Christmas Spice Cake – Ultimate Holiday Dessert Magic

There’s something about the smell of cinnamon and nutmeg that feels like a warm hug on a cold December morning. This Christmas Spice Cake wraps that feeling into every bite — soft, fragrant, and rich with creamy eggnog frosting. It’s simple enough for a home baker, yet special enough to steal the spotlight at your holiday table.

Why You’ll Love This Christmas Spice Cake

This cake balances warm spice and sweet cream in the best possible way. Each bite feels cozy thanks to the cinnamon and nutmeg, while eggnog and vanilla add smoothness and depth. The buttercream brings a silky, festive finish that melts in your mouth. It’s a showstopper for parties but easy enough to bake on a quiet weekend afternoon. Even better, you can tweak it for dairy-free or gluten-light versions without losing its charm.

Ingredients You’ll Need

For the Cake

• 1 cup unsalted butter (softened, cut into 1-inch pieces)
• 3 cups cake flour
• 3 tsp baking powder
• 2 cups granulated sugar
• 1 tsp rum flavoring
• 1/4 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 2 tbsp vegetable or canola oil
• 3 eggs (room temperature)
• 2 tsp vanilla bean paste
• 1 cup eggnog
• 1/2 cup milk
• 1 tsp salt

Use room-temperature ingredients for an even texture. Freshly grated nutmeg adds deeper aroma, and high-quality vanilla bean paste gives the batter a luxurious scent.

For the Buttercream

• 2 cups unsalted butter (softened)
• 6 cups powdered sugar (sifted)
• 4 tbsp milk
• 1/4 tsp salt
• 1/4 tsp rum flavoring
• 1 tsp vanilla bean paste
• 1/4 tsp ground nutmeg

The nutmeg and rum flavoring echo the cake’s spice profile beautifully. Beat the butter until it’s pale and fluffy before adding sugar for the creamiest result.

Step-by-Step Instructions

Step 1: Prep Your Oven and Pans

Preheat your oven to 325°F. Grease and flour two 8-inch round pans. This helps your cakes release smoothly after baking.

Step 2: Combine the Dry Ingredients

Whisk flour, sugar, baking powder, salt, cinnamon, and nutmeg together in a large bowl. Mixing the dry ingredients first ensures even flavor distribution.

Step 3: Mix the Wet Ingredients

In another bowl, whisk together eggnog, milk, oil, vanilla bean paste, rum flavoring, and eggs. Keep this mixture smooth and creamy.

Step 4: Blend the Butter and Dry Mix

Add softened butter to the dry mix and beat until it forms coarse crumbs. This step builds structure for the batter while locking in richness.

Step 5: Add the Liquids and Finish the Batter

Pour one-third of the wet mixture into the dry. Mix on low until incorporated. Then add the rest gradually. Scrape the bowl and mix just until smooth. Avoid overmixing so the cake stays tender.

Step 6: Bake the Cakes

Divide the batter evenly between pans. Bake for 50–55 minutes or until a toothpick comes out with moist crumbs. Cool for 10 minutes, then transfer to wire racks. Let them cool completely before frosting.

Step 7: Make the Eggnog Buttercream

Beat the butter until fluffy. Add half of the powdered sugar and mix on low, then on medium until smooth. Add 2 tbsp milk, then the rest of the sugar. Finally, mix in the remaining milk, vanilla, rum flavoring, nutmeg, and salt. Beat until light and silky.

Step 8: Assemble and Frost

Place one cake layer on your stand, spread buttercream across the top, then add the second layer. Cover the top and sides with the remaining frosting. For an elegant touch, dust with nutmeg or add sugared cranberries.

Expert Tips for the Perfect Spice Cake

Always check doneness with a toothpick — it should come out clean but slightly moist. Use cake flour for a delicate crumb, or substitute all-purpose flour with cornstarch if needed. Let the cakes cool completely before frosting to avoid melting the buttercream. For smooth frosting, use an offset spatula and keep your cake chilled while working.

Ingredient Substitutions and Variations

If you run out of cake flour, mix 1 cup all-purpose flour minus 2 tbsp plus 2 tbsp cornstarch. No eggnog? Combine ¾ cup milk, ¼ cup cream, and ¼ tsp nutmeg per cup. Dairy-free bakers can swap butter for solid coconut oil. You can also add cloves or top the cake with candied pecans for a nutty crunch. Pair it with Chewy pumpkin cookies for festive holiday trays for a complete dessert spread.

Storage and Make-Ahead Tips

Cover the frosted cake and store it in a cool spot to keep it moist. You can also refrigerate it for up to four days or freeze the layers for a month before frosting. Each slice of this rich cake offers a comforting indulgence, with the full cake totaling around 6000–6500 calories, 50–60 grams of protein, and a soft, buttery balance of fat and carbohydrates.

Common Questions About Christmas Spice Cake

More Such Recipes

• Easy peppermint bark brownies for a winter dessert spread
• Red velvet cupcakes with cream cheese frosting
• Cherry pie bites – easy sweet and irresistible
• Patriotic sugar cookie bars with colorful flair
• Chocolate cherry upside-down cake for special gatherings
• Easy pumpkin pie recipe for cozy Christmas dinners

Final Thoughts

This Christmas Spice Cake brings the holidays to your kitchen in the most delicious way. Each layer tastes like nostalgia — a mix of creamy eggnog, soft vanilla, and a hint of spice. Bake it, share it, and let its aroma fill your home with joy. If you want more inspiration, visit Kai Recipes on Pinterest or follow along on Facebook for festive dessert ideas that spark creativity all season long.

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