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!