Christmas Spice Cake with Eggnog Buttercream — a festive dessert that captures the warmth and sweetness of the holidays. Hi, I’m Amanda, the heart behind BeamRecipes, where every dish is made to bring comfort and connection to your table. This tender cake, filled with cozy Christmas spices and topped with creamy eggnog buttercream, is pure holiday magic. I believe cooking should feel joyful, not stressful — and this recipe proves it. Simple, nostalgic, and beautiful enough for any celebration, it’s the kind of treat that fills your home with laughter, love, and the irresistible scent of Christmas.
Why You’ll Love This Recipe
You’ll fall in love with this Christmas Spice Cake with Eggnog Buttercream because it captures the essence of the season — warmth, spice, and joy — all in one slice. It’s soft, fragrant, and topped with an eggnog buttercream that feels like whipped holiday cheer.
It’s the perfect dessert to make ahead for Christmas brunch, a cozy evening party, or simply to enjoy with coffee while wrapping gifts. The flavors are balanced and nostalgic — a little old-fashioned in the best way, yet modern enough to impress your guests.
Ingredients (Detailed & Humanized)
All-purpose flour – The foundation of your cake; it gives that tender, soft crumb that makes every bite feel like a cozy hug.
Cinnamon – Sweet, aromatic, and unmistakably festive — it’s the essence of Christmas baked right in.
Ground cloves – Deep, bold, and slightly smoky, this spice adds a nostalgic holiday warmth.
Ginger – Bright and lively, it gives the cake a gentle zing that keeps each bite exciting.
Black pepper – Just a whisper of heat that surprises your taste buds and enhances the other spices beautifully.
Sugar – Sweetens the batter and balances the earthy tones of the spices, creating harmony in every forkful.
Eggs – The glue that holds everything together, giving structure and a rich, moist texture.
Butter – Soft and velvety, it adds flavor depth and creates that melt-in-your-mouth crumb you’ll fall in love with.
Eggnog – Creamy, festive, and indulgent — it brings that unmistakable holiday character both to the cake and frosting.
Powdered sugar – The secret to that dreamy, silky smooth buttercream that’s sweet but not heavy.
White chocolate – Melted into a glossy ganache, it gives the cake a snowy, elegant finish worthy of any holiday celebration.
Directions (Step-by-Step Cooking Guide)
1. Start with the dry ingredients.
In a large bowl, whisk together the flour, cinnamon, ground cloves, ginger, and a touch of black pepper. As you stir, the warm aroma of spices will fill the air — it’s like instant Christmas spirit.
2. Cream the butter and sugar.
In another bowl, beat the butter and sugar until light and fluffy. This step is where magic begins — air gets whipped in, giving the cake its tender, cloud-like texture.
3. Add the eggs one at a time.
Crack them in slowly, mixing well after each addition. You’ll notice the batter becoming silky and rich, almost glowing with a golden hue.
4. Combine the dry and wet ingredients.
Alternate between adding the spiced flour mixture and gentle pours of eggnog. Mix just until everything comes together — the batter should be smooth, fragrant, and thick enough to hold its shape on a spoon.
5. Pour and bake.
Divide the batter evenly between your prepared cake pans, smoothing the tops. Slide them into the oven and let the scent of cinnamon and clove drift through your home — this is what December feels like.
6. Cool completely.
Once baked, resist the urge to frost too soon. Cooling allows the crumb to set and keeps your buttercream from melting. Patience here pays off with a picture-perfect finish later.
7. Make the eggnog buttercream.
Beat softened butter until it’s pale and fluffy — this step gives the frosting that irresistible lightness. Gradually add powdered sugar, then drizzle in the eggnog one tablespoon at a time. Stop when it’s creamy, smooth, and beautifully spreadable.
8. Assemble and decorate.
Stack the cake layers with generous swirls of eggnog buttercream in between. Smooth the outside, then drizzle a white chocolate ganache along the edges for a soft, snowy drip. You’ll know it’s ready when the whole cake looks like it came straight from a winter wonderland.
This process isn’t just about baking — it’s about creating a moment. The scent of warm spice, the sweetness of eggnog frosting, and the joy of sharing it with loved ones make this Christmas Spice Cake with Eggnog Buttercream the true heart of your holiday table.
Cultural or Technique Note
This cake embodies the spirit of classic Christmas baking. The blend of warm spices — cinnamon, clove, and ginger — is rooted in traditional holiday desserts from Europe and the U.S., where spiced cakes have long symbolized warmth and celebration during cold winter months. The eggnog buttercream adds a distinctly American twist, transforming a beloved holiday drink into a creamy, nostalgic frosting.
Serving Suggestions
- Enjoy with hot cocoa or mulled wine by the fire.
- Serve alongside fresh berries or sugared cranberries for a pop of color.
- Pair with strong coffee or espresso after dinner.
- Slice and share as part of your Christmas brunch spread.
Pro Tips for Success
- Whip the buttercream until it’s pale and fluffy — that’s how you get the perfect texture.
- Add eggnog slowly so the frosting doesn’t curdle.
- Use room-temperature ingredients for even mixing.
- Chill the cake before applying the ganache drip for a clean finish.
- Let the frosted cake rest before serving; flavors deepen as it sits.
- Don’t stress about perfection — the rustic look feels just as festive.
Common Mistakes to Avoid
⚠️ Overmixing the batter: Makes the cake dense. Mix only until combined.
⚠️ Skipping the cooling time: Warm cake will melt your buttercream.
⚠️ Adding too much eggnog at once: Can make frosting runny — go slow.
⚠️ Not leveling layers: Uneven cakes make frosting tricky.
⚠️ Overheating ganache: White chocolate burns easily; melt gently.
Storage & Reheating
Fridge: Store airtight for 3–4 days.
Freezer: Store airtight for up to 2 months.
Reheat: On low heat (stove or oven) with a splash of water or milk to refresh moisture.
Frequently Asked Questions (FAQ)
Q1: Can I make the cake ahead of time?
Yes! You can bake the cake layers a day or two in advance. Just wrap them tightly in plastic wrap to keep them moist, then refrigerate until you’re ready to frost. You can also prepare the buttercream ahead — simply re-whip it after bringing it to room temperature before assembling.
Q2: Do I need to refrigerate the eggnog buttercream?
Absolutely. Because it’s made with real butter and eggnog, it needs to stay chilled. Store your frosted cake in the refrigerator and let it sit at room temperature for about 45 minutes before serving so the frosting softens perfectly.
Q3: Can I skip the white chocolate ganache?
Yes, definitely! The cake is just as flavorful without it. But if you’re aiming for that extra holiday sparkle, the white chocolate drip adds a beautiful, snowy touch that makes the presentation feel extra festive.
Q4: What if I don’t have eggnog?
No worries — you can easily make a quick substitute. Mix whole milk with a bit of heavy cream, a dash of vanilla, and a sprinkle of nutmeg. It won’t be quite as rich, but it still gives that cozy, Christmas flavor.
Q5: Can I freeze the cake?
Yes! You can freeze the unfrosted layers for up to 2 months. Wrap each one tightly in plastic wrap and foil. When ready to use, thaw in the fridge overnight and bring to room temperature before frosting. This makes holiday prep so much easier!
Closing Paragraph
This Christmas Spice Cake with Eggnog Buttercream brings together everything we love about the holidays — warmth, sweetness, and just a touch of sparkle. Whether you serve it at Christmas dinner, gift it to friends, or keep it all to yourself, it’s sure to become a tradition worth repeating. Bake it once, and the smell alone will have your whole home feeling merry and bright.
Final Thoughts
Every time I make this cake, I’m reminded that the best parts of Christmas aren’t the presents — they’re the smells, the laughter, and the simple joy of sharing something homemade. I hope this cake fills your home with that same magic. From my kitchen to yours, happy holidays and happy baking.
Christmas Spice Cake with Eggnog Buttercream
Equipment
- Mixing Bowls
- Electric Hand or Stand Mixer
- Two 8-inch cake pans
- Offset Spatula
- Cooling Rack
Ingredients
For the Spice Cake
- 2 1/2 cups all-purpose flour
- 2 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp ground ginger
- 1/4 tsp black pepper
- 1 3/4 cups granulated sugar
- 1 cup unsalted butter softened
- 4 eggs room temperature
- 1 cup eggnog store-bought or homemade
For the Eggnog Buttercream
- 1 cup unsalted butter softened
- 3 1/2 cups powdered sugar
- 1/4 cup eggnog add more if needed
Optional White Chocolate Ganache
- 1/2 cup white chocolate chips or chopped
- 1/4 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a bowl, whisk together flour, cinnamon, cloves, ginger, and black pepper. Set aside.
- In another bowl, beat butter and sugar until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, mixing well after each addition.
- Alternate adding dry ingredients and eggnog, starting and ending with the dry mix. Mix just until combined.
- Divide batter evenly between the pans. Bake for 28–32 minutes or until a toothpick comes out clean. Cool completely on wire racks.
- For the buttercream: beat butter until pale and fluffy. Gradually add powdered sugar. Drizzle in eggnog and beat until smooth and spreadable.
- Frost the cooled cake layers, smoothing the outside for a clean finish.
- Optional: For ganache, heat cream and pour over white chocolate. Let sit for 2 minutes, stir until smooth, and drizzle over chilled cake.