When the holiday season rolls around, I’m always on the hunt for desserts that bring together classic Christmas flavors without requiring hours in the kitchen. Between shopping for gifts, decorating the house, and trying to keep up with all the festive gatherings, who has time for complicated recipes? That’s why this Christmas spice cake with eggnog buttercream has become my go-to December dessert. It combines the warm, familiar taste of traditional spice cake with a creamy eggnog frosting that makes everyone at the table smile.
Possible Ingredient Alternatives
Cake flour can be replaced with all-purpose flour mixed with cornstarch for a similar texture. For every cup of cake flour, use 1 cup minus 2 tablespoons of all-purpose flour plus 2 tablespoons of cornstarch. This substitution maintains the cake’s light and tender crumb.
Eggnog can be substituted with a mixture of milk, heavy cream, and nutmeg to mimic its rich flavor and texture. Use 3/4 cup milk, 1/4 cup heavy cream, and an extra 1/4 teaspoon of nutmeg for every cup of eggnog. This alternative works well for those who don’t have access to eggnog or prefer to avoid it.
Butter in both the cake and frosting can be replaced with coconut oil for a dairy-free option. Use the same amount of coconut oil as butter, but ensure it’s in a similar state (solid for creaming, melted for liquid ingredients). This substitution provides a similar fat content while adding a subtle coconut flavor that complements the spices.
Preparation Time | 20-30 minutes |
Cooking Time | 50-55 minutes |
Total Time | 70-85 minutes |
Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 6000-6500
- Protein: 50-60 g
- Fat: 300-350 g
- Carbohydrates: 800-850 g
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 slightly cool butter
- 1 cup eggnog (use any preferred brand)
- 1/2 cup milk
- 2 tablespoons oil
- 2 teaspoons vanilla bean paste (or vanilla extract)
- 1 teaspoon rum flavoring
- 3 eggs
- 2 cups room temperature unsalted butter
- 6 cups powdered sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon rum flavoring
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 4 tablespoons milk
Step 1: Prepare the Oven and Cake Pans
Preheat your oven to 325 degrees Fahrenheit.
Grease and flour two 8-inch round cake pans, ensuring they are well coated to prevent the cake from sticking.
Step 2: Mix the Dry and Wet Ingredients Separately
In a mixing bowl, combine the flour, sugar, baking powder, salt, nutmeg, and cinnamon.
Whisk well to ensure everything is evenly distributed.
In another bowl, combine the eggnog, milk, oil, vanilla bean paste or extract, rum extract, and eggs.
Mix well with a whisk and set this liquid mixture aside.
Step 3: Combine Butter with Dry Ingredients
Cut your almost room temperature butter into chunks.
Using a mixer on low speed, gradually add the butter to your dry ingredients.
Increase the speed to medium and mix until the flour is coated with the butter, resulting in a crumbly, sand-like texture.
Step 4: Incorporate Liquid Ingredients
Pour in about a third of the liquid mixture into the butter-flour blend.
Mix on low to medium speed until combined, about 30 seconds.
Add the remaining liquid and mix just until all ingredients are well combined.
Be careful not to overmix.
Use a rubber spatula to scrape down the sides of the bowl and mix once more for 10 to 15 seconds.
Step 5: Bake the Cakes
Pour the batter evenly into the prepared cake pans.
Bake for approximately 50-55 minutes.
The cakes are ready when the sides start to pull away from the pan and a toothpick inserted into the center comes out with a few crumbs attached.
Let the cakes cool in the pans on wire racks for ten minutes before turning them out onto the racks to cool completely.
Step 6: Prepare the Buttercream
Cream the butter with an electric mixer on medium speed until well-whipped.
Add three cups of confectioner’s sugar and beat on low until incorporated, then on medium until thoroughly mixed.
Next, add two tablespoons of milk and the remaining three cups of confectioner’s sugar, beating first on low, then medium until well mixed.
Incorporate another tablespoon of milk, vanilla paste or extract, rum extract, nutmeg, and salt, and beat on medium until well mixed.
Check the consistency; if too thick, add milk by the tablespoon until desired texture is reached.
If too thin, add another cup of confectioner’s sugar.
Finally, beat on medium speed for a minute or two until the buttercream is fluffy.
Step 7: Assemble the Cake
Once the cake layers are completely cool, you can add the prepared buttercream.
Frost between the layers, the top, and the sides of the cake.
Enjoy your deliciously fragrant cake with rich buttercream frosting!