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.
This cake is all about Christmas and the holiday season. It really does taste like eggnog.
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!
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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.
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.
TIPS & FAQs FOR THIS CAKE:
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.
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.
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.
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.
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.
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.
This is a moist cake and it will stick to the pans if you don’t.
Ok now let’s get to the recipe! Don’t forget to check out the video as well!
Spiced Eggnog Cake with Eggnog Buttercream
For the cake:
- 3 cups cake flour
- 2 cups sugar
- 3 tsp baking powder
- 1 tsp salt
- 1/2 tsp nutmeg
- 1/4 tsp cinnamon
- 1 cup butter (slightly cooler than room temp)
- 1 cup eggnog (I used Southern Comfort brand)
- 1/2 cup milk
- 2 tbsp oil
- 2 tsp vanilla bean paste (or vanilla extract)
- 1 tsp rum extract
- 3 eggs
For the buttercream:
- 2 cups unsalted butter (room temp.)
- 6 cups confectioner’s sugar
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 1/4 tsp rum extract
- 1 tsp vanilla bean paste (or vanilla extract)
- 4 tbsp milk
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.
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 was developed and tested using volume measurements (cups etc.). That’s because this is how most people are used to measuring and many find it easier than weighing out ingredients.
You are welcome to use the metric converter button to see the weight (gram) measurements, however please note that those are estimates on weight as this recipe was tested and developed based on volume. Your results may vary a bit from the original recipe by using the weight measurements.
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SUPPLIES USED FOR THIS CAKE:
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