Christmas Spice Cake with Eggnog Buttercream Recipe

Introduction

This Christmas Spice Cake with Eggnog Buttercream is a festive treat bursting with warm holiday flavors. Tender and moist, it combines classic spices with a creamy, smooth frosting that’s perfect for any holiday gathering.

Ingredients

• 2 ½ cups all purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• ½ teaspoon salt
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ teaspoon ground clove
• ¼ teaspoon pure ground black pepper
• 1 tablespoon unsulphered molasses
• 1 cup vegetable oil
• 1 ¾ cup light brown sugar
• 1 ½ cup unsweetened apple sauce
• 4 large eggs
• 2 teaspoons pure vanilla
• 1 ½ cups (3 sticks) unsalted butter
• 4 ½ cups confectioner’s sugar
• 7 tablespoons eggnog
• ½ teaspoon ground nutmeg
• ¼ cup heavy cream
• 1 cup white chocolate chips
• ½ cup heavy cream (for ganache)

Instructions

1. Step 1: Preheat the oven to 350°F. Grease and flour three 8-inch cake pans and set them aside.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and all the spices from cinnamon through black pepper. Set aside.
3. Step 3: In a stand mixer or large bowl using a hand mixer, cream together the light brown sugar, vegetable oil, molasses, and apple sauce on medium speed until smooth with no lumps.
4. Step 4: Add the eggs and vanilla to the wet mixture and mix on low speed for 1 to 2 minutes until fully incorporated.
5. Step 5: Add the dry ingredients to the wet ingredients in three batches on low speed, mixing just until combined. Scrape down the sides of the bowl as needed.
6. Step 6: Divide the batter evenly between the three prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
7. Step 7: Allow the cakes to cool completely before assembling and frosting.
8. Step 8: For the eggnog buttercream, beat the butter on medium-high speed until pale and fluffy.
9. Step 9: Reduce speed to low and gradually add confectioner’s sugar, one cup at a time.
10. Step 10: Slowly add eggnog one tablespoon at a time while increasing speed to medium. Add nutmeg and beat for 2 minutes to blend.
11. Step 11: Reduce speed again to add heavy cream slowly, then increase to medium-high and beat for 1 to 2 minutes until light and fluffy.
12. Step 12: To make the white chocolate ganache, heat ½ cup heavy cream in a small saucepan until it simmers. Pour over white chocolate chips in a heatproof bowl and stir until smooth.
13. Step 13: Let the ganache cool for 10-20 minutes until slightly thickened but still pourable. The cooling time controls the drip length.
14. Step 14: Frost the cooled cake layers with the eggnog buttercream, then gently drip the ganache over the edges and pour over the top, smoothing lightly. Optionally, sprinkle a little extra spice on top once the ganache sets.

Tips & Variations

• Use unsweetened apple sauce to keep the cake moist while reducing added fat.
• Adjust spices to taste; adding more cinnamon or ginger can enhance warmth.
• For a richer ganache, substitute white chocolate chips with high-quality couverture chocolate.
• If you prefer, swap eggnog with milk for the buttercream to soften the flavor.

Storage

Store the cake covered in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor and texture. You can also freeze the unfrosted cake layers wrapped tightly for up to 3 months, thawing completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers up to two days ahead and store them wrapped at room temperature or refrigerate if your kitchen is warm. Prepare the frosting and assemble the cake on the day you plan to serve for the freshest result.

What if I don’t have eggnog?

If eggnog is unavailable, you can substitute with whole milk or cream mixed with a pinch of nutmeg and vanilla extract to mimic the flavor profile in the buttercream frosting.

Christmas Spice Cake with Eggnog Buttercream Recipe

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★★★★★

4.8 from 59 reviews

• Author: Aiden
• Total Time: 55 minutes
• Yield: One 3-layer 8-inch cake, serves 12-16 1x

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Description

This festive Christmas Spice Cake combines warm holiday spices with a moist and tender crumb, layered with a rich and creamy eggnog buttercream frosting. Accentuated by a smooth white chocolate ganache drizzle, this cake is perfect for celebrating the holiday season with a classic, flavorful dessert that blends spices, molasses, and the comforting taste of eggnog.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ½ cups all purpose flour
• 2 teaspoon baking powder
• 2 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ teaspoon ground clove
• ¼ teaspoon pure ground black pepper

Wet Ingredients for Cake

• 1 tablespoon unsulphered molasses
• 1 cup vegetable oil
• 1 ¾ cup light brown sugar
• 1 ½ cup unsweetened apple sauce
• 4 large eggs
• 2 teaspoons pure vanilla extract

Eggnog Buttercream Frosting

• 1 ½ cups (3 sticks) unsalted butter
• 4 ½ cups confectioner’s sugar
• 7 tablespoons eggnog
• ½ teaspoon ground nutmeg
• ¼ cup heavy cream

White Chocolate Ganache

• 1 cup white chocolate chips
• ½ cup heavy cream

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Instructions

1. Prepare Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch cake pans, then set them aside to ensure the cake does not stick.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, ground clove, and ground black pepper until evenly combined. Set this dry mixture aside.
3. Cream Wet Ingredients: In a large bowl or the bowl of a stand mixer, combine the light brown sugar, vegetable oil, molasses, and unsweetened apple sauce. Beat on medium speed until the mixture is smooth and brown sugar lumps dissolve. Then add the eggs and vanilla extract, mixing on low speed for 1-2 minutes until well combined.
4. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet mixture in three batches, mixing on low speed each time until just combined. Scrape down the sides of the bowl as needed to incorporate all ingredients evenly.
5. Bake the Cakes: Divide the batter evenly between the three prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
6. Cool the Cakes: Remove the pans from the oven and allow the cakes to cool completely in the pans on wire racks before frosting.
7. Prepare Eggnog Buttercream Frosting: In a stand mixer, beat the unsalted butter on medium-high speed until pale and fluffy. Reduce speed to low and gradually add the confectioners’ sugar one cup at a time, mixing thoroughly after each addition. Add the eggnog one tablespoon at a time, then increase speed to medium and mix until combined. Beat in the ground nutmeg and continue mixing for 2 minutes. Reduce speed to low and slowly add the heavy cream, then increase speed to medium-high again and beat for another 1-2 minutes until the frosting is light and fluffy.
8. Make White Chocolate Ganache: In a small saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the white chocolate chips in a heatproof bowl. Stir gently with a spatula until completely smooth. Let the ganache sit for 10-20 minutes until cool but still pourable to control drip consistency.
9. Assemble the Cake: Once the cakes are completely cooled, spread a layer of eggnog buttercream on the first cake layer. Repeat with the second and third layers, then frost the top and sides of the cake with the remaining buttercream. Pour the cooled ganache over the top of the cake, allowing it to drip down the sides. Smooth ganache as desired and optionally sprinkle additional spices on top after the ganache has set.

Notes

• Using unsweetened apple sauce in the batter adds moisture while reducing fat content.
• Ensure the cakes are completely cool before frosting to prevent the buttercream from melting.
• Adjust the cooling time of the ganache to control the length of the drips on the cake.
• The combination of warm spices creates a classic holiday flavor profile.
• Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• For a stronger eggnog flavor, consider adding a teaspoon of rum extract to the buttercream.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Christmas spice cake, eggnog buttercream, holiday cake, white chocolate ganache, festive dessert, spiced cake, holiday baking