Description
This Christmas Spice Cake with Eggnog Buttercream features two soft, tender cake layers with warm cinnamon, nutmeg, creamy eggnog, vanilla, and subtle rum flavoring. A rich, fluffy eggnog-inspired buttercream adds a festive finish. This is an indulgent holiday dessert rather than a low-calorie cake.
Ingredients
- For the Christmas Spice Cake:
- 1 cup unsalted butter, softened and cut into 1-inch pieces
- 1 cup eggnog
- 3 cups cake flour
- 3 teaspoons baking powder
- 2 cups granulated sugar
- 1 teaspoon rum flavoring
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg, preferably freshly grated
- 2 tablespoons vegetable or canola oil
- 3 large eggs, at room temperature
- 2 teaspoons vanilla bean paste
- 1 teaspoon salt
- 1/2 cup milk
- For the Eggnog-Inspired Buttercream:
- 4 tablespoons milk, divided, plus more if needed
- 2 cups unsalted butter, softened
- 1/4 teaspoon salt
- 1/4 teaspoon rum flavoring
- 1 teaspoon vanilla bean paste
- 6 cups powdered sugar, sifted, plus more if needed
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat the oven to 325°F (163°C). Grease and flour two 8-inch round cake pans.
- In a large mixing bowl, whisk together the cake flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together the eggnog, milk, vegetable oil, eggs, vanilla bean paste, and rum flavoring until smooth.
- Using an electric mixer on low speed, gradually add the softened butter to the dry ingredients. Increase to medium speed and mix until the mixture resembles fine, sandy crumbs.
- Add approximately one-third of the liquid mixture and beat for about 30 seconds. Add the remaining liquid and mix until smooth. Avoid overmixing. Scrape the bowl and mix for another 10 to 15 seconds.
- Divide the batter evenly between the two prepared cake pans. Bake for 50 to 55 minutes, until the edges begin pulling away from the pans and a toothpick inserted into the center comes out with a few moist crumbs.
- Cool the cakes in their pans on cooling racks for 10 minutes. Carefully remove the cakes and allow them to cool completely.
- To make the buttercream, beat the softened butter on medium speed until creamy and airy.
- Gradually add 3 cups of powdered sugar, starting on low speed and increasing to medium. Add 2 tablespoons of milk and the remaining 3 cups of powdered sugar. Mix until incorporated.
- Add 1 tablespoon of milk, vanilla bean paste, rum flavoring, nutmeg, and salt. Beat until smooth. Add more milk, 1 tablespoon at a time, if the frosting is too stiff. If too loose, add up to 1 additional cup of powdered sugar.
- Whip the buttercream for another 1 to 2 minutes until light and fluffy.
- Place one completely cooled cake layer on a serving plate. Spread buttercream over the top. Add the second layer, then frost the top and sides with the remaining buttercream. Decorate as desired and serve.
Notes
Cake Flour Substitute: For every 1 cup of cake flour, combine 1 cup minus 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch. Repeat three times for this recipe.
Eggnog Substitute: Replace 1 cup of eggnog with 3/4 cup milk, 1/4 cup heavy cream, and an additional 1/4 teaspoon ground nutmeg.
Butter Substitute: Coconut oil may replace butter in equal quantities in the cake and frosting. Match the required consistency. Expect a mild coconut flavor. This substitution alone does not make the cake dairy-free.
Vanilla Substitute: Use vanilla extract in place of vanilla bean paste.
Frosting Consistency: Add milk gradually for softer frosting or powdered sugar for thicker frosting.
Mixing Tip: Avoid overmixing the cake batter after adding the liquids to maintain a tender crumb.
Cooling Tip: Cool both cake layers completely before frosting to prevent melting.
Baking Tip: Check the cake edges and use a toothpick to test for doneness.
Flavor Note: The cake contains eggnog. The buttercream uses milk, nutmeg, vanilla, and rum flavoring to create an eggnog-inspired flavor.
Storage: Keep the frosted cake covered in the refrigerator for approximately 3 to 4 days.
Make Ahead: Bake the layers one day ahead, cool completely, wrap tightly, and refrigerate before frosting.
Freezing: Freeze tightly wrapped, unfrosted layers for up to 2 months. Thaw in the refrigerator before decorating.
Nutrition Note: The supplied estimates for the entire cake are 6,000 to 6,500 calories, 50 to 60 g protein, 300 to 350 g fat, and 800 to 850 g carbohydrates. These are whole-cake estimates, not per-serving values.
Serving Note: The original recipe does not specify a serving count.
Total Time Note: The estimated 70 to 85 minutes excludes additional cooling time.
Diet Note: This recipe contains wheat, eggs, and dairy and is not a low-calorie dessert.