Skip to Content

Christmas Spice Cake with Eggnog Buttercream

This post may contain affiliate links.

Christmas Spice Cake with Egg Nog Buttercream | Ultra moist cake laced with warming, spices with a touch of heat and hint of apple cloaked in festive eggnog buttercream.Christmas Spice Cake with Eggnog Buttercream | Ultra moist spice cake with ginger, cinnamon, and a touch of pepper with creamy sweet eggnog buttercream

Tender cake laced with warming spices of cinnamon, clove, and ginger, coated in fluffy eggnog buttercream and white chocolate ganache drip. Christmas Spice Cake with Eggnog Buttercream is a delicious and beautiful cake to serve this holiday!

Christmas Spice Cake with Eggnog Buttercream

Well, it’s here. Ready or not. The big guy in the red suit is checking his list, loading up his sleigh and getting ready for a busy ride around the world. Meanwhile, we’re over here in Boston checking our shopping lists, twice, because facing that crowd twice is not on anyone’s nice list.

What’s on my shopping list? Ingredients for christmas spice cake and creamy eggnog frosting. The happy to my holidays.

I’ve made this spice cake, hmmm, roughly 5 times this month. Trust me, my pants aren’t happy about it, but my mouth is doing just spectacularly. Luckily my coworkers are very willing to test the samples. Aren’t they just the best?

Christmas Spice Cake with Eggnog Buttercream

Let’s talk about the Christmas Spice Cake

There are a few cake that my hands always just seem to make. My very favorite chocolate cake in salted caramel pretzel cake or pumpkin buttercream cake. And then this summer these red velvet cupcakes got added to the list. But now, you guys, we have a third cake that’s a must make for the holidays. Christmas Spice Cake.

We’re calling it christmas spice cake because it’s got all those warming spices that make us think of cozy slippers and falling snow, but really it can be whenever-you-want spice cake. Let’s be honest, whenever cakes are always the best cakes.

Christmas Spice Cake with Eggnog Buttercream

The tricky awesome part about spice cake is the wonderful combination of spices that perk up your tongue. When you read the ingredients, your eyebrows will raise at the black pepper.

But trust me. It provides just the subtlest kick of warm heat without even giving off that there is black pepper in the cake. All you’re tasting is sweet cinnamon, spicy ginger, roasty clove and fluffy, moist cake. All the wins.

But just waaaait….a present’s not a present until it’s wrapped right? Well, here’s the most festive wrapping evah.

Fluffy Eggnog Buttercream

If you’ve been tuning in on the Instastories, you’ll know the first attempt at this did not go so well. Second attempt, we did things much different. Results? Creamy, dreamy eggnog buttercream.

Christmas Spice Cake with Eggnog Buttercream


  • whip the buttercream until pale and fluffy
  • incorporate the confectioners sugar
  • add the eggnog one tablespoon at a time
  • adjust the texture with heavy cream

Be sure to refrigerate this cake if you’re not serving it right away. You can take it out of the fridge – or if you’re in cold climates and you store holiday food in the garage. It’s a thing we do, it’s odd but useful when the fridge is full.

After refrigeration, the cake will need about 45 minutes to an hour at room temp before serving.

And then if you’re extra, like me (I’m totally aware and unafraid) you add a white chocolate ganache drip to the top. Hey, it’s Christmas. Calories don’t count on Christmas. Or Christmas Spice Cake for that matter.

From Henry, Shea, Charley Brown and myself we wish you the happiest of holidays. Whether you celebrate Christmas or another holiday, embrace religion or just for the love of it. We hope your holidays are magical.

Christmas Spice Cake with Eggnog Buttercream

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
slice of christmas spice cake on a plate

Christmas Spice Cake with Eggnog Buttercream

  • Author: Lauren
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 10 to 12 servings 1x


Three layers of ultra moist cake with cinnamon, ginger, nutmeg and more surrounded by creamy, sweet eggnog frosting.



Christmas Spice Cake

  • 2 1/2 cups all purpose flour
  • 2 teaspoon baking powder
  • 2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground clove
  • 1/4 teaspoon pure ground black pepper
  • 1 tablespoon unsulphered molasses
  • 1 cup vegetable oil
  • 1 3/4 cup light brown sugar
  • 1 1/2 cup unsweetened apple sauce
  • 4 large eggs
  • 2 teaspoons pure vanilla

Eggnog Buttercream

  • 1 1/2 cups (3 sticks) unsalted butter
  • 4 1/2 cups confectioner’s sugar
  • 7 tablespoons eggnog
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup heavy cream

White Chocolate Ganache

  • 1 cup white chocolate chips
  • 1/2 cup heavy cream


Christmas Spice Cake

  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 (cinnamon through black pepper). Whisk together and set aside.
  3. In the bowl of a standing mixer, or using a large bowl with a hand held mixer, 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.  Once cake is completely cool, frost each layer and top and sides of the cake.  Once frosted, lightly drip the cooled ganache over the sides of the cake.  Pour ganache over the top and lightly smooth.  Optional:  Once ganache has set, lightly sprinkle top with spices.

Eggnog Buttercream

  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.

White Chocolate Ganache

  1. In a small saucepan, bring heavy cream to a simmer.  Pour hot cream over white chocolate chips in a heat proof bowl.  Stir with a spatula until smooth.  Let sit for 10-20 minutes until cool but still liquid.  The warmer the chocolate ganache is, the longer your drips will be.  How long you cool it is a matter of preference and patience.


Prep time does not include assembly.

  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: spice cake, christmas spice cake, eggnog buttercream, christmas cakes

Recipe Card powered byTasty Recipes

Bourbon White Chocolate Truffles
← Previous
Quick + Creamy Cranberry Brie Flatbread
Next →
Recipe rating

L Robertson

Tuesday 29th of December 2020

This cake was AMAZING! Amazing. I made it for a Christmas gathering and it was a huge hit. I followed the recipes exactly and the cake, icing and Gnache were absolutely to die for! These recipes (and the combination of flavors) are pure gold.

The cake was moist, flavorful, and bursting with the perfect combination of holiday spices. The light and fluffy buttercream was incredible- with strong, but not overpowering, eggnog flavor that paired perfectly with the spice cake. The gnache took this recipe up a notch and left me with a sophisticated cake that I was proud to both display and serve.

This is a recipe for the books that I will make over and over in years to come! Thank you!


Tuesday 29th of December 2020

Lisa!!!! Thank you so much for making my day with this comment. You rock! So happy you and your guests loved this cake (I made it for my family as well this year!).


Thursday 24th of December 2020

What does, cinnamon through black pepper, mean? I’m new to the baking world.


Thursday 24th of December 2020

It just means all the spices in the ingredient list (cinnamon, ginger, clove, nutmet, black pepper)

Emily Shaffer

Wednesday 23rd of December 2020

Just wondering how you could convert this to a 9x13 pan instead on the layer cake??

Thanks so much!


Wednesday 23rd of December 2020

How long would you cook a 9x13?? Trying to make it a little easier 🙂

Thanks so much! Can’t wait to try it


Thursday 24th of December 2020

Hi Emily! I sent you an email too, but just in case others are looking for that answer....a 9x13 sheet cake is equivalent to 2 9-inch round cakes. This batter is enough for 3 8-inch round cakes so if you make it as is, you will have some left over batter that you could make into muffins or bake-off for cake pops. Alternatively, you could reduce the recipe by 1/4 or 1/2 but will need to adjust the bake time to roughly 15 minutes.

Hope that helps!

Sabina Rodriguez

Friday 18th of December 2020

How long to cook this recipe in a Bundt cake pan? And would I need to adjust the recipe as well?


Saturday 19th of December 2020

Hi Sabrina - I haven't tried this recipe as a bundt cake. Typically the conversion for layer cake to bundt pan is 2 layer 9 inch cake for a 15 cup bundt pan so my recommendation would be to try reducing the recipe by 1/4 or just baking off any extra batter as muffins!