Moist Spice Cake with Eggnog Buttercream: A Holiday Dessert That Will Steal the Show

There’s something magical about the scent of warm spices filling your kitchen during the holiday season. Last December, I was searching for the perfect dessert to bring to my family’s annual Christmas gathering, and I stumbled upon this incredible moist spice cake with eggnog buttercream recipe. The moment I pulled it from the oven, my entire house smelled like a winter wonderland of cinnamon, nutmeg, and cloves. When I topped those tender cake layers with silky eggnog buttercream and dusted it with a sprinkle of nutmeg, I knew I’d found something truly special.

This moist spice cake with eggnog buttercream has since become my signature holiday dessert. The cake itself is wonderfully tender and deeply spiced, while the eggnog buttercream adds a creamy, festive touch that everyone adores. Whether you’re celebrating Christmas, hosting a New Year’s party, or simply craving a comforting winter treat, this spice cake will become your new favorite.

Why You’ll Love This Spice Cake with Eggnog Buttercream

This isn’t just any ordinary cake. The moist spice cake with eggnog buttercream combines the warm, cozy flavors of traditional spice cake with the festive richness of eggnog frosting. The cake layers are incredibly moist thanks to a combination of oil and buttermilk, which keeps them tender for days.

The eggnog buttercream is where this dessert truly shines. It’s smooth, creamy, and infused with that distinctive eggnog flavor that reminds you of holiday celebrations. A touch of rum extract (or real rum, if you prefer) elevates the frosting to something truly extraordinary.

When you look at this beautiful dessert, you’ll see layers of golden-brown spice cake stacked high with creamy white frosting between each layer. The top is decorated with an elegant swirl of eggnog buttercream and a dusting of warm spices that makes it look like something from a professional bakery.

Essential Ingredients for Moist Spice Cake

Creating the perfect moist spice cake with eggnog buttercream starts with quality ingredients. Here’s what you’ll need to bring this festive dessert to life.

For the Spice Cake:

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground allspice
• 1 ½ cups granulated sugar
• ½ cup light brown sugar, packed
• 1 cup vegetable oil
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup buttermilk, room temperature
• ½ cup molasses

For the Eggnog Buttercream:

• 1 ½ cups unsalted butter, softened to room temperature
• 5-6 cups powdered sugar, sifted
• ⅓ cup eggnog
• 1 teaspoon vanilla extract
• 1 teaspoon rum extract (or 2 tablespoons rum)
• ¼ teaspoon ground nutmeg
• Pinch of salt
• Additional nutmeg for dusting

How to Make the Perfect Spice Cake

Making this moist spice cake with eggnog buttercream is easier than you might think. I’ll walk you through each step so your cake turns out perfectly every time.

Preparing Your Spice Cake Layers

Start by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line them with parchment paper circles for easy removal. This step is crucial for getting those beautiful, intact layers.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and allspice. The aroma of these spices combined is absolutely heavenly. Set this dry mixture aside.

In another large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Using an electric mixer, beat them together until well combined. Add the eggs one at a time, beating well after each addition. The mixture should become lighter in color and slightly fluffy. Mix in the vanilla extract and molasses until everything is beautifully combined.

Now comes the fun part. Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. I usually do this in three additions of dry ingredients and two additions of buttermilk. Mix on low speed just until combined after each addition. Be careful not to overmix, as this can result in a tough cake.

Divide the batter evenly among your prepared pans. I like to use a kitchen scale to ensure each layer is exactly the same size, but eyeballing it works fine too. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.

Let the cakes cool in their pans for about 10 minutes, then carefully turn them out onto wire racks to cool completely. This waiting period is torture, I know, but it’s essential. Trying to frost warm cake layers will result in a melted, sliding mess.

Creating Silky Eggnog Buttercream

While your cake layers are cooling, you can prepare the star of this recipe: the eggnog buttercream. In a large bowl, beat the softened butter with an electric mixer on medium speed for about 3-4 minutes until it’s pale and fluffy. This step incorporates air into the buttercream, making it light and creamy.

Gradually add the powdered sugar, one cup at a time, beating on low speed after each addition. Once you’ve added about 4 cups, add the eggnog, vanilla extract, rum extract, nutmeg, and salt. Continue adding powdered sugar until you reach your desired consistency. The buttercream should be spreadable but hold its shape.

If your frosting seems too thick, add a tablespoon more of eggnog. If it’s too thin, add more powdered sugar. The consistency should be smooth, creamy, and absolutely irresistible. I always have to stop myself from eating it straight from the bowl!

Assembling Your Spice Cake Masterpiece

Once your cake layers are completely cool, it’s time to assemble your moist spice cake with eggnog buttercream. Place your first layer on a cake stand or serving plate. If the top is domed, use a serrated knife to level it off for a flat, stable base.

Spread about 1 cup of eggnog buttercream over the first layer, creating an even coating from edge to edge. Place the second cake layer on top and repeat with another cup of frosting. Finally, add the third layer.

Apply a thin “crumb coat” of frosting all over the cake, sealing in any loose crumbs. Refrigerate the cake for about 30 minutes to let this layer set. This step makes the final frosting layer much smoother and more professional-looking.

After the crumb coat has chilled, apply the remaining eggnog buttercream generously over the entire cake. You can keep it rustic with visible spatula marks, or smooth it out for a more polished look. I love using an offset spatula to create beautiful swirls on top.

For the finishing touch, pipe decorative swirls of buttercream on top and dust everything with a light sprinkle of ground nutmeg. The image of this cake is absolutely stunning—layers of moist, golden-brown spice cake separated by creamy white frosting, with an elegant piped topping dusted with warm spice. It looks like something you’d find at a fancy holiday bakery, but you made it yourself!

Recipe Variations and Substitutions

One of the things I love about this moist spice cake with eggnog buttercream is how adaptable it is to your preferences and dietary needs.

Spice Cake Variations

If you prefer a stronger ginger flavor, increase the ground ginger to 2 teaspoons. For a deeper molasses flavor, use dark molasses instead of light. You can also add ½ cup of finely chopped crystallized ginger to the batter for texture and an extra kick of spice.

Don’t have buttermilk? Make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.

Eggnog Buttercream Alternatives

If you can’t find eggnog or want a year-round version of this cake, substitute the eggnog in the buttercream with heavy cream and add an extra ½ teaspoon of nutmeg. The flavor will be slightly different but still delicious.

For a boozy version, replace the rum extract with real dark rum. Start with 2 tablespoons and add more to taste. Just remember that too much liquid can make your frosting too soft.

If you prefer cream cheese frosting, replace half the butter with softened cream cheese for an eggnog cream cheese buttercream. It’s tangier and absolutely divine with the spiced cake.

Nutritional Information

While this moist spice cake with eggnog buttercream is definitely an indulgent treat, it’s helpful to know what you’re enjoying. Here’s the approximate nutritional information per generous slice (based on 12 servings):

• Calories: 720
• Total Fat: 38g
• Saturated Fat: 16g
• Cholesterol: 125mg
• Sodium: 280mg
• Total Carbohydrates: 92g
• Dietary Fiber: 1g
• Sugars: 75g
• Protein: 5g

Remember, this is a special occasion dessert meant to be savored and enjoyed. The memories you create sharing this cake with loved ones are worth every calorie!

Presentation Tips for Your Spice Cake

The beautiful thing about this moist spice cake with eggnog buttercream is that it’s naturally photogenic. Here are some tips to make your presentation even more stunning.

Plating and Garnishing

Serve each slice on a white or cream-colored plate to let the warm tones of the cake shine. A small dollop of freshly whipped cream on the side adds elegance, and a cinnamon stick makes a lovely garnish.

For a holiday presentation, arrange sugared cranberries and fresh rosemary sprigs around the base of the whole cake. The red and green colors are festive without being over the top.

Dust the top with a combination of powdered sugar and cinnamon for a snow-dusted effect. Use a fine-mesh sieve for an even, professional coating.

Serving Suggestions

This cake is rich, so serve smaller slices than you might with a lighter dessert. Room temperature is ideal—the flavors are more pronounced, and the buttercream has the perfect creamy texture.

Pair each slice with a cup of hot coffee, spiced tea, or even a small glass of dessert wine. The warmth of the beverage complements the spices in the cake beautifully.

Perfect Pairings with Spice Cake

This moist spice cake with eggnog buttercream pairs wonderfully with various beverages and accompaniments.

Beverage Pairings

Coffee is a natural partner for spice cake. A medium roast with notes of chocolate and nuts complements the warm spices without overwhelming them. For tea lovers, chai or Earl Grey provides spicy or citrusy notes that enhance the cake’s complexity.

For wine pairings, consider a late harvest Riesling or Gewürztraminer. Their sweetness and spicy notes mirror the cake’s flavors. A tawny port is another excellent choice, especially after a holiday dinner.

Don’t overlook spiked hot chocolate or an eggnog latte for the ultimate cozy winter pairing.

Complementary Desserts

If you’re serving this as part of a dessert spread, pair it with lighter options like lemon bars or fresh fruit to balance the richness. Peppermint bark or chocolate truffles make excellent accompaniments for a holiday dessert table.

Storage and Make-Ahead Tips

One of the best things about this moist spice cake with eggnog buttercream is that it actually tastes better the next day. The flavors meld together, and the cake becomes even more tender.

Storing Your Cake

Store the assembled cake in the refrigerator, covered loosely with plastic wrap or in a cake keeper. It will stay fresh for up to 5 days. Before serving, let it sit at room temperature for about 30 minutes to allow the buttercream to soften.

If you’ve only cut into the cake, press a piece of plastic wrap directly against the cut edge to prevent it from drying out.

Freezing Instructions

Both the unfrosted cake layers and the assembled cake freeze beautifully. Wrap unfrosted layers individually in plastic wrap, then aluminum foil. They’ll keep for up to 3 months in the freezer.

To freeze the assembled cake, freeze it uncovered for about an hour until the frosting is firm, then wrap it carefully in plastic wrap and foil. Thaw overnight in the refrigerator before serving.

I don’t recommend freezing the eggnog buttercream separately, as it can separate when thawed. It’s best made fresh.

Frequently Asked Questions About Spice Cake with Eggnog Buttercream

Can I make this as cupcakes instead of a layer cake? Absolutely! This recipe makes about 24 cupcakes. Fill muffin tins about ⅔ full and bake for 18-22 minutes. The eggnog buttercream is perfect for piping onto cupcakes.

Why is my cake dry? Overbaking is the most common culprit. Check your cake a few minutes before the recommended baking time. Also, make sure you’re measuring flour correctly—spoon it into the measuring cup and level it off rather than scooping directly from the bag.

Can I make this cake dairy-free? You can substitute the buttermilk with a dairy-free milk mixed with lemon juice, and use dairy-free butter in the frosting. However, finding dairy-free eggnog may be challenging. Consider using coconut milk with added spices and sweetener instead.

How do I know when the cake is done? Insert a toothpick into the center of the cake. It should come out with a few moist crumbs attached, but no wet batter. The cake should also spring back lightly when touched, and the edges should start pulling away from the pan.

Can I reduce the sugar in this recipe? I don’t recommend reducing the sugar in the cake itself, as it affects both texture and moisture. However, you can reduce the powdered sugar in the buttercream to suit your taste, though this will result in less frosting overall.

What’s the best way to get flat cake layers? Use cake strips (wet fabric strips wrapped around the pans) or bake at a slightly lower temperature for a longer time. You can also level the cooled cakes with a serrated knife or cake leveler.

Tips for Baking Success

After making this moist spice cake with eggnog buttercream dozens of times, I’ve learned some tricks that guarantee success every time.

Temperature Matters

Room temperature ingredients are crucial for this recipe. Cold eggs and buttermilk won’t incorporate properly, resulting in a denser cake. Take them out of the refrigerator about an hour before you start baking.

Similarly, your butter for the buttercream should be soft but not melted. It should leave a slight indentation when pressed but still hold its shape.

Measuring Properly

Baking is a science, and accurate measurements make all the difference. Use the spoon-and-level method for flour: fluff the flour in its container, spoon it into your measuring cup, and level it off with a knife. Don’t pack it down or tap the cup.

For brown sugar, pack it firmly into the measuring cup. It should hold its shape when turned out.

Spice Quality

The spices are the star of this show, so use the freshest ones possible. Ground spices lose potency over time. If your spices have been sitting in your cabinet for more than a year, consider buying fresh ones for this recipe. The difference in flavor is remarkable.

My Personal Baking Story

The first time I made this moist spice cake with eggnog buttercream, I was honestly a bit nervous. I’d never worked with so many spices in a single cake before, and I worried the flavors might be overwhelming. But from the moment I mixed the cinnamon, ginger, nutmeg, cloves, and allspice together, I knew this was going to be something special.

Watching the cake rise in the oven, its top becoming beautifully golden and cracked in that perfect way that promises tenderness inside, I felt that familiar excitement that comes with creating something wonderful. The eggnog buttercream came together like a dream—smooth, creamy, and tasting exactly like the holidays should taste.

When I served it at our family gathering, there was a moment of silence after everyone’s first bite, followed by an explosion of compliments. My usually reserved uncle asked for seconds, and my sister-in-law demanded the recipe on the spot. That’s when I knew this wasn’t just a good cake—it was a keeper.

Conclusion: Your New Holiday Tradition

This moist spice cake with eggnog buttercream is more than just a dessert—it’s an experience. From the moment you start mixing those warm spices to the final sprinkle of nutmeg on the creamy buttercream, every step of making this cake fills your home with the essence of the holidays.

The beauty of this recipe is its perfect balance. The cake is tender and deeply flavored without being heavy. The eggnog buttercream is sweet and festive without being cloying. Together, they create something that tastes like a celebration in every bite.

Whether you’re baking for a holiday party, a special family dinner, or simply because you’re craving something wonderful, this moist spice cake with eggnog buttercream delivers. It looks impressive enough for any occasion but is forgiving enough for bakers of all skill levels.

The warm spices remind us of cherished traditions, while the festive eggnog frosting adds a touch of celebration. Each layer of moist, tender cake separated by that luxurious buttercream creates a dessert worthy of your most special occasions.

So preheat that oven, gather your ingredients, and get ready to create something truly memorable. Your kitchen is about to smell absolutely amazing, and your table is about to feature a stunning centerpiece that tastes even better than it looks. Trust me—once you make this moist spice cake with eggnog buttercream, it will become your go-to holiday dessert for years to come.

My final tip? Make this cake at least once before serving it to guests. That way, you’ll know exactly how your oven behaves and can adjust timing if needed. Plus, it gives you an excuse to enjoy this incredible dessert twice. You’re welcome!

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