Spiced Eggnog Cake with Eggnog Buttercream

Spiced Eggnog Cake with Eggnog Buttercream is a festive, fragrant dessert that captures the warmth of the holiday season.

Enriched with classic eggnog and warming spices, it’s layered with a silky eggnog buttercream for a sweet treat perfect for holiday gatherings or whenever you crave cozy, seasonal flavors.

Kitchen Equipment Needed

• Two 9-inch round cake pans
• Mixing bowls
• Hand mixer or stand mixer
• Whisk
• Measuring cups and spoons
• Cooling racks
• Offset spatula or butter knife (for frosting)

Ingredients Overview

• Flour and leaveners: All-purpose flour with baking powder and baking soda for a light, airy crumb
• Eggnog: Infuses the cake and frosting with classic holiday flavor
• Spices: A blend of nutmeg, cinnamon, and optional cloves for warmth
• Butter: Provides richness in both cake and buttercream
• Sugar: Sweetens and keeps the cake moist

Ingredients

Cake

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon (optional pinch of cloves)
• 1 cup unsalted butter, softened (2 sticks)
• 2 cups granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 1/4 cups eggnog, room temperature

Eggnog Buttercream

• 1 cup unsalted butter, softened (2 sticks)
• 4 cups powdered sugar, sifted (adjust to desired consistency)
• 1/4 cup eggnog (plus more if needed)
• 1/2 teaspoon ground nutmeg (optional)
• Pinch of salt
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven : Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. Combine dry ingredients : In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and cinnamon (if using).
3. Cream butter and sugar : In a large mixing bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 2–3 minutes.
4. Add eggs and extract : Beat in the eggs one at a time, then mix in the vanilla extract. Scrape down the sides of the bowl as needed.
5. Alternate wet and dry : On low speed, gradually add the flour mixture in three parts, alternating with the eggnog in two parts (flour-eggnog-flour-eggnog-flour). Mix just until combined; do not overmix.
6. Bake : Divide the batter evenly between the two prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then invert onto cooling racks. Cool completely before frosting.
7. Make the buttercream : In a separate bowl, beat the softened butter until smooth. Gradually add the powdered sugar, alternating with eggnog. Blend in the nutmeg, salt, and vanilla extract. If the frosting is too thick, add a tablespoon of eggnog at a time; if too thin, add more powdered sugar.
8. Assemble : Place one cooled cake layer on a serving plate. Spread a layer of eggnog buttercream on top. Place the second cake layer over it, then frost the top and sides of the cake. Dust lightly with additional nutmeg if desired.

Prep Time

20 minutes

Bake Time

25–30 minutes

Total Time

45–50 minutes (plus cooling)

Nutrition (per slice, ~12 slices)

• Calories: ~430
• Fat: ~20g
• Carbohydrates: ~58g
• Protein: ~5g
• Sugar: ~40g

Expert Tips

• Room temperature ingredients Ensures better mixing and a lighter, more even crumb.
• Don’t overmix Once you add the flour, mix on low just until the batter comes together to avoid a dense cake.
• Spice level Adjust nutmeg, cinnamon, or add a pinch of cloves to achieve your preferred warmth.

FAQs

Can I make this cake in a 9×13-inch pan?

Yes, bake at 350°F for about 35–40 minutes or until a toothpick comes out clean.

How long does this cake last?

Store it covered in the refrigerator for up to 5 days. Bring to room temperature before serving.

What if I don’t have eggnog?

You can use whole milk and increase the spices, but the flavor will be less pronounced.

Storing & Reheating

• Storing Keep leftover cake in an airtight container in the fridge for up to 5 days.
• Freezing Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator.

Substitutions & Variations

• Dairy-free Use a dairy-free eggnog alternative and vegan butter sticks for frosting.
• Additional flavor Stir rum extract or brandy flavoring into the buttercream.
• Cupcakes Fill liners 2/3 full and bake at 350°F for 18–20 minutes or until set.

Spiced Eggnog Cake with Eggnog Buttercream

Spiced Eggnog Cake with Eggnog Buttercream is a festive, fragrant dessert that captures the warmth of the holiday season.

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Equipment

• - Two 9-inch round cake pans
• Mixing bowls
• - Hand mixer or stand mixer
• Whisk
• Measuring cups and spoons
• - Cooling racks
• - Offset spatula or butter knife (for frosting)

Ingredients

  

• #### Cake
• - 3 cups all-purpose flour
• - 2 teaspoons baking powder
• - 1/2 teaspoon baking soda
• - 1 teaspoon salt
• - 1 teaspoon ground nutmeg
• - 1/2 teaspoon ground cinnamon optional pinch of cloves
• - 1 cup unsalted butter softened (2 sticks)
• - 2 cups granulated sugar
• - 3 large eggs room temperature
• - 1 teaspoon vanilla extract
• - 1 1/4 cups eggnog room temperature
• #### Eggnog Buttercream
• - 1 cup unsalted butter softened (2 sticks)
• - 4 cups powdered sugar sifted (adjust to desired consistency)
• - 1/4 cup eggnog plus more if needed
• - 1/2 teaspoon ground nutmeg optional
• - Pinch of salt
• - 1 teaspoon vanilla extract

Instructions

 

• **Preheat the oven** Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
• **Combine dry ingredients** In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and cinnamon (if using).
• **Cream butter and sugar** In a large mixing bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 2–3 minutes.
• **Add eggs and extract** Beat in the eggs one at a time, then mix in the vanilla extract. Scrape down the sides of the bowl as needed.
• **Alternate wet and dry** On low speed, gradually add the flour mixture in three parts, alternating with the eggnog in two parts (flour-eggnog-flour-eggnog-flour). Mix just until combined; do not overmix.
• **Bake** Divide the batter evenly between the two prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then invert onto cooling racks. Cool completely before frosting.
• **Make the buttercream** In a separate bowl, beat the softened butter until smooth. Gradually add the powdered sugar, alternating with eggnog. Blend in the nutmeg, salt, and vanilla extract. If the frosting is too thick, add a tablespoon of eggnog at a time; if too thin, add more powdered sugar.
• **Assemble** Place one cooled cake layer on a serving plate. Spread a layer of eggnog buttercream on top. Place the second cake layer over it, then frost the top and sides of the cake. Dust lightly with additional nutmeg if desired.