with milk.
Add flavorings and nutmeg.
Beat again.
Taste test.
(A quality control measure we all respect.)
8. Assemble
Stack, frost, swirl, swoop, admire.
Serve with pride and maybe a mug of eggnog for extra festive points.
Why This Cake Works for Every Holiday Occasion
Ever baked something too fussy for a casual gathering? Or too simple for a formal one? This cake is the unicorn that fits everywhere.
It belongs at:
- family dinners
- work parties
- holiday brunches
- Christmas Eve dessert tables
- gift exchanges
- or your kitchen counter for “I need a slice while wrapping presents” moments
With its timeless spice profile and creamy frosting, it fits perfectly into the world of Christmas Gingerbread Cake, Winter Cake Flavors, and Holiday Cake Flavors without feeling repetitive.
Pro Tips for the Best Possible Cake
Here’s where the magic happens.
• Use room temperature ingredients.
Your batter mixes smoother, your crumb stays tender.
• Don’t rush the mixing stages.
Creaming butter into dry ingredients matters.
• Always sift powdered sugar for buttercream.
No lumps = professional frosting.
• Fresh nutmeg > pre-ground nutmeg.
It changes EVERYTHING.
• Let the cake cool fully before frosting.
Warm cake + buttercream = sliding layers. Ask me how I know.
Fun & Easy Variations to Try
Want to play around with flavors? You’ve got options.
• Make it a Bundt!
This recipe bakes beautifully as Christmas Bundt Cakes.
• Go ginger-forward.
Add extra spices to channel full Christmas Gingerbread Cake vibes.
• Add orange zest.
Instant brightness. Total holiday win.
• Swap eggnog with spiced chai.
Still festive, totally delicious.
• Add a caramel drizzle.
For anyone who lives for extra sweetness.
How to Serve This Cake Like a Holiday Pro
Serve with:
- Hot apple cider
- Mulled wine
- A dollop of whipped cream
- Eggnog (obviously)
- Fresh berries for color
- Crushed cookies for crunch
People will think you spent hours planning it. Let them believe it.
Storage & Leftover Tips
This cake stores beautifully.
- Room temp: 2–3 days
- Refrigerator: Up to 6 days
- Freezer (unfrosted layers): Up to 2 months
- Freezer (frosted): 4 weeks, tightly wrapped
Just bring to room temp before serving so the buttercream softens.
FAQs
Q: Can I make this ahead?
Absolutely. Bake the layers, wrap them, freeze them, frost later.
Q: Can I substitute eggnog?
Yes—milk, cream, and nutmeg recreate the flavor well.
Q: Can this be dairy-free?
Use coconut oil and dairy-free milk alternatives.
Q: Can I reduce the sugar?
A little, yes. But be careful—sugar affects moisture and structure.
Final Thoughts
This cake checks every box we crave during the holidays. It’s warm, nostalgic, richly spiced, and paired with the dreamiest eggnog buttercream imaginable. It stands shoulder-to-shoulder with classic Christmas Spice Cake Recipes, cozy Winter Cake Flavors, and even traditional desserts like Russian Christmas Cake, yet it still feels fresh and new.
It’s easy enough for a weeknight, impressive enough for a crowd, and comforting enough to become your new holiday tradition.
Bake it once. Share it twice.
Then watch it become your signature Christmas dessert year after year.
Print
Unbelievable Christmas Spice Cake Recipes with Silky Eggnog Buttercream
- Total Time: 1 hour 25 minutes
Description
Get ready to impress—this festive spiced Christmas cake paired with a velvety eggnog buttercream is the kind of holiday dessert that stops conversations. It’s rich, cozy, and absolutely perfect for family dinners, potlucks, or any December celebration.
Ingredients
For the Cake
- 1 cup unsalted butter (soft, cut into small cubes)
- 1 cup eggnog
- 3 cups cake flour
- 3 tsp baking powder
- 2 cups granulated sugar
- 1 tsp rum extract
- 1/4 tsp cinnamon
- 1/2 tsp nutmeg (fresh grated if possible)
- 2 tbsp canola or vegetable oil
- 3 eggs (room temperature)
- 2 tsp vanilla bean paste
- 1 tsp salt
- 1/2 cup milk
For the Eggnog Buttercream
- 4 tbsp milk
- 2 cups unsalted butter (softened)
- 1/4 tsp salt
- 1/4 tsp rum extract
- 1 tsp vanilla bean paste
- 6 cups powdered sugar (sifted)
- 1/4 tsp nutmeg
Instructions
- Get Your Pans and Oven Ready
- Set your oven to 325°F.
- Coat two 8-inch round pans with a layer of grease and flour. Make sure every corner is covered so your cake releases easily later on.
- Whisk the Dry Mix + Blend the Wet Mix
- Grab a large mixing bowl and toss in your flour, sugar, baking powder, salt, cinnamon, and nutmeg.
- Stir everything together until the spices and sugar are evenly mixed.
- In a separate bowl, whisk together the eggnog, milk, oil, vanilla bean paste, rum flavoring, and eggs. Set the bowl aside—you’ll need it again soon.
- Add the Butter to the Dry Ingredients
- Take your softened butter pieces and add them slowly into the bowl of dry ingredients while mixing on low.
- Once it starts to combine, bump the speed to medium.
- You’re aiming for a texture that looks like coarse crumbs—sand-like and lightly moist.
- Bring the Batter Together
- Pour about one-third of your eggnog mixture into the crumbly batter and mix until smooth.
- Add the rest of the liquid and blend just until combined. Don’t overmix—this keeps the cake tender.
- Use a spatula to scrape the bowl’s sides, then mix again for 10–15 seconds to finish it off.
- Bake to Perfection
- Divide the batter between the two prepared pans.
- Bake for 50–55 minutes or until the edges lift slightly from the pan and a toothpick poked in the middle comes out with light crumbs—not wet batter.
- Let the cakes cool for about 10 minutes in their pans, then transfer them to cooling racks to cool completely.
- Whip Up the Eggnog Buttercream
- Beat the softened butter on medium speed until creamy and fluffy.
- Add half of the powdered sugar and mix on low until it starts coming together, then increase to medium until smooth.
- Pour in 2 tablespoons of milk, then add the remaining sugar.
- Mix low → medium again until everything blends.
- Add another tablespoon of milk, the rum extract, vanilla bean paste, nutmeg, and salt.
- Beat until the frosting is silky.
- If the frosting feels thick, splash in a bit more milk.
- If it’s too loose, sift in more powdered sugar.
- Finish with one more minute of mixing for extra fluffiness.
- Build Your Cake
- Once your cake layers are completely cooled, you’re ready to frost.
- Spread a generous amount of buttercream on top of the first layer, add the second, then cover the entire cake—top and sides—with the remaining frosting.
- Slice, serve, and enjoy the cozy aroma and flavors of the holidays!
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Desserts
Nutrition
- Calories: 6500 kcal
- Fat: 350 g
- Carbohydrates: 850 g
- Protein: 60 g
