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
Scale
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