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  • Writer's pictureSonja Kelly

Christmas Spice Cake with Eggnog Buttercream

This stunning spice cake is the perfect centerpiece to you Christmas dinner! A special thanks to Hunger Thirst Play for this amazing recipe! Happy Baking!

Christmas Spice Cake with Eggnog Buttercream

Make your list, checking it twice, because facing that crowd twice is not on anyone's nice list.

Christmas Spice Cake Ingredients:

  • 2 ½ c all purpose flour

  • 2 tsp baking powder

  • 2 tsp baking soda

  • ½ tsp salt

  • 1 ½ tsp ground cinnamon

  • 1 tsp ground ginger

  • ½ tsp ground nutmeg

  • ½ tsp ground clove

  • ¼ tsp pure ground black pepper

  • 1 tbsp unsulphered molasses

  • 1 c vegetable oil

  • 1 ¾ c light brown sugar

  • 1 ½ c unsweetened apple sauce

  • 4 large eggs

  • 2 tsp pure vanilla

Eggnog Buttercream Ingredients:

  • 1 ½ c (3 sticks) unsalted butter

  • 4 ½ c confectioner's sugar

  • 7 tbsp eggnog

  • ½ tsp ground nutmeg

  • ¼ c heavy cream

Cake Instructions:

  1. Preheat oven to 350°F. Grease and flour 3 8-inch cake pans, set aside.

  2. In a medium size bowl, combine flour, baking powder, baking soda, salt and spices. Whisk together and set aside.

  3. In a large bowl add light brown sugar, vegetable oil, molasses, and apple sauce. Cream together on medium speed, making sure there are no lumps left from the brown sugar. Add eggs and vanilla, mix on low speed 1 to 2 minutes until incorporated.

  4. Working in three batches, add the dry ingredients to the wet ingredients on low speed. Mix to combine ingredients, scraping down the sides of the bowl when necessary.

  5. Divide the cake batter evenly between the three pans. Bake at 350°F for 25 to 30 minutes until a toothpick comes out clean.

  6. Let cake cool and prepare the frosting.

Buttercream Instructions:

  1. Cream the butter on medium-high speed until pale and fluffy. Reduce speed to low, slowly adding confectioners sugar one cup at a time.

  2. Add eggnog one tablespoon at a time, raising speed to medium. Add ground nutmeg and beat for 2 minutes to incorporate. Reduce speed to add heavy cream without splashing, slowly increase speed medium-high to whip the cream into the frosting. Beat for 1 to 2 minutes until frosting is light and fluffy.

  3. Once cake is completely cool, frost each layer and top and sides of the cake. Top with gingerbread houses, greenery, cranberries, or your choice of decoration!

Check out for more delicious recipes!

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