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Spiced Eggnog Cake

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.
Course Dessert
Cuisine American
Keyword christmas, cinnamon, cupcakes, eggs, holiday, vanilla extract
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 12
Calories 953kcal


  • Stand Mixer
  • Hand mixer
  • Spatula
  • Mixing bowl


For the cake

  • 3 cups cake flour
  • 2 cups sugar powdered
  • 3 tsp baking powder
  • 1 tsp salt
  • ½ tsp nutmeg
  • ¼ tsp cinnamon
  • 1 cup butter at room temperature
  • 1 cup eggnog
  • ½ cup milk or cream
  • 2 tbsp vegetable oil
  • 2 tsp vanilla bean paste or vanilla extract
  • 1 tsp rum extract
  • 3 eggs

For the buttercream

  • 2 cups unsalted butter at room temperature
  • 6 cups confectioners sugar
  • ¼ tsp salt
  • ¼ tsp nutmeg
  • ¼ tsp rum extract
  • 1 tsp vanilla bean paste or vanilla extract
  • 4 tbsp milk


For the cake

  • Preheat the oven at 325F/160C.
  • In a mixing jar, add 3 cups of cake flour, 2 cups powdered sugar, 3 tsp baking powder, 1 tsp salt, 1/2 tsp nutmeg powder, 1/4 tsp cinnamon powder, and mix everything well and set aside.
  • In another mixing bowl, add 1 cup eggnog, 1/2 cup milk, 2 tbsp vegetable oil, 2 tsp vanilla bean paste, 1 tsp rum extract, 3 eggs, and whisk everything well and set aside.
  • Now add the dry mixture to a stand mixer bowl and slowly mix it. Then add 1 cup butter (at room temperature) slowly in parts and keep mixing until the mix is crumbly or sand-like texture.
  • Now, slowly add 1/3 of the liquid mixture and start mixing. And step by step pour the whole mixture and make a cake batter. Be careful to not overmix it, mix until everything is smooth and well combined.
  • Now pour this mixture into greased and floured 8 inch round cake pans and spread evenly with a spatula. Now, bake this for approximately 45 minutes at 325F/160C.

For the buttercream

  • In a mixing bowl, add 2 cups butter (at room temperature), and give it a mix with a hand blender. Now add 3 cups of confectioners sugar and mix it well again. Now, add 2 tbsp of milk/cream, and whisk again until it forms a creamy texture.
  • And then again add more 3 cups of confectioners sugar, 1 tbsp of milk/cream, 1/4 tsp salt, 1/4 tsp nutmeg, 1/4 tsp rum extract, 1 tsp vanilla bean paste, and mix everything again. (Add more milk if the mixture is too thick.)

For the decoration

  • Spread the buttercream with an icing spatula and cover the whole cake with buttercream and serve it chilled.


  • This cake will keep for a couple of 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 of days to prolong its freshness.
  • This cake can be frozen for up to a month if wrapped well in plastic wrap and foil.