Christmas Spice Cake for Holidays A Cozy Festive Bake Now
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Author:samantha
Total Time:150 minutes
Yield:12 slices 1x
Description
Celebrate the holidays with Christmas spice cake cozy and festive topped with eggnog buttercream for irresistible slices your guests will adore
Ingredients
Scale
2 1/4 cups all-purpose flour (280 g)
1 1/2 cups granulated sugar (300 g)
1/2 cup brown sugar (light) (100 g)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
3/4 cup unsalted butter, softened (170 g)
3 large eggs
1 cup buttermilk (240 ml)
1/2 cup eggnog (120 ml)
1 tsp vanilla extract
4 cups powdered sugar (480 g)
1/4 cup additional eggnog (60 ml)
1/2 tsp rum extract or vanilla extract (optional)
Instructions
Step 1: Prep and preheat — Preheat your oven to 350°F (175°C). Lightly grease and flour a 9-inch round cake pan or line with parchment for easy release. If you’re using a dark-coated pan, reduce the temperature by 25°F to prevent over-browning. This step ensures even rise and a clean slice every time.
Step 2: Combine dry ingredients and spices — In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices—cinnamon, nutmeg, ginger, and cloves. Sift if possible to remove any lumps and guarantee a tender crumb.
Step 3: Cream butter and sugars — In a large bowl, beat the butter and both sugars until pale, light, and fluffy—about 2-3 minutes on medium-high speed. Scrape the bowl as needed to ensure even mixing.
Step 4: Add eggs one at a time — With the mixer running on low, add the eggs one at a time, mixing just until incorporated. Do not overmix to avoid a dense crumb.
Step 5: Alternate dry ingredients with wet ingredients — Alternate adding the dry mixture with the buttermilk and eggnog: start with dry, then wet, ending with dry. Beat on low after each addition until just incorporated. Stir in vanilla.
Step 6: Bake the cake — Pour batter into the prepared pan and smooth the top. Bake for 60 minutes (range 50-60 minutes depending on pan and oven), or until a toothpick inserted into the center emerges clean or with a few moist crumbs. If the top browns too quickly, tent with foil. Let rest in the pan 10 minutes before transferring to a wire rack to cool completely.
Step 7: Prepare the eggnog buttercream — Beat the butter until creamy, then gradually add the powdered sugar, alternating with the eggnog and vanilla. Beat until light and fluffy, about 3-5 minutes. Add nutmeg and a splash of rum extract if desired. If frosting seems too thick, add a touch more nog; if too thin, add more powdered sugar.
Step 8: Level, fill, and frost — Once the cake is completely cool, level the top if needed. Spread a generous layer of buttercream over the top, or frost the sides for a classic layer cake look. Pipe decorative swirls or create a textured pattern. Chill briefly to set the frosting for clean slices.
Step 9: Serve and enjoy — Slice into 12 even portions and serve with a dusting of cinnamon or nutmeg. Leftovers refrigerate well for 3-4 days; bring to room temperature for best texture.
Notes
A festive Christmas spice cake with a silky eggnog buttercream. This moist, spiced cake balances cinnamon, nutmeg, and a whisper of rum with a creamy nog frosting, featuring practical substitutions and serving ideas for busy kitchens.
