This spiced eggnog cake is soft, cozy, and full of warm holiday flavor. It’s like a hug in every bite. The eggnog buttercream on top is silky, not too sweet, and the perfect finishing touch. I make this every year when eggnog hits the shelves and it’s always the star at any gathering.
Why I Love This Recipe
I first made this cake for a holiday dinner when I didn’t want to do the usual pie. It stole the show. People were asking for the recipe before dessert was even over.
- It has a perfect soft crumb with warm spices
- The eggnog flavor isn’t too strong—just enough
- The buttercream is smooth and easy to work with
- It feels festive without being complicated
- Great for making ahead and sharing
What You’ll Need
For the Cake:
- 2 1/4 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 3 large eggs
- 1 1/2 tsp vanilla extract
- 1 1/4 cups eggnog
For the Eggnog Buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup eggnog
- 1/2 tsp vanilla extract
- 1/4 tsp ground nutmeg
Pro Tips
- Let the cake cool fully before frosting or it will melt the buttercream
- Don’t overmix the batter after adding flour to keep the cake soft
- Use room temp ingredients for the best texture
- A light sprinkle of nutmeg on top adds a nice finish
- This cake actually tastes even better the next day
Tools You’ll Need
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Whisk
- Two 8-inch round cake pans
- Cooling rack
- Offset spatula for frosting
Substitutions and Variations
- No eggnog? Use whole milk + a splash of rum extract
- Add chopped nuts to the batter for texture
- Swap eggnog buttercream with cream cheese frosting if you prefer tangy
Make Ahead Tips
- Bake cake layers the day before, wrap tightly, and keep at room temp
- Buttercream can be made ahead and stored in the fridge (just rewhip before using)
- Fully assembled cake can be stored in the fridge up to 2 days
Instructions
Step 1: Mix Dry Ingredients
In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 2 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp ground ginger until well combined.
Step 2: Cream Butter and Sugars
In a large bowl, beat 3/4 cup softened unsalted butter, 1 cup granulated sugar, and 1/2 cup packed light brown sugar until light and fluffy.
Step 3: Add Eggs and Vanilla
Add 3 large eggs, one at a time, mixing well after each. Then mix in 1 1/2 tsp vanilla extract until smooth.
Step 4: Alternate Adding Dry Ingredients and Eggnog
Add the dry ingredients in three parts, alternating with 1 1/4 cups eggnog in two parts. Begin and end with the dry. Mix just until combined.
Step 5: Pour into Pans and Bake
Divide batter evenly between two greased and parchment-lined 8-inch cake pans. Smooth the tops and bake at 350°F (175°C) for 28–32 minutes, until a toothpick comes out clean.
Step 6: Cool Completely
Let cakes cool in the pans for 10 minutes, then remove and place on a rack to cool fully before frosting.
Step 7: Make the Eggnog Buttercream
In a large bowl, beat 1 cup softened unsalted butter until creamy. Gradually add 3 cups powdered sugar, then mix in 1/4 cup eggnog, 1/2 tsp vanilla extract, and 1/4 tsp ground nutmeg. Beat until fluffy.
Step 8: Frost and Decorate
Frost the cooled cake with the eggnog buttercream. Use a spatula to smooth or swirl the top. Finish with a light sprinkle of nutmeg.
Leftovers & Storage
- Store cake covered in the fridge for up to 4 days
- Let it come to room temp before serving
- Cake layers can be frozen (unfrosted) for up to 2 months
Macros Information (per slice, based on 12 servings)
- Calories: 435
- Fat: 22g
- Carbs: 56g
- Protein: 4g
- Sugar: 39g
Why This Recipe Works (Quick Science)
The eggnog adds fat and moisture, which gives the cake a rich, soft texture. The mix of baking powder and baking soda helps it rise just right. Creaming the butter and sugar builds air into the batter, and the spices balance the sweetness perfectly.
Common Mistakes
- Overmixing the batter: Makes the cake dense. Stop mixing as soon as the flour disappears.
- Not letting it cool before frosting: The buttercream will melt off.
- Skipping the parchment paper: It really helps the cake release cleanly from the pan.
What to Serve With
- Hot eggnog or a spiced latte
- Fresh berries on the side
- Warm apple cider
- A glass of dry white wine for contrast
FAQ
Can I make this in a 9×13 pan?
Yes! Just increase the bake time by about 5–8 minutes and check with a toothpick.
Does this cake taste like strong eggnog?
Nope! It’s more like a warm vanilla-spice cake with a subtle eggnog touch.
Can I use store-bought frosting?
You can, but homemade eggnog buttercream really makes it special.
Final Thoughts
This spiced eggnog cake with eggnog buttercream is one of those bakes that feels like the holidays in every bite. It’s warm, soft, a little fancy, and so easy to love. Give it a try this season and let me know how it goes—drop a comment with your experience or questions!
