Christmas Spice Cake with Eggnog Buttercream : A Festive Holiday Dessert

Let’s Bake Some Holiday Magic!

Hey friends, Jackson from Food Meld here. Can you smell it? That’s the question I ask myself every December. It’s not just the pine tree in the living room or the fire crackling in the hearth. It’s the smell that wafts from the kitchen and wraps your entire home in a big, warm, spicy hug. I’m talking about the scent of Christmas baking—cinnamon, nutmeg, ginger, and cloves all doing a happy little dance in the oven.

For me, the ultimate holiday dessert isn’t just about looking pretty on the table (though that’s a nice bonus!). It’s about tasting like a memory. It should be warm, comforting, and feel like a celebration in every single bite. And that, my friends, is exactly why I created this show-stopping Christmas Spice Cake. We’re taking everything we love about classic holiday spices and melding them into an unbelievably moist and tender cake. Then, because it’s a party, we’re slathering it in the creamiest, dreamiest, most festive frosting imaginable: a rich and decadent Eggnog Buttercream.

This cake is my edible holiday card to you. It’s bold, it’s comforting, and it has that creative twist I’m always chasing. It’s the kind of dessert that makes people stop mid-conversation, fork in hand, and just say, “Wow.” And the best part? It’s way easier to make than it looks. I’ve tested every step to make sure you can walk into your kitchen with confidence and walk out with a masterpiece. So, preheat that oven, grab your favorite mixing bowl, and let’s cook something awesome together.

The Cake That Started It All

This cake recipe has a special place in my heart because it’s a direct descendant of my Grandma Eleanor’s famous “Holiday Cake.” Every Christmas Eve, without fail, she’d pull out her chipped ceramic mixing bowl—the one with the little blue flowers—and start her baking ritual. Us kids would be buzzing with excitement, but the moment that first whiff of cinnamon and nutmeg hit the air, we’d all calm down and gather in the kitchen.

She’d let me level the cups of flour and crack the eggs (a messy job I took very seriously). But the real magic happened when she’d let me have the bowl after she’d poured the batter into the pans. That residual batter, clinging to the sides, was my prize. It tasted like pure, unadulterated joy. Her version was simpler, a single-layer sheet cake, but the flavor profile is forever etched in my taste memory. This layered cake with the eggnog buttercream is my way of tipping my hat to her, of taking those foundational, beloved flavors and building them up into the kind of centerpiece dessert that makes new memories. It’s my “what if we tried this?” energy meeting my Southern roots, and the result is, if I may say so, unforgettable.

Gathering Your Flavor Arsenal

Alright, let’s get our mise en place ready! That’s just a fancy way of saying “get everything in its place” before we start. It makes the whole process smooth and fun, like a well-choreographed kitchen dance. Here’s everything you’ll need.

For the Christmas Spice Cake:

• 2 ½ cups all-purpose flour: The trusty foundation of our cake. For a slightly lighter crumb, you can swap in cake flour, but all-purpose works beautifully here.
• 1 ½ tsp baking powder & ½ tsp baking soda: Our dynamic leavening duo! They work together to give this cake its perfect rise and tender texture.
• ½ tsp salt: Never skip the salt in baking. It’s the flavor enhancer that makes all the spices and sweetness pop.
• The Spice Squad: This is where the magic happens!
  • 1 ½ tsp ground cinnamon: The warm, familiar heart of the blend.
  • 1 tsp ground ginger: Adds a little zesty, peppery kick.
  • ½ tsp ground nutmeg: The quintessential holiday flavor. For the best flavor, grate it fresh if you can!
  • ¼ tsp ground cloves & ¼ tsp ground allspice: Our secret weapons. They add incredible depth and complexity. A little goes a long way!
• 1 cup unsalted butter, softened: The key word here is softened. Leave it on the counter for an hour before you start. It should be cool to the touch but yield easily when pressed.
• 1 ½ cups granulated sugar & ½ cup packed brown sugar: The white sugar gives structure and sweetness, while the brown sugar brings a lovely molasses moisture and caramel note.
• 3 large eggs: Always use large eggs in baking for consistent results. Take them out with the butter to come to room temperature.
• 1 tsp vanilla extract: The flavor bridge that ties everything together.
• 1 cup buttermilk, room temperature: This is our tangy superstar! It reacts with the baking soda for a super-tender crumb and cuts the sweetness perfectly. Chef’s Hack: No buttermilk? No problem! Add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then fill it with regular milk to the 1-cup line. Let it sit for 5 minutes until it curdles slightly. Boom. DIY buttermilk.

For the Eggnog Buttercream:

• 1 cup unsalted butter, softened: Yes, more glorious butter. For frosting, it needs to be properly softened to get that light, fluffy texture.
• 4 cups powdered sugar: Also known as confectioner’s sugar. We’ll add it gradually to avoid a sweet, snowy kitchen explosion.
• ¼ cup eggnog (plus more if needed): Use the good stuff! The richer the eggnog, the richer your frosting. You can use store-bought or homemade.
• ½ tsp vanilla extract: Just a splash to round out the flavors.
• ½ tsp ground nutmeg (optional): I highly recommend this! It doubles down on that classic eggnog flavor and looks beautiful speckled throughout the frosting.

Let’s Build This Beauty: Step-by-Step

Ready to create some kitchen magic? Follow these steps, and you’ll have a cake that’s both stunning and delicious. I’m throwing in my favorite chef hacks along the way to make you look like a pro.

1. Preheat and Prep. Fire up your oven to 350°F (175°C). Now, let’s get our cake pans ready. Grease two 8-inch round cake pans with a little butter or non-stick spray. Then, add a tablespoon of flour to each pan and shake it around until the entire surface is coated. Tap out the excess. For absolute foolproof release, I like to cut out a round of parchment paper for the bottom of each pan. Chef’s Hack: Trace the bottom of the pan on the parchment paper and cut it out for a perfect fit!
2. Whisk the Dry Goods. In a medium bowl, grab your whisk and thoroughly combine the flour, baking powder, baking soda, salt, and all those glorious spices—cinnamon, ginger, nutmeg, cloves, and allspice. Whisking instead of sifting is my lazy-but-effective method to make sure everything is evenly distributed and there are no clumps of baking soda. Set this flavorful bowl aside.
3. Cream the Butter & Sugars. In a large mixing bowl, add your softened butter and both sugars. Using an electric mixer (handheld or stand mixer are both great), beat them on medium-high speed for a full 2-3 minutes. I’m not kidding, set a timer! You want it to become pale, light, and fluffy. This step is crucial because it incorporates air into the batter, which is what gives your cake a lovely light texture. If you don’t cream it long enough, your cake can be dense.
4. Incorporate the Eggs & Vanilla. With the mixer on medium speed, add your eggs one at a time, letting each one fully incorporate before adding the next. This prevents the batter from breaking. Then, mix in the vanilla extract. Scrape down the sides of the bowl with a spatula to make sure everything is homogenous.
5. The Alternating Add. This is the key to a perfectly textured cake. We’re going to add the dry ingredients and the buttermilk in three parts, starting and ending with the dry ingredients. It goes like this: Add about one-third of the flour mixture, mix on low until just combined. Then, add half of the buttermilk, mix until just combined. Repeat with another third of flour, the rest of the buttermilk, and finally the last third of flour. DO NOT OVERMIX! Once the last bit of flour disappears, stop the mixer. A few streaks are fine. Overmixing develops gluten and leads to a tough cake.
6. Bake to Perfection. Evenly divide the batter between your two prepared pans. Use a spatula to smooth the tops. Pop them in the preheated oven and bake for 25-30 minutes. The cakes are done when they are golden brown, spring back lightly when touched in the center, and a toothpick inserted into the middle comes out with a few moist crumbs attached, not wet batter. Chef’s Hack: For the most level cakes, give the pans a gentle tap on the counter before putting them in the oven to release any large air bubbles.
7. The All-Important Cool Down. Let the cakes cool in their pans on a wire rack for 10-15 minutes. Then, run a knife around the edges to loosen them, and carefully invert them onto the wire rack to cool completely. I repeat: COOL COMPLETELY. Trying to frost a warm cake is a recipe for a melted, sliding buttercream disaster. Patience is a virtue here!
8. Whip Up the Eggnog Buttercream. While the cakes are cooling, let’s make that luscious frosting. In a clean bowl, beat the softened butter on medium speed until it’s smooth and creamy. Gradually add the powdered sugar, about one cup at a time, with the mixer on low speed (to avoid the sugar cloud!). Once all the sugar is incorporated, crank the mixer up to medium-high and beat for 2 minutes until it’s super fluffy. Now, reduce the speed to low and add the ¼ cup of eggnog, the vanilla, and the optional nutmeg. Once incorporated, beat on medium-high for another minute until light and spreadable. If it seems too thick, add another tablespoon of eggnog. Too thin? Add a bit more powdered sugar.
9. Assemble and Frost! Place one cooled cake layer on your serving plate or cake stand. Spread a generous, even layer of buttercream over the top. Carefully place the second layer on top. Now, apply a thin “crumb coat”—a thin layer of frosting all over the cake to seal in any loose crumbs. Pop the whole cake in the fridge for 15-20 minutes to set. Then, take it out and apply your final, beautiful, thick layer of frosting. Swirl it, smooth it, get creative!

How to Serve This Holiday Star

Presentation is the final flourish! Here’s how to make your cake the undisputed star of the dessert table.

I love serving this cake on a simple, elegant cake stand to really let it shine. For decoration, you can keep it rustic with those beautiful swoops and swirls from your offset spatula. Then, for a little extra holiday pizzazz, here are a few of my favorite garnishes:

• A light, final dusting of ground nutmeg or cinnamon over the top.
• A festive border of sprinkles around the bottom edge.
• Cinnamon sticks and fresh cranberries arranged artfully around the base.
• A dusting of edible gold or silver glitter for a truly magical touch.

When it’s time to slice, use a sharp, thin-bladed knife. For the cleanest slices, dip the knife in hot water, wipe it dry, and then make your cut. Repeat for each slice. Serve it up with a hot cup of coffee, a cold glass of milk, or—you guessed it—a little splash of eggnog on the side for the ultimate festive experience.

Make It Your Own: Creative Twists

One of my favorite things about cooking is making a recipe your own. Here are a few ways to mix it up!

• Bourbon-Spiked Bliss: For an adult-only version, add 1-2 tablespoons of your favorite bourbon to the buttercream along with the eggnog. It complements the spices perfectly.
• Ginger Lover’s Dream: Add ¼ cup of finely chopped crystallized ginger to the cake batter for little pops of spicy-sweet flavor.
• Cupcake Conversion: Turn these into fantastic cupcakes! Line a muffin tin with liners and fill them ⅔ full. Bake for 18-22 minutes. This recipe should make about 24 cupcakes.
• Dairy-Free Delight: You can easily make this dairy-free! Use vegan butter sticks and a plant-based milk (like oat or soy) for the buttermilk hack. For the frosting, use vegan butter and a store-bought vegan eggnog.
• Fruity Fusion: Fold ½ cup of dried cranberries or chopped toasted pecans into the cake batter for added texture and flavor.

Jackson’s Kitchen Notes

This recipe has been a labor of love, and it’s evolved a lot since my first test batch. The first time I made it, I got a little overzealous with the cloves (a classic rookie mistake!) and it was… intense. Let’s just say a little clove goes a very long way. I’ve also learned that the brand of eggnog you use really matters for the frosting. The thicker and creamier it is, the richer your frosting will be. Don’t be afraid to taste as you go! Adjust the nutmeg in the frosting to your liking. This cake is even better the next day, as the flavors have more time to meld and get to know each other. Just keep it covered at room temperature.

Your Questions, Answered!

Q: My cake layers came out a little domed. How can I get them perfectly flat for stacking?
A: This is totally normal! To prevent doming, try using bake-even strips (they’re a baker’s secret weapon). Soak them in water, wrap them around your cake pans, and they’ll help the cakes bake more evenly. If you don’t have those, you can also gently press the dome down with a clean kitchen towel right after removing the cakes from the oven (while they’re still warm and pliable). Or, once the cakes are fully cooled, simply level the tops with a serrated knife—easy fix!

Q: Can I make this cake ahead of time?
A: Absolutely! This cake is a holiday lifesaver because it actually tastes even better the next day as the spices deepen. You can bake the cake layers up to 2 days in advance, wrap them tightly in plastic wrap, and store at room temperature. The buttercream can be made 2–3 days ahead and kept in an airtight container in the fridge—just let it come to room temperature and re-whip before frosting. Fully assembled, the cake keeps beautifully covered at room temperature for up to 2 days, or refrigerated for up to 5.

Q: Can I freeze it?
A: You bet! Freeze the unfrosted cake layers by wrapping each one tightly in plastic wrap, then foil. They’ll keep for up to 2 months. Thaw at room temperature overnight before frosting. You can also freeze frosted slices individually—just pop them in an airtight container. Perfect for sneaking a little holiday cheer later on!

Q: My frosting is too runny—what went wrong?
A: It happens to the best of us! Butter that’s too soft or a heavy pour of eggnog can make your frosting looser than you’d like. No worries—just chill the bowl in the fridge for 15–20 minutes, then whip it again to firm it up. Or add a few extra spoonfuls of powdered sugar until it reaches that perfect, pipeable texture.

Q: Can I make it without eggnog?
A: Of course! If eggnog isn’t your thing (or you can’t find it), swap it for heavy cream or half-and-half. Add a pinch of nutmeg and a splash of vanilla extract to keep that cozy holiday flavor alive.

Final Thoughts: You’ve Just Baked a Memory

And there you have it, friends — the kind of cake that turns a holiday table into a celebration. This Christmas Spice Cake with Eggnog Buttercream isn’t just dessert; it’s a moment. From the first whiff of cinnamon and nutmeg to that velvety bite of frosting, it’s pure nostalgia dressed up for the season.

What I love most about this recipe is how it brings people together. The scent alone will have your family wandering into the kitchen, drawn by that irresistible aroma that says, “something wonderful’s baking.” And when you serve it—oh, the smiles you’ll get. It’s rich but balanced, festive without being fussy, and it captures that cozy warmth we all crave this time of year.

Whether you’re baking it for Christmas Eve, a cookie swap, or just to spread a little joy on a chilly night, remember this: baking isn’t about perfection. It’s about creating something that feels like love. So crank up the holiday playlist, dust your counters with flour, and make a little mess. The best memories always come from the sweetest chaos.

From my kitchen to yours—happy baking, happy holidays, and may every bite taste like joy. 🎄✨