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Home » Blog » Recipes

Spiced Eggnog Cake with Eggnog Buttercream

Published: Dec 4, 2019 · Updated: Jan 1, 2021 by Kara · This post may contain affiliate links · This blog generates income via ads

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This spiced eggnog cake is the perfect homemade cake for Christmas. This recipe makes a rich, moist layer cake, then it’s topped off with eggnog flavored buttercream. This scratch cake is the perfect addition to your holiday table.

Hey there! Before you scroll, there’s lot’s of important stuff in the post!…including the FAQ section, which may answer any questions you might have about this recipe. Enjoy!

spiced eggnog cake pin graohic 1

This cake is all about Christmas and the holiday season. It really does taste like eggnog.

slice of spiced eggnog cake with a fork

I couldn’t just stop at making the cake eggnog flavored either. I had to go and make eggnog buttercream as well and it’s SO addicting!

large slice of eggnog cake on a plate

A LOOK AT SOME OF THE INGREDIENTS FOR THE EGGNOG CAKE:

Cake flour: For this cake, you’ll use cake flour instead of all purpose flour. Cake flour just makes a lighter textured cake. It really does make a difference, but if you don’t have it, take a look at the FAQ section below and it’ll explain how to substitute.

Eggnog: Of course an eggnog cake wouldn’t be complete without eggnog, right? I LOVE the brand Southern Comfort for eggnog, but you could probably use any type of spiced eggnog.

Nutmeg & Cinnamon: You’ll add in a bit of nutmeg and cinnamon to bump up the spices. You’ll add this into both the cake and the buttercream.

Vanilla Bean Paste: I LOVE using vanilla bean paste. It gives so much more flavor than vanilla extract. If you can’t get it, no worries. You can always just use vanilla extract.

Rum Extract: You’ll just use a bit of this in both the cake and the buttercream…just enough to give it a hint of flavor, but it really helps get that spiced eggnog taste.

spiced eggnog cake with a slice cut out

MIXING METHOD FOR THE EGGNOG SPICE CAKE:

For this cake you’ll be using the reverse creaming method. No worries though, it’s really the easiest way to go and the recipe card will explain everything.

Essentially, instead of creaming the sugar and butter together first and then adding in the dry and liquid ingredients alternately, you’ll actually just mix the dry ingredients first, then the liquid ingredients in another bowl. Then you’ll mix in the butter with the dry ingredients until it coats all the flour, then add in the liquid ingredients in two parts.

It may not sound like it, but it really is an easier way to mix a cake, plus you’ll get a very tender cake. The recipe card and video will explain it.

close up of spice eggnog cake slice on a plate

TIPS & FAQs FOR THIS CAKE:

I can’t get cake flour, can I use all purpose flour instead?

It’s better if you can find cake flour because you’ll get a more tender cake, but if you just can’t get it, then you can use this substitute: For every cup of cake flour called for in the recipe, use one cup of all purpose flour instead and remove two tablespoons of it, then replace that with two tablespoons of cornstarch.  

Do I have to use the eggnog?

Well the eggnog really makes it an eggnog cake. I haven’t tried this recipe without the eggnog, so I can’t promise a substitution would work. If you’re just looking for a vanilla cake without any eggnog, then you might check out my vanilla bean cake recipe.

Can I substitute vanilla extract for the vanilla bean paste?

Yes. Vanilla bean paste is excellent, but if you can’t get it, just use extract instead. You’ll use the same amount as the vanilla bean paste.

Do I have to use the rum extract?

No, but it really helps give the cake and the buttercream a true eggnog taste. It’s not overpowering at all. You won’t say, “Oh I taste the rum extract”. It’s just a hint and gives the cake a more eggnog flavor.

Make sure and allow your butter to come to almost room temperature.

Don’t microwave it. That will heat the butter unevenly and you’ll have hot and cold spots. For the reverse creaming method (which is the mixing method for this cake), you’ll need the butter to be slightly cooler than room temperature. Just take your butter out of the fridge, cut it into chunks and let it sit out for about an hour at room temperature.

Be very careful not to over-mix the batter.

Scratch cakes are very particular, so you don’t want to mix the batter for several minutes. That’s too long for a scratch cake. You only want to mix until all the ingredients are well incorporated.

Grease and flour your pans well.

This is a moist cake and it will stick to the pans if you don’t.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. 

SUPPLIES USED FOR THIS CAKE:

  • 8″ round cake pans
  • Stand mixer
  • Handheld mixer
  • Vanilla bean paste
  • Rum extract
  • Cooling racks

Ok now let’s get to the recipe! Don’t forget to check out the video as well!

**By the way, this recipe was developed and tested using volume measurements (cups etc.). I do this because most people are used to measuring, instead of weighing. You may use the metric converter button to see the weight (gram) measurements. Those numbers are estimates on weight. Your results may vary a bit if you use the weight measurements.

Spiced Eggnog Cake with Eggnog Buttercream

This spiced eggnog cake is the perfect homemade cake for Christmas. This recipe makes a rich, moist layer cake, then it's topped off with eggnog flavored buttercream. This scratch cake is the perfect addition to your holiday table.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: eggnog cake
Prep Time: 30 minutes
Cook Time: 45 minutes
Servings: 12 servings
Calories: 953kcal
Author: Kara @I Scream for Buttercream

Ingredients

For the cake:

  • 3 cups cake flour
  • 2 cups sugar
  • 3 teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon nutmeg
  • ¼ teaspoon cinnamon
  • 1 cup butter (slightly cooler than room temp)
  • 1 cup eggnog (I used Southern Comfort brand)
  • ½ cup milk
  • 2 tablespoon oil
  • 2 teaspoon vanilla bean paste (or vanilla extract)
  • 1 teaspoon rum extract
  • 3 eggs

For the buttercream:

  • 2 cups unsalted butter (room temp.)
  • 6 cups confectioner’s sugar
  • ¼ teaspoon salt
  • ¼ teaspoon nutmeg
  • ¼ teaspoon rum extract
  • 1 teaspoon vanilla bean paste (or vanilla extract)
  • 4 tablespoon milk
US Customary – Metric
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Instructions

For the cake:

  • Preheat the oven to 325 degrees.
  • Grease and flour two 8″ round cake pans.
  • In a mixing bowl, combine the flour, sugar, baking powder, salt, nutmeg and cinnamon. Whisk well.
  • In another bowl, combine the eggnog, milk, oil, vanilla bean paste (or extract), rum extract and eggs. Mix well with a whisk and set aside.
  • Cut your almost room temperature butter into chunks. Turn your mixer on low and add in the butter slowly to your dry ingredients. Mix on medium until all the flour is coated with the butter and the mixture is crumbly with a sand-like texture.
  • Pour in about a third of the liquid mixture. Mix on low to medium until combined. About 30 seconds.
  • Pour in the last of the liquid mixture and mix again until combined. Don’t overmix the batter. You don't want to mix for several minutes. Only mix until the ingredients are well combined.
  • Use a rubber spatula and scrape the sides of the bowl. Mix again for only about 10 to 15 seconds.
  • Pour into prepared pans and bake for approximately 45 minutes.
  • Cake layers are done when the sides start pulling away from the pan and a toothpick inserted into the middle comes out with a few crumbs still on it.
  • Set the cake pans on wire racks to cool for ten minutes, then turn the cakes out onto the racks and let them cool out of the pans completely before adding the buttercream.

For the buttercream

  • Cream the butter well with an electric mixer on medium speed.
  • Add in three cups of confectioner’s sugar and beat on low until incorporated and then medium until well mixed.
  • Add two tablespoons of milk and the last three cups of confectioner’s sugar and beat on low, then on medium until well mixed.
  • Add another tablespoon of milk and the vanilla paste or extract, rum extract, nutmeg and salt, then beat on medium until well mixed.
  • Now, check the consistency. If it’s too thick, add another tablespoon or two of milk. If it’s too thin, add another cup of confectioner’s sugar.
  • Once you reach the consistency desired, beat on medium speed for a minute or two until fluffy.

Video

Notes

This cake will keep for a couple days covered out of the fridge. (As long as you have not used a perishable frosting or filling and aren’t storing it in a warm environment). Place in the fridge after a couple days to prolong it’s freshness.
This cake can be frozen for up to a month if wrapped well in plastic wrap and foil.
Nutritional values are an estimate.
Make sure to check out the TIPS & FAQs for this recipe in the blog post.
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Calories: 953kcal | Carbohydrates: 120g | Protein: 7g | Fat: 51g | Saturated Fat: 31g | Cholesterol: 177mg | Sodium: 418mg | Potassium: 216mg | Fiber: 1g | Sugar: 95g | Vitamin A: 1546IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 1mg
DisclaimersTo see food safety, allergy & nutrition disclaimers, go here: Disclaimers

How to Share

I’d love for you to share this recipe link or tag it, but please do not share screenshots or copy/paste the recipe to social media as the content and photographs are copyright protected and we (bloggers) work really hard on our content. Sharing the link, tagging us on socials and pinning it is super appreciated though!

Tried this recipe?Mention @iscreamforbuttercream or tag #iscreamforbuttercream!

OTHER POSTS YOU MIGHT LIKE:

  • Chocolate Spice Cake
  • Cinnamon Swirl Sour Cream Cake
  • Brown Sugar Spice Cake
  • Chocolate Rum Cake with a Kick

Don’t Forget to Pin it Below!

spiced eggnog cake pin graphic 2

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Filed Under: Cakes, Frostings/Fillings, Recipes Tagged With: Christmas cakes and recipes, cinnamon, eggnog, layer cakes, vanilla, winter cakes and recipes

Reader Interactions

Comments

  1. Jana

    December 20, 2019 at 2:45 pm

    Thanks the recipe. Could I substitute eggnog for the milk in the buttercream? If so, would I leave out the spices in the buttercream?

    Also, could this recipe be used for cupcakes, or would the structure not work since it’s cake flour and softer/finer? If it can be used for cupcakes, how much should I fill up the liners, and what would the bake time/temp be? Thanks!

    Reply
    • Kara Jane

      December 20, 2019 at 6:20 pm

      Hi Jana, yes you can use eggnog in place of the milk for the buttercream. It’s much thicker though so you might need to add a little more for the right consistency. You don’t need to leave the spices out though. The amount of eggnog you’ll use won’t flavor it enough.
      Also, you can make these as cupcakes. Fill them about half full (maybe just a tad more, but not much more) and bake at 350 degrees for about 20-25 minutes. Start checking around 20 minutes, but they’ll probably need to bake a little longer.

      Reply
  2. Darlene

    March 25, 2020 at 7:36 pm

    Am I reading this correctly? 2 cups of butter for the frosting?

    Reply
    • Kara Jane

      March 27, 2020 at 4:52 pm

      Yes, that’s correct. It makes a lot of buttercream.

      Reply
  3. bethann

    December 17, 2021 at 1:11 pm

    I followed the recipe to the letter, but my cake came out dry :(….

    Reply
    • Kara Jane

      December 17, 2021 at 5:39 pm

      Oh no, I’m so sorry! I’m not sure what happened. I do know that if it’s baked a little longer, it could turn out dry. Ovens are different, so if you try baking it again, I’d try for a little less time. Be careful with mixing the cake batter as well. Sometimes if it’s mixed a little too long, it can come out dry. Let me know if you try it again. 🙂

      Reply
  4. Kat Davis

    April 21, 2022 at 10:56 pm

    5 stars
    Eggnog is seasonal but I just saw your video and it looks so good that I’m sort of obsessed with the idea of making eggnog from scratch. Is it necessary to add alcoholic beverage to it? I don’t drink and would prefer not to. Please give me some input. Thanks

    Reply
    • Kara

      April 23, 2022 at 2:39 pm

      Hi Kat, no the alcohol isn’t necessary. In general, the eggnog you buy at the grocery store doesn’t usually have alcohol included in it…some people just add it later. Eggnog is just the thick cream that’s made that tastes sort of like melted ice cream with some spices. Alcohol is just something that people add to it if they want to, but it’s good by itself. There was no alcohol in the eggnog I used and the rum extract is just to add a bit of that flavor.

      Reply

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Hey there, I’m Kara!

Hi, I'm so glad you're here! Cake shows up at our most important and happiest moments in life, like birthdays, weddings, baby showers and holidays. It's also for those everyday moments...it makes them even better. Put simply, cake just makes us happy! I love trying out new cake flavor combinations and decorating ideas. Have a look around and I bet you can find a cake recipe or tutorial for any of life's big moments and those everyday moments too. Click here if you want to learn more about me!

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