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Festive Eggnog Spice Cake – Sweet, Spiced & Holiday Perfect

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A warmly spiced holiday cake with cinnamon, nutmeg, and ginger, topped with a creamy, festive eggnog buttercream — perfect for Christmas celebrations.

Ingredients

Scale

For the Cake:

  • 2½ cups all-purpose flour

  • 1½ cups brown sugar, packed

  • ½ cup granulated sugar

  • 4 large eggs

  • ½ cup vegetable oil

  • 1 cup buttermilk

  • 2 tsp vanilla extract

  • 2 tsp baking powder

  • 1 tsp baking soda

  • ½ tsp salt

  • 2 tsp ground cinnamon

  • 1 tsp ground ginger

  • ¾ tsp ground nutmeg

  • ½ tsp ground cloves

For the Eggnog Buttercream:

  • 1 cup unsalted butter, softened

  • 4 cups powdered sugar, sifted

  • 4–5 tbsp eggnog

  • ¼ tsp ground nutmeg

  • 1 tsp vanilla extract

  • (Optional: ½ tsp rum extract)

Instructions

  • Preheat oven to 350°F. Grease and flour two 9-inch cake pans.

  • In a bowl, whisk flour, baking powder, soda, salt, and spices.

  • In another bowl, beat sugars and oil. Add eggs one at a time, then stir in vanilla.

  • Alternate adding dry ingredients and buttermilk to the wet mixture. Mix just until combined.

  • Divide batter evenly and bake 28–32 minutes. Cool completely.

  • For buttercream: beat butter until creamy. Gradually add powdered sugar. Add eggnog, vanilla, nutmeg, and optional rum extract. Beat until fluffy.

  • Frost cooled cake layers and garnish as desired.

Notes

  • Make ahead: store layers unfrosted for 1 day or freeze for longer.

  • For cupcakes, bake 18–20 minutes.

  • Store frosted cake in fridge for up to 5 days.

Find it online: https://thefoodaunt.com/festive-eggnog-spice-cake-sweet-spiced-holiday-perfect/